SCOBY Fruit Roll Up by Market Chef Monique Santua of Gastromonique Ingredients 2 c fruit (strawberries, figs, berries) 1/4 c honey 2 cups Scoby Instructions Heat the fruit and honey in a saucepan over medium. Stir well until broken down and combined. Cool to room temp. In a food processeor or blender, puree Scoby until […]

Squash Ribbon Salad By Market Chef Maggie Perkins from Maggies Farm Salad Dressing 1/2 cup shelled walnuts 1 tablespoon fresh oregano leaves 1 tablespoon fresh basil leaves 2 tablespoons flat leaf parsley leaves 1 clove garlic, peeled 1/2 scant teaspoon crushed red pepper flakes, to taste 1/2 cup extra virgin olive oil 1 T red […]

Okra Saag Feta by Market Chef Monique Santua of Gastromonique Ingredients 1 tbs grassfed ghee from Siply 2 tsp coriander 1/2 tsp ground cardamom 1 bunch young okra leaves 1/2 lime 1 block feta from Goatalicious or Pure Luck Dairy, cut into 1/2″ cubes salt Heat ghee in a pan over medium heat. Add spices […]

Market Mushroom Curry with Mixed Vegetables & Herbs Ingredients 2-3 T extra virgin olive oil, divided 1 pint new potatoes, unpeeled, sliced thinly from Johnson’s Backyard Garden 1 can coconut milk, divided 1 stalk lemongrass, cut into 2 inch lengths and smashed gently before adding Johnson’s Backyard Garden 1 bunch holy basil, leaves chopped, stems […]

Field-fresh Watermelon Herb Salad By Market Chef Maggie Perkins Ingredients 1/2 small watermelon, rinds removed, cubed (@fruitfulhillfarm)  Salt, to taste 1 stalk lemongrass  2-3 tablespoons, each, Thai basil, mint 1 cucumber, thinly sliced 1 bunch radishes, thinly sliced (all @jbgorganic) Equal drizzles @txhillcountryoliveoil lemon-infused olive oil and Meyer lemon Balsamic vinegar (less than a tablespoon […]