Eat Your Greens — How Daily Intake of Green Vegetables Can Affect Your Health By Madelene Sears July brings more than just the heat – it ushers in a harvest of dark leafy greens and a variety of green vegetables! Enjoying dark leafy greens and green vegetables can have a significant impact on your health and […]

Squash and Tomato Salad, Roasted Two Ways in a Solar Oven By Market Chef Maggie Perkins 1 cup sun roasted tomatoes in oil, tomatoes strained, chopped, and reserved 3 small yellow crookneck squash, sliced 2 handfuls braising greens (we used JBG Organics’ arugula) per serving 2 T Bernhardt Farms Kimchee per serving Strain sun roasted […]

Smith & Smith Sausage with Honey & Greens By Students of the Escoffier School of Culinary Arts Crumbled Smith & Smith sausage Egyptian spinach Patty pan squash, sliced or diced Local honey Micro mustard greensIn a medium pan, sauté the sausage until cooked half way. Add the squash and cook thoroughly. Turn off the heat and […]

 Soft Shell Crab with Cheesy Polenta and Smothered Collard Greens Soft Shell Crab: Soft shell crabs (allow 1 large, or 2 small crabs per person), cleaned and trimmed (see note, below) 2 cups finely ground cornmeal 2 t salt ½ t cayenne pepper 1 t coarse ground black pepper ¼ cup neutral-flavored cooking oil for […]

Fall Tex Mex Salad Katherine Albers & Loren Ellison Whole Foods Market, Austin Serves 4 1 bunch of your favorite green 2 avocados Juice of 2 limes ¼ red onion, diced 1 cup black beans 2 sweet peppers, diced 1 teaspoon chili powder 1 teaspoon cumin ¼ cup sunflower seeds ¼ cup crushed pecans   […]