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Market Recipe Collection
Fun Facts! F= Did you know that Michigan grows about 190 million pounds of tart cherries every year- more than any other state! F= You can get your antioxidants on the go with an easy, do it yourself trail mix of dried cherries, almonds, and your favorite whole-grain cereal! F= You can brighten up your usual breakfast by swapping your usual berries for dried cherries in your cereal, oatmeal, yogurt or pancakes!
Zucchini Fries Directions: Preheat oven to 425. Coat a baking sheet with cooking spray
Cut 2 zucchini into 3-4 inch long sticks, like a French fry. If the zucchini are large and have to many seeds, just scoop out the seeds before cutting into sticks
Whisk an egg white in a small bowl and add 1/4 cup milk into another bowl, combine with 1/2 cup shredded parmesan and 1/2 cup seasoned bread crumbs
Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture Place zucchini sticks on the prepared baking sheet
Bake for 25-30 minutes or until golden brown, makes about 32 fries.
Watermelon and Feta Cheese Salad Ingredients: 1/2 of a chilled watermelon, preferably seedless 1 1/2 cups feta cheese cubed or crumbled 12-16 cured dry black olives, pitted and chopped 3 Tbsp. chopped fresh mint
Cut up watermelon into bite size pieces. When you are ready to serve combine with the feta cheese, cured olives and mint. Toss gently to combine.
Grandma's Potato Salad Ingredients: 2 1/2 cup sour cream 3 Tbsp. milk or buttermilk 1 1/2 tsp salt 1/4 tsp. pepper 2-3 Tbsp chopped fresh dill weed 6 cup diced, cooled cooked potatoes 4-5 sliced green onions (tops and bottoms) 6 hard cooked eggs, chopped
Combine first 5 ingredients in mixing bowl, whisk to combine. Pour over the potatoes, onions, and eggs, toss to gently coat. Chill several hours or overnight to blend flavors. Makes 6-8 servings.
Amazing Cabbage Salad Ingredients: 1/2 cup raw peanuts 1 tsp. Peanut oil 1 large carrot julienned 4 cups thinly sliced cabbage 1 cup thinly sliced lettuce 1 cup thinly sliced spinach 3 scallions finely chopped 1/4 cup chopped fresh cilantro 2 Tbsp fresh chopped mint 2 Tbsp fresh chopped basil
Dressing: 1/2 Jalapeno chili seeded, finely chopped 1/4 cup rice vinegar 1 tsp sugar 1/4 tsp sea salt 1 tsp fresh ginger finely chopped 1/4 cup peanut oil Whisk all ingredients together, toss with salad just before serving
Directions: Combine all vegetables and herbs in a large bowl. Heat peanuts in 1 tsp, peanut oil on medium low heat, stirring occasionally till lightly browned. Drain on paper towel. Sprinkle on salad just before serving so they will stay crunchy.
Cilantro and Shrimp Salsa Ingredients: 2 tablespoons minced Cilantro 1 lb. chopped cooked shrimp 2 large tomatoes chopped 1/3 of a red onion chopped 2 diced avocados 1/2 seeded and minced jalapeno pepper or more to taste juice of 2 limes salt and pepper to taste
Directions: Combine ingredients in order listed above. Stir gently to combine And serve with your favorite tortilla chips.
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