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