Join Sandy Stoneman at the Market this Friday and learn to make fruit leathers-aka fruit roll-ups. This homemade version has WAY less sugar. Chef Charles has an injury and can’t join us, but here are the recipes from his last visit. Charles started with a bone broth soup. He started by sauteing onions, carrots and[…]
Sandy has not set a date yet for the class, but stay tuned…. Sunday Pot Roast (Instant Pot Recipe) Cook Time 1 hour Ingredients 3 lbs. beef chuck roast salt to taste 4 Tbsp. olive oil-divided 2 c. beef broth 1 pkg beefy onion soup mix (dry) 1 white or yellow onion, quartered 1 lb. baby potatoes – leave skin on and do not cut 1 c. baby carrots 1 c.[…]
Chef Charles was a great addition to our Grand Opening. He started the morning with variations on omelets. Eggs are a great source of protein and omelets are tasty and fast for breakfast, lunch or dinner. Since we are located in the Southwest- okay southwestern tip of Virginia…Charles started with his take on a southwestern[…]
I admit to pulling most of this information right out of this web post from Bon Appetit https://www.bonappetit.com/test-kitchen/how-to/article/how-to-make-a-perfect-salad Our vendors have a wide array of tasty greens and lettuces. They taste SO much better than what you can buy at a store because it is so much fresher. So make a salad[…]
Finally! Lots of greens are on the Online Market. You can make grits and greens with just about any green. We’ve used kale, spinach and Oriental greens during our cooking demos at the Market.. Saute the greens in olive oil with a pinch of garlic powder, paprika and we often use “holy shitake seasoning” from[…]
Sometimes I have a hard time thinking of what to cook. This is great resource from the NY Dept of Health that has healthy recipes in both English and Spanish! Click here to open the pdf and then click on the vegetable or fruit of your choice to view all the recipes. I clicked on braising greens[…]
In addition to Cooking day, we also had a winter squash tasting. We cooked them very simply to let the flavor of the squash come out. The basic recipe is just to slice them in half, scoop out the seeds( save them for roasting!) and place them cut side down in a dish with about[…]
This wonderful recipe is from the Thanksgiving issue of Bon Appetit, https://www.bonappetit.com/recipe/hasselback-butternut-squash-with-bay-leaves INGREDIENTS 1 large fairy buttercup squash or other sweet moist squash (about 3 pounds total) 1 tablespoon olive oil Kosher salt, freshly ground pepper 1 Fresno chile, thinly sliced, or dried red pepper to taste ¼ cup pure maple syrup, preferably grade B,[…]