Market Recipe: TFM BOK CHOI & OYSTER MUSHROOMS

TFM BOK CHOI & OYSTER MUSHROOMS by Market Chef Maggie Perkins INGREDIENTS 1 tablespoon toasted sesame oil 2 tablespoons extra virgin olive oil (Texas Hill Country Olive Co) 5 cloves garlic, peeled, whole 1 quart oyster mushrooms, trimmed and sliced (Hi-Fi Mycology) 4 small sweet peppers, sliced thin (JBG Organics) 5 thin slices fresh ginger […]

Market Recipe: Apple Butternut Squash Soup

Apple Butternut Squash Soup By Chef Monique Santua 1 Large Butternut Squash from Engel Farms, peeled, chopped, seeds removed 3 Red Apples, peeled, chopped, seeds removed 2 Large Onions from Johnsons Backyard Garden, diced 1 Large Carrot from F-Stop Farms, diced 1 Rib of Celery, diced 3 cups vegetable or chicken broth homemade or from […]