Mustard Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower (Bernhardt’s Farm or JBG Organic) 1 bunches mustard greens (kale also works), torn into bite sized pieces (Johnson’s Backyard Garden) 1/4 c cashew butter 1/4 c tbs + 1 tbs olive oil (Texas Hill Country Olive Co) 4 tbs nutritional […]

Peach & Fennel Salad with Smoked Ham By Market Chef Maggie Perkins Ingredients The zest of 1, and juice of 2 large lemons 1/2c coconut palm sugar 1 bulb fennel, sliced razor thin, fronds reserved (@jbgorganic)  4-6 peaches, sliced (@engelfarms and #ZennerOrchards) 2 tablespoons, each, fresh mint, and fresh basil, de-stemmed and minced (@jbgorganic)  1 […]

Early Spring Probiotic-rich Rainbow Salad By Market Chef Maggie Perkins. Ingredients Dressing 1/2 container Mother Culture onion chive yogurt dip 1 T raw honey 2 T Kala’s Cuisine Preserved Lemon, rinsed and minced fine 2 t Texas Hill Country Olive Co. lemon-infused olive oil Mother Culture whey, to thin Salad 1 pint strawberries from Engel Farm, […]

Early Fall Harvest Salad with Pickled Beets & Kale    By Market Chef Maggie Perkins. 2 heads curly kale 1 tablespoon lemon infused olive oil 1 quart pickled beets, drained and cubed 1 8oz feta cheese, crumbled  1 bunch chives or scallions, chopped  1 bunch lime basil and/or fresh mint, de-stemmed, leaves chopped  3 watermelon radishes, […]

Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing  By Market Chef Maggie Perkins. Salad: Korean melon Cucumber Purple carrots Sweet peppers Amaranth greens Purple daikon radish  Full Quiver Farm garlic & black pepper cheddar cheese curds Sweet & Spicy Hatch Chile Lemon Dressing: 8 oz Mother Culture lemon yogurt 1 T honey 1/4 […]