Market Recipe: Duck Prosciutto & Arugula Pizza

Duck Prosciutto & Arugula Flatbread by Chef Monique from Gastromonique Ingredients 1 lb pizza dough at room temp all purpose flour for dusting 2 tbs olive oil 1 clove garlic  1 tsp chopped fresh rosemary  1/2 c ricotta 1 ball mozzarella  shaved parmesan 3 c baby arugula from Taylor’s Farm or Bernhardt’s Farm pickled red onions […]

Market Recipe: Thai Basil-Glazed Squid

Thai Basil-Glazed Squid By Market Chef Maggie Perkins 2 T toasted sesame oil 2 T neutral-flavored oil 1 medium sweet potato, skin on, sliced in thin half rounds 3 sweet Italian peppers, seeded and sliced 4 cups braising greens (arugula, Malabar spinach, sturdier warm-weather greens) 1 pint K&S Seafood squid, cleaned, rinsed, drained, sliced into […]

Market Recipe: Sweet Potato & Greens Hash with Smoked Brisket

Sweet Potato & Greens Hash with Smoked Wagyu Beef Brisket by Chef Maggie Perkins 2 T grapeseed oil 1 small bulb garlic, cloves peeled (Bernhardt’s Farm) 2 medium sweet potatoes, cut in matchsticks (Fruitful Hill Farm) 4 oz Mum Foods smoked Wagyu beef brisket, chopped (Winters Family Beef) 8 cups loosely packed seasonal greens, like […]

Eat Your Greens

Eat Your Greens — How Daily Intake of Green Vegetables Can Affect Your Health By Madelene Sears July brings more than just the heat – it ushers in a harvest of dark leafy greens and a variety of green vegetables! Enjoying dark leafy greens and green vegetables can have a significant impact on your health and […]

Market Recipe: Solar Oven Squash and Tomato Salad, Roasted Two Ways

Squash and Tomato Salad, Roasted Two Ways in a Solar Oven By Market Chef Maggie Perkins 1 cup sun roasted tomatoes in oil, tomatoes strained, chopped, and reserved 3 small yellow crookneck squash, sliced 2 handfuls braising greens (we used JBG Organics’ arugula) per serving 2 T Bernhardt Farms Kimchee per serving Strain sun roasted […]