Build your own pizza is a fun way to provide a meal to a group. Plenty of ingredients are available at the market, from the typical sausage and bacon to a more adventurous, like butternut squash with rosemary. Make your own crust or purchase a pre-made, heat up your oven and set out a variety of topping, can use up leftovers as well as fresh ingredients. Let your family and guests create a customized pizza.
Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Recipe by: dakota kelly http://allrecipes.com/recipe/41998/butternut-squash-pizzas-with-rosemary/?internalSource=similar_recipe_banner&referringId=18068&referringContentType=recipe&clickId=simslot_3
More summer produce is in season, green beans are at the market. Like much of the delicious summer vegetables, there are many ways to enjoy them, raw or cooked or preserved, either canning or freezing. This recipe calls for other ingredients that are sold at the market. Enjoy.
Serves 8 Hands-On Time Total Time
kosher salt and black pepper 2 pounds green beans, trimmed 6 slices bacon 2 shallots, sliced 2 tablespoons cider vinegar 2 tablespoons whole-grain mustard 2 tablespoons olive oil Read More
Available this week at the market, Chanterelle Mushrooms, the golden child of the mushroom world, chanterelles are known for their beautiful yellow-orange color, their rarity (they’re available fresh only in the summer and early fall), and most of all, their flavor—a subtle balance of black pepper, butter, apricot, and earth notes. Their size can vary from tiny blossom-like specimens to impressive 5-inch trumpets (fresh versions can weigh up to two pounds). Their rich flavor pairs well with eggs and cream sauces. How to choose:
When choosing fresh chanterelles, look for a fragrant, apricot-like odor and a golden color. Look for chanterelles that feel firm, with no soft or slimy spots; the gill-like ridges under the cap should be intact. Fresh chanterelles have a pronounced apricot- or peach-like scent. They lose a lot of flavor when dried, so avoid dried or powdered chanterelles. Read More
We are beginning to transition from the many spring greens at the market to summer color. Red rhubarb and strawberries can still be found, probably this will be the last week for strawberries. Blueberries are beginning to appear and soon raspberries will be ripe. We have also had orange carrots, vibrant purple/red radishes, white salad turnips and red/orangebeets. Another sure sign of summer produce is yellow summer and crooked neck squash. Much of the fabulous fresh food found at the market is delicious either raw or cooked. This is a recipe for summer squash that is very tasty and quick. You can add chopped spinach or kale toward the end if you would like some greens. Enjoy.
Among the benefits of visiting a farmers market for your shopping each week is the ever changing selection of unique produce that is available. Radish pods are now in season. All radish plants form edible seed pods. When they are harvested while they are young, they become a bonus crop even when the roots are no longer edible. Radish pods taste just like the radishes they spawn from, but more concentrated in flavor. They’re spicy, crunchy, full of snacky goodness, and you can use them anywhere you’d normally use radishes. Eat them on their own, toss them into a salad or stir-fry, pickle them, or they are even more amazing as a side dish to a bed of rice and some grilled meats. You can even chop them up to use like capers in an omelette, or skewer them on a toothpick to garnish a Bloody Mary.
RECIPE: Pickled Radish Seed Pods (Lemon Verbena)
Makes 3- 1/2 pint jars.
About 1/2 pound radish seed pods (you may need more or less, depending on the size of the pods)
Strawberries made their appearance at the Downtown Marquette Farmers Market this past Saturday. Summer is truly here! They will be available for the next 3-4 weeks. There is nothing like the sweet aromatic flavor of fresh, Upper Peninsula strawberries. Of course they are delicious eaten out of hand and so versatile they can be added to many things, from cereal or smoothies in the morning, sliced on sandwiches or salad at lunch and any dessert. Strawberries are also delicious as an ingredient to savory dishes. Give this recipe a try during this coming 4th of July weekend. BBQ’s are popular, use this as a topping to any grilled meat or as a dip for tortilla chips. It would be great over scrambled eggs or in place of a dressing on a bed of greens. How will you use it?
5-INGREDIENT STRAWBERRY SALSA
This 5-Ingredient Strawberry Salsa is sweet, simple to make, and so delicious!
PREP TIME: 10 MINS COOK TIME: 0 MINS TOTAL TIME: 10 MINS
1 pint strawberries, hulled and finely diced
1 jalapeno, stem and seeds removed, finely diced
half of a small red onion, peeled and finely diced (about 1/2 cup)
2/3 cup finely-chopped fresh cilantro, loosely-packed
Cucumbers have made their appearance at the market. They are delicious to eat by themselves, either sliced or cut into spears, added to a sandwich for some crunch or diced into a salad. Here is a recipe with picnic salad season in mind.
Collard Greens are one of the hearty greens available in the spring at the Downtown Marquette Farmers Market. In many recipes spinach, kale and collard greens can be used interchangeably. Some recipes for collard greens suggest boiling first, then sauteing. I like the technique, quickness and bright color of this recipe.
Robust collards, part of the cabbage family, are a culinary staple in the South, where they’re traditionally cooked in a long, slow braise. However, with their surprisingly mild taste (there’s just a hint of bitterness), these greens also lend themselves to faster recipes and work with hearty and light flavors alike. They’re chock-full of vitamins B6, C, and E, and are an excellent source of calcium, folate, and beta-carotene.
There is a wide variety of spring greens available at the Downtown Marquette Farmers Market. One of the smaller types are microgreens or plant shoots. They are fabulous on sandwiches or salads, but can also be made into Pesto. Since it will be a little while before locally grown basil is in season, try pea shoots. No need to wait for tasty pesto.
Favorite recipe: Pea Shoot Pesto
When I have peas in full harvest, I make this all the time:
3 cups pea shoots, chopped
1/2 cup roasted almonds
1/2 cup grated Parmesan
2 cloves garlic
1/3 cup olive oil
Combine all in a food processor until it resembles a paste. Salt to taste.