Market Recipe: Root Vegetable Tagine

Root Vegetable Tagine By Market Chef Monique Santua of Gastromonique Ingredients 4 garlic cloves, thinly sliced 1 2” piece of ginger, peeled and grated 2 tbs berber seasoning, store bought or homemade (recipe below) 2 bay leaves 2 tbs tomato paste 1/4 c golden raisins 1 bunch green onions (white parts only) 1 tbs lemon […]

Market Recipe: Curried Cauliflower with Fennel & Mushrooms

Curried Cauliflower with Fennel & Mushrooms By Market Chef Maggie Perkins from Maggie’s Farm Yield 4 side dishes, 2 entrees Ingredients  1 pint black pearl mushrooms, trimmed and sliced 1t avocado oil 2 baby fennel bulbs, halved, sliced razor thin, fronds reserved for garnish  I bunch scallions, sliced thin 3 cloves garlic, minced  1 T […]

Market Recipe: Miso Mushrooms and Greens

Miso Mushrooms and Greens By Market Chef Adam Wiznowski of Breakfast, Life, & Dinner Ingredients 1 TBS oil 1 medium onion, chopped 1lb hearty greens, well chopped (about 6 cups raw or 1 1/2 cups cooked) (use kale, chard, or collard) 1 TBS minced garlic Salt and pepper 2 cup stock (chicken or vegetarian) 2 […]

Market Recipe: Spicy Gingered Mushrooms & Kale

Spicy Gingered Mushrooms & Kale By Market Chef Maggie Perkins Ingredients 1 tablespoon neutral cooking oil 1 bunch scallions, sliced greens and whites 4 cloves garlic, sliced 1 pint mixed mushrooms, sliced thick (Hi-Fi Mycology) 1 tablespoon toasted sesame oil 1 bunch kale, de-stemmed and chopped 2 thumbs fresh ginger, peeled and grated 1-2 teaspoons […]

Market Recipe: Tempeh, Mushroom, & Bok Choi Stir Fry

Market Recipe: Tempeh, Mushroom, & Bok Choi Stir Fry By Market Chef Maggie Perkins Serves 2-4 2 +/- tablespoon neutral cooking fat 1 pkg Orale’s black-eyed pea Tempeh, cut in bite-sized cubes 1 pint Black Pearl Mushrooms, cut into bite-sized pieces (Hi-fi Mycology) 1 T toasted sesame oil 2 bunches scallion whites, sliced (JBG Organic) […]