Curried Cauliflower with Fennel & Mushrooms By Market Chef Maggie Perkins from Maggie’s Farm Yield 4 side dishes, 2 entrees Ingredients  1 pint black pearl mushrooms, trimmed and sliced 1t avocado oil 2 baby fennel bulbs, halved, sliced razor thin, fronds reserved for garnish  I bunch scallions, sliced thin 3 cloves garlic, minced  1 T […]

Market Recipe: Tempeh, Mushroom, & Bok Choy Stir Fry By Market Chef Maggie Perkins Serves 2-4 2 +/- tablespoon neutral cooking fat 1 pkg Orale’s black-eyed pea Tempeh, cut in bite-sized cubes 1 pint Black Pearl Mushrooms, cut into bite-sized pieces (Hi-fi Mycology) 1 T toasted sesame oil 2 bunches scallion whites, sliced (Bernhardt’s Farm) […]

Peaches & Herb Summer Slaw By Market Chef Maggie Perkins Ingredients 1/2 cup extra virgin olive oil (Texas Hill Country Olive Co.) 1/4 cup mandarin or lemon-flavored balsamic vinegar (Texas Hill Country Olive Co.) 1 tablespoon honey (Round Rock Honey or Austin Honey Co.) 1 +\- teaspoons dijon mustard, optional but recommended 1 small head […]

Celebrate colorful veggies by wrapping them in a transparent rice wrapper, making them perfect for dipping. This dish is great for a dinner party or gathering with friends—get your guests to help you roll! RAINBOW Rolls By Rachel Johnson, author of Unicorn Food: Magical Recipes for Sweets, Eats & Treats! MAKES 10 rolls PREP TIME 30 […]

  Market Recipe: Yellow Tarka Dal  By Gurpreet Lamba of  Lamba’s Royal Indian Food 1/2 cup yellow moong dal and 1/2 cup of masoor dal (split orange lentil) 1 onion, finely chopped 1 tomato, finely chopped 2 green chilies, chopped 1/2 teaspoon ginger, finely chopped 1 /2 teaspoon garlic, finely chopped 3 pods of garlic 1/2 […]