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LATEST RECIPES FROM THE MARKET
Blackberry Farm’s Carrot Soufflé
Spring always makes me think of carrots and Peter Rabbit. With Easter coming up, that’s especially appropriate. A lovely and elegant side dish for any Easter dinner, this carrot dish is as tasty as it [...]
Lamb Meatballs with Spiced Tomato Sauce
Lamb Meatballs with Spiced Tomato Sauce Recipe from Suzanne Goin, adapted by Sam Sifton in New York Times Cooking This recipe plays to children as well as sophisticated palates. These crisp lamb meatballs are topped with a [...]
Braised Red Cabbage with Apples
Braised Red Cabbage with Apples By Martha Rose Shulman in New York Times Cooking This is an adaptation of a classic cabbage dish that is perfect for St. Patrick's Day. The cabbage cooks for a long [...]
Meat Pasties with Rutabaga
Meat Pasties with Rutabaga from BRFM Volunteer Jinny Bastianelli Pronounced pass-tees, the tasty little meat hand pies were brought to the Upper Peninsula (the U.P.) by miners from Cornwall. Cornish pasties were a convenient way [...]
Red Lentils with Sweet Potatoes and Spinach
Red Curry Lentils with Sweet Potatoes and Spinach Adapted from Lidey Heuck in New York Times Cooking In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices [...]
Kielbasa Skillet Supper
This is an easy one pan meal that Market volunteer Jinny Bastianelli's mother used to make. It has lots of satisfying flavor for chilly mid-winter evenings, and it’s full of great veggies so it’s as [...]
Home-made Sauerkraut
HOME-MADE SAUERKRAUT By Lidey Heuck in New York Times Cooking Making sauerkraut is both simple and hands-off. In this recipe, shredded cabbage is mixed with kosher salt and stored in a ventilated jar. In a week’s [...]
Mushroom Risotto with Peas
Mushroom Risotto With Peas By Martha Rose Shulman in New York Times Cooking If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at [...]