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875 North State Street, Chicago 60610 • 312-266-4200 | 1525 North Clark Street, Chicago 60610 • 312-337-7537

175 East Delaware, Chicago 60611 (Residents of Hancock Center) • 312-884-0060

Hours: Monday - Saturday, 7 a.m. to 10 p.m. Sun 8 a.m. to 9 p.m.

Our Blog: What's Cooking At Potash Markets

Try out a delicious recipe from Chef Abel

This week Chef Abel wanted to share a delicious recipe that he and his staff created in order to take full advantage of the local bounty of delicious heirloom tomatoes, and tie it into this week’s Italian special cheese Parmigiano Reggiano being highlighted by our cheesemonger, Thomas Perry.

Organic Whole Wheat Spaghetti with Heirloom Tomato Salsa Cruda & Parmigiano Reggiano

Serves 4

1.5 cups garlic oil
4 cloves slivered garlic
1 medium minced shallot
2 heirloom tomatoes, cut into wedges
2 cherry tomatoes cut into wedges
¼ tsp. chili flake
6 leaves of basil, torn
6 T minced parsley
1 T flaked sea salt
1 T of fresh cracked black pepper
3 oz. Parmigiano-Reggiano         
1 box whole-wheat spaghetti

1. In a medium sized pot, boil 4 quarts of salt water.
2. In a separate bowl mix garlic oil, garlic, shallot, chili flakes, basil, parsley, salt, and black pepper. Let stand for ten minutes while pasta cooks.
3. Cook pasta according to directions on the box.
4. Lightly toss tomatoes and mixed ingredients in the bowl with the drained pasta.
5. Grate ¾ of the Parmesan directly into the pasta. With a peeler, shave the remaining Parmesan on top when served.
6. Garnish to taste with additional cracked pepper.

Chef’s notes:
Serve cold as a great pasta salad!
Pick up quarts of pre-made sauce in our gourmet case!

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