Latest Recipes

Latest Recipes

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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. While the recipe is called a salad, it functions equally well as a dessert, with its sweet medjool dates and pistachios.

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This is a great recipe for Localvores!

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Feel free to be creative with this salad and use the veggies and spices you have on hand such as apples, broccoli, corn, celery, green beans, peppers, etc.

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Yellow-eye beans are creamy and flavorful - delicious in soups, stews, and baked beans.

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This has to be one of the easiest, most elegant desserts imaginable to make. This yogurt panna cotta is velvety smooth with a simplicity of flavors to be slowly savored.

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This low-fat quickbread is a great way to use the seasonal abundance of zucchini. Loaves can be well-wrapped and frozen for winter eating.

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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. While the recipe suggests using a tool called a spiralizer to slice the zucchini, you can also slice it thinly into strips with a knife or a mandolin.

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Adding zucchini to this potato salad punches up both the color and nutritional value of this filling side dish.

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These have a quiche-like consistency without the crust and go well with a big salad.

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This French-style zucchini stew is delicious as a side dish, served on top of couscous, pasta, or grilled or toasted bread rubbed with a garlic clove.

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