Market Recipe: Butternut Squash Fritters with Goat Cheese and Cinnamon Basil

Butternut Squash Fritters with Goat Cheese and Cinnamon Basil by Chef Brittan Wilson Egbert Ingredients 3 cups of raw butternut squash, grated 1/2 cup grated carrot 2 tablespoons of chopped cinnamon basil plus more for garnish 1/2 cup onion, finely chopped 2 eggs 6 tablespoons of flour 1 tablespoon pumpkin pie spice 2 teaspoons ginger […]

Market Recipe: Zucchini Fritters with Goat Feta Cheese

Zucchini Fritters with Goat Feta Cheese by Chef Brittan Wilson Egbert Ingredients 3 cups of raw zucchini, grated and drained of excess liquid 1/2 cup grated carrot 2 tablespoons of chopped carrot tops 1 cup onion, finely chopped 2 eggs 6 tablespoons of flour 2 teaspoons cumin 2 teaspoons paprika 1 teaspoon cayenne 1 teaspoon […]

Market Recipe: Sweet Egg Scramble with Purple Eggplant and Purslane

Sweet Egg Scramble with Purple Paneer Eggplant and Purslane by Chef Brittan Wilson Egbert 1 dozen eggs  2-4 tbsp of sugar (to your taste, you can always sprinkle some on at the end if needed) 1 tbsp salt 3 small Purple Paneer eggplants, small dice 1-2 cups purslane leaves 1 clove of garlic, minced Olive […]

Market Recipe: Chinese Long Beans

Chinese Long Beans by Chef Brittan Wilson Egbert Ingredients: 1 bunch or bag of Chinese Long Beans, trimmed and cut into serving-sized pieces 1 small sweet yellow onion, minced 2-3 cloves garlic, minced olive oil Method: Saute Chinese long beans in olive oil over medium heat for 3-4 minutes. Add minced onion and saute for […]

Market recipe: Melon and Pear Salad

Melon and Pear Salad by Chef Brittan Wilson Egbert Ingredients: 1 whole cantaloupe, peeled and diced 4 small pears, peeled and diced handful of mint, chopped handful of Thai basil, chopped Terra Verde Pineapple Balsamic Vinegar Terra Verde Olive Oil Method: Mix together first four ingredients and generously drizzle with the pineapple balsamic and then lightly drizzle with […]