Home Farmer’s Market Recipes

Farmer’s Market Recipes

Beet Ravioli in Wonton Wrappers

Black Bean and Winter Squash Quesadillas

Blackened Salmon Tacos with Tomatillo Salsa and Watermelon Radishes

Black Garlic Tomato Soup

Blood Orange, Beet and Spinach Salad

Blueberry Feta Salad

Buttermilk Blueberry Muffins

Caprese Sandwich

Carrot, Beet and Pickled Fennel Salad

Chicken, Asparagus, Roasted Garlic Pizza

Cucumber and Nasturtium Salad

Cucumber Sandwich

Easy Tomato Bruschetta

Fall Lentil Bowl

Fall Root Vegetable Salad

Fig and Prosciutto Salad with Creamy Parmesan Dressing

Green Power Smoothie

Kale, Walnuts and Prosciutto Flatbread

Massaged Kale Salad with Preserved Meyer Lemons

Midwinter Delicata Squash and Greens

Mini Baked “Fried” Green Tomatoes with Remoulade Sauce

Morel and Asparagus Quiche

Pea Shoot Pesto

Pear and Chocolate Scones

Pesto, Tomato and Mozzarella Pasta Salad

Picnic Potato Salad

Pumpkin Date Bread

Purple Yam Gnocchi

Roasted Artichokes

Roasted Asparagus and Egg Salad

Roasted Butternut Squash Ravioli

Roasted Cauliflower Pasta

Roasted Cauliflower Soup

Roasted Fava Beans

Roasted Strawberry and Rhubarb Coffee Cake

Roasted Tomato and Burrata Pasta Salad

Spaghetti and Kale

Spinach Salad with Candied Hazelnuts

Spring Green Buddha Bowl

Spring Saag Paneer

Squash Blossom Quiche

Summer Squash and Goat Cheese Tarts

Steamed Artichokes and Garlic Aioli

Vegetarian Muffuletta Sandwich

Veggie Spring Rolls