For National Food Waste Prevention Week, we partnered with Homegrown Minneapolis and Chef Nettie Colón to share some simple and delicious ways to reduce food waste at home. Chef Nettie showed us how to make caldo, a type of Portuguese soup. This recipe focuses on using surplus ingredients and underused parts of produce! Find the… Read More →
This recipe comes from Twin Cities based board-certified holistic nutritionist Shahreen Ahmed, owner of of Happy Healthy Shahreen. Find more simple market recipes from Shahreen and shop along as she visits the market in her June Takeover available on our Instagram Highlights. Note: If you don’t have a food processor you can use a blendor… Read More →
Did you know that Minnesota has a local nut crop? Find fresh hazelnuts, hazelnut oil and hazelnut flour at the market from the growers collective Hazel Heart Farms (formerly American Hazelnut Company). Pesto is a simple and delicious way to add hazelnuts to your plate. Serve with grilled meat or vegetables, spread on a sandwich… Read More →
This recipe comes from Twin Cities based board-certified holistic nutritionist Shahreen Ahmed, owner of of Happy Healthy Shahreen. If you don’t have a food processor, you can use a blender or finely chop herbs and nuts with your knife and mix pesto ingredients by hand.
This recipe comes from Mill City Farmers Market’s Nutrition Interns. As greens come in and out of season at the market, you can substitute arugula for spinach, kale, basil or whatever else you find! Serve this with Poached Wild Salmon, grilled chicken, roasted vegetables, on sandwiches or tossed with pasta.
This recipe is from local guest chef Lachelle Cunningham’s 2019 cooking class at the market. Learn more about Chef Lachelle Cunningham’s catering company and education work at lachellecunningham.com Turn this recipe into your #WeeklyMarketMeal serving with fried tempeh strips or grilled fish, brats or burgers. Note: Vegetables listed in the ingredients for the wraps are… Read More →
This cheesy, mild pesto is a great way to get your kids eating kale! It’s a quick, creative way to get some greens into a pasta dinner. Serve with pasta, zucchini noodles, on pizza, or as a dip! Leftover pesto can be stored in the fridge in an airtight container for one week, or frozen.… Read More →
This recipe comes from MCFM’s 2020 nutrition intern Emma Schluter. Rather than tossing those beautiful carrots tops in the compost, add them to your meal! Carrot leaves have a mild taste that pairs well with basil and garlic in this sauce. Pesto can also be served with pasta, on sandwiches or as a party dip.… Read More →
Market Chef Jenny Breen’s spring pizza is the perfect palette for spring farmers market finds like ramps, spinach and farmstead cheeses. Watch Jenny’s digital cooking class and get the recipe below.
