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Chicago Farmers Markets - Recipes

Black Cherry Cream Parfaits

Ingredients

• 2 (3 ounce) packages black cherry gelatin

• 2 cups boiling water

• 2 cups black cherry soda, chilled

• 1 cup whipping cream

• 1/2 cup confectioners' sugar

• 1 lb. fresh pitted dark sweet cherries, chopped

• 1/2 cup chopped walnuts

Directions

1.  In a bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set.

2.  In a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Stir cherries and walnuts into gelatin; fold in whipped cream. spoon into parfait glasses. Refrigerate until firm.

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Creamy Cauliflower Soup

Ingredients

• 2 tablespoons butter

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 large potatoes, peeled and cubed

• 2 carrots, chopped

• 2 (14.5 ounce) cans chicken broth

• 1 head cauliflower, chopped

• 1 cup milk

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/8 teaspoon ground nutmeg

• 1 tablespoon dry sherry

• 1 tablespoon chopped fresh parsley

Directions

1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.

2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

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Double Chocolate Cherry Muffins

Ingredients

• 2 1/3 cups all-purpose flour

• 1 1/4 cups white sugar

• 1/3 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup sour cream

• 1/2 cup milk

• 1/3 cup vegetable oil

• 2 eggs, beaten

• 1 teaspoon almond extract

• 1 1/2 cups fresh dark sweet cherries, pitted and chopped

• 1 cup miniature semisweet chocolate chips

Directions

1.  Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.

2.  Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.

3.  Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

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Grilled Asparagus with Lemon and Garlic

Recipe courtesy Paula Deen

Prep Time: 5 min; Cook Time: 8 min; Level: Easy; Serves: 4 servings

Ingredients

• 1 pound asparagus

• 3 tablespoons olive oil

• 2 cloves garlic, finely minced

• 1 teaspoon grated lemon zest

• 1/4 teaspoon paprika

• Salt and freshly ground black pepper

Directions

Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture. Cook to desired tenderness and season with salt and pepper.

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Summer Squash

Recipe courtesy Ryan Allen

Prep Time: 5 min; Cook Time: 10 min; Level: Easy; Serves: 5 servings

Ingredients

• 1 cup dill, chopped

• Olive oil, to taste

• 5 summer squash, cut in 1/2

Directions

Preheat a grill or grill pan.

Finely chop a small handful of dill and mix with olive oil. Rub the mixture over the squash halves, and grill for 5 minutes. Flip and grill for a few more minutes on the other side.

Cooking times depend on various factors most importantly the coal base and heat coming off those coals.

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Grilled Pork Chops with Peach Salsa

Recipe courtesy of Sandra Lee

Prep Time: 10 min; Cook Time: 8 min; Level: Easy; Serves: 4 servings

Peach Salsa Ingredients

• 1/2 red onion, diced (reserve the other half for Online Round 2 Recipe Orzo Soup with Pork)

• 2 peaches, halved, pitted and diced

• 1 tablespoon lime juice

• 1 teaspoon olive oil

• 1 tablespoon chopped cilantro leaves

• Pinch kosher salt and freshly ground black pepper

• Pork chops:

• 5 pork chops, end cut

• 2 tablespoons canola oil

• 2 tablespoons chili powder

• 1 tablespoon salt

• 1 tablespoon freshly ground black pepper

Directions

Salsa:  In a bowl toss all of the salsa ingredients together and set aside.

Pork Chops:  Heat an outdoor grill or grill pan over medium-high heat.

Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.

Serve the chops with the peach salsa.

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Peach Cobbler

Ingredients

• 1/2 cup butter, melted

• 1 lb. sliced peaches

• 1 1/4 cups sugar, divided

• 1 cup all-purpose flour

• 1 cup milk

• 2 teaspoons baking powder

• 1/4 teaspoon salt

Directions

1.  Pour butter into a shallow 2-qt. baking dish; set aside.

2.  In a saucepan, bring the peaches & 1/4 c. water just to a boil. Meanwhile, in a mixing bowl, combine 1 cup sugar, flour, milk, baking powder and salt; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining sugar.

3.  Bake at 400 degrees F for 25 minutes or until cake tests done. Serve warm.