Latest Recipes

Latest Recipes

Groats

This recipe comes from Anne Lazor at Butterworks Farm. She suggests planning ahead when making this recipe, as the oats require overnight soaking.  The extra time is well worth it, though, as it unlocks extra nutrients in this local breakfast.

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Your brunch just got elevated with this amazing hash. Omit the pancetta for a vegetarian version and let the asparagus shine. Either way, we recommend serving with a fried egg on top.

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Delectable little morsels of crisped-up cauliflower offer a little crunch in this simple sidedish. Optionally throw in some sliced almonds at the end to bulk things up.

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blackened salmon

This classic combination of slaw and blackened fish is complemented by sweetened cornbread, or drizzle with a creamy avocado and buttermilk sauce spiked with fresh cilantro.

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Customize this hearty pizza by replacing the chicken with beef, ham, seitan or tempeh; or add a couple tablespoons of pesto, diced sun-dried tomatoes or sliced olives to the sauce. Garnish with shredded Parmesan or crumbled goat cheese.

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Top bulgogi with kimchi or pickled cabbage to make Korean-style tacos, or try it garnished with green onions and served in lettuce wraps or over rice.

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Lentil Timbales

This recipe makes four individual chard leaf-wrapped “packets” of layered lentils, tomatoes, and feta cheese. They are cooked in ramekins and inverted onto each plate. While the presentation is pretty enough to make for friends, the flavors are classic rustic comfort food. This recipe was taught in a recent City Market class called “The Winter Inspired Vegetarian,” with Jessica Bongard of Sweet Lime Cooking Studio.

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Homemade Pita Bread

This pita bread dough is soft and easy to roll, making it very kid-friendly! The trick is to pat or spray the rounds with a little water on the top just before baking, to help them puff up! The recipe was taught in a City Market kids’ cooking class.

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Miso Ginger Tofu

Serve over ramen noodles or rice. Garnish with candied ginger, toasted almonds, pine nuts, or sesame seeds.  You can also use snap peas.

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Orzo

For a different flavor, consider adding 2 tablespoons of sliced olives or sundried tomatoes.  If you don't want to use orzo, consider couscous or quinoa.

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