Summer Garden Toss with Royal Dressing contributed by Market Chef Maggie C. Perkins 2T Olive oil 1 pound young green beans, trimmed (Engel Farm) 1/2 bunch celery leaves plus 1T, […]

Pan-fried Calamari on Heirloom Tomato Basil Microgreen Salad by Chef Maggie Perkins Prepared calamari, sliced in rings Grapeseed 0il Breading: Equal parts parmesan cheese, panko bread crumbs, flour All purpose […]

Market Fresh Bruschetta with Yegua Creek Farm Baguette By Market Chef Maggie Perkins Bruschetta Salad Topping 1 pint cherry tomatoes, quartered, or large tomatoes, sliced 2 cloves garlic, minced  1/2 […]

Warm Fall Rainbow Salad Guest Chef: Andi Jo Elbel Arbor Trails Healthy Eating Specialist Whole Foods Market Whole Food Market Arbor Trails Healthy Eating Specialist, Andi Jo Elbel, led an […]

    Okra Fritters with Sweet Pepper Tomato Saute Chef Maggie C. Perkins, Notes from Maggie’s Farm Ingredients: Pepper Tomato Saute Approximately 1 bulb elephant garlic, 3 yellow onions, 1 […]