Recipes
Enjoy our collection of recipes featuring ingredients sourced from the Green City Market including demonstrations by local chefs.
Browse by season or scroll down to see the full list.
All seasons
- Angel Food Cake Anne Kostroski - Crumb
- Beet and Balsamic Vinaigrette Jackie Gennett - Bushel & Peck's
- Black Garlic Vinaigrette Jackie Gennett - Bushel & Peck's
- Chevre parfait with macerated dried fruit and toasted oat crumble Elissa Narrow - Vie
- Chicken and Dumplings Alex Shalev, CRU Kitchen & Bar
- Easy Big Game Dips Larry Donahue
- Few rye and preserves smash (cocktail) Jan Hendricksen
- Fresh Ricotta Cheese Carrie Nahabedian - NAHA
Giardiniera Peterson Garden Project- Homemade Queso Fresco Heather Terhune
- Honeyed Breakfast Polenta Molly Schemper - Fig Catering
- Lizzie's Bread Pudding Liz Issacs
- Oat Risotto with Wild Mushrooms and Kale Heather Terhune, Sable Kitchen & Bar
- Seedling Apple Cider & Kilgus Creme Brulee Justin Marton
- Shakshuka Paul Caravelli of Knife and Tine
- Small Batch Sauerkraut Jackie Gennett - Grass is Greener
Stacey's Roasty Tomato Soup Stacey Ballis, Les Dames D'Escoffier of Chicago- The Best Portabella You've Ever Had River Valley Ranch
- Three Sisters Stone Ground Cornmeal Fritter with Burton's Maple Glaze, Popcorn Ice Cream & Caramel Maple Popcorn with Fleur de Sel Chuck Kazmer - Ritz Carlton
- Toad in a Heart Lisa Kalabokis
Autumn
Apple & Sage White Chocolate Parfait Chris Teixeira, Homestead on the Roof- Apple Parsnip Bisque Geoff Rhyne, SugarToad
Apple Pear Muesli Parfait Kids' Table
Black Bean Veggie Chilli Lisa Kalabokis, Chef Educator of Green City Market- Butternut Squash and Apple Soup Liz Tokarczyk - Limelight
- Celeriac-Pear Soup Bruce Sherman - North Pond
- Crostini di Fegatini di Pollo (Chicken Liver Crostini) Luca Corazzina - 312 Chicago
Curried Butternut Squash Soup Cam Smith, Anerdeen Tap / G & O
Delicata Squash Marinated with Cilantro Vinaigrette Ben Lustbader - Giant- Fall Harvest Salad Diane Sokolofski
- Grandma's Moist Apple Cake (or Muffins) Rick Bayless
- Hoe Cakes, Country Sausage and Stewed Brussels Sprouts Paul Fehribach
- Pasta with sauteed brussel sprouts, shiitake mushrooms, leeks and fennel. Dana Benigno
- Pork Belly with Kimchi, Black Garlic, Sunchokes Matthias Merges and Jennifer Petrusky - Yusho
Raw Butternut Squash Salad Sarah Rinkavage - Lula Cafe
Roasted Butternut Squash Bisque Seth Bradley and Ryan Van Voorhis of Nude Dude Food- Roasted Butternut Squash Soup with Apples and Chipotle Rick Bayless - Frontera Grill, Topolobampo, Xoco
Shaved Brussels Sprout Salad Sandra Holl - Floriole Cafe & Bakery - Southwestern Mac and Cheese Kurt Mittelberger - InterContinental Chicago
Three Sister Corn Cake with Green City Seasonal Fruit Chef Edward Kim
Spring
Apple Pie Turnovers Paula Haney of Hoosier Mama Pie Co. - Asparagus and Cured Whitefish Salad with Radishes, Fresh Herbs, and Spring Onion Aioli Amalea Tshilds and Jason Hammel - Lulu Cafe
- Asparagus and Radish Salad Bruce Sherman - North Pond
Asparagus Gazpacho with Shaved Vegetable Salad Charles Welch- Asparagus Risotto Janet Kirker
- Beet Bruschetta with Charred Spring Onion Vinaigrette Chef Danny Espinoza - Antidote
Cider Braised Pork Belly with Farm Fresh Ramp Kimchi, Soy-Bacon Vinaigrette & Sunflower Johnny Besch of BLVD Chicago- Creamy asparagus soup with spring garlic, spinach, and crescenza cheese Sarah Grueneberg
- English Pea Velouté with goat cheese, summer onion and truffle oil Martial Noguier
Garlic Scape Pesto Jackie Gennett of Bushel & Peck's
German Butterball Potato Salad Chef Rob Sidor
Greek Yogurt & White Chocolate Cremeux with Green Strawberries, Rhubarb & Almond Kyleen Atonson of Honey's Chicago- Green City Spring Frittata Paul Virant - Vie and Perenial Virant
