4 Pepper Sauerkraut
If you know you know about Mill Song Crêpes sauerkraut… It’s made by Ryan’s wife, Erin, and is some of the best sauerkraut I’ve eaten. What makes it so unique is that she adds whole peppercorns.
Baked Mushroom & Spinach Pasta
Here’s an easy, weeknight dinner using Market ingredients.
Za’atar Beef Bowl with Kani’s Hummus & Baba Ghanoush
Roasted veggies, a lemony-minty-garlicy yogurt sauce. This recipe comes together quickly for a weeknight dinner or meal prep!
Easy Refrigerator Pickles
Our secret brine recipe revealed! Find out what makes our pickles so delightfully tangy and crunchy. Whether your pickling cucumbers, radishes, carrots, peppers, onions, or… anything! This brine will do the trick.
Brothy Pesto Beans
It’s finally the time of year, where a pot of brothy beans is on the stove each week! I love getting creative with how I flavor them using whatever seasonal produce and herbs are available. In late September, fresh basil is still at the Market, so into the pot it goes! And of course you gotta sop it all up with a hunk of Sweet McGee’s focaccia.
Ukrainian Green Borscht (Shchavlevyi Borshch)
In America, we celebrate Veteran’s Day and Memorial Day separately, but in Ukraine they are combined into a single holiday called Defender of Ukraine Day, held on October 1 st . While it is legally a secular holiday, it was scheduled to coincide with a much older, religious tradition, the Feast of the Intercession of the Theotokos, an Eastern Orthodox celebration of a 10th century miracle when the Mother of God (their preferred title for Mary) protected the Christian city of Constantinople from an invading, pagan, Rus army. As a combined celebration, it incorporates modern military commemoration practices, including laying wreaths, lighting candles, and moments of silence, with Ukrainian feasting dishes.
Edamame & Parsley Dip
My idea for this recipe began at the Market last weekend after finding edamame beans at Glen Eco Farm. I wanted to try making a dip with blended edamame beans as a high protein swap for my favorite snack, chips and dip.
Sausage, Egg, and Cheese Savory Oatmeal Bake
This Sausage, Egg, & Cheese Savory Oatmeal Bake is packed with everything you need to start the day out right. A drizzle of basil aioli on top makes this breakfast option even tastier.
Peanut Noodles with Chicken
This recipe works great as meal prep — a zesty lime peanut dressing livens up your choice of noodle. Baked chicken comes through with the protein. Add veggies and voila! Lunch for the week.
Red Wing Toast
I measure the start of Deep Summer as the first night I can sit on my back porch steps at sunset and wolf down a plate of Tomato Toast. Beefsteak Tomatoes + Dukes on white toast with copious amounts of salt & pep, to be exact…
Stuffed Squash Boats with Basil Aioli
Sail away on these stuffed squash boats drizzled with basil aioli. This simple summer dish is a great way to use up big squash or zucchini. And you’ll want to make a double batch of the basil aioli to drizzle on… everything!
Caesar Pasta Salad
Creamy Caesar dressing coats each tasty noodle. Serve as a side or add chicken or a plant-based protein for a full meal.
Easy Roasted Tomato Pasta with Garlic Scape Chèvre
While we love a bubbling pot of sauce simmering on the stove for hours, this dish comes together in about 30 minutes. Fresh tomatoes, basil, and creamy garlic scape chevre create a lovely summer pasta.
Summer Quinoa Veggie Salad
Chef Rachel FitzGerald once told me that summer cooking is just chopping. And as I was making this salad, I found myself agreeing with her. Don’t let all the chopping scare you, though! This salad is chock full of plant-based protein and crisp summer veggies. It’s hearty and refreshing and gets better as it sits in the fridge.
Sicilian Potato Salad
Potato salad is a summer classic, but if you’re going to be outdoors for more than a short time, the classic mayonnaise style is not a good idea. I love this alternative. It’s a Sicilian recipe that uses a vinegar-based dressing instead of mayonnaise, and mixes in green beans, olives, and tomatoes, for a fresh, tart version that stands up well to mid-summer heat.
Herby Mediterranean Meatballs
This hearty, protein-rich dish makes a great meal-prep! Bone broth couscous, greens, grilled zucchini and squash, and cucumber-ful tzatziki make wonderful sides for these herby Mediterranean Meatballs.
Tulsi Sun Tea
I wait patiently all year for Tulsi to arrive at Avalon Acres. Last weekend at the Market the delicious smell of basils were in the air and of course I had to take a bag of Tulsi home. Tulsi is a delicious and sacred variety of basil that is wonderful for teas
Roast Chicken Over Veggies
Spatchcocking is my favorite way to prepare a chicken - more to love! Crispiness! Flavor! This is also (one of) my favorite ways to eat a cabbage. The chicken fat and juices render it all sweet and tender.
Kimchi Tuna Salad
This meal has the 3 P’s! Probiotics, protein, and powerful flavor. And it comes together in less than 30 mins.
Roasted Rainbow Carrot Salad
Rainbow carrots are beautiful, inside and out. For this Mediterranean-inspired summer salad, they are cut on an angle to show off the colors in the center. Crispy chickpeas provide textural context and protein, and the fresh, lemony mint dressing has a touch of honey to bring out the sweetness of the carrots.