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 […]

Market Recipe: Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche

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 […]

Market Recipe: Vegan Vegetable Stock

Vegan Vegetable Stock By Market Chef Maggie Perkins 1 ounce mixed mushrooms such as oyster, porcini, or morel from Hi-Fi Mycology 1 medium yellow onion, split in half 1 bunch large carrots, ends and greens roughly chopped from Johnson’s Backyard Garden 1 bunch dandelion greens, stems & leaves from Johnson’s Backyard Garden 2 to 3 leeks, […]

Market Recipe: Lemon Ginger Black Drum with Leeks & Green Garlic

Lemon Ginger Black Drum with Leeks & Green Garlic By Market Chef Maggie Perkins Serves 2 1 T Texas Hill Country Olive Company extra virgin olive oil 1 bunch Gray Gardens green garlic, whites & tender greens sliced thinly 1 bunch JBG Organic leeks, whites sliced and washed well 1 large lemon, halved & seeded […]

Market Recipe: Indian-Spiced Winter Vegetables

Indian-Spiced Winter Vegetables By Market Chef Maggie Perkins. 1-2 Tbs lemon infused olive oil from Hill Country Olive Oil 2 heads romanesco  cauliflower, cored and broken into bite sized buds from Johnson’s Backyard Garden 1 small head purple cabbage, cored and sliced from Johnson’s Backyard Garden 1 bunch rainbow carrots, sliced from F-Stop Farm 1 8 […]