Latest Recipes

Latest Recipes

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A refreshing salad, you can add cucumber, feta cheese, papaya, and/or jicama to customize.

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Serve at room temperature with grilled kebabs, burgers, or seafood.  Perfect for picnics and potlucks!

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How to Make an Omelet

Omelets are a great way to start your morning.  Customize your fillings with any veggies you like, such as bell peppers, onion, olives, mushrooms, or garlic.

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Strawberry Rhubarb Popsicles

These popsicles make the best of the early-summer harvest and are based on one of our favorite smoothie recipes. Best of all, they are 100% local! If you don't have popsicle molds, get creative with everyday kitchen items like paper or plastic cups and chopsticks.

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Summertime Lemon Custard Tart

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!

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Grilled Chipotle Chicken Quesadillas

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.

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Marinated Portobello Sandwich

A vegetarian take on a classic summer grill favorite: burgers!

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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.

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These scones are great with jam and butter or clotted cream.

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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!

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