Market Recipes

See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.

Latest Recipes

• Market Recipe: Hibiscus Glazed Carrots by Joi Chevalier

  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 easy to put together – if you don’t have hibiscus concentrate, can be done in the original way with orange juice concentrate. Can also be made with ...

• Market Recipe: Fried Rice with Spring Vegetables

  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 flakes
  ½ cup of minced ginger
  1 tablespoon vegetable oil
  2 bunches green garlic finely chopped
  2 cups of uncooked white rice (4 cups of cooked white rice total)
  8 heads baby bok choy chopped, whites ...

• Zero Waste Recipe: Sweet & Spicy Kale Stems

  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 tbsp honey
  ½ tsp soy sauce/tamari
  ½ tsp sriracha
  1 pinch chili flakes
  1 pinch sea salt
  Instructions:
  Remove kale leaves from stems and tear into small pieces, adding to mixing bowl. Chop the stems ...

• Market Recipe: Savory Oatmeal with Stir Fried Radish Greens, Citrus Radish, & Jammy Egg

  Savory Oatmeal with Stir Fried Radish Greens, Citrus Radishes & Jammy Egg
  By Chef Monique Santua
  2-3 servings
  Ingredients
  1 egg
  2 c oatmeal (we used Oatmeal & Company’s blueberry cardamom! Her oatmeals work so well because they don’t have any added sugar)
  3 c Chicken or Vegetable Stock
  2 tbs butter
  2 tbs citrus juice (lemon, lime or orange)
  2 bunch radishes with ...

• Zero Waste Recipe: Brown Butter Lemon Roasted Radishes & Radish Greens

  Market Recipe: Brown Butter Lemon Roasted Radishes and Radish Greens
  By Market Chef Monique Santua of Gastromonique
  Ingredients
  2 bunches medium radishes
  1 1/2 tablespoons olive oil
  Coarse kosher salt
  2 tablespoons (1/4 stick) unsalted butter
  1 lemon
  Optional: Duck fat from Belle Vie Farm
  Cut radishes into bite sized pieces. Roughly chop radish greens. Heat butter in a skillet over low heat. Toss radishes ...

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