Recipes

Recipes from local chefs and farmers that take advantage of the excellent local products available to us here in Pittsburgh.
Garlic Scape Pesto
Ingredients *20 fresh garlic scapes *2 cups Campo de Montalban or Idiazabal or aged Manchego, grated *1 1/2 cups hazelnuts *2 cups safflower oil *1/2 cup water or good white wine, optional *Salt and pepper to taste *1 pound pasta (we prefer li

Rhubarb Rumble Recipes
Farmers @ Firehouse Rhubarb Rumble OLD FASHIONED STEWED RHUBARB In general, each cup of diced rhubarb (anywhere from ¼ inch to 1 inch chunks) is combined with ¼ to 1/3 cup of granulated sugar. Stir to mix well, cover and allow to sit a
Products (Rhubarb)

Spring Salad with Rhubarb, Asparagus and Pea Tendril
NYTimes, Chef Michael Reardon (Margaux at the Marlton Hotel) Yield: 4 servings 1 cup rhubarb, sliced on the bias into ¼-inch pieces 1 tablespoon wildflower honey (add more to taste) Sea salt, to taste 2 cups pea tendrils 1 cup purple and
Products (Asparagus, Rhubarb)

Greens 'n' Beans
A classic Italian dish
Products (Kale)

Summer Melon Salad with Harissa, Feta, and Mint
Serves 6.   1 cup cantaloupe (watermelon could be substituted), cut into small cubes 1 cup cherry tomatoes, halved 1 cup Persian cucumbers, cut into thin coins (about 1/8" thick) or English cucumber, cut into half lengthwise and then half-

Tagliatelle with Fresh Corn Pesto
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.
Products (Corn)

Roasted Garlic Paté
When slowly roasted, all of garlic’s sharp flavor rounds out into a very mellow, somewhat caramelized paste. Mixed with some pan juices, butter, white pepper and a touch of Tabasco, the garlic becomes a beguiling spread for crisp flatbread or t
Products (Garlic)

Pasta With Zucchini, Ricotta and Basil
Pasta With Zucchini, Ricotta and Basil Published: July 13, 2005. Mark Bittman, New York Times Time: 30 minutes. Yield: 4 to 6 servings.   Salt and pepper ¼ cup extra virgin olive oil 3 or 4 small-to-medium zucchini, about 1 pound, r

Muddling in a Peach Grove
Tequila drink Featured at the Farmers@Firehouse Market - 8/3/13
Products (Peach)

Chanterelles and Arugula Bruschetta
Earthy mushrooms and the bite of spicy arugula pair perfectly on toast.

Corn and Swiss Chard Bruschetta
Passed with drinks, or as a light lunch, bruschetta is an elegant way to allow guests to eat cooked vegetables with their hands
Products (Corn, Chard)

Ratatouille at Dilworth
All the flavors of late summer mellow together in this class French Provencal vegetable stew

Farm Fresh Raw Vegetable Slices with Beet and Scallion Raita
The season of bountiful vegetables fresh enough to eat raw!

Sauteed Kohlrabi
It's the season of all vegetables
Products (Kohlrabi)

Wilted Arugula with Pine Nuts and Lemon
Bright and peppery, arugula -- also known as rocket or rucola -- is a staple in Italian cooking. Often tossed into salads, the leafy green also makes a terrific side dish when sauteed in olive oil. This recipe is as easy as it is fresh and fast!
Products (Greens: Arugula)

Orzo Pasta Risotto with Forest Mushrooms and Garlic Scapes
Did you take advantage of the garlic scapes and wild mushrooms at this morning's Farmers@Firehouse? If so, try this main course dish for dinner

Roasted Garlic Scapes
Mid-June is the time to enjoy delicate delectable garlic scapes
Products (Garlic Scape)

Orange Rhubarb Loaf
This English loaf cake tempers the sour flavors of rhubarb with orange and warm spices
Products (Rhubarb)

Rhubarb Chutney
This English-style chutney is excellent with cheeses or meats such as lamb
Products (Rhubarb)