Latest News
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Posted July 8, 2021
Guest Recipe: Raspberry-Mint Rosé Sangria
By Julie Chernoff, Les Dames d’Escoffier of Chicago This refreshing summertime recipe multiplies easily for a group. Get the recipe below, and plan your visit to Green City Market today to stock up on the best farmers' market raspberries, black…
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Posted June 16, 2021
Guest Recipe: Roasted Potato Salad
By Jill Haas, Les Dames D'Escoffier of Chicago What says summer more than potato salad? We love this guest recipe by Jill Haas from Les Dames d’Escoffier of Chicago. Her recipe's twist? Roasted potatoes! Roasting the potatoes gives this easy su…
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Posted May 31, 2013
Rick Bayless's Black Currant Rhubarb Margarita
By Rick Bayless, Green City Market Board Member Emeritus Choose rhubarb with a lot of red on the stem to make a purée that’s beautifully rosy. It's velvetiness gives the drink a very satisfying texture. Though in many cases, I consider t…
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Posted May 31, 2013
Rick Bayless's Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile
By Rick Bayless, Green City Market Board Member Emeritus As a kid, I would never have expected to someday be taking an enthusiastic bite of braised greens and caramelized onions wrapped in a warm tortilla, all doctored up with spicy red chile sauce a…
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Posted January 25, 2013
Rick Bayless's Braised Mexican Pumpkin
By Rick Bayless, Green City Market Board Member Emeritus Serves 4 as a small entrée or 6 as a hearty side dish. Ingredients For the Essential Roasted Tomatillo Chipotle Salsa: 3-6 stemmed, dried chipotle chiles (or canned chipotle chiles en ad…
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Posted January 12, 2011
Stephanie Izard's Rice Crepes, Romanesco Puree, and Mushroom Gastrique
By Stephanie Izard We love this savory crepe guest recipe from Chef Stephanie Izard of Girl & the Goat. Ingredients Rice crepes: yields 24 crepes 1 cup rice flour 1/2 cup tapioca flour 1/2 cup corn starch 2.25 cup water Romanesco puree: yields 1 …
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Posted November 18, 2010
Rick Bayless's Woodland Mushroom Soup with Sautéed Apples
By Rick Bayless, Green City Market Board Member Emeritus Ingredients 1 ounce dried porcini mushroom 5 tablespoons olive oil, divided use 1 very large (12 ounces) white onion, chopped 4 cloves garlic, finely diced 12 ounces shiitake mushrooms, stems d…
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Posted March 30, 2010
Rick Bayless's Green Chile Chorizo
By Rick Bayless, Green City Market Board Member Emeritus Ingredients 1 large fresh poblano chile 1 or 2 fresh serrano chiles, stemmed and roughly chopped 1 medium bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped 1 1/2 poun…
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Posted November 17, 2009
Rick Bayless's Roasted Butternut Squash Soup with Apples and Chipotle
By Rick Bayless, Green City Market Board Member Emeritus Makes 15 to 20 servings, about 3 1/2 quarts. Ingredients 1/4 cup olive oil 3 teaspoons ground cinnamon (preferably Mexican cinnamon), divided use 1/2 teaspoon ground cumin Salt 5 pounds Iron Cr…
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Posted June 30, 2009
Rick Bayless's Slow-Steamed Goat with Mild Chile Seasoning (Birria de Chivo o de Carnero)
By Rick Bayless, Green City Market Board Member Emeritus Ingredients One 5 pound piece young goat, preferably a hind-quarter or 1 3-pound bone-in lamb roast from the shoulder or butt-end of the leg 12 large (about 3 ounces total) dried chiles guajill…
