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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 →

Autumn Pasta with Tarragon and Cider Sauce

From: Cooking up the Good Life, By Jenny Breen Serves 8 to 10 This recipe highlights the colors and flavors of autumn. Fresh tarragon adds a piney and aromatic taste that is mellowed by the sweetness of the cider. Quality whole grain pasta is hearty enough to handle the density of the squash, the depth…  Read More →

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 →