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The Market Recipes
Zucchini, raspberries



1 medium zucchini, trimmed and cut into 1/2-inch cubes
3/4 cup crumbled feta cheese (3 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons small dill sprigs
Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper


Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.


Serves 4
If you are using extra large zucchini, scoop out and discard the seeds first. If the skin is thick or tough, peel it and discard the peels.

4 tablespoons olive oil
1 onion, finely chopped
1/2 jalapeno chile (or more to taste), seeds, stems and ribs removed and discarded, chopped
3 chopped garlic cloves
2 pounds chopped zucchini (skin on), about 5-6 cups
1 1/2 cups chopped day-old bread
3 cups chicken broth (use vegetable broth for vegetarian option)
1 cup water
1/2 cup fresh mint leaves (spearmint), loosely packed, chopped
1/2 cup fresh cilantro, loosely packed, chopped (optional)
2 teaspoons lemon juice
Salt and pepper to taste

Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt. Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes. Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender. Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste. Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for a week in the fridge.



2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites

Preheat the oven to 475 degrees F (245 degrees C).
In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.




24 servings

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups shredded zucchini
1 1/4 cups fresh raspberries
1 cup chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
Grease 24 muffin cups or line with paper muffin liners. Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Frost.




1 1/2 cups boiling water
1 (3 ounce) package JELL-O Brand Lemon Flavor Gelatin
4 ounces Cream Cheese, softened
1/2 (12 ounce) can frozen lemonade concentrate, thawed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
2 6-ounce graham pie crusts

Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended. Stir in COOL WHIP and berries. Pour into crusts. Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.




For the salad:

5 ounces baby lettuce or spring mix
1 cup fresh raspberries, washed and patted dry
1/3 cup dried cranberries
1/3 cup crumbled feta cheese
1/3 cup walnut pieces

For the dressing:

2 tablespoons red wine vinegar
2 teaspoons pure maple syrup
1 teaspoon dijon mustard
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste



Preheat the oven to 350 degrees.  Place the walnuts on a rimmed baking sheet and toast for 8-10 minutes until golden brown and fragrant.  Remove from heat and cool. Place the lettuce, raspberries, cranberries and feta cheese in a large bowl.  Set aside. Place the red wine vinegar, maple syrup, dijon mustard, olive oil, salt and pepper in a mason jar and cover tightly with a lid.  Shake vigorously until emulsified. Pour the dressing over the salad and toss well to coat.  Top with the toasted walnuts, serve and enjoy!



Makes 16 to 20 bars
For the streusel:
½ c. unsalted butter, melted, plus room temperature butter for pan
¾ c. packed light brown sugar
¼ tsp. kosher salt
1¼ c. all-purpose flour
For the bars:
½ lb. rhubarb, cut into 1/2” pieces
½ lb. strawberries, hulled and sliced 1/4″ thick
2 T. light brown sugar
1½ c. all-purpose flour, divided
¾ tsp. baking powder
½ tsp. kosher salt
¾ c. unsalted butter, at room temperature
1½ c. powdered sugar, plus more for dusting finished bars
3 large eggs
1 tsp. pure vanilla extract

Preheat oven to 350° F. Butter a 9” square baking pan and line with parchment paper, leaving a 2” overhang on 2 sides. Butter and flour parchment paper and pan, tapping out the excess flour. Set aside.
For the streusel:
Whisk together the butter, brown sugar, and salt. Add flour and cut with a rigid pastry cutter or fork until large crumbs form. Refrigerate until ready to use.
For the bars:
In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup of the flour. In another medium bowl, whisk the remaining 1-1/4 cup of flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and powdered sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel. If you like to have some of the pretty red of the rhubarb and strawberries show on top (I do!), poke a few pieces up through the streusel.
Bake until golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached, about 50 to 55 minutes. Let cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan. Cut into bars and dust with powdered sugar. Serve as is, or with some freshly whipped and sweetened cream.

Makes 4 servings
15-20 strawberries, hulled and chopped into a very small, even dice
⅓ medium red onion, finely minced
Handful of cilantro, well rinsed and finely chopped
1 jalapeño pepper, finely minced, seeds and all. (leave the seeds out for less heat)
Juice of 1 lime
Fresh cracked black pepper
Mix everything in a bowl. Taste the salsa and adjust any of the ingredients to your taste. Chill until ready to serve.
Don’t make this much more than an hour or so before serving. Like all salsas, it will wilt and the fruit will get a little mushy. An hour is the optimal amount of time for the flavors to meld and the juices to start flowing. Longer than that and the salsa will slowly start to lose its fresh appearance.
If you plan to serve your salsa with chips, make sure to chop your berries fairly small.

Makes 1 serving
½ cup milk
⅓ cup steel cut oats
1 teaspoon chia seeds
3 strawberries, sliced
1-2 teaspoons honey, agave, or maple syrup
Granola (optional)
Combine ingredients in a mason jar and refrigerate overnight. Top with granola and enjoy!

Makes 8-10 servings
1 sleeve graham crackers
½ cup dark chocolate chips 
1 cup sliced strawberries
1 cup mini-marshmallows
Layer graham crackers on the bottom of a large ovenproof skillet and cover with  chocolate, strawberries and mini-marshmallows. Broil for 5 minutes or until marshmallows are perfectly toasted. Serve.


2 baskets fresh ripe strawberries, washed and hulled and sliced in half
¼ cup honey
½ cup granulated sugar
2 tablespoons fresh lemon juice
Combine all ingredients in a large to medium heavy saucepan. Bring to a boil and skim off any foam. Reduce heat and cook over medium heat, mashing the strawberries slightly with a wooden spoon, for approximately 30–40 minutes. You may need more or less time to reach a jam consistency. When done, pour into jars, cool and refrigerate until needed.

Makes 2 loaves
Unsalted butter, for greasing pans
3 cups flour, plus more for dusting
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. kosher salt
2 cups sugar
1¼ cups canola oil
4 eggs
4 cups roughly chopped strawberries
½ cup strawberry jam (optional)
Heat oven to 350°. Grease 2 (9" x 5" x 2¾") loaf pans with butter and dust with flour; set aside. Whisk flour, baking powder, cinnamon, and salt in a large bowl; set aside.
In a separate bowl, whisk sugar, oil, and eggs. Pour wet ingredients over dry ingredients and whisk until just combined. Stir in strawberries and pour batter into prepared pans. If using jam, spoon ¼ cup over each loaf and using a knife, swirl jam into batter. Bake until golden brown and a toothpick inserted in the middle of the loaves comes out clean, about 1 hour. Let cool for 30 minutes before slicing and serving.

Makes 10
2 c cubed seedless watermelon
8-10 strawberries
2T sugar
2T lemon juice
Handful of mint leaves
Puree all in blender. 
Pour into popsicle mold, add sticks, freeze for at least 4 hrs.

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.