Italian Dijon Potatoes with Leeks & Long Beans by Market Chef Brian Birde Ingredients: 5-6 small potatoes 4-5 leeks One bunch long beans Olive oil Italian dressing Dijon mustard Salt […]

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 […]

Sweet & Spicy Kale Stems (and leaves too!) Ingredients: 1 bunch of kale (stems and all! We used curly kale, but any variety works well) 2 tbsp olive oil 1 […]

Savory Oatmeal with Stir Fried Radish Greens, Citrus Radishes & Jammy Egg By Chef Monique Santua 2-3 servings Ingredients 1 egg 2 c oatmeal (we used Oatmeal & Company’s blueberry […]

Market Recipe: Zero Waste Asian Greens Salad with Celery Leaf & Carrot Top Chimichurri Ingredients: 1 head bok choy or Tokyo bekana (VRDNT Farm, Bernhardt’s Farm) 1 bunch carrots, with […]