Chimichurri Burger

Still plenty of time for outdoor grilling. Transform your basic burger with this herby, garlicky sauce -- a traditional Argentinian condiment for beef.  Shop Farmer Nick’s and Pastured Perfect for your burgers and our farm stand vendors for your veggies.  Serve with fresh corn and a pick of your favorite wine from Glunz Family Winery.

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  • 1/2 cup olive oil, plus more for grilling
  • 1 1/2 cups fresh parsley
  • 2 tablespoons fresh oregano
  • 4 teaspoons red-wine vinegar
  • 3 garlic cloves, minced
  • Salt
  • 1 large red onion, cut into 1/2-inch slices
  • 1 1/4 pounds ground beef chuck (80% lean), formed into four 1-inch-thick patties
  • 4 hamburger buns
  • Sliced tomato, for serving
  • Baby arugula or other greens, for serving


1. Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Meanwhile, in a food processor, combine oil, herbs, vinegar, garlic, and 1 teaspoon salt. Pulse until finely chopped.

2. Season sliced onions with salt. Grill, turning frequently, until charred and tender, 10 to 14 minutes. Brush with chimichurri sauce and cook 1 minute more, flipping once. Transfer onions to a plate.

3. Season patties with salt. Grill 3 1/2 minutes per side for medium-rare. Serve burgers on buns with onions, tomato, and arugula; top with chimichurri sauce.


Recipe courtesy of Martha Stewart Living

Sourdough, Wild Mushroom, and Bacon Dressing

Some of us have been serving the traditional family dressing for years and some of us are looking for a new recipe to start our own tradition. (Some of us also call it stuffing.)  This recipe calls for mushrooms, vegetables, sourdough bread, bacon and eggs all available at the Market.  Shop the Market and create a new Farmers Market Stuffing.  Have a stuffing recipe to share, stop by the Friends Table and we will be happy to post it.


    1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
    1/2 pound shiitake mushrooms, stems removed, coarsely chopped
    1/2 pound oyster mushrooms, coarsely chopped
    1/2 pound cremini mushrooms, thinly sliced
    4 tablespoons canola oil, divided (use grapeseed oil as an alternative)
    Salt and freshly ground black pepper
    3/4 pound slab bacon, cut into 1/2-inch dice
    1 large Spanish onion, finely diced
    5 cloves garlic, finely chopped
    3 to 5 cups homemade chicken stock or low sodium canned chicken broth
    2 large eggs, lightly beaten
    3 tablespoons finely chopped fresh sage
    2 tablespoons finely chopped fresh thyme leaves
    1/2 cup chopped fresh flat-leaf parsley


    Preheat the oven to 350 degrees F.
    Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
    Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
    While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
    Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
    Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

Recipe courtesy Bobby Flay Food Network