Butternut Squash Fritters with Goat Cheese and Cinnamon Basil by Chef Brittan Wilson Egbert Ingredients 3 cups of raw butternut squash, grated 1/2 cup grated carrot 2 tablespoons of chopped […]

Cauliflower Gratin by Chef Brittan Wilson Egbert 4 small heads of cauliflower chopped  7 leeks or green garlic sliced (just the white part) 1 tablespoon minced garlic 8oz shredded Cumin […]

Kate Payne quick pickled carrots at the Cedar Park and Mueller Farmers’ Markets last weekend. Here’s the recipe for you to try it out. Quick Pickled Carrots yields 1 quart […]

Zucchini Fritters with Goat Feta Cheese by Chef Brittan Wilson Egbert Ingredients 3 cups of raw zucchini, grated and drained of excess liquid 1/2 cup grated carrot 2 tablespoons of […]

Sweet Egg Scramble with Purple Paneer Eggplant and Purslane by Chef Brittan Wilson Egbert 1 dozen eggs  2-4 tbsp of sugar (to your taste, you can always sprinkle some on […]