• Saturday, September 26, 2020

Fresh Market Recipes

To Market, To Market
By , Cooling Your Jets Contributor
February 1, 2012

Depending on where you live, outdoor food markets can be a way of life or a trend. Moroccan families rely on their open-air souk for daily groceries, while New Yorkers treat them more like a gastronomic carnival. Either way, there is something rousing about an outdoor food market. Ingredients are raw and revealed, not hidden behind cellophane and tacky packaging. Fresh, fragrant produce was the inspiration for this issue of Cooling Your Jets. Some dish are healthful, others are sinful, yet despite their various origins, they create an inspiring, cohesive menu.

Charcuterie Platter


10–12 oz Jambon de Bayonne (salted ham), sliced thin

10–12 oz Saucisson Sec (dried sausage)

1/2 lb Brie de Meaux

1/2 lb Roquefort

1/2 lb Morbier

1 lb seedless green grapes

4 fresh figs, sliced

12 small cornichons, sliced in half

2 cups candied pecans (recipe below)

1 loaf French baguette



Parisian markets are known for their simple elegance. While the more touristed markets are filled with crêpes and pomme frite stands, the locals know how to track down fresh ingredients to create tasty concoctions like this Charcuterie Platter.

Serves 6–8

Prep time: 15 minutes

There is no wrong way to assemble this platter, but it should be served on a large wooden cutting board. It’s best to offer one soft (Brie), one blue (Roquefort), and one hard (Morbier) cheese alongside the meats. Place the grapes and figs in the middle and surround them with the dried meats and cheeses. Scatter the candied pecans, cornichons, and sliced baguette along the outside. Place both a cheese and meat knife alongside so guests can take their desired portion. 

Marinated Olives


1 cup large green olives

1 cup oil-cured black olive

1 teaspoon cumin

1 teaspoon coriander, crushed

1 bay leaf

2 red chiles

1/2 cup olive oil

5 cloves garlic, smashed

2 lemons, juice, and zest


A Moroccan souk is an enchanting place. Vibrant spices, fragrant fruits, and cultural inspirations around every overstuffed burlap bag. But behind all this enticement are simple favorites like these marinated olives, a staple in Moroccan cuisine. 

Rinse and pat olives dry. Place in a large mixing bowl. Toast cumin, coriander, bay leaf, and chilis in a dry skillet over medium heat for about 1 minute. Add to mixing bowl with olives. Using the same skillet, heat olive oil over medium heat, and add smashed garlic. Allow the garlic to sweat for about 1 minute, but do not brown. Add olive oil and garlic to olive mixture and toss with lemon juice. Add salt and pepper if desired. Store in an airtight container in the refrigerator for up to one month.

Beans and Greens Soup


1 lb dried beans (Red Kidney beans work best)

8 cups chicken stock

1 (14.5 oz) can diced tomatoes

4 cups fresh spinach, stems removed

3 cloves garlic, smashed

Kosher salt

Red chili flake, for garnish

Grated Parmesan, for garnish


Dried beans are a huge part of Indian cuisine and the markets are filled with every variety imaginable.

Serves 4 to 6

Prep/Inactive cook time: 1 hour 15 minutes

Cook time: 1 hour 15 minutes

Soak beans in cold water overnight. Drain off water and place beans in a medium stockpot. Fill with water to cover beans. Place over medium high heat. Bring to a boil and allow beans to simmer until tender, about 1 hour. Drain and set aside. In a large stockpot, bring chicken stock to the simmer. Add cooked beans, tomato, spinach, and smashed garlic. As you heat through, the spinach will wilt and the garlic will season the stock. Adjust seasoning and serve with red chili flakes and grated Parmesan. 

Lobster Roll


1 1/2 lb cooked lobster meat

1/2 cup mayonnaise

3 ribs celery, finely diced

1 lemon, juiced

1/4 teaspoon cayenne pepper

Kosher salt

Freshly ground black pepper

3 tablespoons butter, melted

6  split hotdog buns


It’s hard to narrow down one dish that represents the many facets of the food market scene in New York City. But being close to the chilly Atlantic, lobster meat is in abundance, making this roll a staple in many markets.

