Title Sponsor:Springfield Clinic

Commodities Pavilion
(Across from the Grandstand)

Next Market is

  2013 Recipe of the Week

Collect all 22 recipe cards! Bring all 22 to the final market (Oct. 17) and be entered to win our grand prize!

2012 Recipes, 2013 Recipes

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Roasted Winter Squash Soup (October 17th, 2014)


-2 or 3 butternut, acorn, or Hubbard squash
-2 garlic cloves
-A few sprigs fresh thyme
-2 tablespoons unsalted butter
-2 yellow onions
-1/2 cup white wine
-8 cups vegetable broth
-1 bay leaf
-Salt and Pepper
-1/3 cup cider vinegar


Preheat oven to 350 degrees. Cut squash in half, remove seeds, and roast cut-side-down with garlic and thyme inside. Roast about 60 minutes or until soft. Scoop out flesh and set aside, along with the garlic and thyme. Add butter to a pan set over medium-high heat; add onions and roasted garlic and saute until soft. Add scooped squash to pan and stir, then add wine to deglaze. Reduce heat slightly and add broth and bay leaf, then simmer for 10 minutes. Remove bay leaf and puree in a food processor; season with salt and pepper and cider vinegar to taste. Serve immediately.

Black Bean Chili (October 9th, 2014)


-1 pound black beans
-2 cups onion (about 2 large), chopped
-1 cup red, yellow, or green bell pepper, chopped
-3 cloves garlic, crushed
-2 teaspoons chili powder
-2 teaspoons cumin
-2 teaspoons dried cilantro
-1 28-ounce can tomatoes


Soak beans according to package directions. Rinse. Add all ingredients except tomatoes to 3 quarts of water. Bring to boil, then reduce to low heat. Simmer for about two hours, until beans are soft and water is gone. Add tomatoes. Cooking until tomatoes are heated. Add salt and pepper to taste. Garnish with fat-free sour cream and chopped scallions.

Lemon-Mint Pork Chops with grilled Peaches (October 2nd, 2014)
Autumn Vegetable Succotash (September 25th, 2014)
Mediterranean Vegetable Strata (September 18th, 2014)


-1 small zucchini
-1 small Vidalia onion
-1 red or green bell pepper
-1/2 cup sliced mushrooms
-1 large whole-wheat roll
-6 large eggs
-1/4 cup reduced-fat sour cream
-4 ounces reduced-fat cream cheese, softened
-4 ounces garlic and herb feta cheese


Preheat oven to 425°F. Lightly oil or spray a cookie pan with olive oil. Slice vegetables and roast for about 20 minutes, turning once. Onions and peppers will take longer than mushrooms, which can be added when you turn the vegetables. While vegetables are roasting, cut roll into small cubes (less than an inch). Spread cubes evenly over the bottom of a two-quart baking dish. Layer vegetables on top of bread. Spread crumbled feta cheese evenly over vegetables. Beat eggs with sour cream and cream cheese. Pour egg mixture over vegetables. Bake at 350 degrees for 45 minutes. Let sit for 10 minutes before serving.

Garlicky Butternut Squash (September 11th, 2014)

• 1 butternut squash
• 2 tbsp fresh parsley, minced
• 2-4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 - 1/2 cup parmesan cheese, shaved


1. In a large bowl, combine parsley, oil, garlic, salt and pepper.
2. Slice one end of the butternut squash. Put the at side down on the cutting board
and peel skin of squash using a vegetable peeler or sharp knife. Once peeled, slice squash
in half and cut into 1 ½ -inch cubes.
3. Put butternut squash cubes in 2-qt baking dish and pour oil mix over squash. Toss gently to
coat. Sprinkle ½ the amount of parmesan cheese on top of squash and cook at 400F for 45-
50 minutes until squash is tender. Sprinkle remaining parmesan cheese on top and cook an
additional 5 minutes. Garnish with fresh parsley and serve.

Stuffed Peppers with Fiery Mango Salsa (September 4th, 2014)


  • 4 large, square red, yellow, or green bell peppers (about 1-1/2 pounds total)
  • 1 tablespoon olive oil
  • 1 large clove garlic, minced
  • 2 tablespoons minced onion
  • 2 dried red chilies
  • 1/2 cup diced tomatoes, peeled and seeded
  • 1 15.5-ounce can black beans, drained and rinsed
  • 2 cups cooked brown rice
  • 1/2 cup water


Wash peppers and cut off tops 1/4- to 1/2-inch down. Remove seeds; set tops aside. Put peppers in a baking dish. Heat oil in a skillet. Saute garlic and onion with dried red chilies until onion is soft, about five minutes. Add tomatoes, beans, and brown rice. Mix thoroughly. Spoon mixture into prepared peppers and put tops back on. Add 1/2 cup water to pan. Cover and bake at 375 degrees until peppers are soft, about 45 minutes to an hour. Serve with fiery mango salsa.

