Elmhurst Residents Enjoy Prairie Fire Demo at Green City Market Opening

After chefs Sarah Stegner and George Bumaris’s cooking demo at the opening of the Green City Market May 7 in Lincoln Park, Stegner talked to 7-year-old Clare Cockman and her mother, Christine Cockman, of Elmhurst, about how to make Clare’s favorite dish, Texas toast.

Clare recently dined at Prairie Grass Cafe, owned by Stegner and Bumbaris, and was excited to talk to Stegner about how to make the dish.

Stegner is a founding member of Green City Market, 1750 N. Clark St., Chicago, which draws hundreds of thousands of shoppers annually, making it Chicago’s largest market and among the few sustainable markets in the country. The outdoor market season runs from 7 a.m. to 1 p.m. every Wednesday and Saturday through Oct. 29. Chefs Stegner and Bumbaris prepared Lamb Skewers with spring green pesto and River Valley Ranch Mushrooms, Goat Cheese and Egg Crepe.

Spring Green Pesto

• 1 cup Spring Greens (Arugula, Watercress, Parsley, Spinach)
• ¼ cup olive oil
• 2 Tbsp Garlic Chives-chopped
• 1/8 cup pecans
• ¼ Avondale Truckle Cheddar-grated
• Pinch of salt

Blend greens, olive oil, garlic chives and pecans in a blender or food processor. When smooth place in a bowl and add grated Avondale and a pinch of salt, stir well.