Broccoli Mushroom Stir Fry with Leeks & Green Garlic By Market Chef Maggie Perkins 1 large head broccoli 1 small bunch leeks 1 bunch green garlic 1-2 cups sliced crimini […]

Blistered Shishito Peppers By Market Chef Maggie Perkins One pint of Shishito peppers Grapeseed oil Over medium high heat, bring about 2″ neutral-flavored oil to a shimmer in a deep skillet. […]

  French Potato Bean Salad with Aioli By Market Chef Maggie Perkins 6 small potatoes, quartered (Fruitful Hill Farm) ½ pound young green beans, trimmed, sliced (f-stop farm, Taylor Farm, […]

Squash and Tomato Salad, Roasted Two Ways in a Solar Oven By Market Chef Maggie Perkins 1 cup sun roasted tomatoes in oil, tomatoes strained, chopped, and reserved 3 small […]

  Market Recipe: Yellow Tarka Dal  By Gurpreet Lamba of  Lamba’s Royal Indian Food 1/2 cup yellow moong dal and 1/2 cup of masoor dal (split orange lentil) 1 onion, finely […]