Spring Pea Shoot Salad By Market Chef Monique Santua of Gastromonique Ingredients 1 bag pea shoots, cut into bite sized pieces 3 rainbow carrots, sliced thinly 1 container […]

Winter Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower 1 bunches mustard greens or kale, torn into bite sized pieces 1/4 c cashew butter […]

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 […]

Miso Mushrooms and Greens By Market Chef Adam Wiznowski of Breakfast, Life, & Dinner Ingredients 1 TBS oil 1 medium onion, chopped 1lb hearty greens (kale, chard, or collards), well […]

Farmers Market Creole Seafood Dressing Market Chef Maggie Perkins of From Maggie’s Farm Serves 6 Ingredients 1 sesame seed whole wheat baguette, sliced (Texas French Bread) extra virgin olive oil […]