Market Recipe: Vegetarian Sushi

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 been cooked in a rice cooker. Depending on how much rice you make, start with a teaspoon of rice vinegar, teaspoon of sugar and a […]

Market Recipe: Grilled Zucchini Rollatini

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 1 8oz. container Pure Luck Dairy soft chevre  Creole-style seasoning toothpicks cast iron grill pan vegetable or grapeseed oil  Gently wash the zucchini. Slice two […]

Market Recipe: Thai Basil-Glazed Squid

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 Italian peppers, seeded and sliced 4 cups braising greens (arugula, Malabar spinach, sturdier warm-weather greens) 1 pint K&S Seafood squid, cleaned, rinsed, drained, sliced into […]

Market Recipe: Late Summer Salad with Hatch Chile Lemon Dressing

Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing  By Market Chef Maggie Perkins. Salad: Korean melon Cucumber Purple carrots Sweet peppers Amaranth greens Purple daikon radish  Full Quiver Farm garlic & black pepper cheddar cheese curds Sweet & Spicy Hatch Chile Lemon Dressing: 8 oz Mother Culture lemon yogurt 1 T honey 1/4 […]

Market Recipes: Purple Hull Peas & Watermelon Salad

Purple Hull Peas with Potatoes, Leeks, and Fresh Sausage By Market Chef Maggie Perkins 1 pint Fond Bone Broth, separated  2 small leeks, whites only, sliced 4 small new potatoes, cut in 1 inch dice 1 pound fresh, shelled purple hull peas 1 package Belle Vie Farm fresh sausage links 1 bunch parsley, leaves chopped […]