Crème Fraîche Ingredients:

2 ounces chives, chopped

1 teaspoon salt

2 cups crème fraîche

Fairview Hospital - July 19, 2015

Chef John Szlempa

Israeli Couscous Salad


2 cups dry couscous

2 pounds zucchini, diced

2 medium red onions, diced

3 red peppers, diced

4 ounces olive oil

1/2 cup lime juice

1/2 ounce chopped fresh mint

salt and pepper to taste


Boil couscous in water and little oil.  Cook for 8 to 9 minutes until tender.  Drain.  Sauté diced vegetables on medium/high heat until tender, about 4 to 5 minutes.  Add drained, cooked couscous to bowl and combine with sautéed vegetables.Toss with lime juice, mint, salt, and pepper.  Mix well and serve immediately.

Chef's Note:  Top with marinated grilled chicken and balsamic vinegar to make this a one plate meal!

Ironwood Cafe - August 2, 2015

Chef Joe Dubbs

Lettuce Wrap Dressing


1/4 cup rice wine vinegar

1/4 cup red wine vinegar

1 tablespoon sugar

1-1/2 tablespoons Dijon mustard

1-1/2 tablespoons ground coriander

1 tablespoon finely chopped cilantro

1-1/2 cups oil (canola preferred)

1/4 teaspoon pepper (to taste)

1/4 teaspoon Sriracha (to taste)

salt (to taste)


Place vinegars, sugar, mustard, cilantro, and coriander in food processor (or deep bowl if using immersion blender). Blend slowly. As you are blending, incorporate oil in a fine stream until blended. Add salt, pepper, and Sriracha to taste.

The Kamm’s Corners Farmers Market is proud to present area dining establishments that support the market and locally grown foods!

Please give our chefs your patronage and support!

Fairview Hospital - September 13, 2015

Executive Chef: John Sziempa

Summer Succotash with

Grilled Chicken & Chimichurri

Recipe makes about 6 servings


1 red bell pepper, chopped

½ red onion, chopped

1 ½ cups corn kernels, frozen or fresh

1 cup shelled edamame

½ cup cherry tomatoes, halved

6 sprigs thyme

3 tbsp olive oil

salt & pepper, to taste


4 boneless, skinless breasts

½ cup balsamic vinegar

¼ cup extra virgin olive oil

2 tbsp dried rosemary

salt & pepper, to taste


1 cup lightly packed fresh parsley leaves

1 cup lightly packed fresh cilantro leaves

2 large cloves garlic, smashed

1 teaspoon dried thyme

1/4 teaspoon dried red-pepper flakes

1/2 cup water

1/4 cup red-wine vinegar

1/4 cup olive oil

1/2 teaspoon salt

1/8 teaspoon fresh-ground black pepper


Marinate the chicken: In a glass baking dish. Mix all ingredients and toss with chicken. Cover and refrigerate for at least 2 hours or overnight.

Make the succotash: In a cast iron or nonstick skillet, heat 1 tablespoon of the olive oil. Add the bell pepper and red onion, and cook over medium-high until crisp –tender, about 3 minutes. Add the corn and edamame, and cook until the corn starts to caramelize, about 2 minutes. Turn off heat, and add the cherry tomatoes, and thyme. Toss with olive oil, salt & pepper.

Grill the Chicken: Heat a grill or grill pan to medium-high. Grill each side for 2-3 minutes or until the chicken is cooked through and reading 165 degree for 15 seconds on a digital thermometer.

AMP 150 at the Marriot - September 11, 2016

Chef Daniel Hawrylak

Zoodles! - Noodles Made from Zucchini

Recipe makes about 4-6 servings


2 medium sized zucchini

5 cloves garlic

Juice & zest of 1 Lemon

Olive Oil

Salt & Pepper to taste

Pecorino Romano

Directions: Put zucchini through a spiralizer, using the noodle blade. Heat oil in sauté pan on medium, add garlic gloves. Add zucchini to pan when garlic becomes fragrant. Toss with salt and pepper. Add lemon juice. Cook one minute. Finish with lemon zest & pecorino.

Fairview Hospital - September 18, 2016

Executive Chef: John Citriglia

Butternut Squash & Sweet Potato Bisque

Kale, Brussel Sprouts, & Garlic Herb Chicken Breast Salad

Recipes makes about 12-15 servings

Butternut Squash & Sweet Potato Bisque


2 tablespoons, vegetable oil

1/2 medium onion, rough chop

1 stalk celery, rough chop

1 large carrot, peeled and chopped

1 inch ginger root, peeled, and minced

2 ounces vegetable stock soup base

   (low sodium, or reduce the amount of added salt)

2 quarts plus 1 cup water

1 pound butternut squash, diced 1/2” cubes

16 ounces canned sweet potato/yam, drained

1-1/2 teaspoon pumpkin pie spice

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg

¼ teaspoon fresh thyme – minced


Heat oil in a stockpot over medium-high heat. Add onion, celery, carrot, and ginger root. Sauté until onion is translucent – about 3-5 minutes. Stir in base.

