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
- Apple Butter Lisa Kalabokis
- Beet and Balsamic Vinaigrette Jackie Gennett - Bushel & Peck's
- Big Game Baked Beans Lisa Kalabokis
- Black Garlic Potato Salad Chef Leonard Hollander - Arbor
- Black Garlic Vinaigrette Jackie Gennett - Bushel & Peck's
- Buckwheat Cookies Quality Organic Farms
- Carrot Top Pesto Lisa Kalabokis, Abby's ForGood
- Chevre parfait with macerated dried fruit and toasted oat crumble Elissa Narrow - Vie
- Chicken and Dumplings Alex Shalev, CRU Kitchen & Bar
- Corned Beef Theresa Knaff - Heartland Meats
- Easy Big Game Dips Larry Donahue
- Eggecelence: Easy, basic egg recipes Lisa Kalabokis
- Few rye and preserves smash (cocktail) Jan Hendricksen
- Fresh Ricotta Cheese Carrie Nahabedian - NAHA
- Frozen Berry Jam Lisa Kalabokis
- Garlic, Ginger & Red Pepper Tofu Stir Fry Mike Roach of @AtTheFarmersMarket
Giardiniera Peterson Garden Project- Homemade Queso Fresco Heather Terhune
- Homemade Yogurt Ranch Dip Lisa Kalabokis, Abby's For Good
- Honeyed Breakfast Polenta Molly Schemper - Fig Catering
- Lizzie's Bread Pudding Liz Issacs
- Market Five Layer Dip Lisa Kalabokis
Market Skillet Pizza Green City Market- Oat Risotto with Wild Mushrooms and Kale Heather Terhune, Sable Kitchen & Bar
- Onion Marmalade Lisa Kalabokis
- Pickled Carrots Lisa Kalabokis
- Poached Eggs with Wilted Greens and Ham Kristine Subido - Wave
- Refried Beans Lisa Kalabokis
Roasted Shiitake Mushrooms Brian Elias- Seedling Apple Cider & Kilgus Creme Brulee Justin Marton
- Shakshuka Paul Caravelli of Knife and Tine
- Simple Sugar Cookies Chef Lisa Kalabokis
- Small Batch Sauerkraut Jackie Gennett - Grass is Greener
- Spring Quiche Lisa Kalabokis
- Steamed Dumplings Chef Lisa Kalabokis
- 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
- Vegetable Fried Rice Chef Lisa Kalabokis
- Wheatberry & Farro Salad with Sweet Potatoes, Mushrooms & Mint Taylor Choy, GCM Program Coordinator
Autumn
Apple & Sage White Chocolate Parfait Chris Teixeira, Homestead on the Roof
Apple Maple Muesli Parfaits Kids Table- Apple Parsnip Bisque Geoff Rhyne, SugarToad
Apple Pear Muesli Parfait Kids' Table- Autumn Harvest Salad with Smoked Goat Cheese Paul Virant - Vie and Perenial Virant
- Autumn Vegetable Stuffing Sarah Stegner and George Bumbaris - Prairie Grass Cafe
- Bacon Creamed Pearl Onions, Apples and Squash Bruce Sherman - North Pond
Black Bean Veggie Chilli Lisa Kalabokis, Chef Educator of Green City Market- Braised Mexican Pumpkin Rick Bayless
Brussels Sprouts with Fennel and Onions Green City Market- Butternut Squash and Apple Soup Liz Tokarczyk - Limelight
- Butternut Squash Polenta Cleetus Friedman - City Provisions
Caramel Apple Dip The Kids' Table- 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- Curried Pumpkin Risotto with Cider Glazed Chicken and Apples Salad Mohammad Islam - Aigre Doux
Delicata Squash Marinated with Cilantro Vinaigrette Ben Lustbader - Giant- Fall Harvest Salad Diane Sokolofski
Fall Harvest Whole Wheat Fettuccine Green City Market Cookbook- Fall Market Vegetable Shepherds Pie Liz Tokarczyk - Limelight
- Fall Squash & Apple Soup Chef Lisa Kalabokis
- Fall Vegetable Panzanella Salad Heather Terhune - Atwood Cafe
- Freezing Food to Preserve Local Flavor Bret S. Beall
- German Spaetzle with Lamb Sausage and Braised Red Cabbage Jeff Hedin - Leopold
- Grandma's Moist Apple Cake (or Muffins) Rick Bayless
Heirloom Pumpkin and Apple Salad Tim Graham from Nico Osteria- Hoe Cakes, Country Sausage and Stewed Brussels Sprouts Paul Fehribach
