Vegan Tofu Scramble/Wraps By Taruna Ahuja of Yellow as Turmeric One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes ½ teaspoon cumin seeds 1/2 teaspoon ground turmeric Salt to […]

Strawberry Jam By Caitlin Harris of Shepard’s Flock Canning Company Prep time: 10 min. Cook time: 10 min.  Processing Time: 7 min. Yields: 5-6 half pints 4 cups mashed berries 1.5 […]

Trout a la Meunière By Market Chef Maggie Perkins 4 (6-ounce) trout fillets 1 scant teaspoon salt, plus more for seasoning 1 scant teaspoon white pepper 1 teaspoon Herbes de […]

  Oyster & Mushroom Bisque By Market Chef Maggie Perkins, Serves 6 2 T extra virgin olive oil, separated 1 bunch spring onions, sliced 1 pound mixed mushrooms, sliced 1 pint oysters […]

  Chicken Rockefeller By Sharon of Christen’s Gourmet Pralines, Serves 6 Rockefeller sauce was created at Antoine’s Restaurant in New Orleans in the late 1800’s. The actual dish was Oyster Rockefeller, and was […]