Add remaining ingredients. Bring to a boil. Reduce heat and simmer until squash is tender, 20-25 minutes.

Using a blending stick (or let cool slightly, and blend in batches in a blender, returning to the pot), process the soup until smooth (3-5 minutes). Strain thru a strainer or china cap. Keep warm for serving.

Kale, Brussel Sprouts, & Garlic Herb Chicken Breast Salad


14 ounces kale and spring mix greens

15 ounces brussels sprouts, roasted (see below)

3 cups prepared quinoa

2  Granny Smith apples, peeled, cored, diced

9 slices  bacon, cooked & crumbled

12 ounces mustard/poppy seed vinaigrette

1 pound garlic, herb, orange chicken breast (see below)


Cut chicken across-grain into ¼” slices. Place the first 5 ingredients into a large bowl. Dress the salad with the vinaigrette. Dress the top of each individual serving with some chicken slices.

Roasted Brussel Sprouts


1 pound brussels sprouts, cleaned and sliced lengthwise

4 cloves garlic, chopped

2 tablespoons extra virgin olive oil

zest and juice of 1 lemon

salt and pepper to taste.


Preheat oven to 375 degrees F.

In a large bowl, combine brussels sprouts, garlic, olive oil, zest, juice, salt and pepper. Use hand to toss well.

Spread mixture on an ungreased baking sheet. Bake for 12-15 minutes, or until sprouts shrink slightly and appear slightly charred on the outside. Taste for done-ness and cook slightly longer if a more cooked sprout is desired.

Garlic, Herb, Orange Chicken Breast


2 skinless, boneless chicken breast halves

4 cloves garlic, minced
1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon dried parsley

1 teaspoon dried sage

1 teaspoon orange juice


Place chicken in a shallow dish. In a medium bowl, mix together the orange juice, garlic, basil, thyme, black pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator. Preheat the grill for medium heat.  Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear. 

Fairview Hospital - June 18, 2017

Executive Chef: John Citriglia

Turkey Strawberry Farro Salad

Recipes makes about 6 servings


1-1/2 ounce, blanched, sliced almond

4-1/2 ounces, fresh kale, chopped, stems removed

4-1/2 ounces, fresh lettuce mix

1-1/2 cup, farro

3 ounces, asiago cheese, shredded

3/4 cup, balsamic vinaigrette salad dressing

7-1/2 ounces, fresh strawberries, sliced, stems removed

7-1/2 ounces, roasted turkey breast, chilled, diced, 1/2”


Preheat oven to 300F and warm turkey breast prior mixing into

the mixed salad.

Mix ingredients while adding dressing, add warmed turkey,

and top with shredded cheese.

White Family Farms - June 28, 2015

Chef: Tom White

Deep Fried Pickles

Recipe makes about 12 servings

Egg Wash:

2 eggs (chicken or duck)

1 cup milk or buttermilk

1/2 teaspoon dill weed

1/2 cup flour


1 tablespoon + 1/4 teaspoon  dill weed

3/4 teaspoon cayenne pepper

1/4 teaspoon lemon pepper seasoning

1 cup corn meal

2 cups all-purpose flour

1 teaspoon salt (if desired)

3/4 teaspoon ground black pepper

Pickles and Oil:

1 32 oz. jar dill pickle slices

2-3 cups vegetable oil for frying

salt and pepper to taste

Directions: In large bowl combine egg wash ingredients.  In separate mixing bowl, combine batter ingredients and combine.  Preheat oil in a deep fryer or pot to 365-375 degrees. Dip drained pickles into milk mixture and dredge in flour mixture.  Fry until golden brown.  Drain on paper towels.  Add salt and pepper to taste.

Red Lantern Kitchen & Bar - July 5, 2015

Veggie Truffle Risotto

Recipe makes 4 servings


16 oz. Arborio rice

4 qt. vegetable stock

4 cups chopped asparagus

4 cups sweet peas

2 cups parmesan cheese grated

4 oz. unsalted butter

4 oz. garlic and shallots

truffle oil (to taste)

salt and pepper

herbs (optional)

Directions: Slice garlic and shallots and simmer with Arborio rice over medium heat.  Add stock 3 oz. at a time, stirring constantly.  Repeat until rice is al dente.  Add asparagus and peas and cook until vegetables are tender.  Mix butter, cheese, and truffle oil into risotto. Top with herbs of your choice and serve.

AMP 150 at the Marriot - July 12, 2015

Chef James

Zucchini Latkes with Chive Crème Fraîche

Serves 6 to 8

Latke Ingredients:

4 cups flour

3 cups water 

3 eggs

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 tablespoons salt

1 ounce basil, chopped

1 cup onion, grated 

3 cups zucchini, grated

Oil for frying

Directions: Mix all crème fraîche ingredients and chill for 30 minutes. In large mixing bowl, combine flour, baking powder, baking soda, and salt. Add water and eggs. Mix slowly to incorporate liquid into dry ingredients.  Fold in zucchini, onion, and basil. Let batter sit for five to 20 minutes. Pan fry until golden brown. Top with chilled crème fraîche.

