Market Recipe: Thai Brussels Sprouts

Thai Brussel Sprouts By Chef Monique Santua 1 lb Brussel Sprouts from Johnson’s Backyard Garden, halved 2 tbs coconut oil, melted 2 tbs fish sauce 2 tbs rice vinegar 2 tbs water 2 tbs Round Rock Honey 1 tbs spearmint from Bernhardts Farm, chopped 1 tbs cilantro stems from f-stop Farm, chopped 1 garlic clove, minced […]

Market Recipe: Thai Basil-Glazed Squid

Thai Basil-Glazed Squid By Market Chef Maggie Perkins 2 T toasted sesame oil 2 T neutral-flavored oil 1 medium sweet potato, skin on, sliced in thin half rounds 3 sweet Italian peppers, seeded and sliced 4 cups braising greens (arugula, Malabar spinach, sturdier warm-weather greens) 1 pint K&S Seafood squid, cleaned, rinsed, drained, sliced into […]