Chef in the Market Logo


Cherry Bourbon Cheesecake Pies

Everyone needs a little sweetness in their lives! This recipe was the perfect little bite that could easily be served to a crowd! Serves 50 (2 cups/person) Ingredients: 5 pounds pitted cherries from Palm Tree Pat from Door County, Wisconsin 1 cup bourbon 2 Tbsp honey 1 cup water 2 tsp ground ginger 1 cup turbinado sugar 2 Tbsp cinnamon 1/2 cup butter 1 Tbsp tarragon optional 1 container Philadelphia No Bake Cheesecake filling (you can make your own, but I cheated) 100 bread cups from the Bread Lady, Freight House Farmers Market Directions: Place the cherries in a medium sized sauce pan. Add bourbon, honey, water, and ginger. Bring to a simmer and heat for 20 minutes – stirring occasionally. Once the liquid has reduced to a syrup like consistency, remove from heat. While the cherries are thickening, if you want, you can bake your bread bowls for just a couple of minutes to help crisp them up. Melt the butter. Combine the sugar and cinnamon into a shallow dish. Dip the bottoms of the bread bowls in butter and then into the sugar mixture. Scoop cream cheese into a piping bag and pipe into your bread bowls. Top with cherry mixture and sprinkle with tarragon.

Top Sirloin with purple mashed potatoes and green beans

Top sirloin is a leaner cut which means it can be a little chewy. It is also more of an economical cut too. Since it can be chewy, a marinade with a decent amount of acidity helps to break down the fibers that hold it together. Ingredients: 2 Grateful Graze Top Sirloin Steaks 1 cup balsamic vinegar 1/2 avocado oil 1 tbsp rosemary 1 tbsp garlic 1 tbsp minced onion 1 tbsp lemon juice green onions for granish 1 pound purple potatoes from Oak Hill Acres 1 pound green beans, stems removed, from Oak Hill Acres 4 Tbsp butter 1/2 cup heavy cream 2 tsp salt Directions: 1. Combine all the ingredients for the marinade in a bowl or plastic bag. Allow steaks to marinade for at least 8 hours and up to 24 hours. 2. Preheat your grill or cast iron to medium/high heat. 3. Wash and cut your potatoes. Add to a pot of water and bring to a boil. 4. Add enough oil to cover the bottom of the pan (if using) and add your steak. 5. Bring another small pot of water to a boil and add the beans. Once the water reaches a low boil again, cook for 4-5 minutes. 6. Flip your steak after about 5-6 minutes. 7. Once your potatoes are soft, drain water and place the potatoes back in the pot. Add the heavy cream, 2 tbsp butter and 1 tsp salt. 8. Once green beans are tender, drain off water and add back to pot. Add remaining butter and salt.

Cilantro Lime Chicken w/ Fresh Pico De Gallo

We’ve been experiencing “Indian Summer” here in the midwest the last week or so. It’s just mother nature’s way of giving us just a couple more opportunities to grill out! Here’s a delicious recipe that can be done on the grill or the cast iron skillet. Ingredients: Marinade: 4 Grateful Graze chicken breasts 1/2 bunch cilantro, chopped 1/4 red onion, chopped 2 limes, zested and juiced 1 tsp salt 1/2 tsp black pepper 1/4 cup avocado oil Pico: 4 tomatoes, chopped from Never Dunn Growing Farms 1 yellow onion, chopped from Barnyard Produce 1 jalapeno pepper, seeded and finely minced from Hollow Maple Farms 1/2 bunch cilantro, chopped 1 tsp salt Directions Combine all the ingredients for the marinade in a plastic bag or bowl. Let marinade for up to 24 hours. For the pico, add all ingredients to a bowl and mix together. Allow to sit for at least 8 hours. To cook the chicken, preheat your grill or cast iron. Cook the chicken until the internal temperature reaches 160. Remove and let rest for 5 minutes before cutting. Serve with Pico and your favorite toppings like avocado, beans, and other fresh fruit.

