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Featured Vendor Recipes

Rooted in Our Community, Made for Your Table

Instructions

  • Remove the pulp of the orange. Cut the rind into narrow slices. Then put the rind into water and boil for 20 minutes. Repeat this process two more times in new water. 
     

  • Next mix the drained rind with sugar and boil for 20 minutes to make the syrup. Measure the amount shown in the recipe and put in the batter. Bake at 375 for about an hour. Grease pan and sprinkle the top with sugar. 

Ingredients

  • 2 cups Flour 

  • ½ cup sugar (a little less) 

  • 1 egg 

  • 2/3 cup milk 

  • 2 teaspoons of baking powder 

  • 1/3 cup orange syrup 

  • 1 cup orange peel 

  • ¼ teaspoon of salt 

The W. Dale Brougher Foundation - Orange Bread

Image by Gaby Yerden

Instructions

  • Sauté onions and garlic in olive oil. Add sweet potatoes and stir about 10–15 minutes. Add broth and water. Bring to a
    boil and simmer for 30 minutes. Purée and add salt and pepper. Stir in ginger to taste.


​    Nutrition Facts

  • Calories 225 

  • Dietary Fiber 6g

  • Sugar 10g

  • Protein 3.5g

  • Total Fat 7g

  • Sodium 140mg

  • Total Carbohydrates 38g

    Ingredients

  • 4 lbs. sweet potatoes, peeled and chunked 

  • 1 2-inch piece of ginger, shredded 

  • 2 onions, roughly chopped 

  • 2 Tablespoons of olive oil 

  • ½ Tablespoon of garlic 

  • 3 cups of vegetable broth 

  • 1½ cups of water 

  • 1 teaspoon of salt 

  • ½ teaspoon of pepper

Serves 6-8
Cooking time: 45 mins

capital Blue cross - Sweet potato chili

Image by Yen Vu

Instructions

  • Season the chicken: Pat the chicken thighs dry. Rub with olive oil, Italian seasoning, garlic powder, salt, and pepper.

  • Make the glaze: In a bowl, whisk together balsamic vinegar, honey, brown sugar, garlic, Dijon mustard, soy sauce, olive oil, Italian seasoning, and red pepper flakes.

  • Sear the chicken: Heat a large oven-safe skillet over medium-high heat. Add a little olive oil and sear the chicken thighs for 3–4 minutes per side, until nicely browned. Remove chicken and set aside.

  • Reduce the balsamic sauce: Pour the balsamic mixture into the skillet. Bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally.

  • Return the chicken: Place the chicken back into the skillet and spoon the sauce over the thighs.

  • Finish cooking: Transfer to a 400°F oven for about 15–20 minutes, or until the chicken reaches 165°F internally.

  • Glaze again: Remove from oven and spoon the thickened balsamic glaze over the chicken. Let rest for 5 minutes before serving.

​

For an extra-rich balsamic flavor: Remove the cooked chicken from the skillet and let the sauce simmer on the stovetop for another 3–5 minutes until it becomes thick and syrupy. Then pour it over the chicken.

​

Serving suggestion: Great with roasted potatoes, garlic mashed potatoes, asparagus, green beans, or a simple Italian salad.

    Ingredients

  • 6 boneless, skinless chicken thighs

  • 1 tablespoon olive oil

  • 1 teaspoon Italian seasoning

  • 1 teaspoon garlic powder

  • ½ teaspoon salt

  • ½ teaspoon black pepper

    Sweet Balsamic Glaze

  • ½ cup Bari Orchard Balsamic Vinegar

  • ¼ cup honey

  • 2 tablespoons brown sugar

  • 3 cloves garlic, minced

  • 1 tablespoon Dijon mustard

  • 1 tablespoon soy sauce

  • 1 tablespoon olive oil

  • ½ teaspoon Italian seasoning

  • ¼ teaspoon red pepper flakes (optional)

Bari Orchards - Sweet Balsamic Glazed Chicken Thighs

Image by Betty Rotaru

Serves: 4–6
Prep: 10 minutes
Cook: 30–35 minutes

Featuring DelGrosso Fireworks Sauce, fresh shrimp from Louie Louie Seafood & Bearded Egg Fresh Pasta Sheets

​

A spicy, bright take on a classic seafood pasta. Fresh shrimp are gently poached with white wine, basil and Aleppo pepper, then folded with creamy ricotta, Parmigiano-Reggiano and lemon before being tucked inside Bearded Egg fresh pasta.