- Ina's Gingerbread Pancakes Ina Pinkney - Ina's Restaurant
- Lebanese Baked Eggplant Maureen Abood - Food Writer
- Maple Pork Belly, Buttermilk Grits, Soft Boiled Hen Eggs Danny Grant - Balsan
- Mustard Vinaigrette with Chervil Bruce Sherman - North Pond
- Mutsu Apple Walnut Crostata with Burton's Maple Ice Cream Suzanne Imaz - Sofitel Chicago Water Tower
- 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
- Portabello Mushrooms Sarah Stegner - Prairie Grass Cafe
- Potato Leek Soup with Cheddar Crisp & Bacon Elaina Vazquez - Boutique Bites
- Potted Rillettes Brian Huston - The Publican
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
- Roasted Sweet Potato Salad GCM Chef Educator, Lisa Kalabokis
Shaved Brussels Sprout Salad Sandra Holl - Floriole Cafe & Bakery - Southwestern Mac and Cheese Kurt Mittelberger - InterContinental Chicago
- Spiced Kabocha Squash Soup Joshua Linton - aja
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
- Asparagus Salad Paul Virant - Vie and Perennial Virant
- Beet Bruschetta with Charred Spring Onion Vinaigrette Chef Danny Espinoza - Antidote
- Black Currant Rhubarb Margarita Rick Bayless
- Bulgogi Marinade Chef Lisa Kalabokis
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
Curried Egg Salad Kids Table- 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
Grilled Asparagus Chef Lisa Kalabokis- Grilled Kale Salad with Strawberry, Pork Belly, Cheshire Cheese Meg Colleran Sahs - Terzo Piano at the Art Institute of Chicago
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 Stephanie Izard - Girl and the Goat
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 Ranch Chef Lisa Kalabokis
Ramp Salsa Verde Paul Virant of Vie Restaurant and Vistro
Rhubarb Barbecue Sauce Lisa Kalabokis
Rhubarb Syrup Chef Lisa Kalabokis- Shaved Spring Asparagus Salad Chef Lisa Kalabokis
- Shaved Vegetable Salad Pat Sheerin - Signature Room at the 95th
- Spring Green Pesto Sarah Stegner and George Bumbaris - Prairie Grass Cafe
Spring Panzanella Salad The Kids' Table- Spring Vegetable Medley with Homemade Ricotta Tom Van Lente - White Oak
Strawberry Basil Éclairs with Cardamom Cream Arshiya Farheen
Strawberry Rhubarb Cheese Spread Kids' Table- Strawberry Salsa Kids' Table
- Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile Rick Bayless
Trio of Italian Summer Salads Lorrain Orbon of Tuscan Hen Foods- Vie's Waldorf Salad Paul Virant - Vie
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
- Chilled Carrot Soup with Spicy Carrot, Cilantro and Kohlrabi Slaw Mark Steuer - Hot Chocolate
- Copper River Salmon with Balsamic Cherries, Asparagus, Wild Mushrooms and Braised Red Spring Onions Mark Payne - The Ritz Carlton
- Corn Cakes with Peach Jalapeno Jam Jackie Gennet of Bushel & Pecks's
- Corn Pudding Heather Terhune
- Crepes with Pan Seared Berries, Ricotta and Maple Gale Gand - Tru
- Foccacia with Sweet Cherries and Goat Cheese Mary McMahon - Now We're Cookin'
Fresh Pea & Capriole Goat Cheese Tartines with Summer Vegetables Marital Noguier of Bistronomic- Gazpacho Mike Cisternino - Tavern at the Park
- Green Chile Chorizo Rick Bayless - Frontera Grill/Xoco/Topolobampo
- Herbed Goat Cheese Crostini The Kids' Table
- Jicama Salad with Watercress, Romaine and Lime-Cilantro Dressing Rick Bayless - Frontera Grill/Xoco/Topolobampo
- Lebanese Tabouleh Maureen Abood - Food Writer
- Lemon-Blueberry Pancakes with Fresh Peaches Heather Terhune - Atwood Cafe
- Peach & Tomato Panzanella Salad Chris Thompson of Coda di Volpe
- Peaches and Cream Crumb Cake Gale Gand - Gale's Coffee Bar