Fiery Mango Salsa


  • 1 fresh mango
  • 1 jalapeno, minced, with seeds and ribs removed
  • 2 tablespoons minced red onion
  • 2 scallions, sliced
  • 1/2 cup chopped fresh cilantro


Peel and chop mango, and place in a small bowl. Add all other ingredients and refrigerate until ready to serve.


Apple Coffee Cake (August 28th, 2014)

-5 cups tart apples, cored, peeled, finely chopped
-1 cup sugar
-1 cup dark, plump raisins
-½ cup pecans, chopped
-¼ cup vegetable oil
-2 tsp. vanilla
-1 egg, beaten
-2½ cups sifted, all-purpose flour
-1½ tsp. baking soda
-2 tsp. ground cinnamon


Preheat oven to 350 degrees. Lightly oil a 13-by-9-by-2-inch pan. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon. Stir into apple mixture about one-third at a time. Turn mixture into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.

Confetti Salad- Winning Recipe by Lori Walker (August 21st, 2014)

• 1 cup carrots
• 1 cup radishes
• 1 cup parsnips
• 1 cup turnips
• 1 cup rutabagas
• 1 cup red or sweet onions
• 1 cup broccoli
• 1 cup cauliower
• 1 cup zucchini
• 1 cup celery
• 1 cup celery roots
• 1 cup bell peppers
• 1 cup snow peas
• 1 cup raw corn
• 1 cup jicamas

Directions: Dice unpeeled veggies to 1/4 inch, including the stems. Mix
together and add healthy Italian dressing. Allow the salad to marinade in the
refrigerator for several hours, mixing from time to time. Add salt and pepper to
taste. Add freshly chopped parsley or cilantro just before serving.

Tips. Crunchy, root vegetables work best. Avoid vegetables such as
tomatoes and potatoes, as they will become mushy.

Skillet Zucchini with Chopped Tomatoes (July 31st, 2014)


-1 tsp. whipped light butter or olive oil (for vegetarian)
-1 cup chopped onion
-4 small (6 in./15 cm) zucchinis, thinly sliced
-2 medium tomatoes, chopped
-Freshly ground pepper


In a large nonstick skillet, melt butter over medium heat; add onions and cook, stirring until softened. Add zucchini and cook for two minutes. Add tomatoes and cook for three to five minutes or until zucchini is tender-crisp. Season to taste with pepper.

Makes about four servings

Frozen Raspberry Yogurt Pops (July 24th, 2014)
Summer Squash Saute' (July 17th, 2014)


-1 lb. summer squash, green and yellow
-2 tbsp. olive oil
-1 large onion, chopped (about 1 cup)
-1 small red bell pepper, chopped
-2 tbsp. basil
-1 cup cherry tomatoes
-2 cloves garlic, chopped
-1/2 cup coarsely grated Parmesan cheese (2 tbsp. per serving)


Wash and trim ends of squash. Cut lengthwise and then cut horizontally in half-inch slices. Pieces should be bite-size (they’ll shrink when you cook them).

Heat oil in a deep frying pan. Sauté onion, pepper, and garlic. Add squash and stir, about three minutes until tender. Add basil and whole cherry tomatoes. Stir just until tomatoes are heated and ready to pop, about two to three minutes longer. Sprinkle with Parmesan cheese and serve immediately.

Mediterranean Style Zucchini (July 10th, 2014)
  • 2 large zucchini, about 2 lbs
  • 1/2 lb. lean ground lamb
  • 1 cup chopped eggplant
  • 1 cup chopped onion
  • 1 large garlic clove
  • 1 cup cooked brown rice
  • 1 cup chopped tomatoes (diced canned are ok)
  • 4 oz. crumbled feta cheese
  • 2 tbsp. basil
Directions: Preheat oven to 425 degrees. Wash and trim ends of zucchini. Cut in half
lengthwise. With a spoon, scoop out some esh to create a well. Be careful not to go too
deep. Chop zucchini esh and set aside. Spray baking sheet with olive oil. Place zucchini cut
side down. Bake on lowest rack in oven for about 10 minutes. While zucchini is baking, brown
lamb in a large frying pan. Add chopped zucchini esh, eggplant, onions, and garlic and cook
for about five minutes. Remove from heat and stir in cooked rice, tomatoes, and feta. Remove
zucchini from oven and turn cut side up on baking pan. Reduce oven temperature to 375
degrees. Mound mixture in zucchini boats. Sprinkle with basil. Bake about 15 minutes. Serve
immediately or at room temperature.
Red, White, and Blueberry Tarts (July 3rd, 2014)


  • 2 whole graham crackers (4 squares)
  • 4 ounces fat-free cream cheese, softened
  • 2 tablespoons fat-free sour cream
  • 1/2 teaspoon vanilla
  • 1 tablespoon powdered (confectioners') sugar
  • 2 cups mixed berries: raspberries, strawberries, blueberries
  • 4 paper muffin cups


Finely crush graham crackers and divide crumbs among four muffin cups. A muffin tray will help you shape them correctly.

