Featured Recipe

Brussels Sprout, Apple & Pumpkin Seed Salad Recipe

We are getting ready for Thanksgiving, less than a week away and this Saturday is the market to get food for your feast. At the market there will be turkeys and potatoes, squash, onions, carrots, celery, herbs, lots of other meats and veggies, eggs, honey, maple syrup, jellies, baked goods, coffee, chocolate, to name a few. There are many successful ways to cook a whole turkey – though they are a tricky type of meat to prepare well. One resource to look at is linked here: https://www.foodsafety.gov/blog/2016/11/wash.html

As popular as turkeys are for the main course, the side dishes are often the favorites. Here is a suggestion for a salad that will be a crunchy and bright compliment to the traditional turkey, mashed potatoes, green bean casserole.  It would be delicious with left-overs too.

Kale salads are so popular now but Brussels sprouts leaves are just as delicious! Be sure to look for bright green sprouts with no yellowing leaves. They are often available in farmers markets or some supermarkets still on their stalks.


  • Prep Time: 25 minutes
  • Yield: Six servings



  • 12 ounces Brussels sprouts
  • 1 red apple
  • 3 Tablespoons chopped shallots
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt (or to taste)
  • Freshly ground black pepper to taste
  • 6 Tablespoons olive oil (not extra virgin)
  • 6 Tablespoons dried cranberries
  • 6 Tablespoons toasted pumpkin seeds


  1. Trim the stem ends off of the Brussels sprouts, and then cut a “V” into the stem ends which will help to release the leaves. Pull off the leaves and place them into a large bowl.*
  2. Quarter the apple, and then core it. Cut the wedges in half then slice. Add to the bowl.
  3. Whisk shallots, balsamic vinegar, maple syrup, mustard, salt and pepper in a medium bowl. Drizzle in olive oil and whisk until blended.
  4. Add the dressing to the bowl with the Brussels sprouts and apple. Add the dried cranberries and toss to mix and coat.
  5. Arrange the salad on salad plates and sprinkle with pumpkin seeds


*Taste the leaves and if they are tender they will be delicious raw. If not, bring a large pot of salted water to a bowl and blanch them for a few seconds until they turn bright green. Drain and rinse with cold water. Blot dry and proceed with the recipe. Crumbled crisp-cooked bacon would be a delicious addition to this salad!

BY TERRY GRIECO KENNY  is a recipe developer, food writer and food stylist. As a magazine food editor in NYC, she developed and styled hundreds (if not thousands!) of recipes, and has contributed to over 15 cookbooks and 10 magazines. It may sound like a super-busy life, but with her only son Jack now away at college, cooking up a storm in the kitchen certainly helps take her mind off the empty nest blues!

October 10, 2015


Easy Shepherd’s Pie Recipe

This is the weekend of the time change so it will be darker even earlier in the evenings. Give this easy recipe a try as you adjust to the new time. Most of the ingredients can be purchased at the Downtown Marquette Farmers Market. The market is open until December 16. Lots of time to purchase fabulous vegetables, meats, eggs, and other supplies for good eating all winter.


  • 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
  • 8 Tablespoons (1 stick) butter
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1-2 cups vegetables—diced carrots, corn, peas
  • 1 1/2 lbs ground round beef
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice

Directions :

1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.

2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

4 Add the ground beef, then worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.

Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

5 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

6 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8×13 casserole).

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

7 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Easy Shepherd’s Pie Recipe


Lightly Curried Butternut Squash Soup

It has been a bit of a trying week,  weather wise, nothing soothes a soaked soul like soup. We had the squash tasking at the market a few weeks ago, it is officially squash season. So if you purchased some squash give this recipe a try and enjoy a nice warm meal this weekend. Be sure to shoat the market 8 more weeks to keep your supply of squash abundant.

Lightly Curried Butternut Squash Soup
f o r  f o u r
Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this soup to people who think they don’t like squash or curry, and you’ll change some minds. You can substitute any winter squash for the butternut; I just like butternut because it’s faster to peel
and chop than its many cousins.
1 butternut squash or other winter squash
1 tbsp butter
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, finely chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cayenne pepper
1 can coconut milk
3 cups water
salt and pepper
o p t i o n a l
sour cream scallions
fresh cilantro
To prepare the squash, peel off the tough skin with a potato peeler. Cut the squash in half lengthwise with a sharp chef’s knife, then scoop out the seeds and gloop. (You can save the seeds for a tasty snack later, if you like: just clean the gloop off, then toast them.)

Next, slice off the stem and very bottom of the squash and throw them away. Take each half of the squash and place it face-down on a cutting board. Chop each into½” slices, then turn each slice into cubes.

Put a large pot or Dutch oven on the stove on medium heat. Melt the butter and let the pot get hot.
Add the onion, pepper, and garlic, then sauté for two minutes.

