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 […]
Curried Shrimp & Kohlrabi Remoulade By Market Chef Maggie Perkins, Serves 6 1 lb. shrimp, peeled and deveined 1T curry powder 1T salt Water 2 bulbs kohlrabi, grated 1 bunch young spring onions, sliced 2 hard-boiled eggs, sliced (for garnish and lettuce cups) Individual lettuce leaves Dressing ¼ cup pecan alioli ¼ cup extra virgin olive […]
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