Latest Recipes

Latest Recipes

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

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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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These little dumplings are Austrias answer to gnocchi. I have always found gnocchi tricky and time-consuming to make. These little dumplings taste just as good and are a cinch to make. I used to eat them all the time when I lived in Austria, where people particularly like them with a fresh, seasonal vegetable and grated cheese, and of course a nice salad on the side.

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