Minty Asparagus Quinoa Salad The Kids' Table
New Potato Salad with Nettle Pesto and Fried Farm Egg Edward Kim, Ruxbin and Mott St.- Pea Agnolotti with Spring Onion, Asparagus, Goat Cheese Broth, Mint Paramount Events
Pickled Rhubarb Molly Brewe of Limelight Catering
Potato and Chorizo Hash with Sriracha Aioli Ricardo Jarquin- Radish Butter Bruce Sherman - North Pond
- Ramp and Potato Pierogi Chris Curren
Ramp Salsa Verde Paul Virant of Vie Restaurant and Vistro- Shaved Vegetable Salad Pat Sheerin - Signature Room at the 95th
Strawberry Basil Éclairs with Cardamom Cream Arshiya Farheen- Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile Rick Bayless
Trio of Italian Summer Salads Lorrain Orbon of Tuscan Hen Foods
Whole Wheat Fettuccine with Spring Vegetables Chef Noe Sanchez, Cooked Chicago
Summer
- Big Star's Taco de Yuba Guisado Julie Warpinski of Big Star
- Carrot Salad with Summer Apples and Spearmint Paul Fehribach - Big Jones
- Cauliflower Ceviche Efrain Cuevas - Clandestino Supper Club
- Cheese and Vegetable Terrine Greg Christian - Greg Christian Catering
- Corn Cakes with Peach Jalapeno Jam Jackie Gennet of Bushel & Pecks's
- Corn Pudding Heather Terhune
Fresh Pea & Capriole Goat Cheese Tartines with Summer Vegetables Marital Noguier of Bistronomic- Herbed Goat Cheese Crostini The Kids' Table
- Peach & Tomato Panzanella Salad Chris Thompson of Coda di Volpe
- Pork Belly Hash Cedric Harden, River Roast
- Raspberry Hand-Churned Ice Cream Tim Graham of Twain Chicago
- Roasted Cauliflower with Cilantro Chimichurri Jeff Lutzow of Pizzeria Bebu
Salad Skewers with Carrot Miso Dressing The Kids' Table - Slow-Steamed Goat with Mild Chile Seasoning (Birria de Chivo o de Carnero) Rick Bayless - Frontera Grill/Topolobampo
- Sour Cherry Basil Jam Paul Virant - Vie
- Southwestern Salad with Flour Tortillas My Private Chef
- Stuffed Heirloom Tomatoes with Fresh Goat Cheese & Aioli Christian Eckmann - Ambria
- Summer Beet Salad John Bubala - Timo
- Summer Farfalle Carolina Diaz of Terzo Piano
Summer Fruit Upside-Down Cake Sandra Holl of Floriole Cafe & Bakery
Summer Market Salad with Herb Buttermilk Dressing Lorin Adolph
Tomato and Cucumber Salad with Black Garlic Bagna Cauda and Toast Brian Motyka of Spiaggia
Tomato and Ricotta Salad Rick Ohlemacher of Free Rein- Vacherins with Strawberries and Cream Gale Gand - Tru
Very Berry Cherry Salad The Kids' Table
Winter
- Apple Strudel Nate Meads
Bruschetta di Funghi Christopher Thompson of Coda di Volpe- Butternut Squash, Potato, Mushroom Hash with Bacon, Kale, and Goat Cheese Fondue Heather Terhune - Sable
Carrot Hummus with Homemade Pita Bread Michael Elliott, Hearth Restaurant- Creamy Parsnip Soup Terence Zubieta, Chef de Cuisine of NoMI Kitchen
- Dinner for two! Shoulder Tender Steak with Mushroom Conserva and Pea Tendrils Nicole Pederson
- Fresh Sweet Potato Pizza Crust Mike Roach, @AtTheFarmersMarket
Kid-Friendly Winter Chopped Salad Kids' Table- Pickled Beets Lisa Kalabokis
- Pumpkin Butter Bruce Sherman - North Pond
- Roasted Mushroom Salad with Spinach and Chorizo Rick Bayless - Frontera Grill/Xoco/Topolobampo
- Seasonal Winter Side Dishes Paul Virant
Stuffed Sweet Potatoes Samantha DeMichael- Three Sisters' Grits, Crispy Pork Belly, Maple Gastrique Heather Terhune - Sable Kitchen & Bar
- Two Bean soup with kale, potato, bread and Pleasant Ridge Reserve Cheese Meg Colleran Sahs - Monteverde
- Warm Farro Salad with Roasted Garlic Tahini Dressing April Crowley, RD
- Winter Spinach-Apple Soup Bruce Sherman - North Pond
- Woodland Mushroom Soup with Sauteed Apples Rick Bayless - Frontera, Topolobampo, Xoco
- World's Greatest Chili Rick Bayless- Frontera Grill/Topolobampo
