Baked Stuffed Veggie Eggplant 2 medium eggplants coconut oil for coating pan 1 cup diced white onion 2 cups diced tomatoes 1 tablespoon vegetable broth 2 cloves garlic, minced […]

Big Burger Throwdown Winner By Kent Schoberle of Augustus Ranch Bun: Brioche, insides toasted with beef fat or butter. Meat: Any good ground beef will work, but we used a special blend […]

  French Potato Bean Salad with Aioli By Market Chef Maggie Perkins 6 small potatoes, quartered (Fruitful Hill Farm) ½ pound young green beans, trimmed, sliced (f-stop farm, Taylor Farm, […]

  Market Recipe: Yellow Tarka Dal  By Gurpreet Lamba of  Lamba’s Royal Indian Food 1/2 cup yellow moong dal and 1/2 cup of masoor dal (split orange lentil) 1 onion, finely […]

Vegan Tofu Scramble/Wraps By Taruna Ahuja of Yellow as Turmeric One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes ½ teaspoon cumin seeds 1/2 teaspoon ground turmeric Salt to […]