This bright, balanced salad pairs perfectly with grilled meats, rice, and veggies. Yields 6-8 servings. Check out the tutorial from Tony Scherber of TonzKitchen on Instagram!
Yields 4-6 servings. Check out a full tutorial from Tony on Instagram!
This recipe comes from Mill City Farmers Market’s Nutrition Interns. As greens come in and out of season at the market, you can substitute arugula for spinach, kale, basil or whatever else you find! Serve this with Poached Wild Salmon, grilled chicken, roasted vegetables, on sandwiches or tossed with pasta.
This recipe is from local guest chef Lachelle Cunningham’s 2019 cooking class at the market. Learn more about Chef Lachelle Cunningham’s catering company and education work at lachellecunningham.com Turn this recipe into your #WeeklyMarketMeal serving with fried tempeh strips or grilled fish, brats or burgers. Note: Vegetables listed in the ingredients for the wraps are… Read More →
