Heike Meyer, whose wood-fired ancient grain sourdough breads are now delivered to City Market from her bakery, Bee Sting Bakery, in Fairfax, teaches City Market classes regularly to share her passion for sourdough and whole grain baking. This recipe for a nut-based tart was taught in a recent class on baking tarts and pastries with whole grain and nut flours. The tart tastes like summer on a fork and is especially good with fresh berries on top!
For a vegetarian version of this dish, replace the chicken with 15 oz of refried black beans blended with two minced chipotle peppers and one teaspoon each of cumin and coriander. You can prepare these quesadillas ahead of time and refrigerate until you are ready to pan-fry them.
A vegetarian take on a classic summer grill favorite: burgers!
This is a South American staple typically eaten as an appetizer, lunch, or brunch. It's great with a side of corn on the cob or boiled new potatoes.
Customize with an egg or avocado to make this a breakfast sandwich, or try a different type of bread. Honey mustard potato salad makes a great side to this BLT!
These sweet and spicy sliders will make you think, who needs beef anyway?! The flavor combination of the spicy black been burger and the sweet apple salsa will make your mouth water.
Need a vegetarian quesadilla that will fill you up and taste amazing? You've come to the right place. The fresh taste of the rice and vegetable filling combined with the explosion of flavor from the secret sauce put this quesadilla in a league of its own.