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.
Green Goddess Chicken Salad
Look no further for your lunch meal prep. She’s herby, she’s hearty, she’s good over greens or between two slices of Market sourdough.
Confit Spring Onions
Spring onions are a cherished ingredient to me. I spent a spring working at Season’s Bounty Farm where spent most of my time was spent harvesting and bunching onions. That time gave me a new found appreciation of onions, and a very smelly rain jacket. Spring onions are a wonderful reminder of farm life.
Marinated White Beans & Asparagus with Burrata
Tangy marinated white beans with creamy burrata and crisp asparagus — these flavors scream spring! This recipe is inspired by a broccolini dish the chefs at Liberty Street Loft created for Renew Rocktown’s Earth Day Luncheon.
Greek Salad
This is a light, fresh salad that makes the most of fresh spring greens and herbs. It’s very common in Greece, but it’s more of a home cooking dish than a restaurant one, so most Americans aren’t familiar with it. It’s quite simple, but feel free to fancy it up with slices of cucumber or olives.
Goat Chorizo Tacos
Did you know there is a tortilleria right here in Harrisonburg? Doña Fer Grocery makes fresh tortillas daily, stocking them in a white cooler near the checkout counter. Each stack is warm and begging to be immediately transformed into a plate of tacos. For this dish, I wanted to source as much as I could from the Tuesday Market. I love having a mid-week option to pick up produce, pasture-raised meats and more! So consider this dish a Tuesday Market special.
Rhubarb Crisp
This versatile recipe is one of my favorites. It’s so easy to make, and you can replace rhubarb with berries or apples or peaches–whatever is in season and accessible. My rhubarb fills up most of a garden bed, and it’s one of my favorite things to grow and to eat. Both of my grandmothers grew rhubarb, probably because it is easy to maintain and perennial, even in cold Michigan temperatures. Most people think of rhubarb as a co-star to strawberries, and it’s true that their flavors complement each other. But I enjoy rhubarb’s unique herby tartness as a solo artist, and the easy throw-together aspect of this recipe offers a perfect opportunity to try it.