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: 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
    toothpicks
    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 ...

  • Market Recipe: Late Summer Salad with Hatch Chile Lemon Dressing

    Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing 
    By Market Chef Maggie Perkins.
    Salad:
    Korean melon
    Cucumber
    Purple carrots
    Sweet peppers
    Amaranth greens
    Purple daikon radish 
    Full Quiver Farm garlic & black pepper cheddar cheese curds
    Sweet & Spicy Hatch Chile Lemon Dressing:
    8 oz Mother Culture lemon yogurt
    1 T honey
    1/4 c finely chopped roasted hatch chiles
    1/4 c water or milk
    Combine all of the ...

  • Market Recipes: Purple Hull Peas & Watermelon Salad

    Purple Hull Peas with Potatoes, Leeks, and Fresh Sausage
    By Market Chef Maggie Perkins
    1 pint Fond Bone Broth, separated 
    2 small leeks, whites only, sliced
    4 small new potatoes, cut in 1 inch dice
    1 pound fresh, shelled purple hull peas
    1 package Belle Vie Farm fresh sausage links
    1 bunch parsley, leaves chopped
    2 fresh tomatoes, chopped
    salt & pepper, to taste
    Bring ...

  • Market Recipe: Korean Melon & Prosciutto Salad

    Korean Melon & Prosciutto Salad
    By Market Chef Maggie Perkins.
    1 Korean melon, peeled, cubed
    1 bunch of amaranth sprouts, cut through stems above dirt level
    1 red onion, small, halved, sliced thinly
    1 small pickling, Persian, or English cucumber (no wax), halved lengthwise, sliced thin crosswise
    1 bunch basil, de-stemmed, leaves chopped small
    1 medium lime, juiced
    1 package Belle Vie Farm duck ...

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