Latest Recipes

Latest Recipes

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Serve as a side to accompany any meal, or with rice crackers as a snack.

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This fresh dessert transforms a delicious orange into something truly sublime. Removing the oranges from their membranes requires a bit of time but it absolutely worth it. Serve this recipe for a winter dessert while oranges are in season, accompanied by cookies.

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A satisfying main course and a delicious way to use local Rhapsody tempeh. This recipe was taught in a City Market class on vegetarian cooking.

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Another yummy recipe from our Produce Buyer Mary Manghis. Try this with sweet Vidalia onions to complement the ginger.

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This one-pot meal is so simple to prepare, its a favorite during busy times.

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Omelet with Ricotta and Greens

This omelet is wonderfully versatile with any fresh, tender greens that are in season. Ricotta gives it a mellow, creamy flavor. It was taught to us in a City Market class by Jessica Bongard of Sweet Lime Cooking Studio.

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Try this buttery fall dessert with local apples.

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This recipe was submitted by Theresa Lorenz in the 2012 We ♥ Local Food Savory Carrot Recipe Competition. Theresa says, This was my moms recipe - she fed 10 picky kids for 35 years. We all liked these carrots it was a great recipe to get kids to eat their carrots.

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These stuffed squash are beautiful and could easily be the centerpiece of a holiday meal. They're also quick to prepare so work for any ordinary week night entree as well.

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Making matzo balls is all about technique! Depending on whether you like lighter or firmer matzo balls, see the notes on the bottom. Matzo balls are traditionally served in chicken soup, but vegetable soup would work, too.

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