Spring Salad with Homemade Green Goddess Dressing by Market Chef Julia Whitehorn INGREDIENTS Green Goddess Dressing 1 cup raw cashews, soaked in water overnight or for about twenty minutes prior […]
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 […]
Market Recipe: Zero Waste Asian Greens Salad with Celery Leaf & Carrot Top Chimichurri Ingredients: 1 head bok choy or Tokyo bekana (VRDNT Farm, Bernhardt’s Farm) 1 bunch carrots, with […]
For this recipe, we re-worked an old favorite to include fresh spring vegetables! Ingredients: Whole chicken from Belle Vie Farm One bunch of purple carrots (B5 Farm, Emadi Acres Farm, […]
Cabbage & Carrot Slaw Ingredients: 1 small head red cabbage, shredded (you can also use green cabbage) 4 large carrots, shredded 4 green onions, thinly sliced Vinaigrette: 1 tablespoon Dijon […]
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