 In a small bowl, mix cream cheese, sour cream, vanilla, and confectioners' sugar with a whisk to make no-cook pastry cream. Put mixture on top of graham cracker crumbs. Top with berries. You can save some berries to decorate the plate. Refrigerate for at least two hours before serving.

Makes 4 tarts

Ciabatta Pizza (June 26th, 2014)


  • 1 loaf ciabatta, about 12 by 6 inches (about 1 pound)
  • 2 cups tomato sauce (no salt added)
  • 1 small zucchini , sliced in 1/4-inch rounds
  • 1/2 cup sliced fresh mushrooms
  • 2 cups shredded part-skim, low-moisture mozzarella cheese
  • 2 tablespoons basil


Preheat oven to 400 degrees. Cut ciabatta lengthwise and remove some interior bread if desired. Place each half crust-side-down on a cookie sheet.

Spread sauce evenly on both pieces. Layer zucchini and mushrooms as desired—mixed or half and half. Top with mozzarella and sprinkle basil. Bake 12 to 15 minutes, or until cheese is melted and bubbly.

Makes eight slices

Each slice contains about 263 calories, 13 g protein, 8 g fat, 15 mg cholesterol, 36.5 g carbohydrates, 2 g fiber, and 554 mg sodium.

Peach Berry Crisp (June 19th, 2014)


  • 4 peaches, peeled and sliced
  • 1 cup blueberries
  • 1 teaspoon lemon juice
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground ginger
  • 2 tablespoons walnuts, finely chopped
  • 1/4 cup quick oats
  • 1/4 cup flour
  • 1/2 cup brown sugar, lightly packed
  • 1 tablespoon margarine


Arrange fruit in 8-inch baking dish. Sprinkle with lemon juice, sugar, and ginger. In bowl, measure dry ingredients and cut in margarine until crumbly. Spread over fruit in baking dish, lifting fruit gently so crumbs coat evenly. Bake at 375 degrees for about 30 minutes or until fruit bubbles and topping is browned. Cool slightly.

Serves 4

Each serving contains approximately 245 calories, 48 g carbohydrates, 3 g protein, 5 g fat, 8 mg sodium, and 3 g fiber.

Greek Roasted Vegetable Sandwich (June 12th, 2014)


  • 1 tablespoon olive oil
  • 1 eggplant (about a pound)
  • 2 small zucchini
  • 2 medium red potatoes
  • 1 large, sweet onion (Vidalia, Spanish, or red)
  • 1 red or yellow bell pepper
  • 4 plum tomatoes
  • 4 tablespoons feta cheese (about 4 ounces)
  • Fresh oregano to taste
  • 4 thick slices of a dense, crusty bread


Preheat oven to 450 degrees. Wash and cut eggplant, zucchini, potatoes, and onion into 1/2-inch-thick rounds. Slice pepper into 1/2-inch strips. Halve the tomatoes. Lightly brush olive oil on cookie sheet and arrange vegetables in one layer. Sprinkle oregano on vegetables. Bake 10 minutes. Turn vegetables and bake 10 minutes more. Potatoes and pepper slices may need more time. Let cool slightly for easier handling.

Create four open-faced sandwiches by layering vegetables with a little feta cheese. Return to warm oven to melt cheese and toast bread, about five minutes.

Serves 4

Picnic Potato Salad (June 5th, 2014)



  • 1 pound red potatoes, washed and cut into 1-inch wedges
  • 1/2 cup red onions, thin-sliced
  • 1/2 pound green beans, snapped in half
  • 1/2 cup sun-dried tomato halves
  • 1/2 teaspoon fresh rosemary, chopped
  • 1 teaspoon olive oil

Rosemary vinaigrette:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon fresh rosemary, chopped


Preheat oven to 425 degrees. When oven is hot, put 1 teaspoon olive oil onto baking sheet. Heat for about two minutes and spread potatoes in one layer on pan. Roast for 10 minutes; turn with spatula. Roast 10 minutes more, or until golden brown. While potatoes are roasting, prepare beans for steaming. Cook about five minutes, or until bright green. Drop sun-dried tomato halves into the boiling water used to steam beans. When tomatoes are plump, cool and cut into bite-sized pieces. Sliced red onion can be put into cold water for milder taste. Drain. To prepare rosemary vinaigrette, put all ingredients into small jar. Shake until combined.

