Roasted Summer Vegetable Pizzettes

What fun it will be to shop the Market for all the spices and great tasting veggies for these mini pizzas and smoked mozzarella and feta from The Cheese People. Shop the Aspiring Kitchen for the pita and grab some olives while you are there.


Roasted Summer Vegetable Puree

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  • 2 cups coarsely chopped, peeled tomato
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped green sweet pepper
  • 1/4 cup pickled hot banana peppers
  • 3/4 teaspoon sea salt or kosher salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1/4 cup peeled garlic cloves
  • 2 -3 tablespoons water (optional)
  • 2 tablespoons snipped fresh basil


  • 6 6 - 7 - inches whole wheat or white pita bread rounds
  • 4 ounces smoked mozzarella, thinly sliced
  • 3 large assorted garden heirloom tomatoes, such as, Black Prince, Green Zebra, Sun Gold, Cherokee Purple and/or Brandywine, or regular tomatoes, cut into 1/4-inch-thick slices
  • 4 ounces plain feta cheese or feta cheese with garlic and herbs, crumbled (1 cup)


For Roasted Summer Vegetable Puree:

  1. In a large bowl, combine chopped tomato, onion, peppers, salt, coriander and cumin. Add olive oil; toss to coat. Spread mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in a 400 degrees oven for 30 minutes, stirring once. Stir in garlic cloves. Return to oven. Roast 20 minutes more or until the garlic is soft and the other vegetables are charred, stirring once. Let cool slightly.
  2. Transfer vegetable mixture to a medium bowl. Using an immersion blender, blend until mixture is a chunky puree. (Or transfer to a food processor. Cover and pulse with several on/off turns until mixture is a chunky puree.) If needed, add 2 to 3 tablespoons water to mixture to get a spreadable consistency. (Mixture can be made to this point a day ahead. Cover and chill.) Stir basil into vegetable puree just before using.

For Pizzettes:

  1. Place pitas on two large baking sheets lined with foil. Bake in a 400 degrees oven for 5 to 7 minutes or until light brown. Spread tops of pitas with Roasted Summer Vegetable Puree. Top with mozzarella cheese, tomato slices and feta cheese. Return baking sheet to oven.
  2. Bake for 5 to 7 minutes more or until cheeses soften and tomatoes are heated through. Cut each pita into four wedges. Serve warm or at room temperature.

Recipe courtesy of Midwest Living/Food

Sausage Stuffed Zucchini Boats

Zucchini boats are fun to eat and make for a nice evening meal.  Shop our farm stand vendors for your veggies and Pastured Perfect and Farmer Nick’s for the sausage.  The Cheese People have a great selection of cheese for this dish and don’t forget the wine from Glunz Family Winery.


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  • 4 medium zucchini, cut in half lengthwise
  • 1 tablespoon olive oil
  • 8 ounces sweet loose Italian sausage
  • 8 ounces hot loose Italian sausage
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 2 medium vine-ripened tomatoes, chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Parmesan, finely grated
  • 1/2 cup mozzarella, shaved
  • 1/4 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley


  1. Preheat the oven to 400 degrees F.
  2. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside
  3. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
  4. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs, and parsley; mix to combine.
  5. Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

Recipe courtesy of Nancy Fuller Food Network

Shrimp and Marinated Peach Salad with Blue Cheese and Caramelized Shallot Vinaigrette

Shrimp and Marinated Peach Salad with Blue Cheese and Caramelized Shallot Vinaigrette

Achieve bold and bright flavors within minutes in this colorful, summery salad specially made with shrimp from The Soft Wave Fish Company.  Juicy peaches from our Michigan Farmers are marinated in olive oil and dill to create a delicately sweet and herbaceous base for the salad. And blue cheese from The Cheese People adds a sharp, creamy, and delightfully funky element that partners well with the caramelized shallots in the vinaigrette.


  • 1 pound cooked large shrimp
  • 2 medium, ripe peaches
  • 2 ounces blue cheese, crumbled
  • 1 tablespoon olive oi
  • l 1 tablespoon chopped fresh dill
  •  1/2 teaspoon salt 1/4 teaspoon black pepper
  •  1 tablespoon Old Bay Seasoning
  • 8 cups arugula
  • Caramelized Shallot Vinaigrette


  1. Cut each peach into 8 slices; toss in a medium bowl with olive oil, dill, salt, and black pepper. Set aside. In another bowl, combine the shrimp and Old Bay Seasoning; toss to coat.
  2. To assemble the salad, combine the peaches, shrimp, arugula, and blue cheese in a large bowl. Drizzle with the desired amount of Caramelized shallots vinaigrette.    

