Steak and Tomato Panzanella

Summer is a perfect time for Panzanella, a Tuscan chopped salad of soaked stale bread, onions and tomatoes with olive oil and vinegar. There are many creative ways to make this salad.  For this recipe, shop our meat vendors for your steak, Carly’s for your bread and our farm stand vendors for your tomatoes.  Made with Greek olive oil from Mavra’s and you are over the top with flavor.  Ask Mavra for her balsamic vinegar pick, Don’t forget the wine from Glunz.


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  • 1 pound flank steak, trimmed and cut into 1-in. cubes

  • Cooking spray

  • 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon kosher salt, divided

  • 6 ounces whole-wheat French bread, cut or torn into 1-in. pieces

  • 1 1/4 pounds heirloom tomatoes, halved crosswise

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1/2 cup torn fresh basil leaves


  1. Preheat broiler to high.

  2. Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.

  3. Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.

  4. Squeeze seeds and juice from tomato halves into a large bowl; chop remaining tomato halves. Add oil, vinegar, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to bowl, stirring with a whisk until combined.

  5.  Add chopped tomato, steak, bread, and basil to bowl; toss. Serve immediately.

Recipe courtesy of Cooking Light

Brown Butter Radishes

Fresh picked radishes have arrived at the Market which makes this recipe a stunner of a side dish that may cause you to plan an entire dinner party around it. Mavra’s has Greek Olive oil and Pastured Perfect your butter.  Radishes are so fresh you may eat all of them raw before you get them cooked!


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  • 4 small bunches radishes (about 2 pounds total), tops removed and halved

  • 1 tablespoon olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons unsalted butter

  • Juice of 1/2 medium lemon (about 1 1/2 tablespoons)

  • Flaky sea salt, for serving


  1. Arrange a rack in the middle of the oven and heat to 450°F.

  2. Toss the radishes with the oil, a pinch of salt, and a few grinds of pepper in a large bowl. Transfer to a rimmed baking sheet and arrange them cut-side down. Roast until the bottoms have browned a little and they are crisp-tender, 10 to 12 minutes.

  3. Meanwhile, melt the butter in a large frying pan over medium heat. Swirl the pan occasionally, until the butter has a nutty aroma and is toasty-brown, about 3 minutes. Remove the pan from the heat, add the radishes and lemon juice, and toss to combine. Sprinkle with a couple of pinches of flaky sea salt and serve.

Recipe courtesy of The Kitchen

Grilled Eggplant and Smoked Mozzarella Melts

We are still trying to convince Steve, our Board President, to eat eggplant.  Maybe this recipe will do it since it’s made with Farmers Market fixings.  Shop Carly’s Confections for your crusty bread, Mavra’s for the Greek olive oil, and our produce vendors for your eggplant, basil and tomatoes.  Top it off with the smoked mozzarella from The Cheese People.


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  • Canola oil, for the grill

  • 4 large slices country bread (1 inch thick)

  • 2 medium eggplants, sliced 1/2 inch thick

  •  1/4 cup olive oil, plus more for serving

  • Kosher salt and black pepper

  • 1 clove garlic, halved

  • 12 ounces smoked mozzarella, cut into 8 slices

  • 2 large tomatoes, sliced

  • 1 cup fresh basil Green salad, for serving


  1. Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.

  2. Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.

  4. Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.

Recipe courtesy of Real Simple

Sautéed Pork Cutlets

Only 10 minutes to make these pan-fried pork cutlets lightly flavored with citrus and Parmesan. Shop Pastured Perfect and Farmer Nick’s for your cutlets and wait until you taste the Parmesan from the Cheese People!  Grab the perfect wine from Glunz Family Winery and mop up the juices with crusty bread from Carly’s Confections.


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  • 8 pork cutlets (3 ounces each)

  • 1 teaspoon coarse salt

  • 1/2 teaspoon freshly ground pepper

  • 2 to 4 tablespoons extra-virgin olive oil

  • Juice of 1 lemon, plus lemon wedges for serving

  • 2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total)

  • Fresh flat-leaf parsley, for garnish

  • Grainy mustard, for serving


1. Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.

2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.

3. Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.


