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: Mushroom Gravy

  Market Recipe: Mushroom Gravy by Market Chef Monique Santua of Gastromonique Ingredients 2 tbs butter Mushroom scraps (save these in the freezer when you’re making other mushroom dishes) 1 bunch Green Onions from Bernhardts Farm (minced) 16 ounces Vegetable Stock 1 clove garlic minced 1 tsp Xantham Gum (or other thickener) Salt and pepper […]

Market Recipe: Squash Ribbon Salad

Squash Ribbon Salad By Market Chef Maggie Perkins from Maggies Farm Salad Dressing 1/2 cup shelled walnuts 1 tablespoon fresh oregano leaves 1 tablespoon fresh basil leaves 2 tablespoons flat leaf parsley leaves 1 clove garlic, peeled 1/2 scant teaspoon crushed red pepper flakes, to taste 1/2 cup extra virgin olive oil 1 T red […]

Market Recipe: Okra Leaf Saag Feta

Okra Saag Feta by Market Chef Monique Santua of Gastromonique Ingredients 1 tbs grassfed ghee from Siply 2 tsp coriander 1/2 tsp ground cardamom 1 bunch young okra leaves 1/2 lime 1 block feta from Goatalicious or Pure Luck Dairy, cut into 1/2″ cubes salt Heat ghee in a pan over medium heat. Add spices […]