Fresh from the press, this week we bring you a recipe from our featured chef Alon Shaya. Shakshuka is a traditional Middle Eastern dish of eggs cooked in tomato sauce, a simple but tasty dish prepared in a cast iron skillet that you’ll be “cooking for the rest of your life”. Perfect for Lent, you can find the recipe here or in Shaya’s new book Shaya: An Odyssey of Food, My Journey Back to Israel. Chef Alon Shaya will be at Tuesday market this week to sign copies!

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Uncle Bob’s Fried Catfish

We’ve got another recipe from the folks at Garden & Gun this week for your Lenten needs - fried catfish. Chef Duane Nutter of Morgan City says catfish holds a special place for him, “If there were ever a fish that can have a terroir, it would be the humble catfish.” Ain’t that the truth! Get your (locally sourced) catfish fix from our CCFM vendors Pete and Clara’s Seafood (Tu, Sa), and Des Allemands Outlaw Katfish (Tu).

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Creole Tomato Jam

Maybe there is something in the air, or maybe it is the abundance of juicy maters at the market… Either way, we are feeling inspired by tomatoes right now. With plenty to choose from - hydroponic or field, slicer or cherry, red or green, creole or heirloom - it is hard not to be. Our current obsession is tomato jam. Garden & Gun has an amazing recipe from chef Tory McPhail of Commander’s Palace. If you are not up to the task, you are in luck! Pick up some ready-made from Poche Family Farm on Tuesday or Saturday market.

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Thai Pra Ram Tofu

This simple dish from Vegetarian Gastronomy comes together with very little prep time, and rich flavor developed from a well-stocked pantry. Get all the main ingredients at market - tofu, spinach and even the peanut butter along with some “light brown” rice to put it all on top of - and you’ve got yourself a great meal after one stop!

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Shrimp Creole

Let’s start the Lenten season off with a classic - shrimp creole. Pick up a few pounds of fresh shrimp, a few juicy tomatoes, and a handful of peppers from the market and you are good to go! This recipe by Louisiana Cookin’ will guide the way. Protip: serve it on a pile of James Farm Prairie Ronde Rice. You are welcome.

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Daube de Boeuf

Looking for the perfect comfort food on a chilly, rainy day between parades? Try this beef stew loaded with root veggies, herbs, and slow cooked beef shoulder. Cut down your cook time with stew meat (in the beef, lamb or goat variety) available at Tuesday and Saturday markets. Chef Mimi Thorisson uses topinambours, or Jerusalem artichokes or sunchokes, but you can use any starchy tuber you find at the market. I bet turnips would be good!

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Fresh Tomato Soup

Tomato soup is good, fresh tomato soup is even better. With the explosion of tomato options, there was no way we could pass up this soup-portunity. Try different tomatoes or a blend to get just the results you’re looking for. Find fresh hydroponic basil and peppers at the market, and don’t forget a crusty baguette!

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Bone Broth, Broths and Stocks

Bone broths, broths, and stocks are soothing, nutrient-dense additions to the kitchen table and they’re wonderfully easy and inexpensive to make at home - perfect alone or as the base of your next soup. Save your veggie scraps from a week of meal prep and grab some bones from our market ranchers - Our Family Farm, G & M Goat Farm, and Country Girls Creamery. Check out this guide for more information!

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Blood Orange Bars with Brown Butter Crust

We interrupt this month of soup recipes to bring you one of my all-time favorite, super seasonal recipes… blood orange bars. While lemon bars are pretty good, blood oranges really take this desert to the next level. Not only does this citrus provide a sweet, dimensional flavor, the color is downright beautiful. Squeeze a little Meyer lemon to make this recipe go further. Alternatively, tangerine juice will give you a deep orange color. Whatever you do, don’t miss your chance to scoop these up!

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Roasted Cauliflower Soup

Let’s face it… It’s cold. So let’s continue our month of soup recipes. This week try a roasted cauliflower soup. We love roasted cauliflower and roasting lends this soup an extra depth of savory flavor. Super comforting and ultra nutritious, this dish is filled with flavor. Cauliflower will around for a while - get creative. You might even see a purple graffiti cauliflower pop up. Wouldn’t that make a great discussion piece for your Mardi Gras pre-gaming party? Pics or it didn’t happen!

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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.