See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.
Winter Vegetable Hash (Vegan/Vegetarian Option)
4T olive oil
4 small potatoes, cubed (either sweet or regular potatoes will work, or you can sub turnips!)
1 bunch small turnips or 1-2 large turnips, chopped into small pieces
1 bunch small radishes or 1-2 large turnips, chopped into small pieces
1 bunch kale, chopped
Sea salt and freshly ground black pepper, to ...
Cabbage & Carrot Coleslaw
1 small head red cabbage, shredded (you can also use green cabbage)
4 large carrots, shredded
4 green onions, thinly sliced
1 tablespoon Dijon mustard
1 garlic clove, minced
1/3 cup extra virgin olive oil
1/4 cup unfiltered organic apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey, as needed for sweetness
1/4 teaspoon pure vanilla extract (for flavor, ...
1 bunch of kale (lacinato/dino kale works well!)
seasonings of choice (we used pecan parm & smoked paprika!)
Preheat oven to 425 degrees
Tear kale into small pieces. Drizzle with olive oil and season with salt and your seasonings of choice. Toss and spread onto a baking pan so that they aren’t overlapping (this helps ensure they ...
The easiest and tastiest quick pickle recipe for your seasonal market finds!
Your veggies of choice – we love using green tomatoes, red onions, radishes, cucumbers, peppers, garlic, carrots, beets
Distilled white vinegar (feel free to mix in other vinegars too like apple cider vinegar or red wine vinegar)
Sea salt or Kosher salt
Peppercorns (you can add other ...
We’re getting cozy in the kitchen today and enjoying this fall weather! If you’ve visited the market lately you’ve probably seen that our farmers are bringing tons and tons of squash and pumpkins. One of our favorite ways to eat winter squash is roasting it and stuffing it with rice or quinoa and more veggies. ...