Der Braumeister - July 9, 2017

Chef: Jenn Wirtz

Summer Squash Spaetzle

with Euro Cream

Recipes makes about 4 side servings


2 cloves of garlic

1 tbs extra-virgin olive oil

½ cup of milk

¼ cup finely chopped parsley

¼ cup finely chopped basil leaves

¼ cup finely chopped sage leaves

1 cup shredded raw summer squash (green, yellow or patty squash zucchini)

2 tbs. salted butter

½ tsp sea salt

3 eggs, beaten

2 cups flour

¼-heaping cup of Euro Cream (from Meister Cheese at the Westside Market)


1. Bring 6 quarts of water to a boil.

2. Shred summer squash-zucchini with cheese grater.

3. While water boils, crack eggs into medium mixing bowl and beat. Add milk, euro cream, basil, salt, parsley, and zucchini; stir until smooth.

4. Put flour into large mixing bowl and form well in center. Add milk-egg mixture into flour well and use fork to mix until becomes like thick batter or dough.

5. Once water is boiling place spätzle maker over boiling water. Slowly pour dough into spaetzle maker and slide back and forth. Repeat until all dough is used. Stir spätzle in boiling water a few times to avoided sticking. Drain and set aside in sink.

6. While spätzle drains. Melt butter in large frying pan and a drizzle of olive oil. Add sage and garlic. Sprinkle additional pinch of salt. Heat until fragrant. Add spätzle. Toss and add salt to taste. Fry until some spätzle are golden brown.

7. Serve and enjoy as a side dish or main entrée with additional veggies or grilled sausages!

Fairview Hospital - July 16, 2017

Executive Chef: John Citriglia

Cheesy Corn Casserole

Recipes makes about 5 servings


1-1/2 tablespoon, unsalted margarine

1/2 cup, deli ham, diced 1/2”

1/4 cup, yellow onion, trimmed, diced

1 tablespoon, flour, all-purpose

2/3 cup, whole milk

1/2 tablespoon, granulated garlic

1/4 teaspoon, kosher salt

pinch, black pepper

12 ounces, whole kernel corn (one frozen bag, thawed & drained)

2 ounces, American cheese, sliced

1 ounce, cream cheese, softened

1 each, scallion, green only, 1/8” slices


  1. 1.In stockpot over medium-high heat, melt margarine. Add ham. Sauté until lightly browned, 3-5 minutes. Add onion. Sauté until onion is translucent, 3-5 minutes.

  2. 2.Add flour, Whisk until well blended. Cook whisking often, 3-5 minutes. DO NOT BROWN.

  3. 3.Add milk, granulated garlic, salt, and pepper. Cook, whisking constantly, until mixture thickens and boils. Reduce heat. Simmer, whisking occasionally, 15 minutes.

  4. 4.Add corn. Return to simmer. Remove from heat. Add cheeses. Whish until well blended and cheeses are melted.

  5. 5.Sprinkle with scallions at time of serving.

Tangy Cucumber Salad

Recipes makes about 5 servings


2 each, English cucumbers, well diced

1/2 cup, red onion, trimmed, well diced

2 tablespoons, chili sauce

1 teaspoon, lime juice

1 tablespoon, cilantro, chopped fine

1/4 teaspoon, kosher salt


  1. 1.Combine ingredients. Toss to evenly coat.

  2. 2.Cover. Keep chilled until serving.

Fairview Hospital - June 17, 2018

Executive Chef: Sarah Butcher

Heart Healthy Spring Salad

Recipes makes about 6 side servings


3 baby cucumbers, halved and sliced

1 pint grape tomatoes, halved

1/2 large vidalia onion, diced

14 oz. can precooked low-sodium

small white beans, drained

1 tbsp minced garlic

2 tbsp extra virgin olive oil

1/4 cup red wine vinegar

low-sodium sea salt to taste, optional

garlic sea salt to taste, optional

block pepper to taste, optional


Slice baby cucumbers in half lengthwise, then cut them in 1/2” or so slices.

Cut grape tomatoes in half lengthwise, sprinkle with a bit of sea salt.

Dice onions and drain beans.

Add everything to a large bowl, sprinkle with sea salt, black pepper, garlic salt, & toss together

Der Braumeister - July 8, 2018

Chef: Jenn Wirtz

Nordic Berry Spiced Cabbage

Recipes makes about 6 servings


2 tbsp. unsalted butter

1 medium red onion, thinly sliced

2 cups fresh blueberries

1 cup raspberries

1/2 cup raspberry jam

1/4 cup red wine vinegar

2 tsp ground cinnamon

1 tsp ground ginger

1 large head red cabbage, cored and thinly sliced

1 tart green apple, such as Granny Smith,

cored, peeled, and roughly chopped

Kosher salt and freshly ground black pepper, to taste


Melt butter in an 8-qt. saucepan over medium-high. Cook onion until soft, 5-7 minutes. Add berries, jam, vinegar, cinnamon, ginger, cabbage, apple, salt, pepper, and ¼ cup water; bring to a boil. Reduce heat to medium; cook, covered, until cabbage is tender, about 1 hour.