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. 


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  • 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

Italian Meatloaf

Take advantage of the fresh vegetables at the Market to make this Italian Meatloaf.  Our vendors have just what you need including the marinara sauce from Sonoma Farms.  Kick it up a notch and add mushrooms from River Valley.  Don’t forget the wine from Glunz Family Winery.   


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  • 1/4 cup plus 2 tablespoons extra-virgin olive oil 

  • 4 teaspoons (about 6 cloves) chopped garlic 

  • 2 medium onions, diced 

  • 2 red peppers, seeded, small diced 

  • 1/2 cup chopped basil leaves 

  • 2 tablespoons chopped parsley leaves 

  • 4 eggs 

  • 1 teaspoon salt 

  • 1/2 teaspoon black pepper 

  • 2 cups grated Parmesan 

  • 1 1/2 cups breadcrumbs 

  • 3 pounds ground beef 

  • 2 tablespoons Worcestershire sauce 

  • 2 tablespoons balsamic vinegar 

  • 1 cup marinara sauce


 Preheat oven to 350 degrees F.

  1. Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.

  2. Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.

  3. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

  4. Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.


Recipe courtesy of Michael Chiarello Food Network

Grilled Vegetables

Olive oil, salt, balsamic vinegar, garlic and fresh herbs — you don't need much to really up the flavor of summer's best vegetables. And the key to picture-perfect grill marks on your veggies? Don't move them too much once they're over the flame!  Tip:  Try Mavra’s citric balsamic and Portobellos from River Valley.


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  • 3 red bell peppers, seeded and halved

  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles

  •  3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

  •  3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

  • 12 cremini mushrooms

  • 1 bunch (1-pound) asparagus, trimmed

  •  12 green onions, roots cut off

  •  1/4 cup plus 2 tablespoons olive oil

  •  Salt and freshly ground black pepper

  •  3 tablespoons balsamic vinegar

  •  2 garlic cloves, minced

  •  1 teaspoon chopped fresh Italian parsley leaves

  •  1 teaspoon chopped fresh basil leaves

  •  1/2 teaspoon finely chopped fresh rosemary leaves



  1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat)

  2. . Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

  3. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature


Recipe courtesy of Giada De Laurentiis Food Network

Tomato-Basil Broccoli

If you love caprese salad, you need to make this broccoli side dish this week. It's so easy—just steam a few cups of broccoli spears, then toss with cherry tomatoes, mozzarella cheese, and fresh basil. That’s it! The result is a mouthwatering side that has all the flavors of a caprese salad but includes a full serving of veggies.  Shop the Market, we have everything you need. Tip: Drizzle on some olive oil and balsamic vinegar to take it over the top.


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  •  2 cups broccoli spears

  •  8 cherry tomatoes, quartered

  •  2 ounces fresh mozzarella cheese, finely chopped

  •  1 – 2 tablespoon shredded fresh basil


1. Place broccoli in a steamer basket in a saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, for 8 to 10 minutes or until broccoli is crisp-tender.

2. Transfer broccoli to a serving bowl. Add tomatoes, cheese, and basil; toss gently to combine.

Recipe courtesy of Better Homes & Gardens

Oven-Roasted Tomatoes Stuffed with Goat Cheese

Tomatoes are coming into season which makes it a perfect time for this delightful side dish. Shop our farm stand vendors, The Cheese People and Mavra’s Greek oil for your ingredients. You can even make this your main dish with a salad and crusty bread from our artisan bakers. Don’t forget the wine from Glunz.


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  • 12 medium tomatoes (3 pounds

  • 1 2/3 pounds fresh goat cheese

  • 1 large egg, lightly beaten

  • 2 garlic cloves, minced

  • 2 tablespoons finely chopped basil

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1/4 cup extra-virgin olive oil


  1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.

  2. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.

  3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.

Recipe courtesy of Food & Wine By Alain Coumont l

August 2009

Skillet Zucchini

For a vegetable side dish that satisfies, sear zucchini coins in a skillet to score a crispy texture and nutty flavor that stands up to the garlicky vinaigrette and mint garnish. Shop our farm stand vendors and Mavra’s Greek Oil for all your fixings. Serve with a glass of Sangria from Glunz Family Winery.


