A hearty twist on traditional chili, this brightly-colored version incorporates several market ingredients.
This whole baked head of cauliflower, covered in flavorful breadcrumbs, makes a stunning presentation and is very easy to prepare.
Will you eat it for dessert, a snack, or maybe even for breakfast?!
Risotto is made with Arborio rice, a medium grain Italian rice that gains a creamy texture when you cook it slowly, adding liquid bit by bit. The addition of chèvre lends a tart, earthy flavor to this perfect fall recipe.
Look for fennel now at the market: a white bulb, green stalks and delicate, feathery fronds at the top.
Make a big batch of this easy, nourishing soup to have plenty on hand for meals or a snack.
The “three sisters” of corn, squash, and beans make a hearty, satisfying soup.
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.