Shakshuka  Eggs Poached in Chili Tomato Sauce By Chef Monique Santua 2 tbs olive oil 1 bunch green onions (Bernhardts Farm) 4 garlic cloves (minced) 1 tbs harissa paste 1 […]

Cider-braised Sausage & Peppers By Market Chef Maggie Perkins 1 T cooking oil 1 package pork sausage links (Belle Vie Farm) 1 large onion, sliced (Bouldin Food Forest) 2 sweet […]

No-Cook Summer Sauce with Tomatoes And Mozzarella By Market Chef Maggie Perkins 2 pounds tomatoes, chopped  8 ounces fresh mozzarella, cubed  1 small sweet bell pepper (we used a medley […]

Lavender Glazed Peaches Serves 4-6, By Market Chef Maggie Perkins. 1 T coconut oil 6 small peaches, unpeeled, sliced 1-2 T culinary-grade lavender blossom 1/2 cup brown sugar In a […]

Rosemary Lemon Chicken with Sautéed Kale & Brown Sugar Glazed Peaches By Chef Harvey Lavell Merida of Lavell’s Catering 2 lbs of skinless chicken breast, butterflied  2 lemons 1 bunches of rosemary […]