All Recipes
All recipes on our website have been tried and tested by our very own, valued customers and/or served on the plates of our favorite restaurants. Experience the deluxe taste of community-shared creations and publish yours with us as well.
Below you’ll find the following types of recipes: breakfast, salads, soups, appetizers, meat-based, pizzas, seafood-based, slow cooker, veggie-based, and sweets.
*Vegetarian Meals | **Vegan Meal
—breakfast—
Over-easy eggs with fresh veggies, shared by Chef Elias Kushner.
AVOCADO TOAST WITH EGGS | The perfect post-gym fuel cooked in garlic ghee, and topped with kale micro-greens, and flaxseed bread. Curated by Market regular @east.coast.avocado.*
CHIA SEED BOWL | This bowl is packed with nutrients and is impressively easy to whip up on a busy morning.*
EGG-WHITE BREAKFAST BURRITO WITH HOLLANDAISE | “I’m not saying that this is the best breakfast burrito in town, just that you definitely shouldn’t pay for any breakfast burritos in any Central New York zip codes until you’ve made this one for yourself.”*
OMLETTA | Omletta, it’s fresh! Curated by @east.coast.avocado.*
OMURICE | "This is my take on a classic Japanese diner dish, which is itself an amalgam of the favorite foods of American soldiers stationed on Okinawa following World War II. Lexi garnished hers with the CNYRMA acronym, but you can stick to squiggles."*
OVER-EASY EGGS WITH FRESH VEGGIES | A raw & fresh market meal transformed into a delicious breakfast option. Curated by Market regular, Chef Elias.*
PROTEIN BOWL | Include protein in a plant-based diet. Curated by @east.coast.avocado.*
PUMPKIN SPICE PANCAKES | Is there anything like a fluffy stack of pumpkin spice 🥞 topped with bananas, warmed blueberries, pumpkin seeks…and even more mouthwatering ingredients? Curated by @east.coast.avocado.*
SWEET POTATO HASH | A healthy, yet DELICIOUS twist on breakfast. Curated by @east.coast.avocado.*
TUSCAN FARMER’S BREAKFAST | An EGG-TRA incredible Market Meal. Made by Market regular, Jamie Campbell, this Tuscan Farmers Breakfast did not disappoint.*
—salads—
BEET SALAD WITH GREEN GODDESS DRESSING | Is there a better way to welcome Spring than with a spring salad topped with warm white beets and drizzled in green goddess dressing?*
CHICKEN SALAD WITH GOAT CHEESE AND GRAPES | Serve yourself a heaping helping of this dish, which has pleased taste buds from across the globe!
FALL HARVEST SALAD | An easy and tasty fall harvest salad complete with homemade dressing to bring out autumn flavors. Perfect for lunch or as a starter for dinner. Curated by @thehintofrosemary.*
GARBAGE POTATO SALAD | “… I was charged with pulling together a side dish that could go just as well with Nonna's BLT as it did with our veggie burgers; when we came home, we found out that what I'd cooked up was equally at home in that most Western-New York of culinary applications, the humble garbage plate.”*
MEXICAN SALAD | The most Mex-illent salad, this dish is made with organic mixed greens, grass-fed beef, cherry tomatoes, potatoes, avocado and goat milk feta. Curated by @east.coast.avocado.*
SPICED CARROT SALAD WITH YOGURT AND CHUTNEY | A tried and true recipe, this delicious dish was written by a Market employee, Steve Ali.*
Fall Harvest Salad by @thehintofrosemary.
—SOUPS—
Pumpkin sausage kale soup by Debbie Makes Low Carbs Delicious.
