Bacon, Egg and Maple Grilled Cheese

Unable to decide between breakfast and lunch? This sweet and smoky sandwich delivers an over the top sandwich that satisfies both cravings.  Shop Farmer Nick’s and Pastured Perfect for your bacon, eggs and butter.  Check out the specially seasoned bacon.  AKF Foods has your maple syrup and don’t forget The Cheese People for the cheddar. 



bacon egg cheddar grilled cheese.jpeg
  • 6 slices thick-sliced bacon

  • 2 tablespoons maple syrup 

  • 7 tablespoons unsalted butter, softened 

  • 4 large eggs 

  • 9 slices Cheddar (about 7 ounces), one of them quartered 

  • Eight 1/3- to 1/2-inch-thick slices brioche bread



  1.  Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.

  2. Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.

  3. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.

  4. Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.

  5. Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Recipe courtesy Food Network Kitchens

Asparagus Frittata

A perfect recipe for Easter Brunch.  Shop Geneva Lakes for your produce, Pastured Perfect for Amish Butter and Farmer Nick’s for farm fresh eggs.  The Cheese People have your feta and ask your cheesemonger for a tasty alternative. Serve with a fine white wine from Glunz Family Winery.   


Asparagus Frittata..jpeg
  • 2 tablespoons unsalted butter

  • 1 small onion, finely chopped

  • 1 bunch thin asparagus

  • 4 large eggs

  • 1/2 cup heavy cream

  • Kosher salt and freshly ground black pepper

  • 1 cup crumbled feta                    


  1. Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.

  2. Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

Recipe courtesy of Tricia Yearwood Food Network

Bacon-Wrapped Filet

Make your last Farmers Market meal for 2018 something special by preparing this dish for a festive holiday meal.  Shop Pastured Perfect and Farmer Nick’s for your filets and seasoned bacon.  Glunz Family Winery and Cellars will have the perfect red wine to accompany this dish.  We are thinking an after dinner port from Glunz would be perfect to top off your dinner.  Ask Kevin for his recommendation.  Enjoy!


bacon wrapped filet.jpeg
  • Kosher salt and freshly ground black pepper 

  • 1 beef filet steak, 8 to 10 ounces, 2 inches thick 

  • 1 piece thin bacon 

  • 1 tablespoon butter, more if needed 

  • 1 tablespoon olive oil


  1. Preheat the oven to 450 degrees F.

  2. Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.

  3. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.

  4. Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Recipe courtesy of Ree Drummond Food Network

Parmesan Crisps

Have you ever bought the Parmesan cheese from The Cheese People?  That’s why they call owner Jon Hanchett, Parma Jon.  It’s the best and perfect for this recipe.  Serve it as a topping for soup, salad, and serve it with your wine flight.

Parmesan Crisps.jpeg


  • 1/2 cup grated Parmesan



  1. Preheat oven to 400 degrees F.

  2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

  3. Bake for 3 to 5 minutes or until golden and crisp. Cool.

Recipe courtesy of  Giada De Laurentiis  Food Network

Pork Tenderloin with Maple Glaze

Maple syrup brings sweetness and warm color to the pork. Just imagine the wonderful aroma as you spoon the glaze over the tenderloins.  Shop Farmer Nick’s and Pastured Perfect for you pork and AKF Foods for your maple syrup.  Stop by Glunz Family Winery and ask for their pick of wine. 


pork-tenderloin-with-maple-glaze (2017_10_24 19_24_27 UTC).jpg
  • 2 12- to 14-ounce pork tenderloins

  • 2 teaspoons crumbled dried sage leaves

  • 1 tablespoon butter

  • 6 tablespoons pure maple syrup

  • 6 tablespoons apple cider vinegar

  • 2 teaspoons Dijon mustard


  1. Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.

  2. Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat.

  3. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.

  4. Arrange pork slices on plates. Spoon glaze over pork and serve.

Recipe courtesy of Bon Appetit  October 2000

Cheese Fondue

Nothing brings people together  like a pot of warm, melted cheese especially if your cheese comes from The Cheese People and the white wine from Glunz Family Winery.  Swiss and Gruyere meld with the brightness of white wine and lemon. The dipping options are endless, just pick your favorites: steamed or roasted vegetables of any kind are great here. Get creative serve with cheese bread from Authentic Brazilian Cheese Bread and spiced and smoked nuts from Up In Smoke.


  • 12 ounces Swiss cheese, grated (about 3½ cups)

  •  4 ounces Gruyere, grated (about 1¼ cups)

  •  1 tablespoon plus 1 teaspoon cornstarch

  •  ½ large garlic clove

  • 1 cup dry white wine

  •  ½ teaspoon lemon zest plus 1 1/2 teaspoons juice (from 1 lemon)

  •  ⅛ teaspoon ground nutmeg

  •  ⅛ teaspoon cayenne pepper

  •  (optional) Kosher salt

  • Freshly ground black pepper

  •  For dipping (roasted or blanched): Broccoli florets, chopped red potatoes, chopped sweet potatoes, sliced baguette, kielbasa, mini meatballs, sliced apple


  1. Combine Swiss, Gruyère, and cornstarch in a large bowl. Mix until cheese is evenly coated.

  2. Rub the inside of a fondue pot with the cut side of the garlic; discard garlic. Add wine to pot and bring to a simmer over medium heat.

