Market Recipe: Lemon Herb Zucchini Ribbon Salad

Lemon Herb Zucchini Ribbon Salad by Market Chef Maggie Perkins 1/2 cup extra virgin olive oil Juice and zest of 4 lemons 1T lemon-flavored balsamic vinegar (optional) 2 cloves garlic, minced 1T peeled minced fresh ginger 1 T each fresh basil, oregano, and thyme, leaves stripped from stems, rough chopped Salt & pepper to taste […]

Market Recipe: Rainbow Rolls

Celebrate colorful veggies by wrapping them in a transparent rice wrapper, making them perfect for dipping. This dish is great for a dinner party or gathering with friends—get your guests to help you roll! RAINBOW Rolls By Rachel Johnson, author of Unicorn Food: Magical Recipes for Sweets, Eats & Treats! MAKES 10 rolls PREP TIME 30 […]

Market Recipe: Summer Garden Soup

Summer Garden Soup By Market Chef Maggie Perkins 4 entree-size servings 4 small yellow onions, chopped 2 teaspoons extra virgin olive oil 1 large piece dried kombu (optional) 2 twigs fresh basil 1 pint baby new potatoes, thinly sliced 2 medium yellow crookneck squash, sliced thin from Gray Gardens 1 teaspoon Chinese 5 Spice seasoning 1 […]

Market Recipe: Pineapple Turmeric Glazed Pork Chops & Grilled Squash Shishito Salad

Pineapple Turmeric Glazed Pork Chops & Grilled Zucchini Shishito Salad by Chef Monique Santua of Gastromonique Pork Chops: 1/2 bottle Pineapple Ginger Juice from La Orxateria 1/4 c Round Rock Honey 1/4 c Apple Cider Vinegar No 3 from The Vinegar Joint 3 tbs Dijon Mustard 1 tsp red pepper 1/2 tsp Extra Virgin Olive […]

Market Recipe: Okra & Tomato Fritters

Okra and Tomato Fritters by Market Chef Maggie Perkins I duck egg (Munkebo Farm) 1 cup whole milk 1/2 cup fine ground oatmeal  1 tsp seasoning salt  1 pint okra, sliced thinly (JBG) 1 pint heirloom cherry tomatoes, sliced (JBG) 1 small purple bell pepper, chopped (JBG) 1 bunch basil, leaves chopped (about 1 tablespoon […]