by Market Staff | Aug 13, 2019 | Recipes
Ingredients: 3 yellow squash (approximately ¾ pound)2 Tablespoons extra virgin olive oil⅛ teaspoon kosher salt⅛ teaspoon coarse ground black pepper1 Tablespoon dried oregano1 Tablespoon dried, minced onion Directions: 1) Blend the olive oil, salt, pepper, dried...
by Market Staff | Aug 13, 2019 | Recipes
Ingredients: 1 pound of firm eggplant washed, dried, peeled and cut into ½ inch slices(Do not slice the eggplant too thinly or it will easily burn while roasting)3 – 4 tablespoons extra virgin olive oil2 tablespoons dried Italian seasoning½ teaspoon fine sea...
by Market Staff | Aug 8, 2019 | Recipes
One of local chef Mary Lacklen’s favorite joys of summertime are the fresh local tomatoes from the Greensboro Famers Curb Market. Besides a good ol’ tomato sandwich on white bead with Duke’s Mayonnaise, another great way to use these tomatoes is with...
by Market Staff | Aug 8, 2019 | Recipes
Ingredients: 3-4 Kohlrabi2 Apples1/2 cup of Red Onion (diced)2-3 Carrots (shred)1/2 cup of Ginger or Thai Sauce1/2 cup of Mayo (Duke’s is recommended) Preparation: Peel and cut apples and kohlrabi into matchstick size piecesAdd diced onions and shredded...
by Market Staff | Feb 1, 2019 | News, Recipes
Roasted Beets Ingredients12 beets3 tablespoons good olive oil1 1/2 teaspoons fresh thyme leaves, minced2 teaspoons kosher salt1 teaspoon freshly ground black pepper2 tablespoons raspberry vinegarJuice of 1 large orange Directions Preheat the oven to 400 degrees.Remove...
by Market Staff | Jan 15, 2019 | News, Recipes, Uncategorized
Classic Russian vinaigrette salad (Винегрет) with roasted beets, dressed in simple extra virgin olive oil. This vibrant root-vegetable salad is a healthy comfort food, perfect all year round! yield: ABOUT 6 SERVINGS Ingredients: 1 large beet3 medium russet...