Cider Glazed Roasted Root Vegetable Stew

This is a delicious recipe made with seasonal ingredients. This makes a great dinner in the fall and winter months.

Roasted Butternut Squash with Apple Cider Glaze

While the squash roasts, apple cider is reduced on top of the stove to a syrupy consistency. When the two are combined, the result just may be the best winter squash you've ever had!

Spinach Artichoke Dip

A great appetizer for family gatherings or potlucks. Make it up to 4 days ahead of time.  

Yankee Pot Roast

This is a favorite recipe of City Market’s Meat and Seafood Department. Make sure to plan ahead when making this recipe, as it needs to cook for at about 3 hours.

Quinoa Salad with Corn, Scallions & Mint

A popular item on our own salad bar, this easy salad is refreshing and springy.

Quinoa Collard Wraps with Miso-Carrot Spread

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. If you dont have collard greens or dont like their assertive bite when raw, you could also use regular whole wheat wraps. The miso-carrot spread is divine!

Spicy Toasted Almonds

This simple snack can store for up to 2 weeks in an airtight container and makes a great addition to any party.

Paleo Meatballs

This recipe was taught in a City Market cooking class on cooking Paleo foods - 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. Serve these with tomato sauce atop steamed or sautéed shredded zucchini.

Tuna Avocado Artichoke Salad

This recipe was submitted by Gluten-Free Series participant, Sarah Judd. This is great on salad, as a sandwich spread, or as a dip with rice crackers. It is also great if you are dairy free.

Cucumber Yogurt Dip

This is a great warm-season dip, made with cooling ingredients. Serve with veggie sticks. You can use Greek yogurt for a thicker consistency. 


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