Local Resources

Purchasing locally grown foods benefits both the consumers and producers in our community. Omaha Farmers Market shares recipes, a harvest calendar and community resources to make it even easier to buy local.

Listed Under: Appetizers

Market Meals – Chic Pea, Quinoa and Fresh Vegetable Salads

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Market Meals: Chic Pea, Quinoa and Fresh Salads – Blog by Summer Miller

We tend to over complicate food because it keeps people like me employed. Farmstead Aged Cheddar Crostini with Roasted Heirloom Tomato Puree sounds nice, but lets be honest, grandma would’ve called it Grilled Cheese and Tomato Soup. I fear all of this pomp and circumstance comes at cost – through the process of making food interesting, we’ve also made it inaccessible.

But the truth is simple food has been feeding the masses for centuries. It doesn’t have to be gourmet to be good, especially at this time of year when we have reached the intersection of summer and fall. Warm weather foods like cucumbers and tomatoes are still available, but are making way for cool weather crops like kale, broccoli and winter squash. It’s blazing hot outside one day, and the next we unearth our jeans and favorite sweaters from the back of the closet. September is when life gets exponentially busier: we still have lawns to mow, gardens to tend, and houses to clean, but now we are also packing lunches, checking Friday folders, and studying spelling lists with our children all before running them to one extra curricular activity or another.

Simple is best at this time of year. These two end of summer salads will keep for up to four days in the fridge, can be eaten as a light lunch at home, packed and taken to school or served as a simple side to dinner.

Recipe #1: Chic Pea, Cucumber and Tomato Side Salad (Makes 3 1/2 cups, serves 4 as a side)

  • 1 can chic peas, drained and rinsed
  • 1 cup cherry or grape tomatoes, halved
  • 1 6-inch cucumber, quartered and chopped
  • 3 tablespoons chopped parsley
  • 1 tablespoon olive oil
  • 2 teaspoons rice vinegar or red wine vinegar
  • 1/4 tsp kosher salt
  • 6 twists of freshly ground black pepper
  • Plus more salt and pepper to taste

Combine chic peas, tomatoes, cucumber and parsley in a serving bowl. In a small bowl whisk together olive oil, salt, and pepper. Pour over vegetable and chic pea mixture. Toss. Add additional salt and pepper to taste. Serve cold or at room temperature.

Note: If you have an ear of corn, slice it raw off the cob and toss it in the salad with the other vegetables. To make it more of a meal, add a can of tuna.

Recipe #2: Quinoa and Vegetable Salad (Serves 6)

  • 1 cup quinoa, cooked
  • 4 tablespoons olive oil, divided
  • 3 sliced scallions, white and green parts
  • 1 large sweet red pepper, chopped
  • 1 cucumber, quartered and chopped
  • 1/3 cup pitted and chopped kalamata olives
  • 1/4 teaspoon kosher salt, plus more to season the water zest and juice from half a lemon
  • 1/4 cup crumbled feta cheese (optional)

Put quinoa in a fine mesh strainer and rinse under running water for about a minute. Add 1 cup quinoa, 1 3/4 cups water, 1 tablespoon olive oil and a few pinches of kosher salt to saucepan and set over medium high heat. Bring to a boil then cover and reduce to a simmer until the water is absorbed and quinoa has sprouted, about 15 minutes. Add 1 tablespoon of olive oil, fluff with a fork and transfer to a serving bowl to cool completely. Add chopped vegetables and olives to the cooled quinoa. Stir to combine.

In a small bowl whisk together 2 tablespoons olive oil, 1/4 teaspoon kosher salt, lemon juice, and lemon zest. Poor olive oil and lemon mixture over the quinoa salad. Stir to combine. Top with feta if you feel like it. Serve cold or room temperature.

To learn more about Summer Miller and her recipes visit the link below!

Listed Under: Side Dishes

Refrigerator Pickled Slaw

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  • 1 head green and/or red cabbage, very thinly sliced
  • 1/2 red onion, very finely sliced
  • 1/2 English cucumber, halved lengthwise and thinly sliced crosswise
  • 1 tablespoon celery seed
  • 2 tablespoons sugar
  • 1/2 cup rice vinegar
  • Salt and pepper



Mix all ingredients very well. Cover and refrigerate for at least 3 hours, stirring occasionally. Best if allowed to marinate overnight before serving.


Per Serving: 100 calories (5 from fat), .5 total fat, 280mg sodium, 24g carbohydrates, (4g dietary fiber, 13g sugar), 3g protein.


