Cooking Day this Friday/recipes from Chef Charles

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[…]

Insta-pot cooking demo recipes

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.[…]

It’s salad time!

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[…]

Grits and Greens

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[…]

Hasselback squash from the November 2016 issue of Bon Appetit

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,[…]