See you at our next Market on Saturday, February 15th from 10am-1pm!
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by Market Chef Heather Hartman Serves 6 Ingredients 2/3 cup toasted walnuts 2 cloves garlic 3 cups spinach 1 cup basil 1⁄4 cup ground flax seed 1/2 cup extra virgin olive oil Juice of 1⁄2 lemon 1⁄2 cup grated parmesan Salt to taste 1-2 bunches Swiss chard (collard greens, large leaf kale can also be… Read More →
This is a very versatile vegetable soup that makes a terrific summer or fall meal topped with a fresh pesto and served with a loaf of your favorite bread.