Market Recipes

See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.

Latest Recipes

  • Market Recipe: Lavender Glazed Peaches & Pain Perdu

    Lavender Glazed Peaches
    Serves 4-6, By Market Chef Maggie Perkins.
    1 T coconut oil
    6 small peaches, unpeeled, sliced
    1-2 T culinary-grade lavender blossom
    1/2 cup brown sugar
    In a nonstick skillet over medium heat, liquefy the coconut oil. Add all the other ingredients, (crush lavender in the palm of your hand to release essential oils), bring to a boil, then ...

  • Market Recipe: Rosemary Lemon Chicken with Sautéed Kale & Brown Sugar Glazed Peaches

    Rosemary Lemon Chicken with Sautéed Kale & Brown Sugar Glazed Peaches
    By Chef Harvey Lavell Merida of Lavell’s Catering

    2 lbs of skinless chicken breast, butterflied 
    2 lemons
    1 bunches of rosemary
    6 oz of heavy whipping cream
    2 oz of corn starch
    1 bunches of kale
    1 oz of brown sugar
    2 oz chopped garlic
    1 stick of unsalted butter
    1 peach

    Montreal Chicken Seasoning
    extra virgin olive oil
    mango ...

  • Market Recipe: Yucatan Spring Shrimp & Lemon Soup

    Yucatan Spring Shrimp & Lemon Soup
    By Market Chef Maggie Perkins
    1 lb raw shrimp, (26-30 per lb), shells on, peeled, shells reserved
    1 small bunch leeks, greens and whites separated, whites sliced thinly, washed well and strained
    2 carrots, sliced
    6 cups water
    1 teaspoon salt
    1 teaspoon cumin seeds
    2 4-inch cinnamon sticks
    4 whole cloves
    1 tablespoon olive oil
    2 jalapeño peppers, sliced ...

  • 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, bring coconut oil to shimmering heat. Add carrots ...

  • 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. Top with chilled oyster half. Garnish with ...

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