Easton and Emmaus Farmers Market Menu – June 24 & 25

Posted on Categories Market News

cape cod chicken salad
Alaskan red salmon salad
southwest quinoa salad
curried quinoa & mango salad
Mediterranean farro salad
curried shrimp salad
eggplant lasagne
bacon mac & 4 cheese
chicken piccata
Pot Pies: 1. beef burgundy & potato  2. chicken & vegetable  3. shepherds  4. chicken fiesta
coconut vegetable curry
beef sirloin meatballs in marinara
dill & garlic hummus
Castilian olives stuffed with French brie, lemon & thyme
fresh stringbeans in marinara

 


Easton and Emmaus Market Menu for the weekend of – June 17 & 18

Posted on Categories Market News

Cape Cod Chicken Salad
Alaskan Red Salmon Salad
Quinoa & Snowpea Salad
Artichoke, Cannellini & Sundried Tomato Salad
Nonna’s fresh Stringbeans in Marinara
Sausage & Spinaci Meatball in Marinara
Lasagne: 1. Eggplant — 2. Vegetable
Cream of Asparagus & Leek soup with Lump Crab
Pot Pies:  1. Shepherds — 2. Beef Burgundy & Potato — 3. Chicken & Vegetable
Summer Garden Chili
Dips, Pasta, Sauces and more!

 




Rosemary Baked Cheese

Posted on Categories Starters
1 clove garlic crushed
3 cups shredded mozzarella cheese
1 cup shredded fontina cheese
1/2 cup grated parmesan cheese
2 teaspoons chopped fresh rosemary
1/8 teaspoon each of salt & black pepper

Preheat oven to 375*. Mix all ingredients and place in a shallow baking dish.  Bake until cheeses melt, approximately 8-10 minutes. Serve with crusty baguette slices.



Blue Grass Dip

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1 package frozen chopped spinach, thawed and drained
4 tablespoons sour cream
3 tablespoons mayonnaise
6 ounces blue cheese, crumbled
1/2 can water chestnuts, sliced
Salt & Pepper to taste

Mix all ingredients together; Refrigerate. Serve with raw vegetables or crackers.

Caviar Mousse

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3 hard-boiled eggs
1/4 lb butter softened
1 medium onion, finely chopped
1 cup sour cream
6 ounces black caviar
Melba Toast

Blend the eggs with the butter in a food processor. Spread the egg-butter mixture in a small serving bowl. Mix onion with sour cream and spoon over egg mixture.  Refrigerate overnight. To serve, top with caviar and pass with Melba toast.