Fresh Market Recipes for all Seasons
Partnership for Community Cares Shares Kale and Butternut Squash Pizza Tasting and Recipe
Kale & Butternut Squash Pizza Ingredients Butternut Squash Sauce 2 cups butternut squash cut into 1” cubes 1 onion, roughly chopped 2 tbsp. avocado oil 1/4 tsp sea salt Other Ingredients 1 bunch kale, woody inner stem removed and leaves torn into 1 - 2" pieces...
Local Food Cooking Demonstration – Salad and Shrimp Pasta with Michael Magnes
Cesar Salad Ingredients: 1 large head of 2 small heads romaine lettuce 1 garlic clove 5 tablespoons olive oil 1 teaspoon Grey Poupon country dijon mustard 3 tablespoons fresh lemon juice 1 egg yolk 1 tablespoon Parmesan cheese, plus another 1 cup seasoned...
Peach Day Recipes with Dani Black of Bigger Tables
Tucker’s Peach Salsa-on-the-fly Tasty by the spoonful, would also delight a piece of fish, or grilled chicken, or a pork tenderloin! Try filling some warm tortillas with shredded lettuce or cabbage, bits of cooked fish, shrimp, chicken, beef or pork and a...
Blend Juice Boutique – Smoothie Recipes
Green Smoothie (Makes 16oz) 1 Organic Banana 2oz Unsweetened Almond Milk 1/2 c of your favorite Organic Berry or Peach 4 Pitted Dates 2 handfuls of Organic Spinach 1/2 Freshly Squeezed Lemon Place all of the ingredients into a blender, and blend well until ingredients...
Thai Cucumber Basil and Watermelon Salad Recipe
Thai Cucumber Basil and Watermelon Salad Serves Four Ingredients 1 tablespoon soy sauce (gluten-free if needed) 1 small garlic clove, minced ½ teaspoon minced ginger 2 teaspoons fresh lime juice 2 teaspoons rice vinegar 3 cups watermelon, deseeded and cut into cubes...
Basil Arugula Pesto with Ninevah Murray
Basil-Arugula Pesto makes 1 cup pesto Ingredients 2 cups (2 ounces) basil leaves only…no stems 3 cups (3 ounces) arugula, extended stems removed 1 clove garlic, peeled and minced (optional) 2 tablespoons pine nuts ⅛ teaspoon fine sea salt ⅛ teaspoon coarse ground...
Cooking with Herbs to Lower Sodium – Cooking with the Cooperative Extension
Guilford Cooperative Extension agent Vincent Webb demonstrated how to create healthier, tastier meals using fresh market-sourced herbs instead of salt. Click below for a comprehensive guide to using herbs at home. SpiceChart (1) (1)
Recipes from Cooking with the Cooperative Extension
Click below to receive the recipes provided during Vincent Webb's, Guilford Cooperative Extension agent, cooking demonstration at the market. FarmersMkt_RecipeCards (1) (1)
Chef Steve Terrill’s French Potato Salad
(Recipe based on Cook’s Illustrated’s “French Potato Salad with Dijon Mustard and Fines Herbs” July 2002) Ingredients: 2 pounds of medium sized or small New Potatoes 2 or 3 cloves of Garlic ¼ cup of Olive Oil (divided) Kosher Salt Maldon’s Sea Salt (optional) 1½ Tbsps...
Easter or Spring Side Dish Recipes
Spinach Salad Ingredients: 1 pound bag of baby spinach 1 red onion, half sliced in 1 in. piece and other half reserved 4 roma tomatoes diced 5-6 button mushrooms, sliced 4 hard-boiled eggs, sliced 1 pound bacon, fried and crumbled with grease reserved Hot Bacon...