Spring Salad with Homemade Green Goddess Dressing by Market Chef Julia Whitehorn INGREDIENTS Green Goddess Dressing 1 cup raw cashews, soaked in water overnight or for about twenty minutes prior […]

Kale Salad with Pickled Cauliflower & Bacon Vinaigrette 🥬🥓 By chef @colterpeck INGREDIENTS Warm Bacon Vinaigrette 1 package bacon Apple Cider Vinegar Shallot Persimmon Jam Salt & Pepper to taste Salad […]

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 […]

A sweet and fresh salad to savor the start of Spring! Ingredients: Greens of choice – we used lettuce in our samples but arugula or spinach work well too! Cucumbers […]

Zero Waste Spring Salad with Beet Greens & Carrot Top Pesto Dressing Ingredients: 1 bunch beet tops (Emadi Acres Farm) 1 large carrot, peeled and sliced (Emadi Acres Farm) 1-2 […]