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Farmers Market Recipes
Taste what's local with Chef Kristi! Twice a month, Chef Kristi will be cooking up tasty, seasonal, and healthy recipes using fresh ingredients from market vendors. Sample recipes, ask your cooking questions, and pick up a recipe card. Print your own recipes or recipes from previous markets here. All recipes are provided by Chef Kristi of Grace Savory and Sweet.

Fall Recipes

11/9 - Parmesan Brussels
  4 Cups Brussel Sprouts, halved
  1 Tablespoon Oil
1/4 Teaspoon Salt
1 Teaspoon Balsamic Vinegar
1/4 Cup Parmesan Cheese 

Heat a large sauté pan over medium high heat, and add oil. Next, add brussel sprouts and sauté for 5-6 minutes, stirring occasionally. Add salt and vinegar and remove from heat. Lastly add parmesan cheese and adjust seasoning as needed. 

Serves: 4
Pittsfield Vendors: Kapnick Orchards, Nemeth Greenhouse & Farm, pick Michigan

11/9 - Cauliflower “Stuffing”
  1 Tablespoon Oil or Butter
  1/4 Cup Celery, Diced
1/4 Cup Onion, Diced
1/4 Cup Squash, Diced
4 Cups Cauliflower Rice (finely chopped cauliflower)
1/4 Teaspoon Nutmeg
1 Tablespoon Fresh Thyme (or 1 Teaspoon Dried)
1 Teaspoon Fresh Rosemary (or 1/2 Teaspoon Dried)
Salt and Pepper to taste

Heat a large sauté pan over medium heat and add oil. Next add celery, onion and carrots, and cook until softened and caramelized. Add remaining ingredients and cook for another 5 minutes, and adjust seasoning as necessary.

Serves 4
Pittsfield Vendors: Kapnick Orchards, Nemeth Greenhouse & Farm, pick Michigan, White Lotus Farm

10/12 - Pan Roasted Pesto Squash
2 cups Peeled Butternut Squash Diced
   1 Tablespoon Oil (Coconut or Avocado)
  1 Tablespoon Prepared Pesto Sauce

Sauté squash in oil on medium high heat, 8-10 minutes until soft and caramelized.  Add prepared pesto sauce then cook another 30 seconds. Serve as a side dish or toss with pasta or rice. 

Serves 2-3
Pittsfield Vendors: Kapnick Orchards, Nemeth Greenhouse & Farm, pick Michigan

10/12 - Home Made Vinaigrette
      1/2 cups of oil (Fractionated Coconut, Avocado or Olive) 
      1/3 cups of vinegar (Red Wine, Balsamic, White or Apple Cider Vinegar)
    1 Tablespoon Mustard (Whole Grain, Dijon, Honey or Maple Mustard)
      Optional Flavoring:  Minced Garlic, Minced Shallots, Herbs (Parsley, Thyme, Basil, Cilantro)
      Salt and Pepper
Whisk ingredients together or blend. Add herbs and salt and pepper to taste. Tip: The mustard acts as an emulsifier so the dressing doesn’t separate. 
Storage:  Prepared dressing can be stored in a glass container and refrigerated for 1-2 weeks. If using fresh garlic in your dressing, then use within 5 days.

Serves up to 8
Pittsfield Vendors: Steinhauser Farms

9/28 - Veggie Hash
   2 Cups Cubed Squash (Butternut or Acorn)
   1/2 Cup Diced Onion
   1/2 Cup Diced Carrot
   1/2 Cup Diced Zucchini
   1/2 Cup Chopped Kale
   1 Tablespoon Butter or Oil
   Salt to Taste
   1/2 Tablespoon Seasoning blend of choice (I love Mexican)

Warm large sauté pan over medium heat and add half the butter or oil to pan. Add squash, onion and carrot to pan and let cook for 8-10 minutes, stirring occasionally. Add in zucchini and cook another 2-3 minutes. Fold in kale, remaining oil and spices to pan and toss to coat and adjust seasoning as needed.

