Double-Stacked Juicy Lucy Burgers

Grilling season is in full swing and the Market has just what you need for building the perfect burger.  Shop Farmer Nick’s and Pastured Perfect for your burgers and a great selection of seasoned bacon.  Don’t stop at filling your burgers with Cheddar, ask Emile at The Cheese People for her pick.  And, we have your hamburger rolls or tasty artisan bread. 


  • 1 (8-ounce) block sharp Cheddar cheese
  • 8 slices bacon
  • 3 pounds ground beef chuck
  • Kosher salt and freshly ground pepper
  • 2 tablespoons reserved bacon fat or oil
  • 4 hamburger rolls, split
  • Lettuce leaves, for serving
  • Tomato slices, for serving
  • Onion slices, for serving
  • Ketchup, for serving
  • Mustard, for serving


  1. Special equipment: a 3 1/2-inch round cookie cutter
  2. Cut the Cheddar into 8 (1/4-inch-thick by 11/2-inch-wide) slices.
  3. Cook the bacon in a large high-sided skillet over medium heat, turning until crisp. Transfer the bacon to a paper towel to drain. Reserve the skillet and 2 tablespoons bacon fat.
  4. Turn the beef out onto a sheet of waxed paper and divide into 16 (3-ounce or generous 1/3 cup) mounds. Press 1 mound into a 3 1/2-inch patty (using the cookie cutter as a guide) and top with some cheese, then put a second mound of beef on top, patting it onto other patty to enclose the cheese. Pinch the edges together to seal and shape into a single patty.
  5. Make 7 more burgers in the same manner, then generously season the burgers with salt and pepper.
  6. Heat the reserved bacon fat or oil in a large high-sided skillet over medium heat until hot. Cook the burgers in 2 batches, covered, turning once, about 8 minutes for medium.
  7. Put 2 burgers on the bottom portion of each bun and top with bacon, lettuce, tomato, onion, ketchup, and mustard, if desired. Serve.

    Recipe courtesy of Ian Knauer for Cooking Channel

Maple Roasted Tomato Toast With Goat Cheese and Mint

Drizzling maple syrup over your Sunday pancakes is just the beginning, especially if you use the great tasting maple syrup from our new vendor Idle Hour Maple.  Roasting cherry tomatoes with maple syrup enhance their natural sweetness, making them an ideal partner for rich, tangy goat cheese Stop by The Cheese People for the goat cheese, and Great Harvest Bread Company for the crusty bread.  Enjoy!


  • 1 pound cherry tomatoes
  • 3 tablespoons maple syrup
  • 2 tablespoons chopped fresh mint, plus leaves for serving
  • 6 thick slices crusty white bread (such as country bread), toasted
  • 4 ounces goat cheese
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • freshly ground black pepper


  1. Preheat oven to 350°F. Toss tomatoes, syrup, oil, and 2 Tbsp. mint on a rimmed baking sheet. Season with salt and pepper. Roast tomatoes until caramelized and tender, 20–25 minutes. Pour off roasting liquid into a small bowl.
  2. Drizzle each toast with roasting liquid, then spread with goat cheese and top with roasted tomatoes and mint leaves.

Recipe courtesy of Rebekah Peppler Epicurious July 2015

Chimichurri Shrimp

Forget shrimp cocktail--this will be your go-to party staple from now on. And, your go to vendor for the shrimp is The Aspiring Kitchen.  Bob is always ready to make recipe recommendations.  You could take the shrimp off the skewers for a platter, but the pick-up nature of kebabs is great for parties.  The rest of the fixings are available at the Market.  Don’t forget the crusty bread from Great Harvest Bread Company and a bottle of white wine from Glunz Family Winery and Cellars.


  • 1 cup arugula leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 tablespoons chopped shallots
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 2 teaspoons canola oil
  • 24 large shrimp, peeled and deveined (about 1 pound), tails on
  • 1/2 teaspoon black pepper


1. Preheat grill to high.

2. Place first 7 ingredients and 1/4 teaspoon salt in the bowl of a mini food processor; process until smooth.

3. Coat grill rack with cooking spray. Combine oil and shrimp in a bowl; toss to coat. Thread 4 shrimp onto each of 6 skewers. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on a platter; sprinkle with remaining 1/4 teaspoon salt and pepper.

4.  Drizzle with sauce.

Recipe courtesy of Cooking Light

Blackberry-Brie Toast

This quick recipe is going to be one of your go-to favorites for a Farmers Market breakfast or light summer appetizer.  Shop Mema’s Jam, Ellie Mae Canning and Pies and Wayne Miller Michigan Fruit for your jam.  The Cheese People are next.  Try the apricot brie with apricot jam.  Great Harvest Bread and Wildflour complete the recipe with a wonderful selection of bread. 


  • 1 tablespoon seedless blackberry jam
  • 1 (1-oz.) slice whole-grain bread, toasted
  • 1/2 ounce Brie cheese, cut into pieces
  • 1/4 teaspoon fresh thyme leaves


1.   Preheat broiler to high.

2.   Spread jam over bread; top evenly with Brie. Broil 30 seconds or until cheese melts. Sprinkle with thyme.

Recipe courtesy of cooking light

Grilled Asparagus with Gorgonzola Butter

Asparagus is in season at the Market.  Shop our farms stand vendors for the asparagus, garlic, and herbs.  Next stop is The Cheese People for that yummy Gorgonzola cheese.  And, grab the butter from Pastured Perfect.  Kick it up a notch with oils from Wildtree and Tastefully Simple.


