Private: Blog & Recipes Archive

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The heart of the Market beats for YOU, our valued customers! Tell us how we can make your experience even better—whether it’s earlier hours, later nights, or the new vendors you’d love to see. What’s your favorite thing about the Market? 💬
And there’s MORE! By completing our quick survey, you could WIN BIG 💰:
🎉 10 lucky winners will receive a $50 gift card!
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Don’t miss out on your chance for some extra spending money! (We can all use that in January, right?) 🛍️ Take our survey here and let your voice be heard!
The Market is all about YOU—let’s make it even better together! ✨

At Magpie’s Collected Creations, supporting local artists and ethical craftsmanship comes first! 🖼️✨

From stunning pottery and jewelry to unique woodwork, textiles, and metal art, this shop proudly showcases the work of 37 talented local artists and collaborates with 9 area potters. ✨ They also feature fair trade and ethically sourced products. 🤩

“We’ve got a card for that!”
Magpie’s offers an incredible selection of handmade crafts and cards, ensuring there’s something for every occasion.🤍

Stop by the Market to find gifts with heart and shop local with Magpie’s Collected Creations! 🧡

Start your day the market café way! 🥯✨ Choose from a variety of bagel flavors, including cinnamon, everything, plain, blueberry, cheddar jalapeño, and sesame. And why not make it a combo? Pair your bagel with butter, a coffee for $5.50!

This Past Saturday, Kimi demonstrated how to make her version of the NYT Cooking’s ” Crispy Gnocchi with Sausage and Broccoli” and Quick Larb. See below for the recipes!

This is my version of NYT Cooking’s “Crispy Gnocchi with Sausage and Broccoli”. I added tomato and rosemary but you could easily substitute with bell peppers and basil or zucchini and oregano, or really any vegetable that would roast nicely in 20 to 25 minutes. If you don’t have parmesan on hand, asiago, aged cheddar, even mozzarella would work. Simple preparation and assembly, but very satisfying results.

Ingredients

• 1 head of broccoli, cut into 11/2” to 2” florets
• 1 package potato gnocchi (250g – 500g)
• 1 cup grape tomatoes (or cocktail tomatoes cut in half)
• 1lb. hot or sweet Italian sausage, casing removed and torn into 1” pieces
• 1 to 2 tbsp rosemary, roughly chopped
• 2 garlic cloves, finely grated
• Red chili flakes (optional)
• Salt and pepper
• 1/4 cup extra-virgin olive oil
• Juice of one lemon (about 2 to 3 tbsp)
• 1/4 to 1/2 cup fresh grated Parmesan

Directions

1. Pre-heat the oven to 425ºF.
2. On a large sheet pan, toss together broccoli, gnocchi, tomatoes, sausage, rosemary, garlic, red chili flakes with olive oil. Spread evenly then season with salt and pepper
3. Roast for 20 to 25 minutes until sausage is cooked and broccoli has crisp edges.
4. Squeeze lemon juice over top and sprinkle with Parmesan. Serve

Recipe notes:

The original NYT Cooking recipe can be accessed here

Larb is a Lao meat salad often made with minced meat and seasoned with fish sauce. It can be served in a number of ways, but my personal preference is in a large crunchy lettuce leaf or over coconut rice. This version uses a store-bought Thai red spice paste which cuts down on prep time and helps you get a solid, flavourful meal on the table in half an hour.

Ingredients

• 1lb. ground meat (chicken, beef, lamb, pork or turkey)
• 1 medium red onion, quarter then sliced in 1” pieces
• 1 cup matchstick or grated carrot
• 1/2 bunch cilantro, stems and leaves, finely chopped
• 2 tbsp brown sugar
• 2 tbsp Thai red spice paste
• 2 tbsp fish sau
• 4 tbsp lime juice
• 2 sprigs of mint leaves, julienned (about 2 tablespoons)
• 2 green onions, finely sliced

Directions

1. Heat a large frying pan over a medium-high heat. Add ground meat to frying pan and press into a flat layer. Allow to cook, untouched, until the meat is brown and begins to create crisp edges. Star to break meat into smaller pieces and flip to ensure meat is fully cooked through. Using a slotted stencil, transfer the meat to a bowl leaving the fat in the pan – you need at least 3 tablespoons of fat, add canola or grapeseed oil is necessary.
2. Add red onion to pan, spreading the pieces out evenly then letting them fry undisturbed to brown a little and get soft and translucent, about 3 to 5 minutes. Add carrot and toss, let cook until vegetables begin to soften, about 2 to 3 minutes. If you vegetables are getting too much colour too quickly, reduce the heat of your burner and had a tablespoon or two of water.
3. Add cilantro, brown sugar and spice paste, stirring to coat vegetables and allow to cook until fragrant. Return meat to pan and combine. Sprinkle fish sauce and lime juice over pan and toss to coat evenly. Remove from heat. Toss in mint leaves and green onions.
4. Serve with crisp lettuce leaves and/or steamed rice with fresh cucumber and herbs, crushed peanuts or cashews, and/or sriracha or your favourite Asian hot sauce.

This Saturday, join us upstairs in the Market Kitchen while Nancy Salamanca demonstrates how to make Red Velvet Cupcakes!

SATURDAY DEMO SCHEDULE

• Saturday, January 18 | Nancy Salamanca – Red Velvet Cupcakes
• Saturday, January 25 | Jaime Pena – Wild Mushroom Parmesano Risotto
• Saturday, February 1 | Polina Shadman – Eggplant Dips
• Saturday, February 8 | Kimi Abdullah – TBD
• Saturday, February 15 | Nancy Salamanca – TBD
• Saturday, February 22 | Jaime Pena – TBD

Doors open at 10:40am. No registrations is required. First come, first served.