Stalk and Stem Stir Fry

Stalk and Stem Stir Fry By Chef Monique of Gastromonique 3 tbs Tamari, soy sauce or Liquid Aminos, divided 2 tbs Rice Vinegar 2 tbs Shoa Xing Wine 1 2” thumb of ginger, julienned 3 Spring Onions 1 lb stalks (cauliflower, broccoli, chard, etc) 1 tbs corn or peanut oil 1 flank steak, sliced into […]

Market Recipe: Carrot Top Chimichurri

Market Recipe: Carrot Top Chimichurri By Market Chef Monique at Gastromonique Personal Chef Services Ingredients 1 Bunch Carrot Tops 2 cloves garlic 1 Bunch Parsley 1 sprig Oregano Pickled Peppers to Taste (optional) 2 tbs Pickled Pepper Juice (can sub red wine or apple cider vinegar) 2 tbs Olive Oil Pinch of Salt Remove stems […]

Market Recipe: Springtime Salad with Asparagus, Strawberries, and Radish

  Springtime Salad with Asparagus, Strawberries, and Radish Chef Maggie C. Perkins Ingredients: For each serving, collect A handful of mixed greens Several stalks of early asparagus 3 radishes, trimmed and thinly sliced Five or six whole strawberries, hulled and sliced 1 ounce of favorite nuts 1/2 cup of cannellini beans Toss ingredients together on […]

Market Recipe: Pasta Primavera

Chef Kathy Flocco-McMaster, of Alura Gourmet Tours, prepared this fresh and friendly pasta dish, utilizing produce from the day’s market vendors.  You can do it, too! PASTA PRIMAVERA (serves 4) 2 tablespoons olive oil 2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 small zucchini, cut into matchsticks 1 carrot, cut into […]

Market recipe: Melon and Pear Salad

Melon and Pear Salad by Chef Brittan Wilson Egbert Ingredients: 1 whole cantaloupe, peeled and diced 4 small pears, peeled and diced handful of mint, chopped handful of Thai basil, chopped Terra Verde Pineapple Balsamic Vinegar Terra Verde Olive Oil Method: Mix together first four ingredients and generously drizzle with the pineapple balsamic and then lightly drizzle with […]