Market Recipe: Summer Garden Soup

Summer Garden Soup By Market Chef Maggie Perkins 4 entree-size servings 4 small yellow onions, chopped 2 teaspoons extra virgin olive oil 1 large piece dried kombu (optional) 2 twigs fresh basil 1 pint baby new potatoes, thinly sliced 2 medium yellow crookneck squash, sliced thin from Gray Gardens 1 teaspoon Chinese 5 Spice seasoning 1 […]

Market Recipe: Pineapple Turmeric Glazed Pork Chops & Grilled Squash Shishito Salad

Pineapple Turmeric Glazed Pork Chops & Grilled Zucchini Shishito Salad by Chef Monique Santua of Gastromonique Pork Chops: 1/2 bottle Pineapple Ginger Juice from La Orxateria 1/4 c Round Rock Honey 1/4 c Apple Cider Vinegar No 3 from The Vinegar Joint 3 tbs Dijon Mustard 1 tsp red pepper 1/2 tsp Extra Virgin Olive […]

Market Recipe: Seared Duck Breast & Grilled Peach Salad

Seared Duck Breast & Grilled Peach Salad by Market Chef Maggie Perkins INGREDIENTS 1 bunch amaranth greens (Johnson’s Backyard Garden) 3 small cucumbers, sliced (Flintrock Hill Farm) Several sprigs of basil , destemmed (Johnson’s Backyard Garden) 3 small red onions, peeled and quartered and seared (Johnson’s Backyard Garden) 4-5 small mild banana peppers seared (Johnson’s […]

Market Recipe: Okra & Tomato Fritters

Okra and Tomato Fritters by Market Chef Maggie Perkins I duck egg (Munkebo Farm) 1 cup whole milk 1/2 cup fine ground oatmeal  1 tsp seasoning salt  1 pint okra, sliced thinly (JBG) 1 pint heirloom cherry tomatoes, sliced (JBG) 1 small purple bell pepper, chopped (JBG) 1 bunch basil, leaves chopped (about 1 tablespoon […]

Market Recipe: Smothered Green Beans & Potatoes

Smothered Green Beans & Potatoes by Market Chef Maggie Perkins Serves 2 1 T Texas Hill Country Olive Company jalapeño-infused olive oil 2 teaspoons toasted sesame oil, separate  1/2 small yellow onion, sliced into thin half moons, separated (Manheim Gardens & Byccombe Farm) 1 stalk green garlic, minced (Gray Gardens) 4-5 baby new potatoes, sliced […]