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, […]

Market Recipe: Late Summer Salad with Hatch Chile Lemon Dressing

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 Farm garlic & black pepper cheddar cheese curds Sweet & Spicy Hatch Chile Lemon Dressing: 8 oz Mother Culture lemon yogurt 1 T honey 1/4 […]

Market Recipes: Purple Hull Peas & Watermelon Salad

Purple Hull Peas with Potatoes, Leeks, and Fresh Sausage By Market Chef Maggie Perkins 1 pint Fond Bone Broth, separated  2 small leeks, whites only, sliced 4 small new potatoes, cut in 1 inch dice 1 pound fresh, shelled purple hull peas 1 package Belle Vie Farm fresh sausage links 1 bunch parsley, leaves chopped […]

Market Recipe: Korean Melon & Prosciutto Salad

Korean Melon & Prosciutto Salad By Market Chef Maggie Perkins. 1 Korean melon, peeled, cubed 1 bunch of amaranth sprouts, cut through stems above dirt level 1 red onion, small, halved, sliced thinly 1 small pickling, Persian, or English cucumber (no wax), halved lengthwise, sliced thin crosswise 1 bunch basil, de-stemmed, leaves chopped small 1 medium […]

Kid Friendly Recipe: Berry Nutty Peach, Pecan & Berry Quinoa Salad

Berry Nutty Peach, Pecan & Berry Quinoa Salad By Madelene Sears FOR THE SALAD 2 handfuls of fresh mint, chopped 1 cup cooked and cooled quinoa ½ cup fresh peaches, sliced ½ cup fresh blackberries 2 tablespoons chopped pecans FOR THE DRESSING 1 lemon, juiced 2 tablespoons extra virgin olive oil 1 teaspoon honey 1 teaspoon apple cider […]