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Market Recipe: Warm Fall Rainbow Salad
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 enthusiastic...
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Market Recipe: Spicy Squash Bisque
Spicy Squash Bisque Personal Chef Maggie Perkins, Notes from Maggie’s Farm With long summers, and mild autumns, you’ll often find summer and winter squashes peacefully cohabitating, side by side, on...
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Market Recipe: Asian Butternut Squash Stew
Asian Butternut Squash Stew By Chef Monique Santua of Gastromonique Curry Blend 1 stalk lemongrass – white stalks only, chopped (Johnson’s Backyard Garden) 1 serrano – optional (f-stop farm) 1 clove...
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Eggplant & Mushroom Provencal with Duck Sausage or Pan-roasted Chicken
Eggplant & Mushroom Provencal with Duck Sausage or Pan-roasted Chicken By Market Chef Maggie Perkins Ingredients Prepared protein (see below) 1 +/- tablespoon neutral-flavored cooking fat 3 baby...
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Market Recipe: Sweet Potato, Persimmon & Pecan in Herb Brown Butter
Sweet Potato, Persimmon & Pecan in Herb Brown Butter By Market Chef Maggie Perkins Ingredients 2 sticks unsalted butter Sprigs of fresh winter-season herbs like sage, thyme, oregano, or a...
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