With today’s offerings at Winter Market, we put together a tasty Tabbouleh Salad using a recipe from Alice Waters’ The Art of Simple Food. The young parsley and tomato from Wynn’s was complemented beautifully by mint from Wren Thicket Gardens. We tossed the whole thing over endive from Wynn’s, added a drizzle of Fattoria Terenzano extra virgin olive oil (shipped from Italy each fall), and served it alongside green lentils cooked with organic carrots and onions. Yum.

–Jill and Chris