Egg Roll in a Bowl

Egg Roll in a Bowl By Market Chef Maggie Perkins From Maggie’s Farm Ingredients Half Roasted Chicken (Belle Vie Farm) 2T + neutral cooking fat (more as needed) 2T fresh ginger, peeled, minced 2 bunches scallions, sliced thin, whites and greens separated 1T+ hot chili sesame oil 1 bunch young carrots, sliced ( Gray Gardens) […]

Market Recipe: K.I.S.S. Winter Vegetables

K.I.S.S. Winter Vegetables By Market Chef Maggie Perkins Keep It Simple and Satisfying with fresh, seasonal vegetables, a few favorite condiments, and your favorite pan. Prepare, by peeling, paring, trimming, and dicing about a cup each of 3-5 of your favorite seasonal vegetables, aiming for varying textures, colors, and nutrients aiming for a total of […]

Market Recipe: Rainbow Rolls

Celebrate colorful veggies by wrapping them in a transparent rice wrapper, making them perfect for dipping. This dish is great for a dinner party or gathering with friends—get your guests to help you roll! RAINBOW Rolls By Rachel Johnson, author of Unicorn Food: Magical Recipes for Sweets, Eats & Treats! MAKES 10 rolls PREP TIME 30 […]

Market Recipe: Early Spring Probiotic-rich Rainbow Salad

Early Spring Probiotic-rich Rainbow Salad By Market Chef Maggie Perkins. Ingredients Dressing 1/2 container Mother Culture onion chive yogurt dip 1 T raw honey 2 T Kala’s Cuisine Preserved Lemon, rinsed and minced fine 2 t Texas Hill Country Olive Co. lemon-infused olive oil Mother Culture whey, to thin Salad 1 pint strawberries from Engel Farm, […]

Market Recipe: Sweet Potato Veggie Pancakes

By Chef Monique Santua of Gastromonique 1 sweet potato from Manheim Market Gardens 1 carrot from Springfield Farm & Byccombe Natural Solutions 2-3 romanesco leaves from f-stop farm 1/2 onion 1 egg from Green Hen Farm beaten 1 tsp flour 1 tsp salt 1 tbs coconut oil Using a japanese mandolin or a large holed […]