Market Recipes

Homemade Pizza

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.

Butternut Squash Pizzas with Rosemary

 4 servings 567 cals   Prep 20 m Cook 30 m Ready In 50 m

  1. 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.
  2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
  3. 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.

dakota kelly


Crispy Loaded Hasselback Potato Bites

‘Tis the season to be jolly and gather for holiday parties. When it is your turn to bring an appetizer make sure your itemized market list includes potatoes and bacon. Then you will be ready to make your customized party tray.  This recipe is perfect as a side dish too.

YIELD: Makes 10-15, depending on number of potatoes


1 lb. small potatoes (about 2″ across – red or Yukon work fine)
Olive oil
Kosher salt
Sliced cheese (picture shows Colby Jack) cut into small squares

For topping:
Light sour cream
Cooked bacon, chopped
Sliced green onions


Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.

Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub with olive oil and sprinkle with salt.

Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings.

Serve warm or at room temperature.



Coffee-Onion Jam

December is a month of good eating, whether you are a host or a guest. It is also a month where you need simple and tasty recipes. Onions are available from all of the farmers at the market. Three farmers have a full selection on locally raised meat. Coffee is available from U.P. North Roast.
Use this savory, coffee-flavored onion jam as a topping for beef or pork. For best results, slice onions about 1/4 inch thick.
 Yield: Makes 2 1/4 cups


3 large yellow onions, thinly sliced
6 tablespoons oil
1/2 cup hot strong brewed coffee
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper


Cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Stir in coffee and remaining ingredients, and cook, stirring occasionally, 5 to 10 more minutes or until liquid has evaporated.

Marc Collins, Circa 1886, Wentworth Mansion, Charleston, SC, Southern Living May 2005


Turkey Waldorf Salad

One of the best side benefits of preparing lots of  food all day for a Thanksgiving feast are the leftovers (& not just the relatives!). And after spending all day cooking, who wants to cook again soon. So, Friday’s food is straight up what is left over from Thursday, by Saturday, however, maybe some crunchy greens are in order, that way you can still enjoy pie.  Here is Turkey Waldorf Salad, an easy way to use up more of the leftover turkey. Add any additional leftover veggies you prefer, and serve the salad with leftover rolls. Keep it simple and delicious. While you are shopping at the Downtown Marquette Farmers Market on Saturday morning, you can pick up any fill in ingredients you may want: Brussels sprouts from Slagle’s Family Farm, celery, celery root (if you want it, can use Kolrabi) and honey.

Total Time: 20 min
Prep:20 min
Yield: 4-6 servings
Level: Easy

2 cups shredded leftover turkey meat
2 stalks celery, sliced
1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
1 small celery root, peeled and cut into matchsticks
Freshly ground black pepper

In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.
Recipe courtesy of Wes Martin
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Supreme Mashed Potatoes

Check out this recipe as a side dish for Thanksgiving. The potatoes, carrots and garlic can be found at the farmers market. Of course this recipe is adaptable if your prefer to make it vegetarian or vegan, replace the chicken broth with vegetable broth and the butter with the vegetable fat of your choice. When you use the cooking water to thin the potatoes, it adds additional flavor and nutrients. The Downtown Marquette Farmers Market will be stocked full of feast preparation food and table decorations, hostess gifts and much more. See you Saturday at the market.

Prep time: 55 minutes  Makes 10 servings  3/4 cup per serving
6 medium potatoes, peeled and cubed
2 large carrots, peeled and chopped
3 large cloves garlic, finely chopped
1/2 cup low-sodium chicken broth
1 tablespoon butter

1. Combine potatoes and carrots in large pot. Filled with cold water. Bring to a boil and cook for 5 minutes
2. Add garlic and reduce hat to simmer until vegetables are tender about 35 minutes
3. Drain pot and keep 1 cup of the cooking liquid.
4. Mash potatoes, carrots, garlic with a hand masher.
5. In a small pan, heat chicken broth and butter over medium hear until butter melts.
6. Slowly stir broth mixture into the mashed potatoes.
7. If necessary, ad the reserved cooking liquid until potatoes reach the desired thinness. Serve hot.

Nutrition information per serving: Calories 216, Carbohydrates 27 g, Dietary Fiver: 4 g, Protein 25 g, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 26 mg, Sodium 544 mg.
Adapted from: Soulful Recipes: Building Healthy Tradition, Network for a Healthy California, 2008. Michigan Harvest of the Month, Michigan Nutrition Network ™  at Michigan Fitness Foundation.