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The Shed
(East of the Dairy Building)

Next Market is September 3rd
Health & Wellness Program:
     Eat Right, Sleep Tight

Featured Winery:
     Hill Prairie Winery
     New City Road
Food Truck:
     Sean Denny

  2015 Recipe of the Week

Collect all 22 recipe cards! Bring all 22 to the final market (Oct. 15) and be entered to win our grand prize!

2012 Recipes, 2013 Recipes, 2014 Recipes

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One Pot Farmer’s Market Pasta (June 25th, 2015)
• 12 oz spaghetti
• 1 medium red onion, peeled, halved, and sliced
• 1 small Japanese eggplant, halved lengthwise and sliced
• several stalks asparagus, cut in 2 inch pieces
• a handful of broccoli florets, cut in half
• 2 cups cherry tomatoes, halved
• 1 colorful bell pepper, chopped
• 2 cloves garlic peeled and minced
• 2 handfuls baby greens, I used baby kale and wild arugula
• 1 - 1-1/2 tsp salt and lots of fresh cracked pepper
• 1/2 tsp red pepper flakes (optional)
• 2 Tbsp olive oil
• 1 cup dry white wine
• 3 1/2 cups water
• 1 Tbsp white wine or sherry vinegar
• 1 cup shredded hard Italian cheese
• garnish
• halved cherry tomatoes
• 1/2 cups finely shredded basil leaves

1. Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn’t fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn’t stick. Don’t over cook the pasta, there will still be some water left in the pan.

2. Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.

Balsamic Skirt Steak with Nectarines, Cherries & Gorgonzola Cheese (June 18th, 2015)
1 to 1 1/2 pound skirt steak
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons orange juice
1 pinch chili flakes
2 cloves garlic, sliced
1 tablespoon fresh rosemary leaves
1 tablespoon honey
kosher salt and freshly ground black pepper
1 nectarine, pit removed and sliced
6-8 cups baby salad greens
20-25 cherries, pitted
1/2 cucumber, thinly sliced
1/4 small red onion, thinly sliced
1/2 cup gorgonzola or cambazola cheese

1/2 cup fruity olive oil
2 tablespoons white balsamic vinegar
1 1/2 tablespoons honey pinch kosher salt
1 tablespoon or more of fresh tarragon sprigs

1. Mix olive oil, vinegar, orange juice, chili flakes, garlic, rosemary and honey in a bowl and pour into a large Ziploc freezer bag. Add skirt steak to bag, wrap tightly or lay bag flat so marinade covers steak and let sit at room temperature for 30 minutes or up to 4 hours in the refrigerator.

2. Meanwhile make dressing by combining all ingredients in a bowl and mix well.

3. Prepare charcoal grill and bring temperature to medium high. Remove steak from bag and discard marinade. Cook steak for 3-5 minutes each side depending on your preference of doneness. Rest steak for 5 minutes before slicing.

4. Assemble salad greens on plates with nectarines, cherries, cucumbers, red onion and cheese and top with sliced steak and top with dressing.

Grilled Chipotle Pork Tenderloin with Fresh Cherry Salsa (June 11th, 2015)
• One 400g pork tenderloin
• zest of one lime
• juice of one lime
• 2 tbsp olive oil
• 1/4 cup honey
• 4 chipotle peppers, coarsely chopped
• 4 tsp adobo sauce {from can of chipotle peppers}
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1 cup cherries, pitted and sliced into quarters
• 2 tbsp fresh cilantro
• 2 tsp lime juice

1. Grilled Chipotle Pork Tenderloin:
Combine marinade ingredients.
Pour half of marinade into a resealable bag with pork tenderloin; cover and store other half of marinade until ready to cook pork. Marinate pork for 1 hour or more.

2. Pre-heat barbecue to medium-high.
Discard marinade and cook pork over indirect heat {towards the edge} for 15-20 minutes per side, or until cooked to an internal temperature of 145°F {63°C}.

3. Place cooked pork tenderloin in aluminum foil, bringing the edges up around it to form a 'basket'.  Pour the remaining marinade over the pork, and seal the aluminum foil, allowing everything to rest for 10 minutes.