BEET SOUP | An un-BEET-able soup topped with toasted pumpkin seeds, cilantro, and fresh cracked salt and pepper. Curated by Haley, Market regular, inspired by DOWNSHIFTOLOGY recipe.*
PUMPKIN SAUSAGE KALE SOUP | Irresistible comfort food that is hearty, filling, and low carb. Curated by Debbie Makes Low Carbs Delicious.*
—Appetizer—
BAKED WHITE BEANS | “This summer, my fiancée’s Uncle Mel has been hard at work developing a copycat recipe for Grandma Brown’s Baked Beans, a local classic and family staple that’s been out of production since the beginning of the pandemic…”**
ROBERT NOGASH'S SCAPE AND FETA CHEESE DIP | This fantastic party treat was shared with us by Robert Nogash of Gillie Brook Farm!*
SAVORY POPCORN SALT | “A lot of stigma has been built up around MSG over the years. But the truth is, it’s an organic and naturally-occurring substance found in everything from tomatoes to cheese. It’s the thing that gives foods the meaty, umami flavor we love. Just like all other food additives, it’s perfectly fine for your body so long as it’s used in moderation.”**
TURKEY ROLLS | Easy, fresh, low-carb, and impressive—it’s how @talkfoodwithchefelias rolls!
Turkey rolls created by Market regular, Chef Elias Kushner.
—MEATS—
London Broil created by Market regular, Kenzie L.
GOAT LOIN CHOPS & SPAGHETTI SQUASH | Two chops for a special dinner for two!
LO MEIN WITH SWEET AND SOUR CHICKEN | “Lexi and I cooked this up as an homage to the lo mein at Asian Palace on Columbus Avenue, which has saved our lives a few times. We usually get it with the General Tso’s Tofu, but it’s Meat Week at the Market, so I’ll substitute this ‘Mall Chicken’ from Lucky Peach Presents 101 Easy Asian Recipes for our air-fryed bean curd.”
LONDON BROIL | Cheer-io up everyone’s bellies by honing your grill game and feeding your best mates a sizzling slab of London broil. Curated by Market regular, Kenzie L., and inspired by @cote_nyc in @vogue.
OTTER LAKE FARM LAMB STEW WITH WHITE POLENTA | This recipe was created and shared by Kate Pelkey of Otter Lake Farm & Fiber! If you’d like to try your hand at this heartwarming dish, stop by Otter Lake’s Market stall to tender a few tips!
TURKEY ROLLS | Utilize fresh produce and artisan bread for a delicious lunch option. It’s how we roll. Curated by @talkfoodwithchefelias.
—pizza—
BLACK & WHITE PIZZA | Delicious pizza for us to try. Curated by @veganfoodantiblog.*
PESTO PIZZA | Delicious pizza for us to try. Curated by @veganfoodantiblog.*
THREE-WAY PIZZA | A vegetarian-friendly market meal, this meal has stolen a-PIZZA our hearts. Curated by @meals.from.meelz, Market regular.*
Three-way pizza curated by Market regular
—seafood—
Salmon ceviche with mango created by Market regular of 20+ years.
JAMBALAYA | This belly-filling feast was shared by our very own Market Manager Rachael Ristau, and made from a recipe by Denay DeGuzman of Confetti & Bliss! It’s an outstanding way to eat your veggies, and to explore using lots of fresh herbs.
SALMON CEVICHE WITH MANGO | An out-of-the-ordinary, ceviche with a twist — yes please! Curated by Diane, a Market regular for 20+ years and adapted from Bret Moore’s recipe.
SPICY CHIPOTLE HONEY SALMON BOWL | Another instant classic adapted by a Market regular from a recipe by Tieghan Gerard of Half Baked Harvest!
SWORDFISH STEAK | A wonderful roasted swordfish dish paired with sour cream mashed potatoes, this meal is on point. Curated by @spatchcockfunk.
—slow cooker—
CHICKEN, KALE & SWEET POTATO SOUP | Packed with protein and veggies, consume with discipline so as not to eat the whole dish in one sitting. Tried and tested by two Market regulars who devoured in one day despite plans to enjoy throughout the week. Discovered on Real Food-Whole Life.
ITALIAN ZUCCHINI CASSEROLE | The perfect dish when hot out of the crockpot or packed for the next day’s office lunch. Tried and tested solely with Market ingredients by our very own Market Manager, Rachael Ristau, who incorporated Kelly Miller’s recipe into her weekly meal prep.*
MOROCCAN TURKEY STEW | With all-encompassing flavors, this dish will become an easy household staple and the leftovers can be used to make Moroccan burritos — hadshi bneen! Created by two best friends, hoping to relive their excursion to Morocco, also Market regulars.