  • 3/4 cup gorgonzola cheese; crumbled loosely packed
  • 2 pounds asparagus; trimmed
  • 6 tablespoon butter; room temperature
  • 1 tablespoon fresh basil, chopped
  • 3 cloves garlic; minced
  • 1 teaspoon fresh lemon juice
  • 2 tablespoon olive oil


  1. Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)
  2. Prepare barbecue (high heat).
  3. Whisk oil, basil, and garlic to blend in small bowl.
  4. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper.
  5. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes.
  6. Transfer to plates. Top asparagus with some gorgonzola butter and serve.

Cooks tip: Get creative and use the butter on other dishes.

Recipe courtesy of Bon Appetit September 2000

Cheesy Bacon Hot Dogs

Perfect for a crowd, serve as an appetizer or pair down the recipe for the family.  Great fun for a campfire or in the backyard.  The best thing is that you can shop the Market for your dogs, string cheese, we are thinking smoked, and the bacon.  Try the wide variety of flavored bacon available from Farmer Nicks and Pastured Perfect.


  • 30 beef hot dogs
  • 30 string cheese pieces
  • 30 slices (rashers) thinly cut bacon

Special equipment: a hot campfire with a grill grate or an oven preheated to 450 degrees F


  1. Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese.
  2. Starting at one end, wrap a slice of bacon around each stuffed hot dog, then place each on a square of foil and wrap up.
  3. Throw the wrapped hot dogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.

Cook's Note:

To cook in the oven, preheat the oven to 450 degrees F. Put the bacon-wrapped hot dogs on a wire rack over a baking sheet (omit the foil) and cook for 15 minutes.

Recipe courtesy of Ree Drummond Food Network



Beef Liver and Onions with White Wine

Don't believe the critics, liver's delicious and good for you. With liver from Pastured Perfect and white wine from Glunz, this recipe just might make you into a convert.  Don’t forget to grab some onions from Geneva Lakes Produce along with some fresh herbs. 


  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 lb beef liver
  • 1/4-1/2 cup butter
  • oil, to taste
  • 2 cups thinly sliced onions
  • 1 -2 tablespoon fresh sage, minced
  • 1/2 cup beef stock
  • 1/4 cup dry white wine
  • 1 tablespoon minced Italian parsley


  1. Combine flour, salt and pepper in bag.
  2. Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.Set aside.
  3. Heat skillet with 2-3 tablespoons of butter and a dash of oil.
  4. Saute the onions on medium heat until tender and glossy.
  5. Transfer to side dish and sprinkle with sage, salt and pepper.
  6. Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
  7. Add liver and sear 5 minutes until brown. Inside meat should be slightly pink.
  8. Return onions to pan until heated. Remove liver and onions from pan and plate.
  9. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
  10. Pour over liver and onions, sprinkle with parsley and serve.

Recipe courtesy of

Martha Stewart’s Egg Sandwich

Treat mom to breakfast in bed Martha Stewart Style.  Betsie of Swirl Café has English muffins specially made for the Market.  Our meat vendors have a great selection of flavored bacon and, why not kick it up a notch with breakfast sausage.  Don’t forget the cheese from The Cheese People!


  • 1-ounce fontina cheese
  • 2 slices extra smoky, extra thick cut bacon
  • 1 English muffin, split
  • 1 large egg
  • Coarse salt and freshly ground pepper


1. Place cheese in the freezer until well chilled, about 10 minutes. Meanwhile, place bacon in a large skillet over medium-high heat.  Cook until crisp. Transfer to a plate lined with paper towels to drain.

2. Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater. Set aside.

3. Place English muffin split side down in skillet.  Cook until toasted. Turn and top both sides with sliced cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside. Top one half with bacon.

4. Crack an egg into bacon fat and season with salt and pepper. Fry egg until the white is set. Turn and top egg with grated cheese. Continue cooking until the yolk has reached the desired degree of doneness.

5. Carefully place the egg on top of bacon. Sandwich with remaining muffin half.  Serve immediately.

Recipe courtesy of Martha Stewart

Shrimp Scampi with Linguini

We love it when you can shop the Market for the best ingredients for dinner. Start with Pappardelle's Pasta.   Susan has an extensive selection of dried pastas so ask for her pick.  Stop by Glunz, The Aspiring Kitchen and Wildtree and get their suggestions so that you can put your very own spin on Scampi Farmers Market style. 


  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large shallot, finely diced
  • 5 cloves garlic, sliced
  • Pinch red pepper flakes, optional
  • 20 large shrimp, about 1 pound, peeled and deveined, tail on
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 lemon, juiced
  • 1/4 cup finely chopped parsley leaves


  1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
  2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
  3. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
  4. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy of Tyler Florence Cooking Channel

Pork Chops Stuffed with Smoked Gouda and Bacon

Pork Chops Stuffed with Smoked Gouda and Bacon

Easy and elegant enough for the in-laws. Shop Pastured Perfect and Farmer Nicks for your choice of pork and bacon.  The Cheese People have your Gouda and don’t forget a bottle of wine from Glunz Farmily Winery.  To kick it up a notch, try Bacon Flavored Grapeseed oil from Wild Tree.


  • 2 ounces smoked Gouda cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon ground black pepper
  • 2 (2 1/4 inch thick) center-cut, bone-in pork chops
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • ground black pepper


  1. Preheat an outdoor grill for medium heat.
  2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
  3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
  4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Tip: Be sure, when filling the chops, not to stuff it too full, or the meat will be done cooking before the cheese has had a chance to melt.

Recipe courtesy of