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 […]
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 […]
Balsamic-glazed Brussels Sprouts By Market Chef Maggie Perkins Yields 4 side servings Ingredients 2T neutral-flavored cooking fat, divided 1 pkg Belle Vie Farm Duck Prosciutto (Orale tempeh works great for […]
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 […]
Winter Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower 1 bunches mustard greens or kale, torn into bite sized pieces 1/4 c cashew butter […]
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