See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.
Scrambled Eggs with Homemade Ricotta on Sourdough Toast
By Chef Colter Peck of Elementary
Raw milk and cream (Pre-order from Ash Acres for pick up at Lakeline or Mueller!)
Lemon juice or vinegar
Garnishes (optional): Pickled red onions, hot honey
Instructions For Making Ricotta
To make homemade ricotta, you will need a sauce pan, cheesecloth, a strainer, and a container ...
Butternut Squash Pasta
By Monique Santua
1 tbsp olive oil
1 garlic clove, smashed
1 cup butternut squash, small dice
1 carrot sliced thinly
½ cup onions
3 sage leaves
1 tbsp honey or maple syrup
Spaghetti or pasta of your choice
¼ cup pancetta or bacon (sub oyster mushroom for vegetarian option)
1 tbsp minced ginger
1 tsp red pepper flakes
½ cup white wine
2 tbsp ...
Market Recipe: Sweet Potato Fries
1 bag of VRDNT farm sweet potatoes
Crushed red pepper flakes
1/3 cup tahini
1/3 cup apple cider vinegar
1/3 cup raw cashwews
Juice from 2 lemons
1 tbsp capers & caper juice
3 garlic cloves, minced
2 tbsp spicy brown mustard
1 tsp olive oil
1 tsp honey
salt & pepper to taste
Pre-heat oven to 450 degrees.
Wash the potatoes ...
Market Recipe: Tempeh Hash
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 peppers
1 large onion (red or yellow will work)
2-3 garlic cloves
Peel and dice your potatoes first. Dice them into small pieces to cook faster, and add to a large pan with olive ...
Italian Dijon Potatoes with Leeks & Long Beans
by Market Chef Brian Birde
5-6 small potatoes
One bunch long beans
Salt & pepper to taste
Start by dicing the potatoes into small cubes and place into a pan with olive oil and lid. Stir occasionally. Once the potatoes start to soften, add in long beans cut ...