Duck Sausage with Dijon-glazed Sweet Potatoes By Market Chef Maggie Perkins. 1 tablespoon duck fat 1 package Belle Vie Farm Charles’ Picnic Duck Sausage 1 large sweet potato, sliced in thin […]
Early Fall Harvest Salad with Pickled Beets & Kale By Market Chef Maggie Perkins. 2 heads kale (Bernhardt’s Farm) 1 tablespoon lemon infused olive oil (Texas Hill Country Olive Co) […]
Vegetarian Sushi By Sheena Moore of Sheena’s Pickles Favorite veggies Bamboo mat Plastic wrap Rice cooker Sushi rice* Nori Sharp cutting knife Rice vinegar *Rice can be flavored once it’s […]
Grilled Zucchini Rollatini By Market Chef Maggie Perkins. 4 whole zucchini bottled Italian-style dressing 4 firmly-packed cups mixed greens, chopped fine ½ bunch scallions, sliced thinly 1 jalapeno pepper, diced […]
Thai Basil-Glazed Squid By Market Chef Maggie Perkins 2 T toasted sesame oil 2 T neutral-flavored oil 1 medium sweet potato, skin on, sliced in thin half rounds 3 sweet […]
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