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Collard Green Wraps

Collard Green Wraps with Vegan Garden Pesto

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

Kale Pesto

Kid-Approved Kale Pesto

This cheesy, mild pesto is a great way to get your kids eating kale! It’s a quick, creative way to get some greens into a pasta dinner. Serve with pasta, zucchini noodles, on pizza, or as a dip! Leftover pesto can be stored in the fridge in an airtight container for one week, or frozen.…  Read More

Carrot Top Pesto

Carrot Top Pesto with Roasted Carrots

This recipe comes from MCFM’s 2020 nutrition intern Emma Schluter. Rather than tossing those beautiful carrots tops in the compost, add them to your meal! Carrot leaves have a mild taste that pairs well with basil and garlic in this sauce. Pesto can also be served with pasta, on sandwiches or as a party dip.…  Read More

Spring Greens Soup ramps

Ramp Pesto Pizza with Video

Market Chef Jenny Breen’s spring pizza is the perfect palette for spring farmers market finds like ramps, spinach and farmstead cheeses. Watch Jenny’s digital cooking class and get the recipe below.