Apple & Beet Chutney

Description In this chutney recipe from Inspired by the Seasons, apples, shallots, and beets are cooked down with warming ginger and sweet brown sugar into a yummy jam-like mixture perfect for topping meats or even grilled cheese sandwiches. Read below both for the chutney recipe and for instructions on how to transform an everyday grilled cheese into a sandwich full of Wisconsin Goodness! Ingredients 1 1/2 C apples, peeled and cut into 1/2″ cubes. I used a cooking apple called Ginger gold. 1/2 C grated fresh beets – about 1 medium sized 2 TSP fresh grated ginger, you could substitute with a 1/2 tsp of powdered ginger 1/2 C apple cider vinegar 1/4 C brown sugar 2 T thinly sliced shallots about 1 medium sized Preparation FOR THE CHUTNEY: Place all ingredients, except the shallots into a small saucepan and bring to a simmer, cover and cook for 15 minutes. Saute shallots in oil until just starting to brown and transfer to a paper towel. Pat off any excess oil and add them to the pan with the other chutney ingredients and cook uncovered, for an additional 20 minutes. Once a spoon pulled along the bottom of the pan leaves a trail, remove from heat and let cool to room temperature. Store in a covered container in the refrigerator for up to a week. FOR THE SANDWICH: Any meltable cheese you have on hand Thinly sliced apples – you will want a firm apple for texture, a Gala will work Sourdough bread Butter for the bread Butter one side of 2 pieces of bread. Place one piece butter side down in a frying pan on medium low heat. With a fork, layer chutney, then apple slices, then cheese and top off with the other piece of bread, buttered side out. Cook 3-4 minutes per side, until bread is golden brown.

Pan Seared Carrots with Cumin and Turmeric Butter

Description How do we let awesome local carrots shine? By sautéing them with only a handful of spices and herbs until the carrots become tender, but still crunchy and wonderfully caramelized. Pair this simple carrot side dish from 5 Senses Palate with grilled chicken for an easy weeknight meal. Ingredients 1 POUND carrots 1 TABLESPOON extra-virgin olive oil 2 TABLESPOONS unsalted butter 1 TEASPOON cumin powder 1/2 TEASPOON turmeric powder 1/2 CUP cilantro leaves Salt and pepper to taste Preparation Peel the carrots and cut them into thick sticks. Try to cut them all the same length and thickness so that they cook evenly. Heat the oil in a sauté pan, when the oil is hot add the carrot sticks, season with salt and pepper to taste and let them cook for a few minutes without stirring to obtain a nice crust on the outside. Once they start to brown stir and cook all the sides, about 12 minutes total. Remove from the heat and add to a bowl. In the meantime in a small sauce pan add the butter and cook over medium heat until it melts and starts to bubble on the sides, add the cumin and turmeric, stir and cook for 1 minute. Remove from the heat and toss in the bowl with the carrots and cilantro leaves. Serve warm or at room temperature. Enjoy!

“Sweet” Beef Stew

“Sweet” Beef Stew This delicious dish was served along with the chicken pot pie at our very first Chef in the Market at the Freight House Farmers Market. As promised, here’s the recipe for you to enjoy with your family. Ingredients: 1 – 3# Grateful Graze Chuck Roast 1/2 pound potatoes, chopped – Barnyard Produce 1 bunch carrots, chopped – Hollow Maple Farms 2 small onions, chopped – Barnyard Produce 1 flat of leek microgreens – Sowing Seeds 1/3 cup balsamic vinegar 1/3 cup liquid aminos (soy sauce alternative) 2 tsp dried rosemary 2 tsp garlic enough water to cover the roast Directions: Thaw the roast and place it into a slow cooker. Add in all ingredients except the microgreens. Cook on low for 6-8 hours until roast is fork tender. Serve with veggies and top with microgreens. It’s that simple! Roasts are my go-to especially as the weather cools down. I really enjoy using the left overs in enchiladas, over a bed of greens, and in other soups!

