Green City Market days will soon return to Chicago and city chefs are already preparing new ways to use produce sold at the market for delicious meals at home.
Green City Market operates three farmers markets in Chicago, offering up locally-sourced produce and prepared foods with chef demonstrations.
Chef Sandra Holl, owner of Floriole Cafe & Bakery, shared with NBC Chicago's Cafe 5 her recipe for "roasted asparagus with salsa verde, whipped goat cheese and toasted sourdough."
The market runs on Saturdays and Wednesdays from May 5 through Oct. 28 in Lincoln Park, on Saturday from June through October in the West Loop and on select Thursday from May through September at Gallagher Way.
Full schedule here.
Recipe
Ingredients and directions:
Local
1 pound asparagus
2 tablespoon olive oil
Salt and pepper
Wash and dry the asparagus. Snap off the fibrous ends and discard. Slice the spears into 2” pieces. Toss together with olive oil salt and pepper. Spread onto a parchment lined sheet on and roast in oven preheated to 450F for 15 minutes or until lightly charred. Set aside.
1/2 cup fresh goat cheese
1 tablespoon olive oil
1 tablespoon cream
Stir together until homogenous. Season with salt and pepper.
Small bunch of parsley, washed, leaves plucked from stems
8 mint leaves
Zest of 1/2 lemon
1/2 cup olive oil
1 tablespoon capers
1 clove garlic
2 teaspoons red wine vinegar
Salt and pepper
Combine all ingredients in blender and blend. Season with salt and pepper.
Toasted sourdough bread
To assemble:
Smear goat cheese in plate
Top with asparagus
Drizzle with salsa verde
Serve with sourdough