Serves 4
Pittsfield Vendors: Kapnick Orchards, Nemeth Greenhouse & Farm, pick Michigan

9/28 - Spanish “Rice”
   1/2 Cup Diced Bell Pepper
   1 Tablespoon Oil
   1/Cup Sliced Green Onion
   1 Teaspoon Garlic powder
   4 Cups Raw Riced Cauliflower (Finely chopped cauliflower)
   1/4 Cup Salsa Verde
   Sea Salt to Taste

Heat large sauté pan over medium heat and add oil. Add diced peppers and cook 5 minutes, until soft and caramelized. Add scallions and garlic powder and cook another 2 minutes. Add riced cauliflower and salsa to pan and cook an additional 2 minutes, and season to taste with salt. 

Serves: 4
Pittsfield Vendors: Kapnick Orchards, Nemeth Greenhouse & Farm, pick Michigan

9/14 - Apple Potato Pancakes
   2 apples, shredded
   2 russet potatoes
1 scallion, sliced
1/4 cup flour
2 eggs
1 Tbsp garlic powder
1 Tbsp salt
fresh cracked pepper
2 Tbsp coconut oil

Beat egg in a large bowl, then add the remainder of the ingredients, except the coconut oil. Mix together. Heat sauté pan over medium high heat, then add oil. Dollop scoops of mixture into pan, and cook on first side until golden crisp. Turn over, and repeat on second side. Serve topped with cheese or sour cream.

Serves 6
Pittsfield Vendors: Kapnick Orchards, Nemeth Greenhouse & Farm, JCL Paradise Ranch, pick Michigan

9/14 - Apple Grilled Cheese
2 slices of bread
1 Tbsp coconut oil
1 oz. cheese of your choice
1 apple, thinly sliced

Heat a skillet over medium heat. Add coconut oil to pan. Top slice of bread with half of the cheese, then arrange apples in a thin layer. Top with remaining cheese and slice of bread. Place into heated pan with oil. Cook on both sides until bread is golden and the cheese melts.

Serves 1
Pittsfield Vendors: Eds Breads, Kapnick Orchards, Nemeth Greenhouse & Farm, White Lotus Farms

Summer Recipes

8/31 - Tomato and Mint Salad
1 cup tomatoes, diced
1/4 cup onion, diced
Fresh lemon juice and zest 
1 Tbsp extra virgin olive oil
Fresh mint
Salt and pepper

Mix tomatoes and onion in a bowl.
Zest and juice lemon over tomatoes. Drizzle with olive oil
Sprinkle sea salt and fresh cracked pepper over tomatoes and finish with finely chopped mint.
Serve chilled.

Serves 2
Pittsfield Vendors: pick Michigan, Nemeth Greenhouse & Farms, White Lotus Farms

8/31 - Corn Chowder
1 Tbsp coconut oil
3/4 cup onion, diced
1/3 cup carrot, diced
1/2 cup celery, diced
1/3 cup bell pepper, diced
3 cloves garlic, minced
1 dash of cayenne
4 ears of corn, kernels removed (and cobs reserved!)
1 bay leaf
3 cups potatoes, peeled and diced
4 1/2 cups milk
hot sauce, to taste
sea salt and black pepper, to taste

Heat pot over medium heat, and add oil. Cook onion, pepper, carrot and celery, and garlic until they soften.
Next add cayenne, bay, corn cobs and milk to pot and bring to a boil, then reduce to simmer with a lid for 15-20 mins
Stir pot frequently to prevent scalding
Add potatoes, bring to a boil then reduce to a simmer and let cook another 10-15 mins, or until tender.
Remove cobs and add corn kernels.
Add sea salt and pepper, if desired.

