Latest Recipes

Latest Recipes

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When you get a watermelon with too many seeds, try this refreshing drink.

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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 is called a salad, it functions equally well as a dessert, with its sweet medjool dates and pistachios.

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This is a great recipe for Localvores!

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Feel free to be creative with this salad and use the veggies and spices you have on hand such as apples, broccoli, corn, celery, green beans, peppers, etc.

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An easy appetizer to pop in the oven while a turkey or chicken is roasting.

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These cookies are nutty and delicious from using local whole wheat pastry flour

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This recipe was inspired by a Melissa Clark column from the New York Times. We have shortened the original considerably by not cooking the kale before turning it into a bright, sharp pesto, perfect with the whole wheat pasta. Adapt the dish to your taste, adding more cheese, garlic or olive oil as you like.

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A lot of pizza dough is fussy, crumbly, and tricky to roll out. Not so good for making with kids. This one is soft and stretchy and can be made in a fairly short amount of time.

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This delicious recipe is adaptable to whatever wild mushrooms are at hand. This recipe can also be served over polenta in place of the pasta.

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Wild rice is a great alternative to bread stuffing and a wonderful fall/winter side dish. It has a nice, nutty taste that does well with dried fruit, toasted nuts, and savory herbs. This recipe serves 8 to 10 - cut in half for a regular meal.

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