    Ingredients: Shrimp & Ricotta Filling

  • 1 lb fresh 16/20 shrimp, peeled and deveined

  • ½ cup dry white wine

  • 1 garlic clove, smashed

  • 3–4 fresh basil leaves

  • ½ teaspoon Aleppo pepper

  • 4 oz whole-milk ricotta, well drained

  • 1½ oz Parmigiano-Reggiano, finely grated

  • 1 egg yolk

  • 1 teaspoon fresh lemon zest

  • 1 tablespoon fresh basil, finely chopped

  • ¼ teaspoon Aleppo pepper, plus more to taste

  • Kosher salt

  • Freshly cracked black pepper

    For the Ravioli

  • 1 package Bearded Egg Fresh Pasta Sheets

  • 1 jar DelGrosso Fireworks Sauce

  • Parmigiano-Reggiano, for finishing

  • Fresh basil

  • Extra-virgin olive oil

  • Aleppo pepper, optional

The Bearded Egg - Shrimp Fra Diavolo Ravioli

Image by Lorenzo Tomassetti

Serves 4 | Makes approximately 20–24 ravioli

Instructions

  • Make the filling: Add the white wine, smashed garlic, basil leaves, and ½ teaspoon Aleppo pepper to a small saucepan and bring to a gentle simmer.

  • Add the shrimp and gently poach just until barely opaque. Remove immediately and allow to cool. Reserve a small amount of the poaching liquid.

  • Finely chop the cooled shrimp by hand.

  • In a bowl, combine the shrimp, ricotta, Parmigiano-Reggiano, egg yolk, lemon zest, chopped basil, and ¼ teaspoon Aleppo pepper. Add about 1 tablespoon of the cooled poaching liquid and season with salt and black pepper to taste.

  • The filling should be creamy enough to hold together while still having plenty of texture from the chopped shrimp.

  • Form the ravioli: Lay out a Bearded Egg Fresh Pasta Sheet on a lightly floured work surface.

  • Place approximately 1 tablespoon of filling at evenly spaced intervals. Lightly brush or dab the pasta around the filling with water.

  • Top with another pasta sheet, gently pressing around each mound of filling to remove any trapped air. Cut into individual ravioli and firmly seal the edges.

  • Cook & serve: Bring a large pot of generously salted water to a gentle boil.

  • Meanwhile, warm DelGrosso Fireworks Sauce in a wide skillet over medium-low heat.

  • Cook the ravioli for approximately 2–3 minutes, or until tender and floating. Transfer the ravioli directly into the warm sauce with a splash of pasta water.

  • Gently toss or spoon the sauce over the ravioli until beautifully coated.

  • Divide among four plates and finish with freshly grated Parmigiano-Reggiano, torn fresh basil, a drizzle of good extra-virgin olive oil and, if you like a little extra heat, a pinch of Aleppo pepper.

​

Make It at Home: Pick up Bearded Egg Fresh Pasta Sheets at Abundance Market and turn them into fresh ravioli, lasagna, filled pasta, and more.

Instructions

  • Warm a large sauté pan.  Separately, bring a pot of salted water to a boil.

  • In the sauté pan, drizzle a little olive oil and begin to brown the sausage.

  • Meanwhile, cook the pasta in the boiling water until al dente.

  • When the sausage is browned, turn the heat to low and toss in the rosemary.  Cook for 2 minutes, then toss in the ricotta, stirring until crumbled together.

  • When the pasta is al dente, remove it from the water and place it in the sauté pan, tossing until combined.  Turn off heat.  

  • Plate the pasta, grating a small amount of Ricotta Salata Vecchio over the top.

    Ingredients

  • 1 lb penne pasta (or substitute any similar shorter pasta shape)

  • 1 lb loose sausage

  • 1 sprig of rosemary, finely chopped

  • 1 basket Caputo Brothers Creamery fresh Ricotta

  • Ricotta Salata Vecchio, for grating

Caputo Brothers Creamery - Pasta alla Pecorai (Shepherd's Pasta)

Pasta_pecorai.webp

Serves: 4–6

This rustic pasta dish is one we make sure to order every time we're in Siracusa, Sicily.  It's a simple, traditional dish with ingredients a sheep farmer would have on hand - ricotta, pasta and sausage.

Instructions

  • Make risotto - using a Le Creuset or similar pot, melt 3 tablespoons butter. Saute ½ onion (diced) over medium heat until translucent. Add 2 cups Carnaroli or Arborio rice. Cook while stirring a few minutes until nutty smell develops. Add hot stock (vegetable or meat, your choice) one ladle-full at a time, stirring the rice constantly. Continue doing this for about 30 minutes until rice becomes creamy and al dente. Remove from heat, add 1/2 cup of Parmigiano-Reggiano cheese. Set aside to cool.

  • Using cooled risotto, begin forming balls of rice with your hand, about the size of a tennis ball, making sure to stuff the center of the ball with your filling of choice.

  • Dredge your rice balls in flour, then egg, then breadcrumbs.

  • To cook, either: fry them in a frying pan with olive oil, rolling them around until cooked golden (in this case, a risotto ball slightly smaller than a tennis ball is recommended) or use a deep fryer or at-home fryer, set to 350 degrees and fry until golden brown using Extra Virgin Olive oil, or a blend with half vegetable oil/olive oil or all vegetable oil.

