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: 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 ...

  • Market Recipe: Grilled Softshell Crab with Summer Vegetables

    Grilled Softshell Crab with Summer Vegetables
    Serves 4, By Market Chef Maggie Perkins.
    Marinade (see recipe below)
    Vegetables of your choice
    Softshell crabs
    Remove any caked on debris from grill with a brush. Wipe grates with high smoke point neutral flavor oil like grapeseed, avocado, or peanut oil. Preheat grill and adjust flame/temperature to about medium.
    Prepare vegetables of your ...

  • Market Recipe: Cider-braised Sausage & Peppers

    Cider-braised Sausage & Peppers
    By Market Chef Maggie Perkins
    1 T cooking oil
    1 package Belle Vie Farm pork sausage links
    1 large onion, sliced
    2 sweet bell peppers, sliced into strips
    1 cup dry hard cider (Texas Keeper Cider)
    2 cloves garlic, minced
    3 roma tomatoes, chopped
    2 T chopped Italian flat-leaf parsley
    2 T chopped fresh basil leaves
    In a large nonstick skillet, ...

  • Market Recipe: Fried Green Tomatoes

    Fried Green Tomatoes
    Serves 4, By Market Chef Maggie Perkins.
    4 green tomatoes
    2 eggs
    2 T water
    2 cups all purpose flour
    1 cup cornmeal
    2 teaspoons creole seasoning
    ¼ teaspoon dried rosemary, crushed
    ¼ teaspoon dried thyme
    1 ¼ cup panko Japanese bread crumbs
    freshly cracked black pepper and sea salt, to taste
    neutral cooking oil like grapeseed oil
    With a sharp knife, slice the stem ...

  • 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 cup white vinegar (at least 5% acidity)
    2 ...

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