Balsamic Mustard Glazed Japanese Turnips by Chef Maggie Perkins 1 bunch JBG Organic Japanese turnips, trimmed and cut into bite-sized pieces ½ cup water 1 tablespoon Pogue Mahone dill pickle mustard 1T chopped fresh mint 2T Texas Hill Country Olive Company White Lemon Balsamic In a medium saucepan over medium high heat add turnip pieces […]

Zero Waste Spring Salad with Beet Greens & Carrot Top Pesto Dressing Ingredients: 1 bunch beet tops (Emadi Acres Farm) 1 large carrot, peeled and sliced (Emadi Acres Farm) 1-2 turnips, thinly sliced (Fruitful Hill Farm) 1-2 radishes, thinly sliced (Fruitful Hill Farm) Add-ins: Whatever else you have on hand! We used leftover pine nuts […]

Root Vegetable Tagine By Market Chef Monique Santua of Gastromonique Ingredients 4 garlic cloves, thinly sliced 1 2” piece of ginger, peeled and grated 2 tbs berber seasoning, store bought or homemade (recipe below) 2 bay leaves 2 tbs tomato paste 1/4 c golden raisins 1 bunch green onions (white parts only) 1 tbs lemon […]

Not sure what to do with Rutabagas or Turnips but trying to get more variety in your root vegetable game? Learn a thing or two at Market Chef Monique’s Peculiar Produce Chef Demo where Chef Monique takes mysterious market finds and creates a delicious new market recipe from them. This week she’ll be cooking up […]

Not sure what to do with Rutabagas or Turnips but trying to get more variety in your root vegetable game? Learn a thing or two at Market Chef Monique’s Peculiar Produce Chef Demo where Chef Monique takes mysterious market finds and creates a delicious new market recipe from them. This week she’ll be cooking up […]