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 […]

Market Recipe: No-Cook Summer Sauce with Tomatoes And Mozzarella

No-Cook Summer Sauce with Tomatoes And Mozzarella By Market Chef Maggie Perkins 2 pounds tomatoes, chopped 8 ounces fresh mozzarella, cubed 1 small sweet bell pepper (we used a medley of banana and purple bell peppers, but any sweet pepper(s) of your choice will suffice) 1/2 small red onion, finely cubed 1/2 cup chopped fresh […]

Market Recipe: Duck Sausage on Braised Carrot & Fennel

Duck Sausage on Braised Carrot & Fennel By Market Chef Maggie Perkins. 2 T coconut oil 2 medium fennel bulbs, sliced thinly, with fronds reserved 1 bunch red carrots, sliced thinly. 2 pkgs Belle Vie Farm & Kitchen Normandie Duck Sausage Fennel fronds, minced, for garnish salt and pepper to taste In a heavy skillet, […]

Market Recipe: Gulf Coast Oyster Roosters and Sauce

Gulf Coast Oyster Roosters and Sauce By Market Chef Maggie Perkins, inspired by Vivian Howard at Garden and Gun magazine saltines or pork rinds bottled cocktail sauce zesty tartar sauce (see below) fresh oysters, drained, halved toppings (see below) For each cocktail bite, spoon bottled cocktail sauce and zesty tartar sauce on saltine or flat pork rind. […]

Market Recipe: Cilantro Chutney Chicken Tacos

Cilantro Chutney Chicken Tacos By Chef Brian Birde-Mann of Texas Hill Country Olive Company 2 chicken thighs  1 jar of FOND No4 broth 1/2 cup roughly chopped celery, onion, carrot 2 Tablespoons Texas Hill Country Olive Company Millers Blend oil 8oz Kala’s Kuisine Cilantro Chutney 1 cup of cooked white rice Simmer chicken thighs in bone broth with onion/celery/carrot mix until […]