Market Recipe: Miso Mushrooms and Greens

Miso Mushrooms and Greens By Market Chef Adam Wiznowski of Breakfast, Life, & Dinner Ingredients 1 TBS oil 1 medium onion, chopped 1lb hearty greens, well chopped (about 6 cups raw or 1 1/2 cups cooked) (use kale, chard, or collard) 1 TBS minced garlic Salt and pepper 2 cup stock (chicken or vegetarian) 2 […]

Market Recipe: Spicy Gingered Mushrooms & Kale

Spicy Gingered Mushrooms & Kale By Market Chef Maggie Perkins Ingredients 1 tablespoon neutral cooking oil 1 bunch scallions, sliced greens and whites 4 cloves garlic, sliced 1 pint mixed mushrooms, sliced thick (Hi-Fi Mycology) 1 tablespoon toasted sesame oil 1 bunch kale, de-stemmed and chopped 2 thumbs fresh ginger, peeled and grated 1-2 teaspoons […]

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 […]

Market Recipe: Siberian Kale, Crimini & Bacon Hash

Siberian Kale, Crimini & Bacon Hash By Market Chef Maggie Perkins. 1 pkg Belle Vie Farm Bacon 1 bunch JBG Organic scallions, sliced 2 cups Kitchen Pride crimini mushrooms, sliced  3 JBG Organics sweet Italian peppers, sliced  2 bunches Munkebo Farm Siberian kale, de-stemmed and torn into bite-sized pieces  2 teaspoons toasted sesame oil salt, to […]

Market Recipe: Early Fall Harvest Salad with Pickled Beets & Kale

Early Fall Harvest Salad with Pickled Beets & Kale    By Market Chef Maggie Perkins. 2 heads curly kale 1 tablespoon lemon infused olive oil 1 quart pickled beets, drained and cubed 1 8oz feta cheese, crumbled  1 bunch chives or scallions, chopped  1 bunch lime basil and/or fresh mint, de-stemmed, leaves chopped  3 watermelon radishes, […]