Posts Tagged ‘recipe’
Sautéed Cherry Tomatoes
From Serving Up the Harvest by Andrea Chesman Ingredients: 2 tblsp. extra-virgin olive oil 4 cups cherry tomato halves, stems removed 2 garlic cloves, minced 2 tblsp.chopped fresh herbs (basil, cilantro, chervil, mint, oregano, parsley, sage, tarragon, thyme, alone or in any combination) Salt and freshly ground black pepper Directions: Heat the oil in a…
Read MoreWhite Bean Soup with Winter Greens
from Fresh From the Farmers’ Market by Janet Fletcher Ingredients: 1lb dried Cannellini or other white beans ¼ cup extra virgin olive oil plus more for garnish 1 large onion, chopped 2 carrots, in 1/3-inch dice 4 cloves garlic, minced 1 tblsp minced Italian parsley 2 bay leaves 4 cups homemade or canned low-sodium chicken…
Read MoreButterfly Turkey with Dry Rub Brine
–from our friends at Pure Harvest Farm Ingredients: 3 1/2 tablespoons kosher salt 1/2 teaspoon of sage 1/2 teaspoon of dried thyme 1 1/4 teaspoons of whole black peppers 1/2 teaspoon of whole allspice berries one 13 to 14 pound turkey Directions: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice…
Read MoreOrzo Salad with Radish & Cucumber in a Citrus Vinaigrette
This recipe was demonstrated by Katie Freer and her children’s cooking class kids (ages 3 to 12) at the Market on June 18. Katie is the founder of Sprouting Chefs, a program that combines her Masters Degree in Early Childhood Education and her culinary talents. Katie always brings her class to Market on Saturdays where…
Read MoreWinter Minestrone
from Recipes from the Root Cellar by Andrea Chesman Ingredients: 2 tbsp. extra-virgin olive oil 1 onion, diced 1 celery root, peeled and diced 1 carrot, peeled and diced 4 garlic cloves, minced 6 cups vegetable broth, chicken broth, or turkey broth 1 quart crushed tomatoes or tomato puree, or 1 (28-ounce can) 3 cups…
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