- Peachy Panzanella Salad The Kids' Table
- Pork Belly Hash Cedric Harden, River Roast
- Quinoa Tabbouleh Salad The Kids' Table
- Raspberry Hand-Churned Ice Cream Tim Graham of Twain Chicago
- Red Currant Gastrique Lisa Kalabokis
- Rhubarb Ice Cream Stephanie Izard - The Girl and the Goat
- 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
Stone Fruit Salsa Kids' Table- Strawberry and Rhubarb Crisp Abby Mandel
- 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- Summer Pastry Eric Estrella - Ritz-Carlton
- Sweet Cherry and Roasted Summer Corn Clafoutis Carrie Nahabedian - NAHA
- Sweet Corn and Zucchini Blossom with Homemade Ricotta Cheese and Black Summer Truffles Kevin Hickey - Seasons Restaurant at Four Seasons Hotel
- Sweet Corn Soup with Cinnamon Popcorn Bruce Sherman - North Pond
- Tacos de Calabacitas a la Mexicana (Mexican-Style Zucchini Tacos) Rick Bayless - Frontera Grill/Xoco/Topolobampo
- Tequila-Infused Queso Fundido with a Green City Twist Rick Bayless - Frontera Grill/Topolobampo
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 Cranberry Crisp Edible Education
Apple Goat Cheese Crostini Kids Table- 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- Cheddar Cheese Quesadillas with Apple Salsa Dana Benigno
- Cranberry Bean Pasta Fagioli Lisa Kalabokis
- Creamy Parsnip Soup Terence Zubieta, Chef de Cuisine of NoMI Kitchen
- Dietzler Farms Burger with Ancho Cured Berkshire Bacon and Butter Kasse Cheese Bernie Laskowski - Park Grill
- Dinner for two! Shoulder Tender Steak with Mushroom Conserva and Pea Tendrils Nicole Pederson
- Fork Tender Country Ribs with Sweet Corn Pudding Larry Donahue - Mity Nice Grill
- Fresh Sweet Potato Pizza Crust Mike Roach, @AtTheFarmersMarket
Kid-Friendly Winter Chopped Salad Kids' Table
Market Beet Cake Rita Gutekanst, Green City Market Board Member- Oatmeal Cranberry Cookies Chef Lisa Kalabokis
- Pan Roasted Hawks Hill Elk Ranch Loin Chris Lateano, South Water Kitchen
- Pickled Beets Lisa Kalabokis
Polenta with Roasted Root Vegetables and Pesto Green City Market Staff- Pumpkin Butter Bruce Sherman - North Pond
- Red Cabbage with Apples and Bacon Dana Benigno
- Rice Crepes, Romanesco Puree, and Mushroom Gastrique Stephanie Izard - Girl and The Goat
- Roasted Beet and Wheatberry Salad with Honey Vinaigrette Chef Lisa Kalabokis
- Roasted Mushroom Salad with Spinach and Chorizo Rick Bayless - Frontera Grill/Xoco/Topolobampo
- Sauteed Greens with White Beans and Toasted Bread Dana Benigno
- Seasonal Winter Side Dishes Paul Virant
- Simple Grain Salad Chef Lisa Kalabokis
- Simple Potato Soup Lisa Kalabokis
Stuffed Sweet Potatoes Samantha DeMichael- Sweet Potato Gnocchi with a Rustic Pistou Sauce Courtney Treutelaar - Common Threads
Sweet Potato Gratin with Fennel, Leek, and Garlic Breadcrumbs Green City Market Cookbook- Sweet Potato Pone with Skilled-Roasted Apples and Hot and Sour Greens Paul Fehribach - Big Jones
- Swiss Chard and Goat Cheese Tart Dean Zanella - Rhapsody
- Tacos with Black Beans and Chard Lisa Kalabokis
- 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
- Watercress-Poached Duck Egg with Fingerling Beet Hash, Apple Salad and Warm Maple Ham Viniagrette Troy Graves - Eve
- White Bean and Roasted Potato Salad with Rosemary Lisa Kalabokis
- Winter Spinach-Apple Soup Bruce Sherman - North Pond
Winter Veggie Cream Cheese Kids' Table- Woodland Mushroom Soup with Sauteed Apples Rick Bayless - Frontera, Topolobampo, Xoco
- World's Greatest Chili Rick Bayless- Frontera Grill/Topolobampo
