Market Recipe: Korean Melon & Prosciutto Salad

Korean Melon & Prosciutto Salad By Market Chef Maggie Perkins. 1 Korean melon, peeled, cubed 1 bunch of amaranth sprouts, cut through stems above dirt level 1 red onion, small, halved, sliced thinly 1 small pickling, Persian, or English cucumber (no wax), halved lengthwise, sliced thin crosswise 1 bunch basil, de-stemmed, leaves chopped small 1 medium […]

Market Recipe: Grilled Softshell Crab with Summer Vegetables

Grilled Softshell Crab with Summer Vegetables Serves 4, By Market Chef Maggie Perkins. Marinade (see recipe below) Vegetables of your choice Softshell crabs Remove any caked on debris from grill with a brush. Wipe grates with high smoke point neutral flavor oil like grapeseed, avocado, or peanut oil. Preheat grill and adjust flame/temperature to about medium. […]

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 […]