Spring Salad with Homemade Green Goddess Dressing by Market Chef Julia Whitehorn INGREDIENTS Green Goddess Dressing 1 cup raw cashews, soaked in water overnight or for about twenty minutes prior […]
Kale Salad with Pickled Cauliflower & Bacon Vinaigrette 🥬🥓 By chef @colterpeck INGREDIENTS Warm Bacon Vinaigrette 1 package bacon Apple Cider Vinegar Shallot Persimmon Jam Salt & Pepper to taste Salad […]
Butternut Squash Pasta By Monique Santua Serves 2 Ingredients 1 tbsp olive oil 1 garlic clove, smashed 1 cup butternut squash, small dice 1 carrot sliced thinly ½ cup onions […]
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 […]
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 […]
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