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: Shakshuka

Shakshuka  Eggs Poached in Chili Tomato Sauce By Chef Monique Santua 2 tbs olive oil 1 bunch green onions from Bernhardts Farm 4 garlic cloves (minced) 1 tbs harissa paste 1 tbs Sal de Manzanillo from Hill Country Salt* 1 cup Turmeric Bone Broth from FOND Bone Broth* 1 can whole tomatoes or 6 ripe […]