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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Italian Vegetable Stew

Got a hunk of day-old crusty bread you’re not sure what to do with? Or a half a cabbage in the fridge? The true beauty of this soup is that it is infinitely substitutable. Try green onions instead of leeks, rutabaga instead of carrots, some frozen field peas you may still have from summer instead of the white kidneys, or add radish, greens and all for a kick.

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Garlic and White Wine Pasta with Brussel Sprouts

Looking for a new take on old favorites? This vegan recipe is perfect for a simple weeknight meal. Minimalist Baker is a great resource for creative veggie dishes, and this is just one of many brussel sprout ideas on the site!

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Chimichurri Sauce

Chimichurri is an excellent way to make use of a lot of a lot of kinds of herbs. This super umami sauce is simple to prepare, and so versatile! Add it to any protein - it’s especially great on a grilled steak or baked flaky white fish, or drizzle onto soups. Or, simply rip off a hunk of crusty bread and dunk it for a simple but very satisfying snack.

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Broiled Grapefruit with Cinnamon Sugar

Looking for a new take on grapefruit? Try broiling it with cinnamon and sugar - Chef Faith Durand says “This is such a simple way to add some warmth and freshness to your breakfast. You simply sprinkle a grapefruit half with cinnamon sugar and broil it until the flesh of the sweet-tart grapefruit swells up, nearly bursting with the hot juice inside, and the sugar turns into a gentle crust. The warmth brings out all the juiciness of the grapefruit and the tart flavor. Every bite has that juicy taste, along with a bit of sweetness from the sugar.” Couldn’t have said it better myself.

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Strawberry & Mint Salad Dressing

Strawberries are most often thought of for desserts or other sweet dishes. However, this strawberry recipe is a salad dressing that will refresh and satisfy. I like to use it with a slightly bitter green like arugula for a perfect flavor combination.

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Soul Sweet Taters

Sweet. Potatoes. Literally THE BEST thanksgiving side dish ever. Looking for a great casserole recipe? Check out this one from Pioneer Woman - the crunchy pecan crust is amazing.

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Louisiana Shrimp-stuffed Mirliton

Mirlitons are said to be the unofficial squash of New Orleans. Surely shrimp is the crustaceous counterpart, right? One thing is for sure, no Thanksgiving is complete without this duo. Check out this Louisiana Cookin' Recipe!

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Roasted Cauliflower Steaks with Meyer Lemon Relish

It’s time to break out the autumn recipes. You can never go wrong with roasted cauliflower. You may even convert a cauliflower naysayer. Try this recipe with Meyer lemon relish.

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Citrus and Mint Infused Water

Trying to up your daily water intake? Try infusing your water with fresh herbs and citrus! Refreshing and loaded with vitamin C - 8 cups a day will be easy peasy, lemon squeezy.

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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.