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: 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 ...

  • Market Recipe: No-Cook Summer Sauce with Tomatoes And Mozzarella

    No-Cook Summer Sauce with Tomatoes And Mozzarella
    By Market Chef Maggie Perkins
    2 pounds tomatoes, chopped
    8 ounces fresh mozzarella, cubed
    1 small sweet bell pepper (we used a medley of banana and purple bell peppers, but any sweet pepper(s) of your choice will suffice)
    1/2 small red onion, finely cubed
    1/2 cup chopped fresh basil
    1/2 cup chopped fresh parsley
    1 clove ...

  • 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 ...

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