Baked Stuffed Veggie Eggplant 2 medium eggplants coconut oil for coating pan 1 cup diced white onion 2 cups diced tomatoes 1 tablespoon vegetable broth 2 cloves garlic, minced […]
Summer Tomato Stovetop Ratatouille By Market Chef Maggie Perkins ¼ cup grapeseed oil, divided 1 large clove garlic, peeled and thinly sliced (Fruitful Hill Farm or Growtopia Farms) 1 leek, […]
Pat Maphraw Recipe courtesy of Pretty Thai Brand Serves 4 Ingredients: Pretty Thai™ Lemongrass-Lime Dressing Pretty Thai™ Seasoning Salt Pretty Thai™ Roasted Chili Powder, as desired 1 lb Shrimp (31-35 […]
Squash and Tomato Salad, Roasted Two Ways in a Solar Oven By Market Chef Maggie Perkins 1 cup sun roasted tomatoes in oil, tomatoes strained, chopped, and reserved 3 small […]
Market Recipe: Yellow Tarka Dal By Gurpreet Lamba of Lamba’s Royal Indian Food 1/2 cup yellow moong dal and 1/2 cup of masoor dal (split orange lentil) 1 onion, finely […]
Follow Lakeline: