Market Melon Salad Yields 4 servings By Market Chef Maggie Perkins Dressing 3 parts Texas Hill Country Olive Company extra virgin olive oil 1 part Texas Hill Country Olive Company […]
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 […]
Sweet Potato Toast 1 Sweet Potato from Manheim Gardens 1 tbs Coconut Oil Choice of Toppings: Fever Nut Butter( peanut, almond, hazelnut) Coconut Oil and Cinnamon Fresh Bananas or Strawberries […]
Early Fall Harvest Salad with Pickled Beets & Kale By Market Chef Maggie Perkins. 2 heads kale (Bernhardt’s Farm) 1 tablespoon lemon infused olive oil (Texas Hill Country Olive Co) […]
Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing By Market Chef Maggie Perkins. Salad: Korean melon Cucumber Purple carrots Sweet peppers Amaranth greens Purple daikon radish Full Quiver […]
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