Bacon-Wrapped Brussels Sprouts

Roasted brussels sprouts become irresistible finger food when decked out with bacon and served alongside a zingy mustard dipping sauce.  Serve them as monster eyeballs for Halloween or as an easy appetizer for Thanksgiving.  Our farm stand vendors have your Brussels sprouts and  Pastured Perfect and Farmer Nick’s have flavored bacon.  Don't forget the maple syrup from AKF Foods.


  • 1 pound brussels sprouts, trimmed and halved lengthwise

  • Kosher salt and freshly ground pepper

  • 2 teaspoons chopped fresh thyme leaves

  • 14 slices bacon, halved crosswise and lengthwise (about 1 pound)

  • 1/4 cup grainy Dijon mustard

  • 2 tablespoons maple syrup

  • 1 teaspoon apple-cider vinegar


  1. Preheat oven to 400 degrees. Season brussels sprouts with salt and pepper; sprinkle with thyme. Wrap each sprout with a piece of bacon; place seam-side down on a wire rack set over a rimmed baking sheet.

  2. Bake, flipping halfway through until bacon is crisp and sprouts are browning in places, about 45 minutes.

  3. Meanwhile, in a small bowl, stir together mustard, maple syrup, vinegar, and 1/4 teaspoon salt.

  4. Let sprouts cool 10 minutes before serving with dipping sauce.


Recipe courtesy of Martha Stewart Living

Autumn Tian

Time to show off those knife skills! (Bring those dull knives to Rich’s Sharpening this Saturday for the perfect slice). Even slices of beets, potatoes, and tomatoes are key to this colorful side dish. Serve with pork or chicken for a perfect autumn meal.


autumn tian.jpg
  • 1 pound beets (about 3 medium)

  • 1 medium onion, thinly sliced

  • 6 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh thyme leaves

  • Coarse salt and freshly ground pepper

  • 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices

  • 1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices


1. Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.

2. Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.

3. Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

Recipe courtesy of Martha Stewart Living

Fried Egg Salad with Bacon and Roasted Vegetables

Breakfast-for-dinner gets a wake-up call with the fresh veggies our farm stand vendors are bringing to the Market.  Have you seen the lettuce and microgreens?  Our meat vendors have a wide variety of seasoned bacon and Farmer Nick’s has your eggs.  Season it up with spices from Something’s Brewing and serve with a slice of artisan bread from Carly’s Confections. 


Fried Egg Salad with Bacon and Roasted Vegetables.jpg
  • 2 medium sweet potatoes, peeled and cut in 1-inch pieces (3 cups)

  •  10 ounces fresh green beans, trimmed and cut into 2-inch lengths (2 1/2 cups)

  •  1 medium onion, sliced into 1/2-inch wedges (1/2 cup)

  •  6 tablespoons olive oil, divided

  •  ½ teaspoon salt, divided

  •  ¼ teaspoon freshly ground black pepper

  •  2 tablespoons balsamic vinegar

  •  2 teaspoons whole grain mustard

  •  1 clove garlic, minced

  •  6 slices bacon

  •  4 eggs

  •  8 cups mixed salad greens


  1. Preheat oven to 425°. On a large baking sheet, toss the sweet potatoes, beans, and onion with 2 tablespoons olive oil, 1/4 teaspoon salt and the pepper. Spread evenly. Roast for about 20 minutes or until lightly browned, stirring once.

  2. Meanwhile, for dressing: In a small bowl, whisk together the remaining 4 tablespoons olive oil, the balsamic vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Set aside.

  3.  In a large nonstick skillet, cook bacon until crisp. Transfer bacon to paper towels to drain, reserving some drippings in skillet. Fry eggs in drippings to the desired doneness.

  4. To assemble: Divide greens between four dinner plates. Top with roasted vegetables and crumbled bacon. Drizzle with dressing and top with fried eggs.


Recipe courtesy of Midwest Living

Summer Squash Slaw

Well, it may not be summer but with produce at its peak, this is an easy recipe made with farm fresh ingredients. Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil. Put it on top of your burger for a fun tailgate dish.


