by Market Chef Heather Hartman Serves 4 to 6 Ingredients 6 cups vegetable stock 1 thumb sized piece ginger, peeled and sliced into big rounds 1 cup mushrooms, sliced (shitake or cremini are lovely) 1 cup snow peas or sugar snap peas, sliced 2 cups fresh greens, rough chopped (spinach, kale, or chard) 1 cup… Read More →
From: Cooking up the Good Life, By Jenny Breen Serves 8 to 10 This recipe highlights the colors and flavors of autumn. Fresh tarragon adds a piney and aromatic taste that is mellowed by the sweetness of the cider. Quality whole grain pasta is hearty enough to handle the density of the squash, the depth… Read More →
by Market Chef Jenny Breen Serves 10 to 12 I invented this recipe because I really wanted a cool summery grain salad, but something besides quinoa tabbouleh (nothing against that wonderful dish, but there’s more to life than mint). It is a joy to cook with sesame oil–its nutty flavor stands up to cooking and… Read More →
By Jeremy McAdams, Cherry Tree House Mushrooms Ingredients 2 oz. dried shiitake mushrooms (Cherry Tree House Mushrooms) or 10 oz. fresh shiitake mushrooms (Cherry Tree House Mushrooms) 2 T canola oil 1-1/2 oz. rice vermicelli 6 rice wrappers 1 bunch cilantro (Prairie Hollow Farm) 2 to 4 oz. microgreens, sprouts, spinach or baby lettuces (Stone’s… Read More →