Serves 4-6

Prep time: 10 minutes

Cook time: 10 minutes

Break up the lobster meat into bite-size chunks. Add to a large mixing bowl with mayonnaise, celery, lemon juice, and cayenne. Mix well and season to taste with salt and pepper. Heat a griddle pan to medium. Brush hotdog buns with melted butter and toast until golden on the griddle. Fill each bun with lobster mixture and top with an additional pinch of cayenne if desired. 

Roasted Lamb Sandwich


2 lb Spanish onion, thinly sliced

3 tablespoons butter

2 tablespoons olive oil

Roasted lamb, sliced thinly against the grain

1 loaf olive oil focaccia bread, 3/4-inch slices

Garlic-mint yogurt sauce (recipe follows)

10 oz crumbled blue cheese

1 bunch watercress



The Temple Bar Food Market in Dublin is a sight. From oysters to falafel, it’s impossible to leave feeling unsatisfied. The star of the show is the “Paddy Jack” sandwich, topped high with lamb, blue cheese, and arugula. Our version is a perfect use for leftover roasted lamb.

Serves 4-6

Prep time: 45 minutes

Cook time: 15 minutes

First, caramelize the onions. In a large skillet, melt butter and olive oil over medium heat. Add the onions and cook, stirring constantly, for about 5 minutes. Lower the heat and allow the sugars in the onion to caramelize slowly until they are a deep golden brown, about 30 minutes

For sandwich assembly:

Place the sliced lamb in a large skillet and heat through. Spread a heaping tablespoon of the garlic-mint yogurt on each slice of bread. Place watercress on the bottom slice, top with lamb, cheese and caramelized onions. 


Grilled Peach Salad


4 peaches, halved and pitted

1 large bunch arugula

1 large red onion, thinly sliced

10  oz crumbled blue cheese

2 lemons, juiced

Olive oil

Kosher salt

Freshly ground black pepper


There is no better place to procure fresh fruit and vegetables than straight from the farmers themselves. And there’s no better way to serve them than in a beautifully composed salad.

Serves 4-6

Prep time: 15 minutes

Cook time: 5 minutes

Heat a grill pan over medium and place peaches flesh side down. Grill until slightly softened and marks appear. Place arugula, onion, and crumbled blue cheese in a large mixing bowl and toss with the juice of two lemons and a drizzle of olive oil. Transfer to a serving platter and top with grilled peaches. Add salt and pepper to taste.

Flemish Frites


6 Idaho or Russet potatoes

1 quart vegetable oil

Kosher salt


Dutch food has come a long way, but they still cherish the traditional street fare. From pickled herring sandwiches to these Flemish frites, markets are filled with indulgent treats worth the calories. 

Serves 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Preheat a deep pot with vegetable oil to 325 degrees.

Peel the potatoes and cut them into sticks about the length and width of your index finger. Pat the frites dry with a paper towel – this will help stop the oil from splattering and also ensure maximum crispiness.

You will do two separate “fries” on the frites. The first is to cook and the second to crisp. For the first fry, place a handful in the oil for five minutes until lightly golden. To not overload the fryer; do this in three batches. Remove the frites with a slotted spoon and allow them to cool to room temperature. Raise the heat of the oil to 375°F. Deep-fry the frites again for about two minutes or until crispy. Remove and place on paper towel to drain. Salt the frites while still hot. Serve with traditional Belgian mayonnaise (recipe below). 



1 stick unsalted butter

1/4 teaspoon salt

3 tablespoons sugar

1 cup water

1 cup all-purpose flour

4 eggs

Olive oil, for frying

1/2 cup powdered sugar, for dusting


Zeppole might be one of the oldest street foods. Debuting in Naples and traditionally served on St. Joseph’s Day, some recipes date back to the late 1800s. Now, you can find these sugary fried-dough balls in markets all over the globe.

Serves 4-6

Prep time: 20 minutes

Cook time: 30 minutes

Combine butter, salt, sugar, and water in a saucepan over medium heat. Bring to a boil and immediately remove from heat and stir in flour. Return the pan to the heat and stir continuously until a ball forms, about 3 minutes. Transfer the ball to a mixing bowl. Using an electric mixer on low speed, incorporate the eggs one at a time. Beat until smooth.

Add 2 inches of olive oil to a large frying pan and head to 375°F. Carefully drop about 1 tablespoon of the dough into the oil in batches of 4-6. Turn the zeppole until golden and puffed, about 4 minutes. Drain on paper towel and toss in powdered sugar.

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