Living off-campus can be a reality check. Where there were dining halls and cleaning staffs, now there are empty kitchens, dirty dishes, and utility bills. Suddenly, eating out at Cosi or Panera feels more like a chore than a luxury, and your bank account is running low. The Evanston Farmers’ Market, located behind the Hilton Garden Inn, is a great source of fresh, locally grown food that is both great for the community and your budget–cooking at home is cheaper than eating out, and farmers’ markets are often less expensive than Whole Foods or Trader Joe’s because you’re not paying for tax or a big-name label. Plus, you can pick up one of these adorable succulents! Open on Saturdays from 7:30 a.m. to 1 p.m., the Evanston Farmers’ Market sells organic fruits and veggies, pastries from local bakeries, and specialty items like cheeses, meats, and sauces. And, it’s a great place to get your fall fix, as it’s currently abounding in apples and pumpkins! Here are some easy recipes with items that can all be found at the Evanston Farmers’ Market. They’re packed with flavor but low on calories, as each are gluten- and sugar-free. All you’ll need are an oven, a blender, a baking sheet, and utensils.
Portobello Mushroom Cups
Flip portobello mushrooms from River Valley Kitchens upside down and pull out the stems to form a cup. Drizzle them with olive oil and bake them until they’re firm. In the meantime, dice up tomatoes and olives and blend them together with olive oil, salt, pepper, and lemon juice to make a tapenade. Take the mushrooms out of the oven, stuff them with goat cheese, and top with olive tapenade.
Squash and Apple Soup
Cut a squash in half and put each half face down on an oiled baking sheet. Slide up apples and onions, sprinkle onto the baking sheet, and cook for 45 minutes to an hour until the squash is cooked and the onions are caramelized. Scoop out the squash and blend it together with onion, apples, ginger, thyme and vegetable broth. Heat up the blended soup to serve.
Kale Chips
Pull the long stems out of the kale, and tear up the leaves. Mix in a bowl with olive oil and salt. Spread them out thin on a cookie sheet and bake for about 20 minutes until they’re crispy.
Happy cooking!