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Chicken Soup with Herbed Dumplings

by Market Chef Jenny Breen Serves 8 to 12 Ingredients  2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 carrots, chopped 2 parsnips, chopped ½ bunch celery, chopped ½ bunch kale or collards, leaves removed from stem and chopped ¼ cup fresh herbs–thyme, rosemary, basil etc, minced 6 cups chicken, turkey…  Read More →

Asparagus Wild Rice Salad

by Market Chef Jenny Breen Ingredients 3 cups cooked hand harvested wild and brown rice (1/2 and 1/2) 1 bunch asparagus (if available), trimmed and cut into 2 1/2 inch pieces 1 cup peas or edamame 2 stalks rhubarb, sliced thinly 1 bunch ramps or spring onions, chopped 1 bunch spinach or arugula roughly chopped  1/2…  Read More →