Fall Tex Mex Salad Katherine Albers & Loren Ellison Whole Foods Market, Austin Serves 4 1 bunch of your favorite green 2 avocados Juice of 2 limes ¼ red onion, […]
Watermelon Ceviche Chef Eric Silverstein, The Peached Tortilla Watermelon, 1 cup, cut into small cubes Shrimp, 1 lb, peeled and deveined Cilantro, 1/4 bunch, chopped Tomato, 1 medium size, cubed […]
Home Made Granola Chef Angel Begaye, Trace Ingredients: 3 cups rolled oats 1 1/2 cups nuts and seeds of your choice (almonds, pecans, pumpkin seeds, walnuts, flaxseeds, etc) 1/2 […]
Farmers Market Favorite: Watermelon Summer Salad Guest Chef: Maggie C. Perkins, Notes from Maggie’s Farm yields 4 entree salads Ingredients 1 personal size watermelon, cut into bite-sized cubes (or, using […]
Fermented Peppers yields 1 pint 1. Seed and slice 1 lb mixed peppers into thin strips. (photo above is this recipe doubled) 2. Pack the peppers into a wide-mouth, pint-sized […]
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