Market Vegetable Salad with a Creamy Sesame Dressing
Outdoor markets will return starting on May 4th!
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Swiss Chard Wraps with Spinach-Walnut-Flax Seed Pesto and Poached Salmon
by Market Chef Heather Hartman Serves 6 Ingredients 2/3 cup toasted walnuts 2 cloves garlic 3 cups spinach 1 cup basil 1⁄4 cup ground flax seed 1/2 cup extra virgin olive oil Juice of 1⁄2 lemon 1⁄2 cup grated parmesan Salt to taste 1-2 bunches Swiss chard (collard greens, large leaf kale can also be… Read More →
Hot and Sour Soup with Spring Vegetables
by Market Chef Heather Hartman Serves 4 to 6 Ingredients 6 cups vegetable stock 1 thumb sized piece ginger, peeled and sliced into big rounds 1 cup mushrooms, sliced (shitake or cremini are lovely) 1 cup snow peas or sugar snap peas, sliced 2 cups fresh greens, rough chopped (spinach, kale, or chard) 1 cup… Read More →
Curried Squash Soup
by Market Chef Jenny Breen, from Cooking Up the Good Life Serves 8 to 12 Squash is a winter flavor that is simply not to be missed. The winter squash is a staple in the cold north, as it should be. It is hearty, beautiful and depending on the squash, the flavors vary from mild… Read More →
Collard Wraps
Thai Fried Rice
From Supenn Harrison of Sawatdee Makes 2 servings Fried rice, now a Thai favorite, originated in China. Smart cooks know that fried rice is a great way to use up leftovers: meats, vegetables, or both. Ingredients 2 cups cold cooked rice (white or brown rice) 1 ½ tablespoons vegetable oil 1 clove garlic, minced 1… Read More →
Scrambled Egg Bruschetta with Cheese Curds, Chives & Grilled Vegetables
One Great Plate: Muesli
This breakfast of uncooked rolled oats, fruits, seeds, and nuts has heretofore been branded as hippie food. by Stephanie March | October 9, 2012 | Minneapolis St. Paul Magazine You know, it can be very fun to say: muesli . . . myooo-zlee. Introduced in the 1900s by Swiss doctor Maximilian Bircher-Benner (also fun to… Read More →
Herbed Mushroom and Chevre Bruschetta