Deconstructed Chicken Pot Pie

Serves 4-6 Ingredients: 1 Grateful Graze Whole Chicken – Cut into Pieces 4 Tbsp Butter, ghee, or avocado oil 1 small bundle of carrots, chopped – Hollow Maple Farms 3-4 stalks of celery, chopped 2-3 small onions, chopped – Barnyard Farms 1/2 pound potatoes, chopped – Barnyard Farms 1/2 pound green beans, chopped – Barnyard Farms 1 flat leek mircrogreens – Sowing Seeds Microgreens 3 Tbsp casava flour or all purpose flour 1 cup green peas 1 Tbsp ground thyme 1 Tbsp celery seed 2 tsp salt 1 tsp black pepper 1 cup heavy whipping cream 1 pie crust or bread bowls from The Bread Lady Directions: 1. Remove chicken pieces from packaging – place the carcass in a large pot and cover with water. Cover with lid and bring to a simmer. 2. Preheat a cast iron pan or other pan. Add half the butter or oil. Pat the chicken breasts and legs with a paper towel to dry. Season with a good amount of salt and pepper on both sides. Please into your preheated pan and brown on each side. Remove once cooked (165 degrees). 3. In that same pan or other pan, add the other half of butter or oil. Preheat and add in chopped carrots, onion, and celery. Sauté on medium heat until veggies are a light golden and tender. While the vegetables are cooking, you can shred the chicken and set aside. 4. Add the casava flour and turn down the heat. Mix until combined. 5. Remove the carcass from the simmering water, but keep the water in the pot. 6. Add the cooked vegetable mixture and shredded chicken to the pot of water. Mix until well combined. Add in celery seed, thyme, salt and pepper. Simmer on low for about 30 minutes. You’re allowing the flavors to “marry”. Stir occasionally. Within the last 15 minutes, add the chopped potatoes and green beans. Allow them to cook with the rest of the mixture. 7. After 30 minutes, while stiring, add the heavy cream. Give it a taste and add salt and pepper to your liking. You may add more thyme or celery seed if needed. 8. If you’d like to, you can add this mixture into your favorite pie crust or place the mixture atop a bread bowl from The Bread Lady from the market. If you’re adding to a pie crust, bake at 425 until crust is golden brown.

Mexican Street Corn Soup

Prep time: 5 mins
Cook Time: 15 mins
Time to Make It: 20 mins
This Mexican Street Corn Soup has all the flavors you love from Mexican street corn all bundled up into one comfort food soup that is to die for! Author: Rachel Farnsworth Yield: Serves 4 to 6 Ingredients
· 4 tablespoons butter
· 1 small white onion, chopped
· 1 jalapeno, minced
· 5 cloves garlic, crushed
· 3 tablespoons flour
· 2 teaspoons ground cumin
· 1 teaspoon chili powder
· 4 cups chicken stock
· 6 cups frozen corn kernels
· 1 tablespoon sugar
· 2 teaspoons salt
· 1½ cups heavy cream, half and half, or milk
· 1 cup freshly chopped cilantro Toppings:
· ½ lb bacon, cooked and crumbled
· ½ cup crumbled cotija cheese
· 1 jalapeno, sliced Instructions
1. Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
2. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
3. Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.

Berry Bonanza Cobbler

Local fresh berries are finally in season! Load up on these heart and brain enhancers while they are abundant. Try this delicious berry recipe! Berry Bonanza Cobbler Blueberries and raspberries harmonize their fruity flavors in the gooey filling for this delightfully crumbly cobbler. Add an additional sweet, eye-catching touch to your dessert by garnishing with fresh raspberries and blueberries, and dusting with powdered sugar. 15 min preparation + 50 min cooking Serving Size / Yield 8-10 servings Ingredients 4 C. Raspberries 4 C. Blueberries 2 Tbs. Lemon Juice 3/4 C. Granulated Sugar, divided 3 Tbs. Arrowroot 1 1/2 C. All-Purpose Flour 1 1/2 tsp. Baking Powder 6 Tbs. Butter, chilled and cut into pieces 3/4 C. Nonfat Plain Greek Yogurt Directions Preheat oven to 350°F. In a large bowl, combine raspberries, blueberries, and lemon juice. In a small bowl, mix 1/2 cup of sugar together with the arrowroot. Pour sugar mixture over berry mixture and stir together gently. Pour berry mixture into a 9″ round cake pan. In another large bowl, combine 3 Tbs. of sugar, flour, and baking powder. Cut in butter until dough forms in pea-sized clumps. Stir in Greek yogurt. Drop the dough in spooned dollops over the berries. Sprinkle cobbler with remaining sugar. Bake for 50 minutes or until golden brown