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Recipes of the Week

We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:

Roasted Pumpkin and Goat Cheese Frittata with Arugula Salad

**Butternut squash or sweet potatoes make a nice substitute for the pumpkin.

1 small pumpkin

1 tsp olive oil

Seeds from pumpkin


2 tsp olive oil

2 cloves garlic, minced

2 oz. Goat cheese

4 eggs

½ cup milk

2 handfuls arugula

1 tbsp olive oil

1 tbsp balsamic vinegar

Pumpkin seeds/goat cheese

Preheat oven to 375˚. Take pumpkin, cut off top, slice in half and scoop out insides, reserving seeds. Cut each side in half and cut each quarter into 1″ strips. Continue to cut into 1″ cubes, slice off shell on each piece. Cut pumpkin pieces in to ½” pieces. Toss with 1 teaspoon olive oil and roast until tender. Rinse seeds, removing any pumpkin left and pat dry. Spread on a baking tray, sprinkle a pinch of salt, and roast until crispy.

In a skillet, heat 2 tsp olive oil over medium-low. Add garlic and cook until fragrant. Whisk together eggs, milk, and a little salt. Add roasted pumpkin and egg mixture to pan. Increase heat to medium and cook until bottom begins to set.Transfer skillet to oven and continue to cook until top is set. While frittata is baking, whisk together olive oil and balsamic vinegar. Toss with arugula, pumpkin seeds, and goat cheese. When frittata is done, serve warm with salad on top.


Chopped Salad with Quinoa, Sweet Potatoes and Apples

  • 2/3 cup quinoa, rinsed
  • 1 lb. sweet potatoes (about 2 large), cut into 1/2” cubes
  • 1 Tbsp. extra virgin olive oil
  • 2 large apples, diced
  • 8 cups packed baby greens
  • 1/4 cup flat leaf parsley
  • 1/4 of a medium red onion, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1-2 tsp. dijon mustard
  • 1/3 cup extra virgin olive oil

Preheat the oven to 400′. Put a drizzle of olive oil in a pot and add the quinoa to toast over moderate heat for two minutes. Add 1 1/3 cups water and bring it to a boil. Turn it down to a simmer, cover and cook for about 15-18 minutes until the liquid is absorbed. Fluff the quinoa and set aside to cool.

On a rimmed baking sheet, toss the sweet potatoes with the olive oil and hearty pinches of salt and pepper. Bake in the upper third of the oven for about 25 minutes until golden. Let them cool.

In a large bowl, whisk together the cider vinegar, mustard, olive oil and pinch of salt and pepper. Add the cooled quinoa, potatoes, apple, greens, parsley and onion and toss everything to coat. Serve immediately.


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