Caramelized Shallot Vinaigrette

Whip up a large batch and keep this vinaigrette on hand at all times to make just about any salad instantly amazing. By caramelizing the shallots, their natural sweetness is released as they simmer in hot olive oil. When blended with the sherry vinegar, this simple vinaigrette takes on a beautiful rich color and consistency. Note, the vinaigrette will separate, so be sure to give it a quick shake/whisk each time you use it.


3/4 cup plus 1 tablespoon olive oil divided

2 cups shallots chopped

2 garlic cloves, chopped

1/4 cup Sherry vinegar

1 teaspoon salt


  1. In a medium non-stick pan, heat 1 tablespoon oil over medium heat; add shallots to pan and cook for 10 minutes or until they are dark golden brown. Add the garlic in the last few minutes of cooking the shallots.
  2. Add the shallots to a high-power blender with sherry vinegar and salt. Blend to incorporate; with the blender running, slowly drizzle in the olive oil to emulsify.

Recipe courtesy of

Charred Corn Salad with Basil Vinairgrette

When the corn arrives at the Market, you just can’t eat enough.  This is a perfect recipe to make while your grill is hot with all those burgers, chops, and brats from our meat vendors. 


  • 6 ears fresh corn on the cob, shucked
  • 1 to 2 tablespoons canola oil
  • Kosher salt and freshly cracked black pepper
  • 1 1/2 cups packed fresh basil leaves
  • 1 clove garlic, grated
  • 1/4 cup cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 (10-ounce) container small heirloom cherry tomatoes, halved
  • 1/2 small red onion, cut into small dice


  1. Preheat a grill pan over high heat.
  2. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk ends down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
  3. Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
  4. In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

Recipe courtesy of Kelsey Nixon Cooking Channel


Succotash Salad

What’s succotash? Succotash "broken corn kernels" is a food dish consisting primarily of sweet corn with lima beans or other shell beans. The corn is in, the produce is fresh and you can make your salad Farmer's Market style by adding zucchini, tomatoes and green or sweet red peppers. Shop the market for a fine selection of oils including grapeseed oil from Wildtree.


  • 2 small zucchini, preferably yellow (8 ounces total), sliced into thin rounds (about 2 1/3 cups)
  • Kosher salt and freshly ground pepper
  • 12 ounces mixed beans (such as wax and Romano), trimmed
  • 2 ears corn, shucked
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup packed coarsely chopped fresh flat-leaf parsley
  • 3 tablespoons finely shredded fresh mint
  • 2 to 3 tablespoons white-wine vinegar


1. Toss zucchini with 1 teaspoon salt in a colander set over a bowl. Let stand 45 minutes. Rinse, then drain and pat very dry.

2. Meanwhile, bring a large pot of salted water to a boil. Add beans; return to a boil, then cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and run under cold water to stop cooking. Drain; pat dry. Add corn to water and simmer 1 to 2 minutes. Run under cold water to stop cooking; pat dry. On a small baking sheet, stand 1 ear on its end. With a sharp knife, slice downward on all sides, keeping blade against it to remove as many kernels as possible. Repeat with other ear.

3. In a large bowl, toss beans and zucchini with oil, herbs, and vinegar; season with salt and pepper. Gently fold in corn. Serve immediately, or refrigerate in an airtight container up to 1 day.

Recipe courtesy of Martha Stewart Living


Pan Roasted Pork with Baby Vegetable Salad

Tender baby vegetables and herbs from our farm stand vendors make this a photo-worthy summer dinner. We love the variety of colors in the salad, but you could choose just 2 or 3 vegetables.  Shop Pastured Perfect and Farmer Nicks for your tenderloin, The Cheese People for your pecorino, Marvalhas for the oil and Nonie’s Bees for the honey.  Don’t forget the wine from Glunz!

