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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A healthy mayonnaise you can feel good about. A lighter olive oil produces a lighter mayonnaise; a green and fruity first-press olive oil will have a deeper, more olive-y taste.

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Moist and gingery, this classic gingerbread is delicious plain or served with a dollop of fresh, local whipped cream.

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Serve with Sriracha sauce on the side for people who like a spicier dish. If you are allergic to peanuts, substitute roasted cashews.

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This recipe was taught in a Paleo foods cooking class, a nutrition plan based around the grass-fed meats, eggs, vegetables, fruits, nuts and seeds available to our hunter-gatherer ancestors before the advent of grain agriculture.

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