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 […]

Market Recipe: Indian-Spiced Winter Vegetables

Indian-Spiced Winter Vegetables By Market Chef Maggie Perkins. 1-2 Tbs lemon infused olive oil from Hill Country Olive Oil 2 heads romanesco  cauliflower, cored and broken into bite sized buds from Johnson’s Backyard Garden 1 small head purple cabbage, cored and sliced from Johnson’s Backyard Garden 1 bunch rainbow carrots, sliced from F-Stop Farm 1 8 […]

Market Recipe: Pan Roasted Carrots & Fennel with Pork Belly

 Pan Roasted Carrots & Fennel with Pork Belly By Market Chef Maggie Perkins. 1/2 lb pork belly, sliced and cubed 2 bunches young carrots, sliced 1 large bulb fennel, sliced thinly Hill Country Provisions “Prairie Dust”, to taste Texas Hill Country Olive Co lemon infused olive oil, scant drizzle In a large skillet over medium high […]