Mustard Greens Vegan Caesar Salad

Mustard Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower from JBG Organic 1 bunches mustard greens (any variety works), torn into bite sized pieces 1/4 c cashew butter 1/4 c tbs + 1 tbs olive oil 4 tbs nutritional yeast (divided) 1 tbs capers 2 tsp worcestershire 1 tbs […]

Market Recipe: Greens, Beans & Sausage

Greens, Beans & Sausage By Market Chef Maggie Perkins Serves 6 1 ring package pork & beef  sausage, sliced (Munkebo Farm) 1 bunch scallions, chopped (Munkebo Farm) 1 small sweet pepper, chopped (Johnson’s Backyard Garden) 1 pound Dragon Tongue beans, trimmed, cut in 2″ lengths (f-stop farm) 1 pint Fond Bone Broth or chicken or vegetable […]

Market Recipe: Sautéed beef heart with mustard greens and radishes

Sautéed Beef Heart with Mustard Greens and Radishes By Students from the Escoffier School Beef heart 2 lbs. (Julienned) Mustard greens 8oz (Chopped) Radishes 4oz (Julienned) Garlic 4 cloves (Finely chopped) Olive oil 1oz Kosher or sea salt TT Fresh black pepper TT Turmeric 1-1/2 tsp. Heat the olive oil in a heavy skillet, add the […]