A wonderful early autumn dish, full of flavor and many diverse market ingredients.
All the produce, plus the cheese, for this pasta can be found at the market.
This risotto, made with shiitake and oyster mushrooms from the market, uses locally produced wine and cheese as well.
This velvety soup is well-liked for its rich flavor and lovely orange color, accented by a beautiful garnish of croutons and crispy sage leaves.
Either ground lamb or ground mutton (from older sheep) can be used in this flavorful appetizer.
Pinto, kidney, and black beans combine in this three-bean ground beef chili made in a slow cooker. You can use ground beef or other ground meat of your choice. Add in some chorizo for extra flavor.
This salad is a crowd-pleaser, and a great dish to serve if you have vegetarians or vegan guests. You can make it any time of year: use fresh corn on the cob when in season, or substitute frozen corn if needed. (If the corn on the cob is young and tender, like it is from the market, you don’t even have to cook the corn in advance!)
No canned tomatoes in this soup recipe: it’s all about fresh taste!
This recipe makes an excellent after-school snack for kids of any age.
Here are some of the recipes from the September 20 cooking demonstrations at the market.