This recipe was made by Tony Scherber of TonzKitchen using seasonal market ingredients – see the full video here. Makes 4-6 servings. Can be made dairy free without the addition of the crema.
Chef Sina is back at MCFM, celebrating AAPI month with her cherished Cambodian Sour Soup. Inspired by childhood memories, she blends local produce with Asian staples to create a heartwarming dish. As Sina shares her heritage, she invites market guests to enjoy the simplicity and warmth of Cambodian food, and invites all to join in… Read More →
You do you! This is a flexible recipe suitable for substitutes or adding additional vegetables that stumble into your market basket. It’s a great soup to have in your back pocket for end of the week cleaning out the fridge. In addition or in place of the ingredients listed, we also like adding wakame seaweed,… Read More →
The squash for this simple soup is cooked until just tender and it isn’t pureed. Thai and Vietnamese flavors permeate the Heartland’s farmers markets and such spices work beautifully with our mild, earthly-sweet winter squash.
Market founder and farm-to-table restaurateur Brenda Langton shares her recipe for Turkey Wild Rice Soup. This nutritious, yet comforting soup works with both raw turkey breast or holiday leftovers. Simply change the cooking time in the recipe as directed. Thank you to the Market’s sponsor and third-generation turkey farm Ferndale Market for partnering on recipes… Read More →
This recipe comes from the market’s founder and Minneapolis restaurateur Brenda Langton along with her strong recommendation to stock up on squash at the fall and winter markets for simple soups at home! Brenda recommends long neck butternut squash, which are easy to cut, store well and have fewer seeds than other varieties. However, feel… Read More →
