If you’re looking for some recipes that feature some local produce, be sure to check out these two from the Giant Eagle Market District!

Beef Kebabs
(Compliments of Chef Crystal Baldwin)

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 10 minutes


  • 2 lb ground beef
  • ¼ cup parsley, minced
  • 2 tsp cumin
  • ½ tsp ground cinnamon
  • 1/3 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/8 tsp cayenne pepper
  • olive oil for brushing


Light a grill over medium-high heat. In a bowl, mix the beef with the parsley, cumin, cinnamon, garlic, onion, 1 1/2 tsp of salt and ¾ tsp of pepper. Form the mixture into 16 ovals and thread them onto 8 skewers.
Brush the kebabs with olive oil and season with salt and pepper. Grill, turning occasionally, until the kebabs are lightly charred in spots and just cooked through, 8 to 10 minutes.

Peach and Tomato Salad
(Compliments of Chef Crystal Baldwin)

Serves: 6
Prep Time: 15 minutes
Cook Time: N/A


  • 2 banana peppers, thinly sliced
  • 3 tbsp red wine vinegar
  • salt
  • 2 tbsp shallots, minced
  • 2 tbsp olive oil
  • 3 peaches, sliced
  • 3 cups tomatoes, slice and/or quartered
  • salt and pepper to taste
  • ½ cup basil, torn
  • 2 cups watercress
  • 8 oz burrata cheese


In a small bowl pour the vinegar over the peppers with ¾ tsp salt Set aside for 10 minutes. Whisk in the shallots, and olive oil.

Arrange the peaches and tomatoes on a platter. Drizzle with the pepper dressing. Top with the basil and watercress. Tear the burrata cheese over top of the salad and serve.

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