Field-fresh Watermelon Herb Salad By Market Chef Maggie Perkins Ingredients 1/2 small watermelon, rinds removed, cubed (@jbgorganic or @bernhardtsfarm)  Salt, to taste 1 stalk lemongrass  2-3 tablespoons, each, Thai basil, […]

Italian Panzanella  Yield 2-4 servings by Market Chef Maggie Perkins Ingredients 2 cups torn day-old sourdough bread  (Easy Tiger) 2 T extra virgin olive oil (Texas Hill Country Olive Co) […]

Peach & Tomato Salad with Hot Sauce Vinaigrette By Market Chef Monique Santua of Gastromonique Ingredients 3 peaches (Engel Farms) 2 tomatoes (B5 Farm) 1 package feta (Pure Luck Farm) […]

Late Summer Salad with Melon, Basil, & Goat Feta 1 bunch basil, de-stemmed, leaves whole (Bouldin Food Forest) 1 container feta cheese, drained and crumbled (Pure Luck Dairy Farm) 1 […]

TFM BOK CHOI & OYSTER MUSHROOMS by Market Chef Maggie Perkins INGREDIENTS 1 tablespoon toasted sesame oil 2 tablespoons extra virgin olive oil (Texas Hill Country Olive Co) 5 cloves […]