Sweet Potato Chili with Black Beans

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A hearty twist on traditional chili, this brightly-colored version incorporates several market ingredients.

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Simply Baked Whole Cauliflower

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This whole baked head of cauliflower, covered in flavorful breadcrumbs, makes a stunning presentation and is very easy to prepare.

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Pumpkin Egg Custard

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Will you eat it for dessert, a snack, or maybe even for breakfast?!

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Roasted Butternut Squash Risotto

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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.

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Roasted Fennel & Carrots

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Look for fennel now at the market: a white bulb, green stalks and delicate, feathery fronds at the top.

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Gingery Carrot Soup

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Make a big batch of this easy, nourishing soup to have plenty on hand for meals or a snack.

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“Three Sisters” Soup

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The “three sisters” of corn, squash, and beans make a hearty, satisfying soup.

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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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