Add the cubed squash and spices and stir it all together. Put a lid on the pot and let it cook for another two minutes. Add the coconut milk and water and stir.

Bring the soup to a boil, then turn down the heat to low and let it cook for about 30 minutes, or until the squash is tender.

Once the squash is tender, taste the soup and add salt and pepper as needed. Soup usually needs a fair bit of salt, so be generous.

If you have an immersion blender, you can purée the soup in the pot. If you have a normal blender, wait until the soup has cooled before transferring it to the blender. Purée until smooth, then taste again and add any more salt and pepper it might need.

You can enjoy the soup as-is or serve it with another drizzle of coconut milk or a dollop of sour cream, plus some chopped scallions or cilantro.


Recipe from Cheap and Good by Leanne Brown


Garden Huckleberry Pie

This Saturday, October 21 there will be a cooking demonstration featuring Garden Huckleberries. Mary Rabine of Reh-Morr Farm will be the vendor cook. Reh-Morr Farm grows Garden Huckleberries and Mary wants to introduce customers to this lesser know fruit. Garden huckleberries are best used cooked and commonly as syrup, jam/jelly or in pies.

The Garden Huckleberry is different from the wild huckleberry that grows out west in Montanan and Wyoming. Garden huckleberry is an annual plant from the nightshade family.  It is started from seed approximately 2 weeks after tomato and pepper are planted. Garden Huckleberries are large, very robust plants.  They grow to be about 3-4 tall, and have a similar growth habit as a large pepper, although they produce longer branches. All along the branches, clusters of berries form, turning from green to black when fully ripened. The mature berries are about the size of a big blueberry and have a tough, almost leathery skin. Each plant will produce upwards of a gallon (maybe more) of fruit in a growing season.


  • cups garden huckleberry
  • 12cups sugar
  • 1teaspoon nutmeg
  • 1teaspoon salt
  • tablespoon butter
  • lemon, juice of
  • tablespoons cornstarch
  • pie crusts (either store bought or your own recipe)
  1. Preheat oven to 375°F.
  2. Stem, wash and drain huckleberries.
  3. Place berries in a heavy pot, cover with cold water and bring to a slow boil.
  4. Cook until soft.
  5. Drain; mash berries with a potato masher to break their skins.
  6. Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
  7. Cook for about five minutes, stirring constantly, until the mixture thickens.
  8. Place pastry for bottom crust in pie pan.
  9. Pour in the berry mixture and dot with butter.
  10. Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
  11. Bake for 45 minutes or until the crust is a light brown.
  12. Cool.

Recipe by mollypaul     http://www.geniuskitchen.com/recipe/garden-huckleberry-pie-395744


Celery Root Steaks With Tomatillo Salsa Verde

This quick recipe combines lots of ingredients that are available at the Downtown Marquette Farmers Market right now.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.



  • 4 medium tomatillos, husks removed, rinsed, chopped
  • 1 serrano chile, finely chopped
  • 1 garlic clove, finely grated
  • ½ cup finely chopped fresh cilantro
  • ¼ cup finely chopped onion
  • ¼ cup olive oil
  • Kosher salt
  • 1 large celery root (celeriac), peeled
  • Freshly ground pepper
  • 2 tablespoons vegetable oil


Combine tomatillos, chile, garlic, cilantro, onion, and olive oil in a small bowl. Season salsa verde with salt and let sit at room temperature 30 minutes to let flavors come together.

Meanwhile, preheat oven to 400°. Slice celery root into four 1″-thick slices; season liberally with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high and cook celery root steaks until golden brown, about 4 minutes per side. Transfer skillet to oven and roast celery root until tender (a paring knife should easily pierce the center), 8–10 minutes.

Serve celery root steaks with salsa verde spooned over.

Recipe by Rick Martinez
Photograph by Alex Lau


Cauliflower And Broccoli Flan With Spinach Béchamel

Cauliflower, a versatile vegetable that is underappreciated, mostly, I think, because most people have only eaten ones that are way beyond their prime. When you purchase a cauliflower from the farmers market you are getting it at its peak of freshness and it tastes way different, better. Give it a try. Cauliflower can be eaten raw, steamed, roasted, grilled, fried, pickled, shaved, riced… there are lots of tasty ideas to explore. I chose this recipe because it incorporated  cauliflower, broccoli and spinach, all produce that can be found at the market. The rest are a few other common ingredients and is one that can be made in advance if needed. It also looks like it will be good as leftovers. The name of the recipe sounds fancy, but chances are you have made this sauce with out thinking it had a fancy name.



  • 2 1/2 cups cauliflower florets
  • 2 1/2 cups broccoli florets
  • 12 oz spinach leaves
  • 6 tablespoons (3/4 stick) butter
  • 1/4 cup all purpose flour
  • 2/3 cup whole milk
  • 2/3 cup freshly grated Parmesan cheese


Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.

Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.

Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.

Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. DO AHEAD Can be made 6 hours ahead. Cover and chill.

Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

Recipe by Lori de Mori  Photograph by Mark Thomas  https://www.bonappetit.com/recipe/cauliflower-and-broccoli-flan-with-spinach-b-chamel


Beets in Orange Sauce

This weeks food demonstration at the Downtown Marquette Farmers Market will be featuring beets as we move into autumn type vegetables. Lynn Krahn, MSU extension will be preparing Beets with Orange Sauce  and also some butternut squash. Stop by to watch and have a taste and pick up the recipe. Beets come in different colors, rainbow, orange, and yellow at the farmers market. This recipe for beets is equally delicious as a hot side dish to chicken, beef, pork or fish or chilled to top a salad. Remember to use the beets greens as well, can be chopped and added to a mixed green salad or saute -like spinach or use with other greens and herbs to make pesto.


8 whole fresh beets
1/4 cup sugar or honey
2 teaspoons cornstarch
Freshly ground pepper
1 cup orange juice
1 tablespoon golden balsamic vinegar (or red wine vinegar)
1 tablespoon fresh orange zest
2 tablespoons butter, if desired


Place beets in a large saucepan and cover with water. Bring beets to a boil; reduce heat. Place lid on pot and simmer beets for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.

In a small saucepan, combine sugar, cornstarch, and pepper. Whisk  in orange juice and red wine vinegar until smooth. Bring mixture to a boil, and cook awhile stirring for 3-4 minutes or until mixture has a syrupy texture and is slightly thickened. Stir in orange zest and butter. Add beets and gently stir until warmed through.

Serve warm.
YIELD: 8 servings

by Annaliese Keller  https://edibleparadise.com/vegetables-and-side-dishes/beets-in-orange-sauce/



Roasted Fennel With Tomatoes

Fennel is available at the market and can be used in a wide variety of ways either raw or cooked. The bulb, stems, feathery fronds and seeds are all editable.  Try this simple recipe for roasted fennel and tomatoes.

2 fennel bulbs
1 garlic bulb
1 lemon
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1 pint grape tomatoes


Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

Total: 30 min Prep: 10 min  Cook:  20 min  Yield:  4 servings  Level:  Easy
Recipe courtesy Food Network Magazine Photograph by Antonis Achilleos

Tomato-Melon Gazpacho

Tomato season continues as we move into September. Tomatoes are so good eaten just out of hand and added to sandwiches and salads. Tomato soup is a timeless comfort meal. Melons are also in season at the market. While they are also so cut up and enjoyed, give this recipe that combines both a try.
  • tomatoes, about 1 1/2 pounds
  • 3-pound cantaloupe
  • 2 tablespoons olive oil
  • 1 1/2 cups water, or 1 cup water and 1/2 cup ice cubes
  • 10 leaves basil
  • Salt and freshly ground black pepper
  • Juice of a lemon


1. Core, peel, and seed the tomatoes; cut the flesh into 1-inch chunks. Seed the melon, and remove the flesh from the rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you prefer). Add the melon to one and the tomatoes to the other and cook, stirring, until the become juicy, no longer than 2 minutes.

2. Blend together the melon, tomato, water, and basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust seasoning.

Yield 4 servings Time 15 minutes prep, 5 minutes cooking, 20 minutes, plus time to cool total

by Mark Bittman   https://www.splendidtable.org/recipes/tomato-melon-gazpacho Photo: Saramis/Thinkstock


Brazilian Collard Greens

Collard Greens are a hardy green originally grown in the southern part of the country. They hold up well to long cooking, typically with meat. We will feature Collard Greens in this weeks food demonstration in a quick saute, to highlight their versatility and fabulous flavor. There is a reason Collard Greens are a popular food, we just need to learn about it here in the north. The temperatures will not be hot this weekend as we close out the vacation summer season, so even if you have a BBQ in your weekend plans, plan on adding a collard green dish to you meal.  You will find everything you need when you shop at the market.

  • SERVINGS: 10


  • 3 bunches collard greens
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons garlic, minced
  • Coarse salt


  1. Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse leaves under cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise, like a cigar. Slice crosswise as thinly as possible.

  2. Heat oil and garlic together in a large skillet over medium heat, stirring until garlic is golden brown, 2-3 minutes. Add collard greens, folding with tongs so garlic gets tossed in with greens, until they start to wilt, about 1 minute. Add 1/4 teaspoon salt and continue folding until greens have all wilted and begin releasing their moisture, 2-3 minutes.

  3. Transfer collards to a serving bowl. Season with salt to taste and serve.

SOURCE: MAD HUNGRY   http://www.marthastewart.com/866900/brazilian-collard-greens