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Chicago Farmers Markets Recipes

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Broccoli with Rigatoni

Recipe courtesy of allrecipes.com

Yield: Makes 5 servings

 

Ingredients

  • 8 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 pound fresh broccoli florets
  • 1 cup vegetable broth
  • 1 cup chopped fresh basil
  • 1 pound rigatoni pasta
  • 2 tablespoons grated Parmesan cheese

 

Directions

Cook pasta according to package directions. Drain.

In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.

Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

 

 

 

Spinach-Apple Salad With Maple-Cider Vinaigrette

Recipe courtesy of Southern Living

Yield: Makes 8 servings

Total time: 50 Minutes

 

Ingredients

Sugared Curried Pecans

  • 1 (6-oz.) package pecan halves
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper

Maple-Cider Vinaigrette

  • 1/3 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil

 

Directions

1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

 

 

 

Beet Salad with Goat Cheese

Recipe courtesy of allrecipes.com

Yield: Makes 6 servings

Total time: 40 Minutes

 

Ingredients

  • 4 medium beets - scrubbed, trimmed and cut in half
  • 1/3 cup chopped walnuts
  • 3 tablespoons maple syrup
  • 1 (10 ounce) package mixed baby salad greens
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 ounces goat cheese

 

Directions

Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.

While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.

In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.

Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

 

 

 

Creamy Basil-Black Pepper Cucumbers

Recipe courtesy of Southern Living

Yield: Makes 8 servings

Total time: 1 Hour, 30 Minutes

 

Ingredients

  • 2 1/2 pounds cucumbers, peeled and cut into spears
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup Greek yogurt
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup firmly packed fresh basil leaves, chopped
  • Garnish: lime peel strips

 

Directions

Toss together cucumbers and salt in a large bowl, and let stand 5 minutes. Whisk together yogurt and next 4 ingredients; gently stir into cucumber mixture. Cover and chill 1 to 24 hours. Add basil, and toss to combine. Let stand 10 minutes before serving. Season with salt.

 

Roasted Vegetable Pizza

Recipe courtesy of Southern Living

 

Ingredients

  • 1 medium eggplant, peeled and cubed
  • 1/4 teaspoon salt
  • 2 medium zucchini, sliced
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 onion, peeled and cut into eighths
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon pepper
  • 1/2 (16-oz.) package whole wheat prebaked pizza crusts
  • 1 teaspoon olive oil
  • 1/3 cup shaved Asiago cheese

 

Directions

1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.

2. Preheat oven to 400°. Toss together eggplant, zucchini, and next 6 ingredients, and arrange in a single layer in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans.

3. Bake at 400° for 45 minutes or until vegetables are tender and golden brown. Season with salt to taste.

4. Place crust on a baking sheet. Brush crust with 1 tsp. olive oil. Top with 2 cups roasted vegetables; reserve remaining vegetables for another use. Sprinkle with cheese. Bake at 400° for 15 minutes or until crust is crisp and cheese is melted.

 

Roasted Pears with Brie & Pistachios

Recipe courtesy of EatingWell.com

Roasted pears with Brie and pistachios is delicious as a first course or a side with roast pork or lamb. Leave the stems on for the prettiest presentation.

Makes: 4 servings

Active Time: 10 minutes

Total Time: 45 minutes

 

Ingredients

  • 2 tablespoons honey mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 ripe pears, preferably Bosc
  • 2 ounces Brie cheese, cut into 4 slices
  • 4 teaspoons chopped pistachios, toasted (see tip)

 

Directions 

1. Preheat oven to 425°F. Coat an 8-inch-square (or similar-size) metal baking pan with cooking spray.

2. Whisk mustard, oil, lemon juice, salt and pepper in a small bowl.

3. Cut pears in half lengthwise, hollow out the core and slice a small piece off the other side so they will lie flat when served. Brush all over with the mustard glaze and place cored-side down in the prepared pan.

4. Bake the pears for 30 minutes, basting halfway through with the glaze. Gently turn them over, baste again and place a piece of Brie in the hollow of each pear. Bake until the pears are tender and the Brie is slightly softened, 3 to 5 minutes. Sprinkle each pear half with 1 teaspoon pistachios.

Tip: To toast seeds and chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

 

 

 

Sauteed Apples

Recipe courtesy of allrecipes.com

Yield: Makes 8 servings

Total time: 20 Minutes

 

Ingredients

  • 1/2 cup cold water
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon

 

Directions

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.