Dubuque Winter Farmer's Market

INGREDIENTS
5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1 head leaf lettuce – rinsed, dried and
torn into bite-size pieces
6 green onions with tops, thinly sliced

PREPARATION
1.    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
2.    To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
3.    In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Credit: allrecipes.com

Mashed potatoes are one of the ultimate comfort foods, but even they can get a little tired. Here we mix sweet parsnips and earthy potatoes, then fold them together with extra-virgin olive oil, for a simple change that makes a world of flavor difference.

INGREDIENTS
12 pounds Yukon Gold potatoes, peeled and cut into large dice
1 1/2 pounds parsnips, peeled and cut into medium dice
3 tablespoons extra-virgin olive oil
1 tablespoon kosher salt

PREPARATION
– Place the potatoes and parsnips in a large saucepan, cover with water, and bring to a boil over high heat. Reduce heat and simmer until vegetables are fork tender, about 10 to 15 minutes.
– Remove from heat, reserve 1/4 cup of the cooking liquid, drain, and return vegetables to the saucepan. Add reserved cooking liquid, olive oil, and salt and coarsely mash ingredients together. Stir until evenly combined and serve.

Credit: chow.com

INGREDIENTS
1/4 cup olive oil
2 yellow onions, large dice*
1 lb Yukon Gold potatoes (about 3 large), large dice*
1 lb carrots (about 4 to 5 medium), peeled and large dice*
1 lb parsnips (about 4 medium), peeled and large dice*
3 cups low-sodium chicken or vegetable broth
1 small butternut squash peeled, seeded, and large dice*
1 pound sweet potatoes (about 2 medium), peeled and large dice*
1 teaspoons ginger
1 cinnamon stick
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Pinch saffron threads (optional)
Salt and Pepper
1 can chickpeas, also known as garbanzo beans, drained and rinsed
1/2 cup golden raisins
1 bunch spinach, trimmed and washed (about 4 cups)
1 1/2 Tb cider vinegar, plus more as needed

*Items available at market.

PREPARATION
1.    Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and a pinch of salt and cook over medium heat until translucent, about 4 minutes. Add the ginger, cinnamon, coriander, cumin, cayenne, saffron, and a pinch of pepper and cook until fragrant, about 1 minute.
2.    Transfer the mixture to a slow cooker, add the potatoes, carrots, parsnips, and broth, season with salt and pepper, and stir to combine. Cover and cook on high for 1 1/2 hours.
3.    Add the pumpkin or squash, sweet potatoes, chickpeas, and raisins, season with salt, and stir to combine. Cover and continue to cook on high until a knife easily pierces the vegetables, about 2 hours more, stirring after 1 hour. Add the spinach and gently mix. Let sit until wilted. Gently stir in the vinegar, taste, and season with more salt, pepper, and vinegar as needed.

Recipe adapted from Jill Santopietro.