Market Recipe: Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche

Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche By Market Chef Maggie Perkins 1 T pecan oil from Yegua Creek Farm 1/2 lb gulf shrimp from K&S Seafood 2 small spring onions, sliced thinly from Johnson’s Backyard Garden 1 T preserved lemon purée from Kala Kuisine 2 sprigs fresh dill from Johnson’s Backyard Garden Spinach […]

Market Recipe: Pickled Dill Carrots

  Market Recipe: Pickled Dill Carrots By Sheena Moore of  Sheena’s Pickles Prep time: 10 minutes. Processing Time: 10 minutes. Brine yields about 5-6 pints. Carrots 4 cups of water 4 cups of white vinegar ¼ cup of pickling salt 1 tablespoon of sugar (optional) 1 tablespoon pickling spice Dill   1. Wash carrots and cut into rounds or sticks. […]