    Ingredients

  • Risotto to serve 4 (see below)

  • Choice of filling (ricotta, mozzarella, Bolognese or other meat ragu, prosciutto, smoked provola, etc.)

  • Flour, egg, and breadcrumb for battering & frying

  • Extra virgin olive oil or other oil for frying

Curata Travel - Arancini

Image by Clark Douglas

Serves: 4

Arancini are a fun and easy way to take your mouth on a trip to Sicily. I still remember the first one I ever had in the market in Catania and I was hooked immediately! Don't be intimidated by the number of steps...if you can make risotto, you can make arancini!

Instructions

  • Heat oil in pot over medium heat.

  • Add onion, fennel, garlic, bay leaf, oregano, and red pepper flakes then season with salt and pepper.

  • Stir and cook through until onions and fennel are soft.

  • Add white wine and cook for 2 minutes.

  • Pour Uncle Fred’s Fireworks Sauce into the pot. Add ½ cup of water to the jar, tighten lid, and shake. Pour excess sauce and water into the pot.

  • Pour clam juice into the pot. Stir through and bring to a boil.

  • Add mussels to the pot and cover. Bring to a simmer and cook for 1-2 minutes until mussels open.

  • Season shrimp and fish with salt and pepper. Cut fish into 2 inch pieces. Add shrimp and fish to the pot.

  • Cook on medium-low until shrimp are pink and fish is cooked through, about 3-4 minutes.

  • Discard any mussels that did not open and remove bay leaf.

  • Serve with toasted bread.

    Ingredients

  • ¼ cup olive oil

  • 1 large onion, chopped

  • 1 large fennel bulb, chopped

  • 4 garlic cloves, finely chopped

  • 1 bay leaf

  • 1 tsp dried oregano

  • 1 tsp crushed red pepper flakes

  • 1 jar La Famiglia DelGrosso Uncle Fred’s Fireworks Sauce

  • ½ cup water

  • 1 ½ cups dry white wine

  • 1 8 oz. bottle clam juice

  • 1 pound skinless white fish fillets, such as cod, snapper, or halibut

  • 1 pound large uncooked shrimp, peeled and deveined

  • 1 pound mussels, scrubbed and debearded

  • salt and pepper to taste

DelGrosso Foods - Cioppino

Screenshot 2026-09-24 at 1.28.48 PM.png

Instructions

  • Preheat oven to 400–425°F, depending on the thickness of the halibut.

  • Heat a small amount of olive oil in an oven-safe skillet over medium-high heat. Add the halibut and sear until lightly golden.

  • Remove and discard the excess oil from the skillet.

  • Add butter, white wine, lemon juice, fresh tomatoes, sun-dried tomatoes, capers, feta cheese, Vidalia onion, and chopped fresh herbs around the halibut.

  • Transfer the skillet to the oven and bake until the halibut is cooked through and flakes easily with a fork. Cooking time will vary based on the thickness of the fish.

  • Spoon the warm tomato, feta, caper, and herb mixture over the halibut and serve immediately.

    Ingredients

  • Halibut fillets

  • Olive oil, for searing

  • Butter

  • White wine

  • Fresh lemon juice

  • Fresh tomatoes, chopped

  • Sun-dried tomatoes, chopped

  • Capers

  • Feta cheese, crumbled

  • Vidalia onion, thinly sliced or chopped

Louie Louie Seafood - Pan-Seared Mediterranean Halibut

Image by Bon Vivant

Instructions

  • Prep the Base: In a large mixing bowl, combine the chilled, cubed watermelon, diced cucumber, and thinly sliced red onion.

  • Dress Liberally: Drizzle the extra virgin olive oil and fresh lime juice evenly over the watermelon mixture. Toss very gently to combine without breaking the watermelon blocks.

  • Add the Magic: Gently fold in the crumbled goat cheese feta and most of the fresh mint leaves.

  • Season & Serve: Transfer to a beautiful serving platter. Garnish with remaining mint, a sprinkle of flaky sea salt, and a crack of fresh black pepper. Serve immediately!

​

The Cheese Scene: Featuring artisan homemade Goat Cheese Feta from The Smoked Goat recipe. Made from fresh goat’s milk, cultured gently, and brine salted to bring out a perfectly rich, tangy, and crumbly finish.

    Ingredients

  • 6 cups fresh watermelon, cubed & chilled

  • ½ cup Goat Cheese Feta (from The Smoked Goat)

  • 1/2 cup English cucumber, diced

  • 1/4 cup red onion, thinly sliced

  • 1/4 cup fresh mint leaves, torn

  • 2 tbsp extra virgin olive oil

  • 1 tbsp fresh lime juice

  • Flaky sea salt & freshly cracked black pepper

The Salted Curd - Fresh Watermelon & Feta Salad

adc1c683-27ea-4495-afb1-0614ef8a607a--Feta_Final.jpg
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