Market Recipe: Cabbage on Cabbage with Pork

Cabbage on Cabbage with Pork By Market Chef Maggie Perkins Ingredients 1 package Smith & Smith Farms Pork & Cabbage Sausage 2 tablespoons water, or beer if desired 1 bunch Gray Gardens Buda scallions, sliced 1 tablespoon Pogue Mahone stone ground mustard 1 tablespoon Round Rock Honey 2 tablespoons water, or beer if desired 1 […]

Market Recipe: Breakfast Sausage with beets & peppers + Nappa Cabbage Slaw

  Breakfast Sausage with Golden Beets and Green Peppers By Student chefs at the Escoffier School 1 lb. breakfast sausage from Smith & Smith 1 medium golden beet from Johnson’s Backyard Garden 1 medium green pepper from Bernhardt’s Farm 1 1/2 teaspoon chili flake 1/2 teaspoon rubbed sage 1/2 teaspoon sweet smoked paprika Salt & Pepper […]

Market Recipe: Summer Vegetables with Roasted Peaches feta and herbs

Summer Vegetables dressed with Roasted Peaches with feta and herbs contributed by Market Chef Maggie C. Perkins Malabar spinach, destemmed, leaves torn Fresh young corn, removed from the cob Early green beans, trimmed 2T marinating oil from Brazos Valley Cheese marinated feta Peaches, pitted, sliced (if peaches are not available, substitute plums) 1T honey, or […]