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 […]

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 […]

Market Recipe: Tempeh, Mushroom, & Bok Choy Stir Fry By Market Chef Maggie Perkins Serves 2-4 2 +/- tablespoon neutral cooking fat 1 pkg Orale’s black-eyed pea Tempeh, cut in […]

Sweet Potato, Persimmon & Pecan in Herb Brown Butter By Market Chef Maggie Perkins Ingredients 2 sticks unsalted butter Sprigs of fresh winter-season herbs like sage, thyme, oregano, or a […]

Eggplant & Mushroom Provencal with Duck Sausage or Pan-roasted Chicken  By Market Chef Maggie Perkins Ingredients Prepared protein (see below) 1 +/- tablespoon neutral-flavored cooking fat 3 baby eggplants, sliced […]