Latest News
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Posted November 17, 2009
Rick Bayless's Roasted Butternut Squash Soup with Apples and Chipotle
By Rick Bayless, Green City Market Board Member Emeritus Makes 15 to 20 servings, about 3 1/2 quarts. Ingredients 1/4 cup olive oil 3 teaspoons ground cinnamon (preferably Mexican cinnamon), divided use 1/2 teaspoon ground cumin Salt 5 pounds Iron Cr…
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Posted June 30, 2009
Rick Bayless's Slow-Steamed Goat with Mild Chile Seasoning (Birria de Chivo o de Carnero)
By Rick Bayless, Green City Market Board Member Emeritus Ingredients One 5 pound piece young goat, preferably a hind-quarter or 1 3-pound bone-in lamb roast from the shoulder or butt-end of the leg 12 large (about 3 ounces total) dried chiles guajill…
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Posted May 23, 2009
Stephanie Izard's Rhubarb Ice Cream
By Stephanie Izard We love this rhubarb ice cream guest recipe from Chef Stephanie Izard of Girl & the Goat. Ingredients 4 stalks rhubarb, sliced ¾ cup plus ½ cup sugar 2 cup half and half ½ cup egg yolks Directions Place rhu…
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Posted April 23, 2009
Stephanie Izard's Pickled Rhubarb
By Stephanie Izard We love this pickled rhubarb guest recipe from Chef Stephanie Izard of Girl & the Goat. Ingredients 4 stalks rhubarb, thinly sliced 1 cup sugar 1 cup white balsamic vinegar 1 teaspoon salt Directions Bring sugar, vinegar and sa…
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Posted April 23, 2009
Rick Bayless's Roasted Mushroom Salad with Spinach and Chorizo
By Rick Bayless, Green City Market Board Member Emeritus I love roasted mushrooms. They have a more rustic texture than their sautéed counterparts, as well as a more concentrated flavor. Here I've chosen to roast them with chorizo sausage and …
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Posted April 23, 2009
Rick Bayless's Tacos de Calabacitas a la Mexicana (Mexican-Style Zucchini Tacos)
By Rick Bayless, Green City Market Board Member Emeritus Makes about 6 cups, filling about 24 tacos, serving approximately 6. Ingredients 1 ½ tablespoons vegetable oil 1 medium white onion, chopped 1 pound (6 to 8 plum or 2 medium-large round)…
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Posted April 23, 2009
Rick Bayless's Jicama Salad with Watercress, Romaine and Lime-Cilantro Dressing
By Rick Bayless, Green City Market Board Member Emeritus Serves 4. Ingredients 3/4 cup vegetable oil, olive oil or a mixture of the two 1/3 cup fresh lime juice 1/2 teaspoon grated lime zest (colored rind only) 1/2 cup (packed) cilantro, thick lower …
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Posted April 23, 2009
Rick Bayless's Tequila-Infused Queso Fundido with a Green City Twist
By Rick Bayless, Green City Market Board Member Emeritus Serves 6 as an appetizer. Ingredients Young green spring garlic (about ¼ cup chopped) 1 large ripe tomato 1 serrano chile, finely chopped 4 ounces mixed mushrooms (shiitakes and oysters)…
