Recipe Archive | Market Umbrella (2024)

Ingredients

• 3 fresh artichokes
• 2 large fresh lemons, juiced
• 2 tablespoons olive oil (or melted butter)
• 6 cloves garlic, peeled and roughly-chopped
• fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like)
• coarse sea salt and freshly-cracked black pepper

Directions

Heat oven to 400°F.

Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.

Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.

Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.

Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.

Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.

Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.

Serve the roasted artichokes warm with your desired dipping sauce.

Roasted Green Garlic

One of the earliest Spring harvests to appear at the market and remain through May is green garlic! Indulge in the delightful combination of roasted green garlic, toasted baguette slices, creamy goat cheese, and a sprinkle of fresh spring herbs like dill. It's a simple yet clever way to savor the flavors! This dish is perfect as an appetizer or as a delicious side to complement a juicy steak or a roasted chicken.

get this recipe

Spring Harvest Salad

Welcome the freshness of spring with this delightful Spring Harvest Salad. Roasted Brussels sprouts and tender squash meet crisp kale and juicy apple slices, creating a harmony of flavors and textures. Topped with toasted pecans and Parmesan shavings, this salad is a celebration of the season's bounty. Drizzled with a citrus-infused vinaigrette, it's a perfect addition to any springtime meal, bringing a burst of flavor to your table.

get this recipe

Spaghetti Squash Burrito Bowls

This spaghetti squash burrito bowl recipe is both simple to prepare and extremely filling! These lovely vegetarian burrito bowls are vegan, gluten-free, and, most importantly, delicious. The recipe yields four burrito bowls. Thinking about trying this recipe? Stop by the market to get cabbage from Monica's, cilantro from River Queen Greens, and green onions from Monica's, Isabel's, or River Queen Greens.

get this recipe

Brussel Sprouts and Pecorino Cheese Pasta

Brussels sprouts, rich eggs, and delicious Pecorino cheese combine to create a quick and delicious pasta sauce. We love this recipe because it can be prepared in the time it takes to boil the water and cook the pasta! This recipe is inspired by traditional pasta carbonara, in which raw eggs are combined with grated cheese and added to hot pasta, effectively "cooking" the eggs for the sauce. As a result, this dish is best served with high-quality eggs. People who are concerned about raw egg consumption may want to avoid them altogether and instead top the pasta with vegetables and cheese. Thinking about trying this recipe? Monica's tent sells brussel sprouts, Costantini has pasta, and many of our vendors sell high-quality eggs!

get this recipe

Apple Pecan Arugula Salad

get this recipe

Potato Leek Soup

Leeks are over-topping the tables at market this time of year, and customers take tons home to use in their own special recipes! Searching for a crowd-pleaser that guarantees leftovers? Try this traditional French potato and leek soup. This recipe is flavorful, easy to prepare, and extremely versatile. You might add protein into the soup mixture, top it off with your preferred herbs, or do both! The variations are endless.

get this recipe

Mushroom Quesadilla Without Cheese

These hummus quesadillas are loaded with avocado, black beans, and slices of red bell pepper, onion, and mushroom that have been seasoned with a fajita spice blend. Since hummus will act as your sticky binder, cheese is not necessary. It is delicious, very easy to make, and suitable for vegetarians and vegans.

get this recipe

Tender Caramelized Cabbage

Did you know that cabbage can last up to two months if stored in a plastic bag in the refrigerator's crisper drawer? This Tender Caramelized Cabbage from Bon Appétit is simple to prepare and cooks quickly. Have you got some cabbage left over from your last market visit burning a hole in your fridge? Try this delicious fall-apart, caramelized cabbage recipe.

get this recipe

Zesty Turnip Salad

January is in the thick of root veggie season. Carrots, radishes, and turnips bigger than your head fill the tables at market. This turnip salad recipe from Culinary Beets breaks those turnips down into a delicious salad, the apple cider vinegar in the dressing packs a tasty, zesty punch. Turnips are high in fiber and low in calories, which can help keep hunger at bay and keep blood sugar levels stable. When peeling a turnip, try to preserve as much of the magenta color as possible. It adds a beautiful color element that is complemented by the red onion. Many vendors have turnips at market right now, to see a list of who will be at market each week, click here.

get this recipe

Dino Kale Strawberry Salad

Hello, Strawberries! Several vendors at CCFM have strawberries, Faust Farms, Johndales, and Isabels Tamales and Produce. To celebrate their arrival, here's a simple, gut-friendly Dino Kale Strawberry Salad recipe from Plant Based on a Budget. If you're a CCFM shopper, you know that cooler weather means an abundance of produce is available in the market, which means you can find all the ingredients for this recipe there! Keep this recipe in mind for your next market trip!

get this recipe