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 […]
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 […]
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, […]
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, […]
Follow Lakeline: