Recipes

Beans and Greens Soup

If you visited the Saturday market on January 5th, you may have sampled this delicious and nutritious soup from Chef Anne Churchill (who is also our featured Green Plate Special chef at Tuesdays this month).  The soup was so popular that we ran out of recipe cards for it that day!  Serve this warming soup with a slice of one of Captain Mueller's German breads for a lunch or dinner that is sure to satisfy.

 

1 cup of dried brown lentils, rinsed and sorted
8 cups of vegetable stock
1 large binch of Swiss chard, washed and chopped
1/8 cup of olive oil
1 onion, diced
4 garlic cloves, minced
1/2 cup of cilantro chopped
1/3 cup of Meyer lemon juice

 

Heat olive oil over medium heat. Add the onions and saute until translucent.  Add the garlic and saute until fragrant. Next add the Swiss chard and sautee for a few minutes until wilted. Add the vegetable stock, lentils and cilantro and simmer for about a 15 to 20 minutes. Add the Meyer lemon juice and season with salt and pepper to taste.

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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