Eat the Rainbow Salad By Market Chef Maggie Perkins mixed greens including lettuce, arugula, pea shoots  carrots, sliced purple or green cabbage, shredded  radishes, sliced  mint, ½ bunch, leaves chopped […]

Pear & Arugula Salad Ingredients: Arugula (AY RAAM Farms or Bouldin Food Forest) 2-3 Pears (Lightsey Farms or Bernhardt’s Farm) Pecans – raw or toasted (Yegua Creek) Pecan Parm (Perennial […]

SWEET & SPICY SMASHED CUCUMBER  SALAD  By Market Chef Maggie Perkins Yield: 4 servings INGREDIENTS  8 small pickling cucumbers •Kosher salt Ice 3 T toasted sesame oil ½ cup seasoned […]

Field-fresh Watermelon Herb Salad By Market Chef Maggie Perkins Ingredients 1/2 small watermelon, rinds removed, cubed (@jbgorganic or @bernhardtsfarm)  Salt, to taste 1 stalk lemongrass  2-3 tablespoons, each, Thai basil, […]

Early Spring Probiotic-rich Rainbow Salad By Market Chef Maggie Perkins. Ingredients Dressing 1/2 container Mother Culture onion chive yogurt dip 1 T raw honey 2 T Kala’s Cuisine Preserved Lemon, rinsed […]