Seasonal Vegetable Stir Fry

Seasonal Vegetable Stir Fry 3 tbs Tamari, soy sauce, or Liquid Aminos 2 tbs Rice Vinegar 1 tsp chili garlic sauce 1 2” thumb of ginger, julienned 3 Green Onions 1 lb Veggies of choice – cauliflower, broccoli, chard, etc 1 tbs corn or peanut oil Combine tamari, rice vinegar, chili garlic sauce in small […]

MARKET RECIPE: EAT THE RAINBOW SALAD

Eat the Rainbow Salad By Market Chef Maggie Perkins mixed greens including lettuce, arugula, pea shoots carrots, sliced purple or green cabbage, shredded radishes, sliced mint, ½ bunch, leaves chopped parsley, flat-leaf, ½ bunch, leaves chopped fennel, small bulb, shaved Simply mix all of the ingredients together and drizzle on your favorite dressing! Below we […]

Market Recipe: Orange Carrot Ginger Juice

Orange Carrot Ginger Juice Ingredients: 3 cups carrots, peeled and chopped (Johnson’s Backyard Garden) 2 large oranges or 3 smaller oranges (Munkebo Farm) 1 lemon (Munkebo Farm) 1 piece ginger root (I use a piece about the size of my palm, which gives it a nice kick!) Instructions: Simply add all ingredients to juicer, and […]

Balsamic Glazed Brussels Sprouts

Balsamic-glazed Brussels Sprouts By Market Chef Maggie Perkins Yield 4 side servings   Ingredients 2T neutral-flavored cooking fat, divided 1 pkg Belle Vie Farm Duck Prosciutto 1 qt baby brussels sprouts, trimmed & halved Seasoning salt, to taste 4T Texas Hill Country Olive Company Pineapple Balsamic Vinegar Instructions Heat cooking fat to a shimmer over […]

Egg Roll in a Bowl

Egg Roll in a Bowl By Market Chef Maggie Perkins From Maggie’s Farm Ingredients Half Roasted Chicken (Belle Vie Farm) 2T + neutral cooking fat (more as needed) 2T fresh ginger, peeled, minced 2 bunches scallions, sliced thin, whites and greens separated 1T+ hot chili sesame oil 1 bunch young carrots, sliced ( Gray Gardens) […]