Apple Butternut Squash Soup By Chef Monique Santua 1 Large Butternut Squash, peeled, chopped, seeds removed (Bernhardt’s Farm) 3 Apples, peeled, chopped, seeds removed (Engel Farms) 2 Large Onions, diced […]

Vegetarian Sushi By Sheena Moore of Sheena’s Pickles Favorite veggies Bamboo mat Plastic wrap Rice cooker Sushi rice* Nori Sharp cutting knife Rice vinegar *Rice can be flavored once it’s […]

Grilled Zucchini Rollatini    By Market Chef Maggie Perkins. 4 whole zucchini bottled Italian-style dressing 4 firmly-packed cups mixed greens, chopped fine ½ bunch scallions, sliced thinly 1 jalapeno pepper, diced […]

Sweet & Spicy Persimmon Parfaits by Chef Maggie Perkins Ripe persimmons (Engel Farms) Ginger, cinnamon & curry powder, to taste Greek yogurt (Mother Culture) Honey (Round Rock Honey or Austin […]

Good Seed Hemp Patty Burgers contributed by Market Chef Maggie C. Perkins Good Seed Hemp patties, prepared as directed Fresh Ciabatta Buns (Texas French Bread) Hatch Green Chile whole grain mustard […]