Market Recipe: Vegan Chickpea Noodle Soup A cozy, healthy, and easy recipe for Winter months that can be easily modified to use whatever you have on hand. Makes four servings. […]

Seasonal Vegetable Stir Fry 3 tbs Tamari, soy sauce, or Liquid Aminos 2 tbs Rice Vinegar 1 tsp chili garlic sauce 1 2” thumb of ginger, julienned 3 Green Onions […]

Orange Carrot Ginger Juice Ingredients: 3 cups carrots, peeled and chopped (Johnson’s Backyard Garden) 2 large oranges or 3 smaller oranges (Munkebo Farm) 1 lemon (Munkebo Farm) 1 piece ginger […]

Pear & Arugula Salad Ingredients: Arugula (AY RAAM Farms or Bouldin Food Forest) 2-3 Pears (Lightsey Farms or Bernhardt’s Farm) Pecans – raw or toasted (Yegua Creek) Pecan Parm (Perennial […]

Balsamic-glazed Brussels Sprouts By Market Chef Maggie Perkins Yields 4 side servings Ingredients 2T neutral-flavored cooking fat, divided 1 pkg Belle Vie Farm Duck Prosciutto (Orale tempeh works great for […]