  • 1/4 cup white-wine vinegar

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon celery seeds

  • 1 teaspoon sugar

  • Kosher salt and freshly ground pepper

  • 3 medium yellow or green zucchini, or a combination, spiralized or coarsely grated (6 cups)

  • 3 medium carrots, peeled and spiralized or coarsely grated (2 cups)

  • 1 yellow, orange, or red bell pepper, stem and seeds removed, very thinly sliced (1 1/2 cups)

  • 1/2 sweet onion, such as Vidalia, very thinly sliced (1 1/2 cups)

  • 1/4 cup thinly sliced fresh basil


1.       In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper.

2.        Add squash, carrots, bell pepper, onion, and basil.

3.        Toss to combine and evenly coat in vinaigrette. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving.


If using spiralized squash, cut the spirals into 6-inch lengths for easier eating.

Recipe courtesy of THE FOOD NEWSLETTER

Skillet Pork Chop Sauté with Peaches

Take advantage of the fresh peaches in abundance at the Market and serve this quick and easy recipe for a busy weeknight.  Out meat vendors have your chops, Mavra’s has your oil, honey is readily available and so is the Amish butter from Pastured Perfect.  Grab the broth from your panty and you are good to go.  Tip:  Serve it over quick-cooking couscous.


grilled pork chops and peaches.jpg
  • 2 teaspoons olive oil

  • 4 (4-ounce) center-cut boneless pork loin chops, trimmed

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons thinly sliced shallots

  • 2 teaspoons chopped fresh thyme

  • 2 peaches, each cut into 8 wedges

  • 1/2 cup dry white wine

  • 1/2 cup fat-free, lower-sodium chicken broth

  • 2 teaspoons honey

  • 2 teaspoons butter


  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.

  2. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan, and keep warm.

  3. Add shallots, thyme, and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes).

  4.  Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.

Recipe courtesy of Cooking Light

Cucumber-Honeydew Salad with Feta

Who says salads have to be all about leafy greens? Cucumber slices and honeydew melon star in this potluck-worthy dish, while red onions and dill are delicious supporting players.  Melons are in abundance at the Market from our farm stand vendors.  Shop the Market for your oil and honey.  And, don’t forget the feta from The Cheese People.

Tip: Rinsing the chopped onion tames its sharp, raw taste in this refreshing salad. Serve as is or over a bed of watercress or arugula.



Cucumber-Honeydew Salad with Feta  ..jpg
  •  2 tablespoons lemon juice

  •  ¼ cup extra-virgin olive oil

  •  1 teaspoon honey

  •  ¼ teaspoon salt

  •  ⅛ teaspoon ground black pepper

  •  ¼ teaspoon poppy seed (optional)

  •  1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)

  •  1 cucumber (12 oz.), unpeeled, and cubes (2 cups)

  •  ⅓ cup finely chopped red onion, briefly rinsed

  •  3 tablespoons chopped fresh dill weed

  •  4 ounces feta cheese, crumbled (1 cup)


  1. In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta. 


Cover; chill up to 8 hours. Let stand 20 minutes before serving.

 Recipe courtesy of Better Home & Gardens

Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese

This gorgeous main looks and feels complex, though it actually couldn’t be simpler. It also uses just one skillet, first to sear and roast the pork, then to sauté the fennel and mushrooms until caramelized and tender. If you need to speed up the recipe, transfer the pork to a baking sheet before baking, and cook the fennel mixture on the stove while the pork roasts. The blue cheese adds a pungent kick that elevates every component. If the flavor is too strong, you could substitute crumbled goat cheese or a shaved pecorino Romano (an aged sheep’s milk cheese).


·         1 tablespoon olive oil

Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese..jpg

·         1 (1-lb.) pork tenderloin 1/2 teaspoon kosher salt, divided

·         1/2 teaspoon black pepper, divided

·         3 cups thinly sliced fennel bulb 3 garlic cloves, thinly sliced

·         1 (8-oz.) pkg. pre sliced cremini mushrooms

·         1/2 cup unsalted chicken stock (such as Swanson)

·         3 cups loosely packed arugula

·         2 ounces blue cheese, crumbled (about 1/2 cup)

·         2 tablespoons chopped fennel fronds


1.       Preheat oven to 400°F.

2.       Heat oil in a large ovenproof skillet over medium-high. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 6 to 8 minutes, turning to brown on all sides. Place pan in oven; bake at 400°F for 18 minutes or until a thermometer inserted in the center registers 140°F. Place pork on a cutting board; let stand 5 minutes. Cut crosswise into slices.

3.       Return pan to medium-high (use caution; the handle will be very hot). Add fennel, garlic, and mushrooms; cook 5 minutes or until golden, stirring occasionally. Add stock; bring to a boil. Cook 3 minutes or until liquid is reduced by half. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and arugula until wilted.