Recipe courtesy of  Martha Stewart Living

Stuffed Bacon Cheeseburgers

This will make your mouth water for a Memorial Day burger. Shop Farmers Nick’s and Pastured Perfect for your burgers and bacon. Try a flavored bacon to kick up the flavor. Kick it up another notch and ask The Cheese People for their suggestions on the perfect cheese. Sangria is a great picnic beverage from Glunz Family Winery. And, don’t forget That Pickle Guy to top things off.


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  • 1/2 cup shredded Monterey jack

  • 4 slices cooked bacon, chopped

  • 1 pound ground chuck

  • Kosher salt and freshly ground black pepper

  • 4 large hamburger buns, split

  • Ketchup, mayonnaise, and mustard, for serving

  • Lettuce, sliced tomato, onion, and avocado, for serving


  1. Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.

  2. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.

  3. Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

Recipe courtesy of Tyler Florence, Food Network

Olive Pork or Beef Giardiniera Tenderloin Medallions

Who can tell you better on how to use Giardiniera in a recipe than That Pickle Guy.  Shop the Market this Saturday for your Giardiniera, your selection of tenderloins and your pick of the red or white wine from Glunz Family Winery. 


  • 8-12oz Giardiniera from That Pickle Guy

  • 2 medium sized Pork or Beef Tenderloins

  • 3 Garlic Cloves chopped fine or garlic pressed

  • 2-3 tbsp Olive Oil

  • 2-3 tbsp Balsamic Vinegar

  • Large Onion diced & any vegetable of your choice

  • ½-1 Cup Red or White Wine

  • 1-2 tbsp Butter

  • A couple pinches of Dried Basil & Oregano

  • Salt & Pepper - Along with any other spices you wish to season your Pork or Beef


  1. Season the Pork or Beef Tenderloins

  2. Preheat oven to 350 degrees.

  3. In a large bowl, mix together Giardiniera, Garlic, Balsamic Vinegar, Onion, Basil & Oregano.

  4. Preheat sauté pan (medium) & Add 2 tbsp Olive Oil.

  5. Sear each tenderloin, one at a time, making sure to brown all of the sides.

  6. Reserve Tenderloins on a large platter, let sit.

  7. Deglaze the pan - Lower heat to medium & add wine and butter.

  8. Use a wooden spoon to push and scrape the bottom of the pan, releasing all the debris.

  9. Pour deglazed remains into a bowl.

  10. Cut tenderloins into 2-3 inch chunks.

  11. The Pork/Beef should be pink in the center.

  12. Add the cut tenderloin chunks to the large bowl containing Giardiniera mix made earlier.

  13. Add the deglazed juices and toss together.

  14. If it appears dry you can always add more Olive Oil.

  15. Scrap everything into a large baking pan or dish.

  16. Use a spatula to scrape all the wonderful juices.

  17. Bake for 20-30 minutes depending choice of meat and your desired temperature of meat.

  18. Serve by itself, over pasta, rice or mashed potatoes.

 Recipe courtesy of That Pickle Guy

Filet Mignon with Mushroom Red Wine Sauce

A wonderful meal for a wonderful mom.  Shop Farmers Nick’s and Pastured Perfect for a great selection of steaks .  Glunz Family Wine has your red wine…a cup for the recipe and the rest for mom.  Top it with crumbled blue cheese with a side of fresh asparagus.  It’s all at the Market.


  • Two 1-inch-thick filet mignon steaks 

  • Kosher salt and freshly ground black pepper 

  • Kosher salt and freshly ground black pepper  

  • 3 tablespoons unsalted butter 

  • 1 shallot, minced  

  • 4 ounces sliced mixed mushrooms 

  • 1 cup red wine


  1. Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.

  2. In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.

  3. Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.

  4. Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.

  5. Spoon the sauce over the steaks and serve.

Recipe courtesy of Katie Lee, Food Network

Cacio e Pepe Pasta

Don't let the ridiculously short ingredient list fool you -- this pasta is incredibly flavorful and oh-so-comforting. Made with pasta from Pappardelle’s, Amish butter from Pastured Perfect and cheese from The Cheese People this maybe your new favorite weeknight meal.


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  • Kosher salt

  • 12 ounces spaghetti

  • 3 tablespoons unsalted butter

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon very coarse freshly ground black pepper

  • 1 3/4 cups freshly grated Parmesan, plus more for serving


1.   Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.

2.   Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan.

Recipe courtesy of Food Network

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. 



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  • 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.   


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  • 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