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


Roasted Salmon with Green Herbs

How easy is this for a quick, flavorful and healthy dinner?  Shop The Aspiring Kitchen for salmon and Glunz Family Winery for the white wine. Geneva Lakes has a selection of fresh herbs or you can grab dill blend from Wildtree along with lemon flavored grapeseed oil.  Easy does it!


  • 1 (2- to 2 1/2-pound) skinless salmon fillet
  • Kosher salt and freshly ground black pepper
  • 1/4 cup good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup minced scallions, white and green parts (4 scallions)
  • 1/2 cup minced fresh dill
  • 1/2 cup minced fresh parsley
  • 1/4 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for serving


  1. Preheat the oven to 425 degrees.
  2. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
  3. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
  4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center (peek by inserting the tip of a small knife). Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

2010, Barefoot Contessa How Easy is That?

Honey-Balsamic Lamb Chops

Elegant but easy Easter Dinner made on the grill with no fuss.  Shop Pastured Perfect for your lamb and honey.  Kick it up a notch and switch out the olive oil for a flavored grapeseed oil from Wildtree.  Ask Audrey to suggest a spice rub and flavored balsamic vinegar.  Now you’re talking!


  • 1/3 cup balsamic vinegar
  • 1 garlic clove
  • 2 tablespoons honey
  • 3/4 cup vegetable or canola oil
  • Kosher salt and freshly ground black pepper
  • 8 small lamb chops
  • 2 tablespoons olive oil
  • 1/2 tablespoon chopped fresh rosemary leaves


1.       Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2.       In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

3.       Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary.

4.       Grill the lamb chops for 2 to 3 minutes each side until medium-rare.

5.       Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

Recipe courtesy of Giada De Laurentiis, 2008

Herb crusted roast beef


Nothing says Christmas quite like a standing beef rib roast. Especially one from our meat vendors at the Market. The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness.  Shop Glunz Family Winery for a great selection of wine not only for this recipe...a glass for the cook… but to serve your guests.  You can substitute the herbs in this recipe for seasoning from Wildtree.  Serve it with crusty bread from The Aspiring Kitchen and you have an outstanding dinner.   


Beef: 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)

1/4 cup mixed peppercorns (pink, white, and green)

3 tablespoons plus 2 1/2 teaspoons kosher salt, divided

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

1 tablespoon extra-virgin olive oil

3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)

3 pounds carrots, peeled and cut diagonally into 2-inch pieces


1 (750 milliliter) bottle Pinot Noir

1/2 cup chopped shallots

4 tablespoons unsalted butter, divided

2 1/4 cups reduced-salt beef or chicken broth


For roast beef:

1.    Pat roast dry and put, fat side up, on rack in roasting pan.

2.    Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.

3.    Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.

4.    Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.

5.    Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).

6.    While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.

7.    Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.

8.    Make jus while vegetables roast:

9.    Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.

10. Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.

11. Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.

Recipe courtesy of Gina Marie Miraglia Eriquez Gourmet Magazine

Smoked Salmon and Olive Crostini


Shop The Aspiring Kitchen for this elegant but very easy appetizer perfect for the holiday season. Bob has a nice selection of olives, fresh smoked salmon and baguettes baked early market day.  He will even give you tips for kicking it up a notch.  Don’t forget to pick up a bottle of wine from Glunz Family Winery.  Peter will be happy to help you with your wine selection.  Happy Holidays!


  • 1 cup pitted kalamata olives
  • Parsley
  • 1 baguette
  • Smoked salmon
  • Crème fraiche


1.       Whiz pitted kalamata olives in a food processor with a handful of parsley leaves and a garlic clove until finely chopped.

2.        Spread on toasted baguette slices and top with sliced smoked salmon, creme fraiche, and more chopped parsley.

Recipe courtesy of Heath Goldman Real Simple 

Bacon Candy

Crispy, sweet and salty, this three-ingredient snack is the ultimate cocktail party hors d'oeuvre perfect to serve over the holidays.  And how much better than it get with the fine selection of regular and flavored bacon from the Market.  Serve it with cheese from the Cheese People, baguettes from the Aspiring Kitchen and wine from Glunz Family Winery.  Our Board President, Steve, loves bacon.  We think he will enjoy this.


  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons chile powder
  • 20 slices of thick-cut bacon (1 1/2 pounds)


1.       Preheat the oven to 400°.

2.        Line 2 rimmed baking sheets with foil.

3.        In a small bowl, whisk the brown sugar with the chile powder.

4.        Arrange the bacon strips on the foil and coat the tops with the chile sugar.

5.        Bake for 20 to 25 minutes, until caramelized and almost crisp.

6.       Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.


The bacon candy can be made earlier in the day; store at room temperature.

Recipe courtesy of Food and Wine Magazine

Acorn Squash Egg-in-the-Hole

What a fun over the holiday weekend brunch idea.  Leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough. You can substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. And the pretty variegated skin is edible. Shop the Market for your squash, fresh eggs, and bacon.  Try seasoned bacon or substitute with crumbled sausage.


  • 1 large (about 4-inch) acorn squash
  • 2 teaspoons olive oil
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon crushed red pepper
  • Cooking Spray
  • 4 large eggs
  • 1/2 teaspoon fresh thyme leaves
  • 2 slices bacon, cooked and crumbled


1. Preheat oven to 425°.

2. Trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.

3. Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt and crushed red pepper. Bake at 425° for 15 minutes or until squash is just fork tender.

4. Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining 1/8 teaspoon salt. Return pan to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with thyme and bacon. Serve immediately.

Recipe courtesy of Cooking Light

Aunt Mema’s Apple Crisp

Everything Diane Klein “Aunt Mema” from Pastured Perfect creates is yummy.  But wait till you try her Apple Crisp recipe paired with organic apples from Klug Orchards. Diane says, “Everything is in the jar except the apples and butter”. Her mix is available in both regular and gluten free.  Serve it with your favorite ice cream or real cream.    One bite and this will become a fall tradition. 


  • 1 jar apple crisp mix
  • 6 Cups of peeled and sliced apples
  • ¾-1 cup butter


1.       Heat oven to 375 degrees

2.       Lightly grease 9x12 baking dish

3.       Core, peel and slice apples

4.       Layer in baking dish

5.       Combine contents of jar with butter

6.       Spread over apples

7.       Bake 30-35 minutes until brown and apples tender

Recipe courtesy of Diane Klein, Pastured Perfect

Pan Roasted Brussels Sprouts with Bacon

Brussels sprouts are not just for Thanksgiving They are great any time of the year.  Have you seen the Brussels sprouts at Geneva Lakes?  They are perfect for this recipe.  On top of that, a variety of flavorful bacon and Amish butter are available at the Market.   Kick it up another notch with bacon flavored grapeseed oil from Wild Tree.  Want more?  Add mushrooms from River Valley and switch a red onion for the white. 


  • 4 strips thick-cut bacon
  • 2 tablespoons butter   
  • 1 pound Brussels sprouts, halved
  • 1/2 large onion, chopped
  • Salt and freshly ground black pepper


  1. Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
  2. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
  3. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

Recipe courtesy of Sunny Anderson Food Network