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Ellie’s Whole Grains
Solomon’s Bakery
Northern Fires
Grilled Beet, Apple and Arugula Sandwiches
Chicken Soup with Herbed Dumplings
by Market Chef Jenny Breen Serves 8 to 12 Ingredients 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 carrots, chopped 2 parsnips, chopped ½ bunch celery, chopped ½ bunch kale or collards, leaves removed from stem and chopped ¼ cup fresh herbs–thyme, rosemary, basil etc, minced 6 cups chicken, turkey… Read More →
Fattoush Salad with Chickpeas and Market Vegetables
by Market Chef Heather Hartman Serves 4 This is a great recipe for using chickpeas and day old bread. Leftover chickpeas can be frozen, and used for hummus, put into salads, or baked with spices for a fun, protein packed snack. You can also use black eyed peas, or soybeans. Check out Rosemount Fresh Market’s… Read More →
Wild Rice Bison Meatballs
Warm Orca Bean Salad with Fall Vegetables in a Maple-Mustard Dressing
by Chef Heather Hartman Serves 8 Ingredients 4 cups orca beans, cooked 1 red onion, thinly sliced 2 carrots, thinly sliced into half moons 3 cloves garlic, minced ½ cup brussel sprouts, trimmed and thinly sliced 1 bunch Swiss chard or kale, washed well and cut into thin ribbons 1 red bell pepper, thinly sliced… Read More →