green beans

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

Steakhouse Salad with Ribeye and Blue Cheese

Dad isn’t the only one who enjoys a steak on the grill.    The steak, blue cheese, and garden-fresh veggies meld beautifully with the honey-sweetened balsamic dressing to create a beautiful salad just for mom.  We've got your fixings.  Now, sit mom on the porch, give her a glass of wine from Glunz Family Winery and celebrate her day.


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  • 8 ounces fresh green beans, trimmed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon freshly cracked black pepper
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly cracked pepper
  • 2 12 - ounces boneless beef ribeye steaks, cut 1-inch thick
  • 5 ounces mixed spring salad greens
  • 1 cup grape or cherry tomatoes, halved
  • 2 ounces blue cheese, crumbled


  1. Cook green beans, covered, in a small amount of boiling salted water for 5 minutes or until just crisp-tender. Drain; set aside.
  2. For dressing: In a small mixing bowl combine balsamic vinegar, honey and 1/2 teaspoon cracked black pepper. Gradually whisk in the oil. Season to taste with salt.
  3. Sprinkle steaks lightly with salt and ground pepper. Grill steaks on the rack of a covered charcoal or gas grill directly over medium heat until the desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rare (145 degrees F) and 10 to 15 minutes for medium (160 degrees F). (You may want to remove the steaks just before they reach the desired temperature; their internal temperature will rise 5 to 10 degrees more as they rest.) Let steaks stand 5 minutes. Thinly slice steaks diagonally across the grain.
  4. Meanwhile, in a large bowl, combine mixed greens, green beans, and tomatoes. Add half of the dressing; toss to coat. To serve, divide greens among 6 large salad plates. Arrange sliced steak on top of greens. Sprinkle with blue cheese. Pass remaining dressing.


Recipe courtesy of MidwestLiving

African Sweet Potato-Peanut Stew

This is an easy, yet unusual slow cooker dish.  Friends Country Market has a great selection of fresh made peanut butter and can offer their recommendation on how to spice up this recipe.  Mike and Audrey can offer their advice on what ready-made spices from Wild Tree can kick it up yet another notch.  Don’t forget the bread from Wild Flour and pick up some wine from Glunz Family Winery and Cellars. Ingredients:

  • 3 cloves garlic
  • 2 cups (loosely packed) fresh cilantro leaves and stems
  • 1 can (28 ounces) diced tomatoes
  • 1 cup creamy or chunky peanut butter
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3/4 teaspoon salt
  • 1 cup water
  • 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
  • 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
  • 1 package (16 ounces) frozen whole or cut green beans


  1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
  2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
  3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew

Recipe courtesy of Good Housekeeping