  3. Slowly begin adding cheese to the fondue pot. Cook, stirring in a figure 8 motion and adding cheese one handful at a time after the previous handful has melted, until a smooth mixture forms. Stay below a simmer once you begin adding the cheese.

  4. Add lemon zest and juice, nutmeg, and cayenne and stir to combine. Season with salt and several grinds black pepper to taste. Lower heat to the warm setting, stirring occasionally. Add a splash of wine to loosen the fondue if it begins to thicken too much.

  5. Serve with dipping accoutrements and fondue sticks or skewers.

Recipe courtesy of Ananda Eidelstein January 2018 Real Simple  

Bacon Jam

Steve, our Market President loves anything bacon and who wouldn’t like a savory, chunky jam you can spread on a baguette.  Made with a fine selection of bacon from Pastured Perfect and Farmer Nick’s, and maple syrup from vendor AKF Foods, this is a perfect go to appetizer for the holidays. 


  •  1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces

  • 2 cups finely chopped shallots (from 3 large or 8 small shallots)

  • 4 small cloves garlic, chopped (about 1 tablespoon)

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground mustard

  • 1/2 cup bourbon

  • 1/4 cup maple syrup

  • 1/3 cup sherry vinegar

  • 1/3 cup packed light-brown sugar


1. Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.

2. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.

3. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.


Recipe courtesy of Martha Stewart Living

Pork Scaloppini with Spaghetti Squash

Squash is in abundance from Geneva Lakes and Sol-Ful Blooms so it’s a perfect time to make this dish.  Your pork is available from Farmer Nick’s and Pastured Perfect who also sells Amish butter.  Your white wine is waiting for you at Glunz Family Winery.   A ½ cup for the dish and a glass or two for you.


  • 1 spaghetti squash (about 3 pounds) 

  • 8 pork scallopini or thin cutlets (about 1 1/4 pounds) 

  • Kosher salt and freshly ground pepper

  •  1 tablespoon extra-virgin olive oil 

  • 2 1/2 tablespoons unsalted butter 

  • 1 tablespoon capers, drained 

  • 1/2 cup dry white wine 

  • Juice of 1 lemon 

  • 1/2 cup low-sodium chicken broth 

  • 1/2 cup chopped fresh parsley and/or chives 

  • 1 pint grape or cherry tomatoes



  1. Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transferto a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly.

  2. Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.

  3. Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat.

  4. Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.

Courtesy of Food Network Magazine

Herbed Chicken and Mushrooms

Love mushrooms? Pick your favorite type of mushroom from River Valley Ranch for this chicken slow-cooker recipe. Serve your chicken, available from our meat vendors, and vegetables from our farm stand vendors, over pasta from Pappardelle Pasta. Try the mushroom flavored.  And, don’t forget the wine from Glunz…some for the chicken and a glass for you.


Herbed Chicken and Mushrooms.jpg
  • 3 pounds chicken thighs and/or drumsticks, skinned

  • 1 tablespoon oil

  • 5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster

  • 1 red onion, cut into wedges

  • 1/2 cup chopped carrot (1 medium)

  • 1/4 cup dried tomato pieces (not oil-packed)

  • 3/4 cup chicken broth

  • 1/4 cup dry white wine or chicken broth

  • 3 tablespoons quick-cooking tapioca, crushed

  • 1 teaspoon dried thyme, crushed

  • 1/2 teaspoon garlic salt

  • 1/2 teaspoon dried basil, crushed

  • 1/4-1/2 teaspoon ground black pepper

  • 4 1/2 cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice


  1. If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside.

  2. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.

  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  4. Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Recipe courtesy of Midwest Living

Jack-O-Lantern Stuffed Peppers

It wouldn't be Halloween without carving a pumpkin, but that comes with a lot of work and a lot of mess. But you know what's even better? Carving an edible jack-o-lantern.  Have some fun shopping the Market to make this your own special treat.  Switch it up with sausage from our meat vendors and change the cheese with a selection from The Cheese People.  Make it really spooky with a specialty pasta from Pappardelle.  It’s not a trick but a yummy treat! 


jackolatern stuffed peppers.jpg
  • Kosher salt and ground black pepper 

  • 1 cup small elbow macaroni

  • 1 tablespoon canola oil

  • 1 yellow onion, chopped  

  • 3 cloves garlic, finely chopped  

  • 1 pound lean ground beef  

  • One 14-ounce can fire-roasted tomatoes, drained  

  • 1 cup heavy cream  

  • 2 cups shredded sharp Cheddar 

  • 6 orange bell peppers  


  1. Preheat the oven to 350 degrees F.

  2. Bring a small pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and hold until the meat mixture is ready.

  3. In a cast-iron pan, heat the oil over medium heat. Add the onions and sweat until translucent, 5 to 8 minutes. Add the garlic and cook for another 1 minute. Add the ground beef, season with salt and pepper and cook until starting to brown, 3 to 5 minutes. Add the tomatoes and cook for another 2 to 3 minutes. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in the cooked macaroni and season with salt and pepper.

  4. Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o'-lantern into the side of each pepper.

  5. Fill the peppers with the beef mixture and put on a baking sheet with the lids on the side. Bake until the peppers are fork-tender, about 30 minutes.

Recipe Courtesy of Trisha Yearwood Food Network.