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The Market Recipes

Two appetizers from Peterlin’s Restaurant as demonstrated by Zach Peterlin at the May 19 Market


8 ripe tomatoes, diced
2 cloves of fresh garlic, minced
4 Tbsp olive oil
10 fresh basil leaves, thinly sliced 
Salt & pepper to taste
Shaved parmesan cheese

Combine all ingredients except parmesan in a bowl and mix. Spread on Baked Crostini (see recipe below), top with shaved parmesan and Balsamic Glaze
(see recipe below).

Balsamic Glace 
2 cups balsamic vinegar 
½ cup brown sugar 

Mix together in saucepan. Cook over medium heat stirring constantly until
sugar has dissolved. Bring to a boil, reduce heat to low and simmer until reduced by half, about 20 minutes. Glaze should coat the back of a spoon.

Preheat oven to 350

1 long loaf French bread, cut into quarter-inch slices 
½ cup melted butter 
¾ cup grated parmesan
1 Tbsp granulated garlic 
Salt & pepper to taste

Brush baking sheet with half the melted butter, place crostini on top of butter, brush top of crostini with remaining butter. Combine dry ingredients, sprinkle over the bread slices. Bake at 350 for 9 minutes.

Preheat oven to 350

1 medium onion, diced
2 cups fresh spinach
Olive oil
14 oz. can artichokes, diced
1 ½ lb cream cheese, softened
5.2 oz. Boursin cheese
½ cup heavy whipping cream
Salt & pepper to taste
Granulated garlic to taste
Shredded mozzarella 
Grated parmesan 

Sauté spinach and onions in olive oil. Cool and finely chop. Mash together the cream cheese and Boursin until it resembles a paste. Combine spinach-onion mixture, cream cheese-Boursin paste, cream and seasonings in an ovenproof dish. Cover and bake for 20 minutes. Uncover, top with shredded mozzarella and grated parmesan, and brown for five more minutes until bubbly. Served with tortilla chips or over Baked Crostini (see recipe above).

Recipes from the Michigan Asparagus Advisory Board



1 bunch asparagus
1 cup cooked or canned drained chickpeas
2-3 garlic cloves, chopped
1/3 teaspoon ground cumin
Juice of 1 large lemon
2-3 tablespoons tahini
1-2 Tablespoons of Olive Oil
Good pinch of salt flakes
Freshly ground pepper
Few drops of Tabasco sauce


Chop asparagus and place in a food mill or processor. Add chick peas, garlic, cumin, lemon juice, tahini, salt, pepper and Tabasco and blend until smooth.
If serving hummus right away, transfer to a serving bowl and serve with warmed pita pocket bread. 
Note: Hummus will store in an airtight container in refrigerator for 2-3 days.


This shaved asparagus salad showcases the best of early spring.
Makes 4 to 6 servings

Finely grated zest of 1/2 medium lemon
2 teaspoons freshly squeezed lemon juice (from 1/2 lemon)
2 teaspoons champagne vinegar
2 tablespoons minced shallot (from about 1 medium)
Kosher (salt to taste)
Freshly ground black pepper
3 tablespoons pine nuts
1-pound thick asparagus spears, tough bottoms removed
3 tablespoons extra-virgin olive oil
1/2 cup packed shaved Parmesan cheese (about 1 1/2 oz)
1 tablespoon finely chopped fresh Italian parsley leaves

Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.
Toast the pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.
Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. 
Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper as needed.
Add the cooled pine nuts, dressing, half of the Parmesan, and all of the parsley to the asparagus and toss with your hands to combine. 
Taste and season with salt and pepper. Let sit at least 10 minutes before serving. 
Serve topped with the remaining Parmesan cheese slices.


Makes 4 to 6 servings 

Sauce Ingredients: 
1/2 cup chicken broth
1/4 cup lemon juice
3 tablespoons soy sauce
2 tablespoons granulated sugar
11/2 tablespoons cornstarch
1 tablespoon dark sesame oil
1/8 to 1/4 teaspoon ground red pepper 

Chicken and Vegetable Ingredients: 
2 tablespoons vegetable oil 
11/4 lbs. boneless skinless chicken breast, cut into thin strips 
1 large clove garlic, crushed
11/2 cups cut-up fresh or frozen Michigan Asparagus 
1/2 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced fresh mushrooms 
1/2 cup sliced water chestnuts
Hot cooked rice (optional) 

Combine all sauce ingredients in a small bowl and set aside 
Heat oil in a large wok or skillet. 
Cook and stir chicken and garlic over medium heat for 8 to 10 minutes or until chicken is no longer pink. 
Remove chicken and garlic from pan and keep warm. 
Add Michigan Asparagus, carrots, green onions, mushrooms, and water chestnuts to pan. 
Cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. 
Return chicken and garlic to pan. 
Add sauce. 
Cook and stir over medium heat until sauce reaches a boil and has thickened. 
Serve chicken and vegetable mixture over hot cooked rice, if desired.