Market Recipe: Cider-braised Sausage & Peppers

Cider-braised Sausage & Peppers By Market Chef Maggie Perkins 1 T cooking oil 1 package Belle Vie Farm pork sausage links 1 large onion, sliced 2 sweet bell peppers, sliced into strips 1 cup dry hard cider (Texas Keeper Cider) 2 cloves garlic, minced 3 roma tomatoes, chopped 2 T chopped Italian flat-leaf parsley 2 […]

Market Recipe: Fried Green Tomatoes

Fried Green Tomatoes Serves 4, By Market Chef Maggie Perkins. 4 green tomatoes 2 eggs 2 T water 2 cups all purpose flour 1 cup cornmeal 2 teaspoons creole seasoning ¼ teaspoon dried rosemary, crushed ¼ teaspoon dried thyme 1 ¼ cup panko Japanese bread crumbs freshly cracked black pepper and sea salt, to taste […]

Market Recipe: Pickled Peach Salsa

Pickled Peach Salsa By Sheena Moore of Sheena’s Pickles 7 cups (ripe, but not over-ripe) peaches, peeled and diced 1 1/4 cup red onion (or any onion), diced 3 large poblano peppers (or any pepper in season), diced (with seeds removed) 1 purple bell pepper (or any bell pepper) 1/4 cup fresh cilantro, chopped (optional) 1/2 […]

Market Recipe: No-Cook Summer Sauce with Tomatoes And Mozzarella

No-Cook Summer Sauce with Tomatoes And Mozzarella By Market Chef Maggie Perkins 2 pounds tomatoes, chopped 8 ounces fresh mozzarella, cubed 1 small sweet bell pepper (we used a medley of banana and purple bell peppers, but any sweet pepper(s) of your choice will suffice) 1/2 small red onion, finely cubed 1/2 cup chopped fresh […]

Market Recipe: Lavender Glazed Peaches & Pain Perdu

Lavender Glazed Peaches Serves 4-6, By Market Chef Maggie Perkins. 1 T coconut oil 6 small peaches, unpeeled, sliced 1-2 T culinary-grade lavender blossom 1/2 cup brown sugar In a nonstick skillet over medium heat, liquefy the coconut oil. Add all the other ingredients, (crush lavender in the palm of your hand to release essential […]