This all-local (minus the spices) recipe tastes like pumpkin pie in a bowl.
Dong quai has been used to improve liver function and increase circulation (don't use during pregnancy or heavy menustration).
Raspberry leaf is rich in iron, manganese, and niacin and is also a good source of flavonoids, calcium, phosphorous, potassium, magnesium, and vitamins B, C, and E. Drink this tea and you might just feel like Superwoman!
This is a favorite recipe of City Market’s Meat & Seafood Manager, Jamie Lewis. Make sure to plan ahead when making this recipe, as it needs to cook for at about 3 hours.
Yellow-eye beans are creamy and flavorful - delicious in soups, stews, and baked beans.
This has to be one of the easiest, most elegant desserts imaginable to make. This yogurt panna cotta is velvety smooth with a simplicity of flavors to be slowly savored.
This low-fat quickbread is a great way to use the seasonal abundance of zucchini. Loaves can be well-wrapped and frozen for winter eating.
This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe suggests using a tool called a spiralizer to slice the zucchini, you can also slice it thinly into strips with a knife or a mandolin.
Adding zucchini to this potato salad punches up both the color and nutritional value of this filling side dish.