Tri-Green Salad with Crispy Oatmeal Recipe & photos by market chef Julia Whitehorn Ingredients * Curly Kale (Bouldin Food Forest / @bouldinfoodforest) * Dino Kale (Southern Star Farms/ @southernstarfarms_tx) […]
Cornmeal Crusted Pickles by market chef Julia Whitehorn Ingredients: 2 cups cornmeal (pre-made) 1 jar dill pickles (We used Munkebo Farm) 1 tub Dill & Garlic Hummus for dipping (from […]
Sweet & Savory Carrots by market chef Julia Whitehorn Ingredients: Carrots (Bouldin Food Forest) Green onions Pecans (Yegua Creek Farms) Toasted sesame oil Soy sauce Honey Sesame seeds Salt & […]
Hibiscus Glazed Carrots by Joi Chevalier of The Cook’s Nook Description A holiday take on Carrots Vichy, a French dish from the region. Colorful side dish that is quick and […]
Market Fried Rice with Spring Vegetables By Market Chef Brandon Hooper Ingredients (Serves 4): ½ cup soy sauce 2 ½ cups of water 1 tablespoon sesame oil 1 teaspoon chili […]
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