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  • 3 medium zucchini or about 11/2 lb. baby zucchini, ends trimmed

  • 1 teaspoon kosher salt

  • 3 tablespoons extra-virgin olive oil

  • 1 clove garlic, smashed and peeled

  • 1 – 2 tablespoon aged balsamic vinegar

  • Fresh mint leaves

  • Freshly ground black pepper


  1. Slice medium zucchini crosswise to 1/2-inch thickness or halve baby zucchini lengthwise. Toss zucchini with salt in a colander set in a bowl; let stand 20 minutes to release moisture. Spread zucchini on a kitchen towel or paper towels; top with more towels. Press gently to absorb excess moisture.

  2. In a 12-inch skillet heat olive oil and garlic over medium heat 1 to 2 minutes or until oil begins to sizzle, pressing down on garlic to release flavor. Discard garlic before it begins to brown.

  3. Increase heat to medium-high; add zucchini, stirring to coat with oil. (Be careful; mixture may spatter.) Cook, without stirring, about 3 minutes or until browned. Cook, stirring 1 to 2 minutes more until just tender. Remove pan from heat. Drizzle vinegar over zucchini. Top with fresh mint and freshly ground black pepper.

Chef's secret: Toss zucchini with salt and allow to stand for 20 minutes to coax out some of the moisture. Pat dry, then stir-fry in garlicky olive oil for crunchy squash coins to serve alongside your entree.

Tip: Sprinkle with fresh mint or basil just before serving to add another layer of garden goodness.

Recipe courtesy of Better Homes and Gardens

Peach Salad with Tomatoes and Beets

Take advantage of what’s arriving fresh at the Market. Golden beets and a mix of colorful tomatoes offer a dramatic contrast and are a beautiful and tasty base for the tangy-sweet peaches on top. Made with honey from Noni’s Bees, goat cheese from The Cheese People and olive oil from Mavra’s this is a perfect summer evening dish.


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  • 2 medium-sized golden beets

  • 2 medium-sized ripe tomatoes

  • 3/4 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice, divided

  • 1 tablespoon honey

  • 1 medium shallot, thinly sliced

  • 3 medium peeled peaches, sliced

  • 3 tablespoons small fresh mint leaves

  • 2 teaspoons fresh thyme leaves

  • 2 ounces goat cheese, crumbled (about 1/2 cup)


  1. Preheat oven to 425°.

  2. Scrub beets and trim tops to 1 inch. Place beets in a glass or ceramic baking dish; fill dish one-third full with water. Cover with foil; bake at 425° for 1 hour or until beets are tender. Cool. Peel beets, and cut into 1/4-inch-thick slices. Core tomatoes; cut into 1/4-inch-thick slices. Arrange the beet and tomato slices on a platter; sprinkle with 1/2 teaspoon salt and pepper.

  3. Combine remaining 1/4 teaspoon salt, oil, 1 tablespoon juice, honey, and shallot in a medium bowl. Toss peach slices with remaining 1 tablespoon juice. Add peach mixture to honey mixture; toss. Mound peach mixture on top of beet and tomato slices; sprinkle salad with the mint, thyme, and goat cheese.

Recipe courtesy of Cooking Light August 2014

Feta-Stuffed BLT Burgers

Feta cheese-stuffed burgers are a delicious addition to any 4th of July cookout and all the fixings are at the Market.  Kick it up a notch with a specialty bacon from our meat vendors.  Grill some mushrooms from River Valley and corn from our farmers.  Don’t forget the sangria from Glunz Family Winery.  Enjoy the holiday!


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  • 8 slices bacon

  • 1 1/2 pounds ground beef chuck

  • 4 ounces feta, crumbled (1 cup)

  • Coarse salt and ground pepper

  • 4 leaves Bibb or Boston lettuce

  • 1 large tomato, sliced crosswise

  • 4 whole-wheat hamburger buns, split and lightly toasted


1. In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain.

2. Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.. Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.


Recipe courtesy of The Food Newsletter Everyday Food

Marinated Feta with Kalamata Olives

It’s great to have olives back at the Market  and what a great recipe to celebrate their return.  First stop is The Cheese People for your feta and next our farm stand vendors for the garlic and peppers.  Last stop is  Mavra’s Greek Oil for those kalamata olives, oil and balsamic vinegars.  Mavra will be happy to give you tips on how to make this recipe Farmers Market style.


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  •  lb feta cheese, cut into large cubes 1

  • 1 cup kalamata olives, pitted (not necessary but nice - leaving the pits in is more authentic - just warn guests)

  • 2 roasted red peppers, cut into strips

  • 1/2 cup olive oil

  • 1 small onion, diced

  • 2 teaspoons minced garlic

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons fresh oregano

  • salt and pepper

  • lemon juice (always fresh!)

Recipe by Evelyn Athens kitchen genius

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