Summer produce is still in full swing here at Union Market, and we’re making the most of it with our recipe for tomato, rosemary and ricotta crostini.
Our summery, savory variation on the classic French apple tarte uses a good-quality store-bought puff pastry crust, so it’s is a cinch to make.
In this spring installment of Our Market Picks, we showcase lovely spring produce, a spectacular American-made prosciutto, an award-winning new cheese, unbelievably good coconut-based desserts, and more!
Our panzanella salad recipe celebrates beautiful summer produce and happens to be a miraculous way to revive bread that's gone a little stale.
Take advantage of ramps while the season lasts with our recipe for linguine with beautiful spring ramps, clams, smoked bacon, and bread crumbs.
Summer is peak season for wild Alaskan salmon. Take advantage of summer's bounty with this recipe for Wild Salmon with Rainbow Carrots
Union Market Recipe: Crisp Soft Shell Crabs with Fresh Fava and Spring Pea Salad
These three recipes are a few of our favorite ways to enjoy wild salmon while it’s in season. The recipes will, of course, work with farm-raised salmon as well (like our exceptional, sustainably-raised Faroe Islands salmon), but we strongly suggest treating yourself to the densely flavorful, succulently textured bounty of wild-caught fish while the season lasts! [...]
Not so long ago, the term “wild mushrooms” really meant just one thing: mushrooms that grew in the wild. If you knew what you were doing, you went out into the woods and picked them from the base of oak trees or among sheltering scrub. With the explosion of specialty foods from the early 1980s [...]