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Searched for: greens

Fattoush Salad with Chickpeas and Market Vegetables

by Market Chef Heather Hartman Serves 4 This is a great recipe for using chickpeas and day old bread. Leftover chickpeas can be frozen, and used for hummus, put into salads, or baked with spices for a fun, protein packed snack. You can also use black eyed peas, or soybeans. Check out Rosemount Fresh Market’s…  Read More →

Asparagus Wild Rice Salad

by Market Chef Jenny Breen Ingredients 3 cups cooked hand harvested wild and brown rice (1/2 and 1/2) 1 bunch asparagus (if available), trimmed and cut into 2 1/2 inch pieces 1 cup peas or edamame 2 stalks rhubarb, sliced thinly 1 bunch ramps or spring onions, chopped 1 bunch spinach or arugula roughly chopped  1/2…  Read More →

Hot and Sour Soup with Spring Vegetables

by Market Chef Heather Hartman Serves 4 to 6 Ingredients 6 cups vegetable stock 1 thumb sized piece ginger, peeled and sliced into big rounds 1 cup mushrooms, sliced (shitake or cremini are lovely) 1 cup snow peas or sugar snap peas, sliced 2 cups fresh greens, rough chopped (spinach, kale, or chard) 1 cup…  Read More →

Autumn Pasta with Tarragon and Cider Sauce

From: Cooking up the Good Life, By Jenny Breen Serves 8 to 10 This recipe highlights the colors and flavors of autumn. Fresh tarragon adds a piney and aromatic taste that is mellowed by the sweetness of the cider. Quality whole grain pasta is hearty enough to handle the density of the squash, the depth…  Read More →

Quinoa and Cucumber Salad

by Market Chef Jenny Breen Serves 10 to 12 I invented this recipe because I really wanted a cool summery grain salad, but something besides quinoa tabbouleh (nothing against that wonderful dish, but there’s more to life than mint). It is a joy to cook with sesame oil–its nutty flavor stands up to cooking and…  Read More →