Dairy Free, Gluten Free, Vegan, Vegetarian, Low Fat, Wheat Free

Listed Under: Main Course

Spicy Grilled Peach and Chicken Kabobs

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  • 3/4 pound boneless skinless chicken breast (about 1 large), cut into 1 1/2-inch chunks
  • 2 ripe peaches, halved, pitted and cut into 8 chunks each
  • 1 small red onion, quartered and pulled apart into petals
  • 2 tablespoons orange juice or white wine
  • 2 teaspoons reduced-sodium tamari sauce
  • 3 tablespoons no-sugar-added apricot fruit spread
  • 1 1/2 teaspoon minced chipotle in adoba sauce
  • 1 teaspoon chopped fresh rosemary
  • 1 large rosemary sprig to use as a basting brush



Prepare a grill for medium-high heat cooking. On 4 long metal skewers, alternate pieces of chicken, peach and onion.

In a small bowl, whisk together juice, tamari, fruit spread, chipotle and chopped rosemary. Grill kabobs, turning frequently, until lightly browned, about 5 minutes. Begin dipping rosemary sprig in tamari mixture and brushing kabobs, turning kabobs frequently, until chicken is cooked through and kabobs are glazed, about 3 minutes more.


Per Serving: 160 calories (20 from fat), 2g total fat, .5g saturated fat, 45mg cholesterol, 170mg sodium, 15g carbohydrates, (1g dietary fiber, 8g sugar), 18g protein.


Dairy Free, Low Fat

Listed Under: Main Course

Market Meals – Sweet Corn and Chèvre Quiche

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Market Meals: Sweet Corn and Chèvre Quiche – Blog by Summer Miller

In 1980 Laura Chenel, a woman from Sonoma County California, became the first commercial producer of goat cheese. Her efforts brought this cheeseboard mainstay out of the specialty stores and into the homes of American families.

While cheese made from goat’s milk doesn’t seem strange to us now, we still don’t use it much beyond topping a salad or serving it along side jams, honeys, and charcuterie at a dinner party. Goats milk makes incredibly versatile cheese, which can and should be used in everyday cooking.

Fortunately, the Omaha Farmers Market has a few vendors making and selling quality goat cheese. Find a plain chèvre, grab some sweet corn and make this Sweet Corn and Chèvre Quiche the next time you need a simple homemade meal. Pair ti with a salad or some soup to round out dinner.


Sweet Corn and Chèvre Quiche Recipe


1 cup plus tablespoons all purpose flour, plus more for rolling dough

1/2 teaspoon kosher salt

7 tablespoons chilled, unsalted butter cubed

3 tablespoons ice water


4 large eggs

1 cup whole milk

1/2 cup half and half

1/4 cup minced onion

1/2 cup raw sweet corn, cut from the cob

3 oz. goat cheese, chèvre (crumbled)

1 or 2 pinches white pepper

1/4 tsp salt

chives (snip enough to add some color)


In a food processor, combine flour and salt. Pulse a couple times. Add the butter and pulse until its in pea sized pieces. Add the water in a steady stream, stopping twice to scrape the mixture down from the side of the processor.

Lay a sheet of plastic wrap on a flat surface. Turn the dough mixture out onto the plastic wrap. The dough should be very loose and sandy. Gently form the dough into a ball; wrap tightly, then press into a disc. Chill in the refrigerator for at least 3 hours. (To make things easier. I usually make 4-6 crusts in an afternoon, wrap the individual discs and freeze them in a Ziploc bag. When I need crust for quiche (or pie), I transfer it from the freezer to the fridge in the morning, and by afternoon, I’m ready to bake.

Set oven to 350 degrees F.

Lightly flour your countertop and roll out the dough into a 9-inch disc, dusting as needed so it doesn’t stick. Gently place your dough into a 9-inch pie plate and form it to the edges of the plate. Make the edges fancy or don’t. Quiche tastes good with our without fancy edges. Prick the bottom of the crust with a fork.

Crumple up a piece of parchment then smooth it out again. Lay it on top of the crust and pour some dried beans or pie weights onto the parchment. Bake the crust for about 15 minutes. Remove from the oven, lift the parchment up to remove the weights or beans, and then bake for 10 more minutes.

Remove crust from oven, increase temperature to 375 degrees F.

In a medium bowl, mix together eggs, milk, half and half, pepper and salt. Sprinkle onions, crumble the cheese and snip the chives onto the pie crust. Pour in the egg mixture. Bake for 40 minutes. The center will be set, but still have a bit of a wiggle. The top should be golden. Let cool for about 10 minutes before serving.

To learn more about Summer Miller and her recipes visit the link below!