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 […]

Hibiscus Glazed Carrots by Joi Chevalier of The Cook’s Nook Description A holiday take on Carrots Vichy, a French dish from the region.  Colorful side dish that is quick and […]

Market Fried Rice with Spring Vegetables By Market Chef Brandon Hooper Ingredients (Serves 4): ½  cup soy sauce 2 ½ cups of water 1 tablespoon sesame oil 1 teaspoon chili […]

Sweet & Spicy Kale Stems (and leaves too!) Ingredients: 1 bunch of kale (stems and all! We used curly kale, but any variety works well) 2 tbsp olive oil 1 […]