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: Siberian Kale, Crimini & Bacon Hash

    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 taste
    In a large skillet over medium high heat, ...

  • Market Recipe: Early Fall Harvest Salad with Pickled Beets & Kale

    Early Fall Harvest Salad with Pickled Beets & Kale
    By Market Chef Maggie Perkins.

    2 heads curly kale
    1 tablespoon lemon infused olive oil
    1 quart pickled beets, drained and cubed
    1 8oz feta cheese, crumbled 
    1 bunch chives or scallions, chopped 
    1 bunch lime basil and/or fresh mint, de-stemmed, leaves chopped 
    3 watermelon radishes, halved and sliced thinly 
    2 T fig Dijon mustard
    1-2 t ...

  • Market Recipe: Vegetarian Sushi

    Vegetarian Sushi
    By Sheena Moore of Sheena’s Pickles
    Favorite veggies
    Bamboo mat
    Plastic wrap
    Rice cooker
    Sushi rice*
    Sharp cutting knife
    Rice vinegar
    *Rice can be flavored once it’s been cooked in a rice cooker. Depending on how much rice you make, start with a teaspoon of rice vinegar, teaspoon of sugar and a pinch of salt.
    Use plastic wrap over a sushi bamboo rolling ...

  • Market Recipe: Grilled Zucchini Rollatini

    Grilled Zucchini Rollatini
    By Market Chef Maggie Perkins.

    4 whole zucchini
    bottled Italian-style dressing
    4 firmly-packed cups mixed greens, chopped fine
    ½ bunch scallions, sliced thinly
    1 jalapeno pepper, diced
    1 8oz. container Pure Luck Dairy soft chevre 
    Creole-style seasoning
    cast iron grill pan
    vegetable or grapeseed oil 
    Gently wash the zucchini. Slice two of the zucchini lengthwise in thin slabs, about 1/4” thick. Allow to marinate ...

  • Market Recipe: Thai Basil-Glazed Squid

    Thai Basil-Glazed Squid
    By Market Chef Maggie Perkins
    2 T toasted sesame oil
    2 T neutral-flavored oil
    1 medium sweet potato, skin on, sliced in thin half rounds
    3 sweet Italian peppers, seeded and sliced
    4 cups braising greens (arugula, Malabar spinach, sturdier warm-weather greens)
    1 pint K&S Seafood squid, cleaned, rinsed, drained, sliced into rings
    1 tsp kosher salt
    freshly ground black pepper
    1 ...

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