Broccoli Mushroom Stir Fry By Market Chef Maggie Perkins. 2 +/- tablespoons lemon-infused olive oil 1 bunch scallions, sliced 16 oz crimini mushrooms, sliced 1 head broccoli, broken into small flowerettes 1 teaspoon red pepper flakes (or to taste) salt, to taste Cover the bottom of a large skillet or wok with a scant layer of […]
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Siberian Kale, Crimini & Bacon Hash By Market Chef Maggie Perkins. 1 pkg Belle Vie Farm Bacon 1 bunch JBG Organic scallions, sliced 2 cups Kitchen Pride crimini mushrooms, sliced 3 JBG Organics sweet Italian peppers, sliced 2 bunches Munkebo Farm Siberian kale, de-stemmed and torn into bite-sized pieces 2 teaspoons toasted sesame oil salt, to […]
Greens, Beans & Sausage By Market Chef Maggie Perkins Serves 6 1 ring package Munkebo Farm pork & beef sausage, sliced 1 bunch scallions, chopped 1 small sweet pepper, chopped 1 pound Dragon Tongue beans, trimmed, cut in 2″ lengths 1 pint Fond Bone Broth or chicken or vegetable stock 1 bunch mustard greens, destemmed and chopped […]
Duck Sausage with Dijon-glazed Sweet Potatoes By Market Chef Maggie Perkins. 1 T duck fat 1 package Belle Vie Farm Charles’ Picnic Duck Sausage 1 large sweet potato, sliced in thin rounds 1 bunch scallions, sliced 1 small head cabbage, leaves separated 2T Stellar Gourmet Fig Dijon Mustard 1T Austin Honey Co. Pure Honey Hill Country […]