Egg Roll in a Bowl By Market Chef Maggie Perkins From Maggie’s Farm Ingredients Half Roasted Chicken (Belle Vie Farm) 2T + neutral cooking fat (more as needed) 2T fresh ginger, peeled, minced 2 bunches scallions, sliced thin, whites and greens separated 1T+ hot chili sesame oil 1 bunch young carrots, sliced ( Gray Gardens) […]

Mustard Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower (Bernhardt’s Farm or JBG Organic) 1 bunches mustard greens (kale also works), torn into bite sized pieces (Johnson’s Backyard Garden) 1/4 c cashew butter 1/4 c tbs + 1 tbs olive oil (Texas Hill Country Olive Co) 4 tbs nutritional […]

Collard Wrap Ingredients  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap (Johnson’s Backyard Garden), blanched.  Blanching Instructions: Prepare an ice bath in a large bowl by adding ice to water.  Bring a large stock pot of salted water (1 T salt per gallon of water) to a boil.  Submerge greens in bowling […]

Sesame Broccoli & Mushrooms with “Liquid Light” Bone Broth”  Serves 4 By Market Chef Maggie Perkins from Maggie’s Farm 1 tablespoon grapeseed oil 1 head Gray Gardens broccoli, trimmed, chopped roughly (stems and florets) 1 qt Hifi Mycology oyster mushrooms, trimmed, chopped roughly  1 jar Fond Bone Broth “Liquid Light” 1 tsp +/- toasted sesame […]

Sweet Potato & Mushroom Hash with Bacon By Chef Maggie Perkins 1 pkg bacon (@labelleviefarm) 1 pint basket sweet potatoes, scrubbed and sliced thinly (@jbgorganic or Fruitful Hill Farm) 1 dry quart mixed mushrooms, sliced (@hifimyco) 3 baby purple bell peppers, trimmed and chopped (@jbgorganic) 1 bunch scallions, sliced Seasoning Salt of your choice In […]