It doesn’t get much easier than this! Learn how to make quesadillas using fresh farmers’ market ingredients with this simple recipe that can be modified however you like! Ingredients: Fresh […]

Hat Creek Spicy Sauerkraut with Italian Duck Sausage By Market Chef Maggie Perkins 1T grapeseed oil 2 bunches scallions, whites and greens sliced thinly 1 bunch mustard greens, stems removed, chopped […]

  Sweet Potato Gratin By Market Chef Maggie Perkins 2 large sweet potatoes (about 2 lb.) 2 large russet potatoes (about 1 3/4 lb.) 1 1/2 cups heavy cream, divided […]

 Soft Shell Crab with Cheesy Polenta and Smothered Collard Greens Soft Shell Crab: Soft shell crabs (allow 1 large, or 2 small crabs per person), cleaned and trimmed (see note, […]

Cauliflower Gratin by Chef Brittan Wilson Egbert 4 small heads of cauliflower chopped  7 leeks or green garlic sliced (just the white part) 1 tablespoon minced garlic 8oz shredded Cumin […]