OUR RED CURRY | “Every curry has its own personality, the consequence of regional spice preferences, religious and cultural restrictions on diet, availability of produce, and poetic license taken by generations of cooks—this one is ours.”*
Moroccan turkey stew created by two best friends, also Market regulars.
—VEGGIES—
Veggie bowl cerated by Market regular.
CHARRED GREEN RICE | “Here's a straightforward stir-fry based on one of my mom's favorite weeknight dinners. Charred greens are an excellent way to add complex flavors to even the simplest recipes.”**
CHEESY BEAN AND RICE BURRITOS W/ GUACAMOLE AND BEER-MOSAS | The other night, Lexi, my fiancée, had a brilliant idea: what if instead of going out to eat again, we used what we had in the cupboard to make Taco Bell at home? I found my answer on a leftover sauce packet: “Sure, why not?”*
GOLDEN ASPARAGUS TART | Go green inside and out by shopping local, and eating fresh! Bake up this fluffy golden asparagus tart for a simple vegetarian recipe from @theforestfeast.*
MUSHROOM RIBOLLITA | “Ribollita is hands-down one of my favorite things to cook for people. I’ve been tweaking this version for years, exploring every opportunity to layer on flavor. Hopefully my hard work speaks for itself! It also freezes very well, so make a big pot and store it for a rainy day.”
SPAGHETTI SQUASH | Vegan from my head to-ma-toes? If so, this Market Meal was only $17 with leftovers. Curated by @veganfoodantiblog.**
VEGGIE BOWL | A plant-based bowl full of nutrients and protein. Curated by Market regular, @east.coast.avocado.**
ZOODLES | This savory summer treat is as fun to say as it is to eat!*
—sWEETS—
Maple taffy shared by Steve Ali, Market employee and chef extraordinaire.
EVERY-SEASON PASTRY DOUGH | “Here’s a confession for you: I am not a very good baker… I tend to gravitate toward easy-to-execute staples that can be applied in numerous ways, like this galette dough that I stole from Bon Appétit and have been using for years.”*
FROZEN PEACH ROSÉ SLUSHY | Cheers to the friends we A-PEACH-IATE most! Bask in the midsummer warmth while enjoying this customer-curated frozen peach rosé slushy.
GRAMMA STOIO'S SOFT ITALIAN COOKIES | This bake-off banger was shared with us by long-time Market employee (and gramma!) Barb Stoio-Cappotto.*
MAPLE TAFFY | The SWEETEST and most innovative way to make taffy. Created by Market employee, Steve Ali, as a Valentine's gift for his girlfriend. The method was invented by First-Nations people in what is now called Quebec.**
MAPLE COOKIES | Maple Cookies from our very own Maple Syrup Vendor, Dutch Hill Maple!*
PEACH AND BLACKBERRY COFFEE CAKE | This peachy treat was made by Julia Freeman of @savorcuse from a recipe by Tieghan Gerard of Half-Baked Harvest!*
NANA’S BLUEBERRY BANANA BREAD | “Banana bread is a staple in my family. My Nana makes the BEST banana bread and sometimes she'll add fresh blueberries into the mix. When you take a bite, your pallet immediately comes alive with the juicy blueberries and the savory banana flavors.”*
SHAKEN TEA | This beverage was first popularized in 1980s Taiwan, a very muggy nation that shares a line of latitude with Hawaii.*
SWIRLED CARROT CAKE CHEESECAKE | Nothing says Easter quite like carrot cake, and nothing takes a cake to the next level like cream cheese frosting. So why not go even further, and put a whole cheesecake into your carrot cake!
VEGAN PUMPKIN LOAF W/ MAPLE SYRUP GLAZE | "This recipe was adapted in large part from an excellent loaf from Gena Hamshaw of The Full Helping. If you're interested in learning more about vegan cooking, her blog is an excellent place to start.”**