This week's recipe for Vegan Eggplant Tomato Napoleon comes from Karma Kitchen Chef Anne Churchill, who's created a new vegan menu at Feelings Cafe. It's a great use of the bounty of eggplant and tomatoes in the market right now.
Chef Robert Bruce’s culinary roots are arguably deeper than those of any other New Orleans chef. His grandmother was Anna Maylie Bruce, who with her beloved husband Willie was the last proprietor of the famous Poydras Street restaurant, Maylie’s, which operated continuously from 1876 until closing their doors in 1986.
Local pecans can be substituted for the walnuts in these crispy, crunchy tuiles.
Kid Chef Eliana delighted shoppers when she gave a cooking demo on how to make this tasty dish at Saturday's market. With Beef and Cheese from Bill Ryals, Onions from the Monicas, Honey from Paw Paw, Kale from AJ Core, Arugula from Grow Dat Youth Farm, and Basil and Tomatoes from Cajun Growers, this is an all-star market recipe!
What do you do with a profusion of green tomatoes? Here is a way to enjoy the unripened beauties for dessert! If this recipe sounds like a winner to you, visit our greenhouse tomato vendors Cajun Growers (Tuesday and Saturday markets) and Tomotts (Tuesday, Thursday and Saturday markets) to pick up some lovely green tomatoes.
It's peak strawberry season, which means the berries are plentiful and prices are low. Stem and freeze berries to enjoy dishes like these Old-fashioned Strawberry Dumplings year-round!
Make Jeannie Fonseca your first stop at the Tuesday Market for the Louisiana crawfish tails you'll need for this Crawfish Kowalski. Then pick up a pack of smoked sausage from Isabel Mendez, butter and cream from Progress Milk Barn and a bunch of green onions from one of our fantastic produce vendors. There are bunches and bunches of them at the market right now.
When Chef Tenney Flynn, Ruth’s Chris Steak House corporate director of culinary operations, met Gary Wollerman, Ruth’s Chris executive vice president and CEO, they discovered a shared passion for creating the finest experience in dining, from the simplest seasonal ingredients to the highest level of guest service. In time, they were inspired to leave the prime steak house business behind and create a world-class prime seafood house—GW Fins. The first of its kind in a town known for seafood, GW Fins offers the freshest offerings from the seas of the world along with the bounty of the nearby Gulf in inventive new dishes such as this sautéed drum.
Chef Susan Spicer tinkered with the Caribbean flavors in this rice pilaf until she created the perfect flavor combination. The pilaf is a wonderful meal by itself, but Chef Spicer often serves it with grilled fish and other seafood.
One of the best things about Fall is the return of greens! We love using them to add depth and nutrition to soups, like the greens in this White Bean, Greens & Roasted Shiitake Soup. Whether you use collards, mustard greens, turnip greens, bok choy, or tat soi, greens are a sure win in the nutrition and taste department.
Goat meat is the healthiest meat available, boasting the fewest calories and the highest protein and iron. Lucky for us, Ryals Rocking R Dairy keeps us stocked with goat meat and milk at Tuesday and Thursday markets. Bill carries goat chops, ground goat meat and more. Because of it's low fat content, goat meat is best when cooked slowly, perfect for the slow cooker, or chilly nights in.
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.
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.