4. Fresh Cherry Salsa: Combine all ingredients and serve over the pork.
Apple Cookies (June 4th, 2015)
• 1 apple
• 2 tablespoons peanut butter
• Pecans
• Coconut shreds
• Chocolate chips

1. Slice apple into thin rings and remove core.
2. Spread peanut butter over one side of ring.
3. Top with pecans, coconut shreds, and chocolate chips.
Apple Cookies (June 4th, 2015)
Multiberry Smoothie (May 28th, 2015)
• 1/4 cup vanilla yogurt (preferably low-fat)
• 1/4 cup fresh strawberries
• 1/4 cup fresh raspberries
• 1/4 cup fresh blueberries
• 1/4 cup water
• 1/4 cup ice

Place all ingredients into a blender (or food processor) and mix on high until smooth.
Multiberry Smoothie (May 28th, 2015)
Spring Pea a nd Asparagus Pasta (May 21st, 2015)
• 1 pound (16 ounces) whole grain pasta
• 4 tablespoons olive oil, plus more for garnish
• 5 shallots, quartered lengthwise and sliced very thin crosswise
• 1 pound pencil-thin asparagus, woody ends snapped off, and cut in 1/2 inch slices on the bias
• 2 garlic cloves, minced
• 2 cups shelled fresh or frozen English peas (defrost peas if frozen)
• 2/3 cup grated Parmigiana-Reggiano cheese
• 2 tablespoons unsalted butter
• 2 teaspoons grated lemon zest
• 2 teaspoons freshly squeezed lemon juice
• 1 cup roughly chopped mixed herbs
• 3/4 cup toasted pine nuts
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Pinch red pepper flakes (optional)

1. First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.

2. While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown (about 5 minutes).

3. Add the asparagus and garlic, season with salt, and cook until the asparagus is knife tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).

4. Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer its contents to a large serving bowl.  Add the cheese and butter and stir to coat. (Add more pasta water as needed. The sauce should just cling to the pasta.)

5. Stir in the lemon zest, lemon juice, herbs and pine nuts. Taste and adjust seasonings as required (add a pinch of salt, red pepper flakes and/or a squeeze of lemon juice if desired.

6. Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately.

Spring Pea and Asparagus Pasta (May 21st, 2015)
Strawberry Basil Salsa with Cinnamon Sugar Chips (May 14th, 2015)

For the Chips:
• 3 large flour tortillas
• 1 cup sugar
• 1 tablespoon cinnamon
• Olive Oil or Olive Oil Spray

For the Salsa:
• 3 cups chopped strawberries
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra light olive oil
• 3 tablespoons fresh basil leaves, chopped
• 1/2 tablespoon raspberry white balsamic reduction (optional)
• 1/4 teaspoon salt
• Pinch of black pepper

1. Preheat oven to 350 F. Mix together cinnamon and sugar and set aside. Spray a baking sheet with nonstick spray and set aside.

2. Cut tortillas into triangles (you can stack them and cut them all at once). Lay tortillas on baking sheet and lightly spray with olive oil.

3. Sprinkle cinnamon sugar mix over chips, flip, and repeat.

4. Bake for 10-12 minutes or until crispy

5. Combine lemon juice, olive oil, salt, pepper, and basil.

6. Add strawberries and mix until fully incorporated. Drizzle with balsamic reduction (optional).

7. Serve with the cinnamon chips and enjoy!
Strawberry Basil Salsa with Cinnamon Sugar Chips (May 14th, 2015)
Veggie Scramble with Smoked Salmon (May 7th, 2015)
• 1 Tbsp coconut oil
• 1/2 bundled asparagus, cut into small segments
• 1 zucchini, diced
• 5 Tbsp leeks
• 5 oz baby spinach
• 2 garlic cloves
• Pinch of salt/pepper
• 9 eggs
• 4 oz goat cheese
• 6 oz smoked salmon

1. In a medium-large skillet, heat oil over medium heat.  Meanwhile, cut and prepare vegetables.

2. Once oil is heated,add asparagus, zucchini, leeks, spinach and garlic and saute for about 8 minutes or until asparagus stalks become slightly tender.

3. While veggies are cooking, whisk together eggs and goat cheese, Pour eggs on top of cooked vegetables and let sit for about 1 minute. Then begin to gently push eggs around with spatula until cooked all the way through.

4, Add smoked salmon once eggs are cooked and continue to heat for another 1 - 2 minutes. You may season with a small amount of salt and pepper, dill and chives. Or sprinkle on a little bit of remaining goat cheese.

Simple, delicious and with a sight gourmet touch!

Recipe adapted from
Veggie Scramble with Smoked Salmon (May 1st, 2015)