Serves 6
Pittsfield Vendors: pick Michigan, Nemeth Greenhouse & Farms, White Lotus Farms

8/10 - Asian Lettuce Wraps

12 leaves lettuce
2 cups rice, cooked
1 medium zucchini, diced
2 carrots, shredded
1 onion, diced
2 stalks kale
1 Tbsp coconut oil
1 tsp ginger powder
1 tsp garlic powder
Microgreens (optional)
2 Tbsp tamari sauce or coconut aminos
1 Tbsp honey or maple syrup
1 tsp red pepper flakes
1 tsp rice wine vinegar

To make filling: Dice zucchini and onions; peel and shred carrots. Remove ribs from kale and chop leaves. Heat oil in sauce pan over medium high heat. Add onions and cook until caramelized, 5-6 minutes. Add carrot, and cook 2 minutes. Add zucchini, kale, ginger, garlic, tossing to coat. Cook just until kale is wilted.
To make sauce: Whisk together tamari sauce, honey, red pepper flakes, and rice wine vinegar.
To assemble wraps: Add 2 Tbsp rice to each lettuce leaf, add filling, and top with sauce and microgreens for garnish.

Serves 4
Pittsfield Vendors: pick Michigan, Nemeth Greenhouse & Farms, White Lotus Farms, Makielski Berry Farms (honey), JCL Paradise Ranch (syrup)

7/27 - Eggplant Parmesan
8 slices of eggplant, 1/2" slices
1 tbsp salt
1/2 cup flour
2 eggs
1/2 cup milk
Fresh herbs
1 cup bread crumbs
1/4 cup Parmesan cheese
1 1/2 cup tomato sauce
1/4 cup oil

Lay eggplant flat on a paper towel and sprinkle with salt. Let stand 15-20 minutes. Whisk together egg and milk in a shallow dish. Chop herbs (your choice of basil, rosemary, or oregano) and mix with breadcrumbs and parmesan cheese. Dust eggplant in flour and coat in egg wash. Coat in breadcrumbs. Heat a pan over medium high heat and add oil. Cook eggplant in pan until golden on both sides. Top with warmed tomato sauce.

Serves 4
Pittsfield Vendors: JCL Paradise Ranch, White Lotus Farms, Nemeth Greenhouse & Farms, pick Michigan

7/27 - Street Corn Salad
3 cups fresh corn kernels
1/2 cup pepper
3 radishes
1 cup cherry tomato
Fresh cilantro
1/2 cup salsa
1 tsp chili powder
1/2 cup cotija (Mexican crumbling cheese)

Dice pepper, slice radishes thinly, and half cherry tomatoes. 
Mix everything together in a bowl, and enjoy!

Serves 4
Pittsfield Vendors: pick Michigan, Nemeth Greenhouse and Farm, White Lotus Farms

 7/13 - Double Chocolate Zucchini Muffins (or Pancakes)

1 1/4 cup gluten-free flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
2 tbsp coconut oil
1/3 cup honey
2 eggs
1/4 cup unsweetened applesauce
1/2 cup almond milk
1 cup shredded zucchini
1/2 cup chocolate chips

Combine flour through salt in a medium bowl and whisk.
In a separate bowl, whisk together coconut oil through milk.
Add wet ingredients to dry, and fold until well incorporated.
Fold in shredded zucchini and chocolate chips.
For muffins: preheat oven to 350. Grease muffin tins (or use liners), and divide batter. Bake 22-25 minutes. Remove and let cool for five minutes, then cool completely on rack. 
For pancakes: heat pan over medium heat. Spoon 1/4 cup batter in a thin layer. Cook about 2-3 minutes on each side, or until center is cooked thoroughly. 

Makes 12 muffins or pancakes
Pittsfield Vendors: Heart of the Hive, White Lotus Farms, Nemeth Greenhouse & Farm

7/13 - Sauteed Kale and Peaches
2 cups kale, chopped
1 peach, peeled and diced
1/4 cup onion, diced
1 tsp oil
1 dash cayenne pepper
1 dash cinnamon
Salt and pepper, to taste

Heat saute pan over medium heat, and add oil and onions.
Cook for five minutes, or until caramelized.
Add diced peaches to pan along with cayenne and cinnamon, and cook for another 2-3 minutes.
Add kale to pan, and cook for an additional 2-3 minutes.

