K.I.S.S. Winter Vegetables By Market Chef Maggie Perkins Keep It Simple and Satisfying with fresh, seasonal vegetables, a few favorite condiments, and your favorite pan. Prepare, by peeling, paring, trimming, and dicing about a cup each of 3-5 of your favorite seasonal vegetables, aiming for varying textures, colors, and nutrients aiming for a total of […]

Seasonal Veggie Lettuce Wraps By Katherine Hall of Optimal RD: Registered Dietitian Nutritionists Ingredients: Onion Eggplant Mushrooms Zucchini Greens of your choice (romaine, bok choy, bed of spinach, cabbage, etc) Your choice of sauce (lemon juice, vinegar, teriyaki, or soy sauce)  salt and pepper to taste Directions: Dice the vegetables and sautee in olive oil […]

Creole Okra with Duck Sausage By Market Chef Maggie Perkins Serves 2 1 pkg BELLE VIE FARM Duck Sausage (bulk) 2 T grapeseed oil 1 qt GRAY GARDENS young okra, trimmed, sliced thin crosswise, or halved lengthwise, or both 1 qt JBG ORGANIC sweet Italian peppers, seeded and sliced thin 1 JBG ORGANIC spicy red pepper, […]

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 […]

Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche By Market Chef Maggie Perkins 1 T pecan oil from Yegua Creek Farm 1/2 lb gulf shrimp from K&S Seafood 2 small spring onions, sliced thinly from Johnson’s Backyard Garden 1 T preserved lemon purée from Kala Kuisine 2 sprigs fresh dill from Johnson’s Backyard Garden Spinach […]