Assemble all ingredients, including fresh rosemary; top with rosemary vinaigrette, mixing well.

Serves six

New York Strip Steak Salad (May 29th, 2014)


A 3-ounce serving of the best steak possible is the centerpiece of this large salad. Cook the steak on an indoor, two-sided contact electric grill.

  • About 1 pound New York strip steak, about 1 inch thick
  • 6 cups shredded romaine lettuce
  • 1 small cucumber, peeled, seeded, and chopped
  • 4 radishes, sliced
  • 2/3 cup slivered red onion
  • 1 cup halved grape tomatoes
  • 2 ribs celery, sliced
  • 2 cups steamed and chilled broccoli florets


Heat grill to high. Rub a New York strip steak with crushed black pepper. Grill steak to desired doneness—about five minutes for rare (internal temperature of about 130 degrees) to eight minutes for well-done (160 degrees). Let steak rest before slicing.

Arrange vegetables on four dinner plates. Spray lightly with olive oil and vinegar or use a light bottled vinaigrette dressing. Slice steak on a diagonal, trimming any fat. Divide equally among salad plates. Top with herbed horseradish cream sauce and serve.

Serves 4

Herbed Horseradish Cream Sauce


  • 1/4 cup low-fat sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon parsley, cilantro, or other fresh herb


Mix all ingredients in a small bowl. Drizzle on steak.

Cherry-Pear Quinoa Salad (May 22nd, 2014)
• 2 cups reduced-sodium chicken or vegetable broth
• 1 cup quinoa, rinsed
• 2 ripe but firm pears, sliced or diced
• 2 handfuls baby spinach, washed and drained
• 2 T fresh chopped parsley
• 1 handful fresh cherries
• 1/2 cup coarsely chopped walnuts or pecans, toasted
• Salt and pepper, to taste (optional)
• 4 T extra-virgin olive oil
• 3 T balsamic vinegar
• 2 T pure maple syrup

Directions. Bring broth to a boil in a large saucepan. Stir in quinoa and reduce heat to low.
Cover and cook until the liquid is absorbed, about 15 minutes. Flu with a fork. Whisk olive oil,
balsamic vinegar, and maple syrup together. Set aside. In a large bowl, combine sliced pears,
spinach, and parsley. Pour dressing over and toss to combine. Add quinoa, cherries, walnuts,
and salt and pepper (if using) and gently combine. Serve warm or at room temperature.

Serves six. Calories: 348; Total fat: 18 g; Sat fat: 2 g; Trans fat: 0 g; Cholesterol: 0 mg;
Sodium: 42 mg; Total carbohydrate: 43 g; Dietary ber: 6 g; Protein: 8 g

Strawberry Spinach Salad (May 16th, 2014)


  • 1/3 cup balsamic vinegar
  • 1 tbsp. sugar
  • 1 tbsp. extra virgin olive oil

In a small saucepan, bring balsamic vinegar to a boil. Add sugar and cook until syrupy, about three minutes. Remove from heat and stir in olive oil. It may appear to separate.


  • 4 cups baby spinach
  • 2 cups strawberries (whole if they’re small; halved or quartered if large)
  • 1/2 cup thinly sliced red onion

Wash and dry spinach. Put into a large salad bowl with strawberries and onion. Pour warm (not hot) dressing over spinach salad. Toss and serve immediately.

Makes four servings

Each contains about 99 calories, 4 g fat, 0 g cholesterol, 30 mg sodium, 15 g carbohydrate, 3 g dietary fiber, 11 g sugars, and 2 g protein.

Roasted Asparagus and Mushrooms with Rosemary (May 8th, 2014)
  • 1 lb. trimmed fresh asparagus
  • 8 oz. shiitake or button mushrooms, cleaned and trimmed
  • 2 tsp. olive, canola, or corn oil
  • 1 tsp. chopped fresh rosemary or ½ tsp. dried rosemary, crushed
  • Freshly ground black pepper
  • Garlic powder (optional)


Preheat oven to 500 degrees. Place asparagus spears and mushrooms in a large plastic bag with a tight-fitting seal. Drizzle oil over asparagus mixture in bag. Add rosemary. Seal bag tightly and shake gently.

Arrange asparagus and mushrooms in a single layer on a large baking sheet. Season with pepper and, if desired, garlic powder. Bake about 10 minutes, or until asparagus is tender-crisp.

Serves four

Each serving size is ¾ cup and provides 61 calories, 2.5 g fat, 0 mg cholesterol, 5 mg sodium, 6 g carbohydrate, 3 g dietary fiber, and 4 g protein.