4.       Arrange pork on a platter; top evenly with fennel mixture, cheese, and fennel fronds.


Recipe courtesy of Cooking Light

Grilled Portobellos

Grilled portobello mushrooms can be eaten like steaks, and are a great side for a steak or burger. They can be tossed over pasta or sautéed with grilled red sweet peppers.  Serve as a sandwich with those portobellos slipped between the artisan bread from our bakers. Shop River Valley Ranch for those over the top mushrooms, Ernie's Gourmet Garlic and Mavra’s for your oil and vinegar.  


  • 6 6 - 8 - ounces fresh portobello mushrooms

  • 2 tablespoons soy sauce

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 2 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper


Cut off mushroom stems even with caps; discard stems. If you like, remove gills. Lightly rinse mushroom caps. Gently pat them dry with paper towels.

In a small bowl, combine the soy sauce, olive oil, vinegar, garlic, salt and black pepper. Lightly brush the tops of the mushrooms with some of the soy sauce mixture.

Grill mushroom caps, top side down, on the rack of a covered charcoal or gas grill directly over medium heat for 5 minutes, brushing grill sides with remaining soy sauce mixture. Turn and grill 5 to 7 minutes more or until slightly softened and tender. 

Recipe courtesy of Midwest Living

Blackened Carrots

Carrots are in abundance at the Market from our farm stand vendors. Shop Nonie’s Bees for your honey, Pastured Perfect for your Amish butter, and Mavra’s for your olive oil. Tip: Make it easy on yourself when preparing your spices. Something’s Brewing has great tasting taco seasoning.


• 2 teaspoons sweet paprika

Blackened Carrots.jpg

• 2 teaspoons dried oregano

• 1 teaspoon cayenne

• 1 teaspoon garlic powder

• 4 tablespoons unsalted butter, melted

• 1 1/4 pounds medium carrots, halved lengthwise

• 2 tablespoons canola oil

• Kosher salt

• Pepper 2 tablespoons red wine vinegar

• 1 tablespoon honey

• 1/4 cup extra-virgin olive oil


1. Preheat the oven to 375°. In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant.

2. Put the butter in a shallow bowl. Dip the cut side of each carrot in the butter and then coat in the spice mixture, pressing to help the spices adhere; transfer to a plate.

3. In a large cast-iron skillet, heat the canola oil until shimmering. Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper. Cook over high heat until blackened on the bottom, about 2 minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender.

4. Meanwhile, in a small bowl, whisk the vinegar and honey. Whisk in the olive oil, then season with salt and pepper. Transfer the carrots to a platter and drizzle with the vinaigrette.

Recipe courtesy of Food and Wine

Grilled Steak Sandwich with Herbed Tomato Sauce

Move over, burgers! There's a new sandwich in town. Rosemary and oregano season a rustic, open-face pileup that's ready in just 35 minutes.  Shop our artisan bakers for crusty bread, and our meat vendors for your rib eyes.  Organic garlic is in at Sol-Ful Blooms and  don’t forget the cherry tomatoes in abundance at the Market. 


steak sandwich.jpg
  • 2 tablespoons butter, softened

  • 2 tablespoons olive oil

  • 1 tablespoon snipped fresh oregano

  • 1 tablespoon snipped fresh rosemary

  • 2 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon cracked black pepper

  • 4 1/2-inch thick slices crusty artisan bread

  • 1 1/2 pounds beef ribeye steaks, cut 1 inch thick

  • Salt

  • Ground black pepper

  • 3 cups assorted cherry tomatoes


  1. In a small bowl combine butter, oil, oregano, rosemary, garlic, paprika, 1/2 teaspoon salt and cracked black pepper. Very lightly brush cut sides of bread with some of the butter mixture. Set remaining butter mixture aside.

  2. Season both sides of steaks with additional salt and pepper. Grill steaks on the rack of a covered gas or charcoal grill directly over medium heat until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare doneness (145 degrees ).

  3. During the last 2 to 3 minutes of grilling steaks, add the bread to the grill alongside the meat. Grill the bread until toasted. Set aside. Remove steaks, tent with foil, and let stand about 6 minutes.

  4. Meanwhile, heat a large skillet over medium-high heat. Add remaining herb mixture. When butter begins to bubble, add tomatoes. Cook and stir about 4 to 6 minutes or until skins split.

  5. To assemble open-face sandwiches, place one piece of bread each on four plates. Arrange thinly sliced steak over bread; top with tomatoes.

 Recipe courtesy of Midwest Living