Serves: 2
Pittsfield Vendors: Kapnick Orchards, Nemeth Greenhouse & Farm, pick Michigan

Spring Recipes

6/15 - Creamy Goat Cheese Kale Pasta

4 servings of pasta, cooked
2 cups kale, chopped
2 tbsp olive oil
1 tbsp sherry vinegar
1 cup vegetable broth
4 oz. herbed goat cheese

Heat a skillet over medium high heat. Add 1 tbsp oil.
Add kale and cook until wilted, stirring frequently.
Fold in cooked pasta, and set aside.
Heat a sauce pan over medium high heat and add remaining oil, vinegar, and broth.
Bring to a boil and reduce by half, then reduce heat to a simmer. Whisk in goat cheese.
Continue to simmer gently until desired consistency is reached.
Pour over pasta and kale.

Serves: 4
Pittsfield Vendors: The Pasta Shop, White Lotus Farms

6/15 - Spinach Egg Rolls with Scallion Dipping Sauce

1/4 cup coconut oil
8 cups spinach
1/2 tbsp ginger, grated
8 egg roll wrappers
1/2 cup soy sauce
1/2 tsp red pepper flakes
1 tsp honey
1/4 cup scallions, sliced

Heat a large skillet over medium heat. 
Add 1 tbsp oil and ginger; stir for 15 seconds. Add spinach and stir until wilted. Let cool.
Place 1/4 cup spinach in the center of the egg roll wrapper, fold corners, and roll up in the opposite direction.
Seal with a light coat of water.
Add remaining oil to pan over medium high heat, and add egg rolls seam side down.
Cook until bubbly and golden. 
For scallion dipping sauce, whisk together remaining ingredients in a small bowl.
Serve immediately, or freeze before frying egg rolls. 

Makes 8 egg rolls
Pittsfield Vendors: pick Michigan, Heart of the Hive

6/1 - Asparagus and Goat Cheese Grits

4 cups water
1/2 cup milk
1 cup cornmeal
2 Tbsp butter
2 Tbsp olive oil
1 1/2 cup asparagus (cut into 1" pieces)
4 oz goat cheese

Combine water, milk and butter into a large pot and bring to a boil.
Whisk in cornmeal. Reduce heat to medium and cover.
Cook for 35-40 minutes, stirring frequently.
In a separate pan over medium heat, add oil and asparagus. Cook 1-2 minutes, until a brighter green.
Once grits are cooked, stir in goat cheese until well combined.
Top with asparagus. Serve immediately.

Serves 4
Pittsfield Vendors: Kapnick Orchards

6/1 - Asparagus Toast

1 lb asparagus
4 slices bread (french or sourdough)
4 Tbsp spinach pesto
1 Tbsp butter or olive oil

Heat a large pan over medium heat. Add 1/2 Tbsp cooking oil, then add bread.
Cook 1-2 minutes on each side, or until golden.
Remove from pan. Spread pesto over bread.
Add remaining 1/2 Tbsp oil to pan, and then add trimmed asparagus stalks.
Cook for 2-3 minutes, turning halfway through.
Top bread with asparagus.

Pittsfield Vendors: Ed's Breads, Kapnick Orchards

6/1 - Spinach Pesto

2 cups spinach
1/2 cup parmesan cheese
1/2 cup pine nuts
1/3 - 1/2 cup olive oil
Optional: garlic, salt and pepper (to taste)

Combine all ingredients in a food processor, and blend until smooth.
For thinner consistency, add additional oil. For thicker, use less oil.
To store, refrigerate or freeze.

Yield: 2 cups
Pittsfield Vendors: pick Michigan

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