Watermelon Poke Bowl by Chef Monique Santua of Gastromonique Ingredients 3 pounds seedless watermelon, rind removed, cut into 1-inch pieces (Johnson’s Backyard Garden) ½ cup Apple Cider Vinegar ¼ cup […]

Market Melon Salad Yields 4 servings By Market Chef Maggie Perkins Dressing 3 parts Texas Hill Country Olive Company extra virgin olive oil 1 part Texas Hill Country Olive Company […]

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 […]

Sweet Potato Toast 1 Sweet Potato from Manheim Gardens 1 tbs Coconut Oil Choice of Toppings: Fever Nut Butter( peanut, almond, hazelnut) Coconut Oil and Cinnamon Fresh Bananas or Strawberries […]

Early Fall Harvest Salad with Pickled Beets & Kale    By Market Chef Maggie Perkins. 2 heads kale (Bernhardt’s Farm) 1 tablespoon lemon infused olive oil (Texas Hill Country Olive Co) […]