Tri-Green Salad with Crispy Granola Recipe & photos by market chef Julia Whitehorn Ingredients * Curly Kale (Bouldin Food Forest / @bouldinfoodforest) * Dino Kale (Southern Star Farms/ @southernstarfarms_tx) […]
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 […]
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 […]
Winter Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower 1 bunches mustard greens or kale, torn into bite sized pieces 1/4 c cashew butter […]
Field-fresh Watermelon Herb Salad By Market Chef Maggie Perkins Ingredients 1/2 small watermelon, rinds removed, cubed (@jbgorganic or @bernhardtsfarm) Salt, to taste 1 stalk lemongrass 2-3 tablespoons, each, Thai basil, […]
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