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

Sausage and Cheddar Stuffed Onions

These soft-baked onions are topped with a cheesy sausage mixture and toasty bread crumbs for crunch. Make it your own Farmers Market meal by shopping our meat vendors for the Italian Sausage.  Emile from The Cheese People will help you select the perfect cheese. A green salad with dressing from Tastefully Simple and Wildtree would taste great alongside the onions.


  • 6 medium yellow onions, trimmed, peeled, and halved pole to pole
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 12 ounces frozen sweet Italian sausage (about 3 links), defrosted, casings removed
  • ½ cup chopped parsley leaves, plus more for serving
  • 1 cup Panko, divided
  • 4 ounces grated white Cheddar (about 1 cup), divided


  1. Preheat oven to 425°F. Arrange onions, cut sides up, in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and the pepper. Add ½ cup water to dish, cover tightly with foil, and roast until onions are tender when pierced with a knife, 45 to 50 minutes. Uncover and let cool slightly.
  2. Meanwhile, combine sausage, parsley, ½ cup Panko, and half the cheese in a medium bowl, breaking up sausage as you mix.
  3. When onions are done, remove inner layers of each onion half, leaving outer few layers intact, and transfer to a food processor; pulse until roughly chopped. Add chopped onions to sausage mixture and mix until evenly combined. Divide sausage mixture among onion halves.
  4. Combine remaining cheese, ½ cup Panko, 1 tablespoon oil, and ¼ teaspoon salt in a medium bowl and mix with your fingers until evenly combined. Dividing evenly, place panko mixture on top of sausage mixture. Return dish to oven and bake, uncovered, until tops are golden, 20 to 25 minutes. Serve topped with parsley leaves.

Recipe courtesy of Dawn Perry Real Simple September 2017


Beef Liver and Onions with White Wine

Don't believe the critics, liver's delicious and good for you. With liver from Pastured Perfect and white wine from Glunz, this recipe just might make you into a convert.  Don’t forget to grab some onions from Geneva Lakes Produce along with some fresh herbs. 


  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 lb beef liver
  • 1/4-1/2 cup butter
  • oil, to taste
  • 2 cups thinly sliced onions
  • 1 -2 tablespoon fresh sage, minced
  • 1/2 cup beef stock
  • 1/4 cup dry white wine
  • 1 tablespoon minced Italian parsley


  1. Combine flour, salt and pepper in bag.
  2. Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.Set aside.
  3. Heat skillet with 2-3 tablespoons of butter and a dash of oil.
  4. Saute the onions on medium heat until tender and glossy.
  5. Transfer to side dish and sprinkle with sage, salt and pepper.
  6. Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
  7. Add liver and sear 5 minutes until brown. Inside meat should be slightly pink.
  8. Return onions to pan until heated. Remove liver and onions from pan and plate.
  9. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
  10. Pour over liver and onions, sprinkle with parsley and serve.

Recipe courtesy of food.com

Butternut Bruschetta


Your butternut-loving heart be still! Sweet roasted butternut squash mashed with caramelized onions spread on crostini will make you never look back on “regular” bruschetta. The tangy drizzle of balsamic and fresh mint is a perfect refresher to the otherwise sweet and spicy appetizer! Check out Wildtree for flavored balsamic and grapeseed oil.


  • 4 cups (1-inch cubes) peeled butternut squash (about 20 ounces)
  • 4 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 2 large onions, thinly sliced
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon crushed red pepper
  • Balsamic vinegar, for drizzling
  • 1/4 cup fresh mint, cut into chiffonade
  • 1 thin baguette, cut into ¼-inch slices on the diagonal



  1. Preheat the oven to 400°F.
  2. Spread butternut squash on a large rimmed baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper. Let cook for 25 to 30 minutes until fork tender. While roasting, turn with a spatula every 10 minutes and add more olive oil if needed. Remove from oven and increase heat to 425°F.
  3. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onions, and season with salt. Let cook until very soft and caramelized, about 20 to 25 minutes. Add maple syrup and crushed red pepper, and let cook 1 more minute.
  4. Combine squash and onion mixture together in a food processor and pulse about 5 to 7 times until just barely incorporated and still fairly chunky. Adjust seasoning to taste.
  5. Place bread slices on a large baking tray and drizzle lightly with olive oil. Bake 5 to 8 minutes, or until lightly browned on top. Generously top bread with butternut squash mixture and generously drizzle with balsamic vinegar. Top with fresh mint and serve immediately while warm.
  6. Recipe courtesy of the Today Show

Pork with Sweet Onion Marmellata

Make an elegant and easy dinner for your friends and family.  Shop our meat vendors for a fine selection of pork, our farm stand vendors for fresh onions and spices and Mema’s Jams for the orange marmalade.  Don’t forget to pick up a bottle of wine from Glunz.  Ask Peter for his pick.


  • Onion Marmelltata
  • 1/4 cup olive oil
  • 4 large onions, thinly sliced (about 3 pounds)
  • 1/4 cup orange marmalade
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar (or more to taste)

Pork Chops:

  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 to 6 pork chops
  • 1/4 cup chopped fresh flat-leaf parsley


1.       For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients.

2.       Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

3.       Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

4.       About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness.

5.       To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Recipe courtesy of Giada De Laurentiis