Scrambled Eggs with Homemade Ricotta on Sourdough Toast By Chef Colter Peck of Elementary Ingredients Raw milk and cream (Pre-order from Ash Acres for pick up at Lakeline or Mueller!) […]

Butternut Squash Pasta By Monique Santua Serves 2 Ingredients 1 tbsp olive oil 1 garlic clove, smashed 1 cup butternut squash, small dice 1 carrot sliced thinly ½ cup onions […]

Market Recipe: Sweet Potato Fries Ingredients: 1 bag of VRDNT farm sweet potatoes Olive Oil Salt Pepper Crushed red pepper flakes Tahini Dip: 1/3 cup tahini 1/3 cup apple cider […]

Market Recipe: Tempeh Hash Ingredients: 1/2 lb Orale BBQ Brisket Tempeh 1 large sweet potato or 2-3 small sweet potatoes 2 red potatoes 1 handful shishito peppers 3-4 small purple […]

Italian Dijon Potatoes with Leeks & Long Beans by Market Chef Brian Birde Ingredients: 5-6 small potatoes 4-5 leeks One bunch long beans Olive oil Italian dressing Dijon mustard Salt […]