What to cook with your Green City Market haul
We love Saturday mornings in the summer: Grab an iced latte and a shopping bag, then stroll around the Green City Market, stocking up on whatever looks fresh and delicious.
Then we get home and panic. What did we think was going to happen with one rutabaga and an assortment of micro greens?
Now we’ll consult our new kitchen bible, the Green City Market Cookbook.
The just-published collection of recipes by farmers, volunteers, customers and Chicago chefs who shop at Green City--think Rick Bayless and Stephanie Izard--is organized by season. Flip to the summer section, for instance, and you’ll find out what to make now with things like corn, blueberries, watermelon and squash blossoms.
The recipes are simple and range from hearty soups to feed-a-crowd frittatas and casseroles.
To whip up a meal based on our shopping trip this past weekend, we’ll start with Lula Café’s bean salad with Sun Gold tomatoes, herbs, smoked trout and goat-cheese dressing. Then we’ll grill Izard’s burgers topped with shallot aioli and okra relish. For dessert: GCM regular Corrine Kozlak’s classic peach pie.
It’s like inviting summer to dinner.