Balsamic Onion and Thyme Carrots

It’s back to school and weeknights are getting busy.  Try this quick, easy and healthy dish to get dinner on the table in a flash.  Goes well with meat, poultry and seafood. Shop Marvalhas, Wildtree and Tastefully Simple for your oils and vinegars.


Balsamic Onion and Thyme Carrot.jpg
  • 1 tablespoon olive oi
  • l 2 cups sliced yellow onion
  • Dash of baking soda
  • 1/2 cup water
  • 14 ounces carrots, cut into 1 1/2-in. pieces
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil 1 tablespoon
  • chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Heat 1 Tbsp. olive oil in a skillet over medium-high. Add onion and baking soda; cook 10 minutes
  2. Add water and carrots to pan; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates.
  3. Add vinegar, 1 Tbsp. olive oil, thyme, salt, and pepper.

Recipe courtesy of Cooking Light

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