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) […]
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 1/4 c tbs + 1 tbs olive oil 4 tbs nutritional yeast (divided) 1 tbs capers 2 tsp worcestershire 1 tbs mustard 2 tablespoon Toum […]
Collard Wrap Ingredients Fresh collard greens, or similar sturdy greens, 2 leaves per wrap, 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 water for 1 […]
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 (Belle Vie Farm) 1 pint basket sweet potatoes, scrubbed and sliced thinly (Fruitful Hill Farm) 1 dry quart mixed mushrooms, sliced (Hi Fi Mycology) 3 baby purple bell peppers, trimmed and chopped (Bouldin Food Forest or Taylor Farm) 1 bunch scallions, […]
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