Ingredients: 1 bunch of kale (lacinato/dino kale works well!) olive oil salt seasonings of choice (we used pecan parm & smoked paprika!) Directions: Preheat oven to 425 degrees Tear kale into small pieces. Drizzle with olive oil and season with salt and your seasonings of choice. Toss and spread onto a baking pan so that […]

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 chopped – about 6 cups raw or 1 1/2 cups cooked (Flintrock Hill Farm, AY RAAM Farms) 1 TBS minced garlic (Bernhardt’s Farm) Salt and […]

Spicy Gingered Mushrooms & Kale By Market Chef Maggie Perkins Ingredients 1 tablespoon neutral cooking oil 1 bunch scallions, sliced greens and whites 4 cloves garlic, sliced 1 pint mixed mushrooms, sliced thick (Hi-Fi Mycology) 1 tablespoon toasted sesame oil 1 bunch kale, de-stemmed and chopped 2 thumbs fresh ginger, peeled and grated 1-2 teaspoons […]

Shakshuka  Eggs Poached in Chili Tomato Sauce By Chef Monique Santua 2 tbs olive oil 1 bunch green onions (Bernhardts Farm) 4 garlic cloves (minced) 1 tbs harissa paste 1 tbs Sal de Manzanillo from Hill Country Salt* 1 cup bone broth 6 ripe tomatoes, grated (B5 Farm) 1 spigiarello greens, chopped (Fruitful Hill Farm)* […]

Siberian Kale, Crimini & Bacon Hash By Market Chef Maggie Perkins. 1 pkg Belle Vie Farm Bacon 1 bunch JBG Organic scallions, sliced 2 cups Kitchen Pride crimini mushrooms, sliced  3 JBG Organics sweet Italian peppers, sliced  2 bunches Munkebo Farm Siberian kale, de-stemmed and torn into bite-sized pieces  2 teaspoons toasted sesame oil salt, to […]