Market Recipe: Sweet Potato Fries Ingredients: 1 bag of VRDNT farm sweet potatoes Olive Oil Salt Pepper Crushed red pepper flakes Tahini Dip: 1/3 cup tahini 1/3 cup apple cider […]

Italian Dijon Potatoes with Leeks & Long Beans by Market Chef Brian Birde Ingredients: 5-6 small potatoes 4-5 leeks One bunch long beans Olive oil Italian dressing Dijon mustard Salt […]

Hibiscus Glazed Carrots by Joi Chevalier of The Cook’s Nook Description A holiday take on Carrots Vichy, a French dish from the region.  Colorful side dish that is quick and […]

Market Fried Rice with Spring Vegetables By Market Chef Brandon Hooper Ingredients (Serves 4): ½  cup soy sauce 2 ½ cups of water 1 tablespoon sesame oil 1 teaspoon chili […]

Pan Roasted Cabbages w/ Whipped Feta & Pecan Salsa Verde Recipe by Monique Santua Pan Roasted Cabbages 1 head cabbages, cut into wedges with core intact. 1 tbs olive oil […]