Lamb & Zucchini Stuffed Peppers

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A wonderful early autumn dish, full of flavor and many diverse market ingredients.

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Penne Tuscano

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All the produce, plus the cheese, for this pasta can be found at the market.

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Wild Mushroom Risotto

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This risotto, made with shiitake and oyster mushrooms from the market, uses locally produced wine and cheese as well.

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Butternut Squash Soup with Sage

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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.

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Lamb Meatballs

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Either ground lamb or ground mutton (from older sheep) can be used in this flavorful appetizer.

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Slow-Cooker Three-Bean Chili

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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.

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Black Bean & Corn Salad

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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!)

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Fresh Tomato Soup

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No canned tomatoes in this soup recipe: it’s all about fresh taste!

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Carrot & Apple Yogurt Salad

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This recipe makes an excellent after-school snack for kids of any age.

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Recipes for Market Cooking Demos

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Here are some of the recipes from the September 20 cooking demonstrations at the market.

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