Mustard Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower from JBG Organic 1 bunches mustard greens (any variety works), torn into bite sized pieces 1/4 c cashew butter 1/4 c tbs + 1 tbs olive oil 4 tbs nutritional yeast (divided) 1 tbs capers 2 tsp worcestershire 1 tbs […]

Collard Wrap Ingredients  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap (Johnson’s Backyard Garden), blanched.  Blanching Instructions: Prepare an ice bath in a large bowl by adding ice to water.  Bring a large stock pot of salted water (1 T salt per gallon of water) to a boil.  Submerge greens in bowling […]

Cabbage on Cabbage with Pork By Market Chef Maggie Perkins Ingredients 1 package Smith & Smith Farms Pork & Cabbage Sausage 2 tablespoons water, or beer if desired 1 bunch Gray Gardens Buda scallions, sliced 1 tablespoon Pogue Mahone stone ground mustard 1 tablespoon Round Rock Honey 2 tablespoons water, or beer if desired 1 […]

Greens, Beans & Sausage By Market Chef Maggie Perkins Serves 6 1 ring package pork & beef  sausage, sliced (Munkebo Farm) 1 bunch scallions, chopped (Munkebo Farm) 1 small sweet pepper, chopped (Johnson’s Backyard Garden) 1 pound Dragon Tongue beans, trimmed, cut in 2″ lengths (f-stop farm) 1 pint Fond Bone Broth or chicken or vegetable […]

Duck Sausage with Dijon-glazed Sweet Potatoes   By Market Chef Maggie Perkins. 1 tablespoon duck fat 1 package Belle Vie Farm Charles’ Picnic Duck Sausage 1 large sweet potato, sliced in thin rounds 1 bunch scallions, sliced 1 small head cabbage, leaves separated 2 tablespoon Dijon mustard 1 tablespoon Austin Honey Co. pure honey salt to taste […]