Get the latest Market recipes from Group Recipes. http://www.grouprecipes.com/tag/market Fresh corn is so tender, there's usually no need to cook it before adding to salsas and salads. Use fresh corn as soon after you buy it as possible- the longer it is off the stalk, the starchier and tougher it gets. Adapted from a recipe in VEGETARIAN TIMES July/August 2007. http://www.grouprecipes.com/98248/green-bean-and-corn-salsa-salad.html This is a great little recipe to pull out as a simple yet impressive canapé next time you want to make an impression. All the ingredients are pretty easy to find although the trip to your local fish market for the fresh cooked crab meat is the key. Do not use crab that has ever been frozen, or canned. http://www.grouprecipes.com/36718/crab-dill-with-mandarin-shortcrust-cups.html If you love buying Boston Market Chicken, try making it yourself. http://www.grouprecipes.com/23555/boston-market-chicken.html The secret to this carrot soup is in getting fresh baby carrots in the early fall as well as the raw cream. Raw cream may be difficult to find in some areas. http://www.grouprecipes.com/3159/carrot-soup.html This is a perfect example of flavors mixed from your local market. This is a favorite way of mine to show that you can get all ingredients from your local (Pike Place) market to make a delicious supremely fresh dish. Make sure you use as fresh of ingredients as possible. http://www.grouprecipes.com/3154/stuffed-zucchini-with-apricots.html