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The Market is still going strong!

Paul Gray performs this week

Get into the groove at the Market this week with musician Paul Gray.
This singer and guitarist covers multiple styles, come enjoy the fun!

Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors, visit our website!
Weekly Market Meal
Every week we feature a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!15-Minute Spinach Tomato Frittata

Shopping List:
2 tablespoons olive oil (Mediterra)
2 scallions, thinly sliced
10 Swiss Chard (E. Fudd)
3 large eggs (Canter Hill)
5 large egg whites (Canter Hill)
1 cup grape or cherry tomatoes (The Farm Stuff/ E. Fudd)
4 slices fresh mozzarella
4 slices whole grain bread, toasted (Big Sky Bread)

1. Heat 1 tablespoon of the oil in large ovenproof, nonstick skillet over medium heat. Cook scallions 1 minute, stirring, or until softened.
2. Transfer scallions to large bowl. Add spinach, whole eggs, and egg whites. Beat with fork until well blended.
3. Heat broiler. Heat remaining oil in skillet over medium heat. Pour in egg mixture and scatter tomatoes on top. Cover skillet and cook 4 minutes, or until eggs are set around edges.
4. Broil 5 inches from heat for 4 minutes, or until frittata is lightly browned and the center is set. Top with cheese, cover, and let stand 1 minute to melt cheese. Cut into 4 wedges and serve each with 1 slice toast.

Missed a recipe? Visit the NEW Recipes page on our website for all of our great dishes!

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