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  • 3 tablespoons extra-virgin olive oil, divided
  •  1 (1-lb.) pork tenderloin, trimmed
  •  1 teaspoon kosher salt, divided
  •  1 teaspoon paprika 3/4 teaspoon black pepper, divided
  •  1 tablespoon chopped fresh tarragon
  •  1 tablespoon chopped fresh dill
  •  1 tablespoon fresh lemon juice
  •  1 teaspoon honey
  •  1/3 cup frozen green peas, thawed 1 cup
  •  (1/8-in.-thick) strips zucchini (about 5 oz.)
  •  1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)
  •  1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
  •  1 cup thinly sliced radishes (about 2 oz.)
  •  2 tablespoons shaved pecorino Romano cheese


  1. Preheat oven to 500°F.
  2. Heat 1 teaspoon oil in an ovenproof skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt, paprika, and 3/8 teaspoon pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pan in oven; bake at 500°F for 8 minutes or until a thermometer inserted in the thickest portion registers 145°F. Place pork on cutting board; let stand 5 minutes. Cut into medallions; drizzle with 2 teaspoons oil and 1/8 teaspoon pepper.
  3. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, dill, lemon juice, and honey in a medium bowl. Add peas, zucchini, squash, carrots, and radishes; toss. Sprinkle with cheese. Serve with pork.


Recipe courtesy of Cooking Light May 2017

Golden Corn Salad with Fresh Basil

Golden Corn Salad with Fresh Basil

Take advantage of the fresh produce arriving at the Market.  Summer corn can be a sweet treat, and fresh chopped basil adds a light, airy flavor that is anything but boring. Simple and elegant, this salad is great to make ahead of time to really let the different flavors complement one another.


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  • 8 ounces small yellow Finnish potatoes or small red potatoes
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup minced shallots
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups arugula, trimmed
  • 1/2 cup torn fresh basil leaves


  1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
  2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well.
  3. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.

Recipe courtesy of Cooking Light

Caprese Stuffed Garlic Butter Portobellos

Can you just imagine this melt in your mouth recipe?  You can make it with fresh mushrooms from River Valley Ranch, mozzarella from The Cheese People and oils and vinegar and veggies from our Market Vendors. Kick it up a notch and use Amish butter from Pastured Perfect. What’s not to like?


  • 2 tablespoons Butter
  • 2 cloves Garlic
  • 1 tablespoon Parsley
  • 6 pieces Large Portobello Mushrooms
  • 4 ounces Fresh Mozzarella
  • 1 cup Cherry or Grape Tomatoes
  • 1 bunch Fresh Basil
  • 1/4 cup Balsamic Vinegar


1.   Preheat oven to grill/broil settings on high heat.

2.   Arrange oven shelf to the middle of your oven.

3.   Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant.

4.   Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.

5.   Flip and brush any remaining garlic over the insides of each cap.

6.   Fill each mushroom with the mozzarella slices and tomatoes

7.   Grill/broil until cheese has melted and golden in color (about 8 minutes).

8.   To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

Recipe courtesy of Epicurious

Italian Roasted Snap Peas

You expect to find Italian seasoning with tomatoes -- but snap peas? The combo works surprisingly well. Shop our farm stand vendors for the peas, red onions and tomatoes.  And, check out Wildtree, Marvalhas and Tastefully Simple for the oils and seasoning.  


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  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 pound fresh sugar snap peas, trimmed
  • 1/2 small red onion1 cup cherry tomatoes
  • 1/2 teaspoon dried Italian seasoning


  1. Preheat oven to 425 degrees. On a large rimmed baking sheet, carefully toss together the snap peas, onion, oil, salt and crushed red pepper until evenly coated. Roast 5 minutes.
  2. Stir in tomatoes and Italian seasoning. Roast 8 minutes more or until vegetables are tender and lightly browned at the edges.

Recipe courtesy of Midwest Living

Tomato Salad with Olives and Lemon Zest

Now that The Aspiring Kitchen is bringing olives to the Market,  it’s time to get cooking.  Our farm stand vendors have fresh tomatoes and Marvalhas has premium olive oil.  You can also use grapeseed oil from Wild Tree.  Many of the oils are flavored so get creative.  Top it off with parmesan from The Cheese People.    


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  • 2 pounds tomatoes (any variety)
  • 1/4 cup mixed olives
  • 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper


1.       Arrange tomatoes and mixed olives on a serving plate. Zest lemon over salad. Drizzle with olive oil and season with salt and pepper.

Recipe Courtesy of Martha Stewart Living