Honey-sweetened Fall Fruit & Yogurt Sauce By Austin Youth Kitchen  1 tub of Mother Culture plain or honey vanilla Greek yogurt 1 cup finely diced apple (pink lady or gala apples are best) 1-2 overripe persimmons from Engel Farms, chopped sparingly (intentional bigger pieces) Roundrock honey (optional) Pecans (optional) Blend all together well and serve cold […]

Sweet Potato Bacon Chowder by Chef Maggie Perkins 1 pkg. Belle Vie Farm & Kitchen Bacon 2 medium sweet potatoes, scrubbed well and cubed 1 bunch scallion, minced, whites and greens separated 1 pint Belle Vie Farm & Kitchen duck bone broth 1 pint water 16 oz almond coconut milk In a heavy dutch oven […]

Sweet Potato & Greens Hash with Smoked Wagyu Beef Brisket by Chef Maggie Perkins 2 T grapeseed oil 1 small bulb garlic, cloves peeled 2 medium sweet potatoes, cut in matchsticks 4 oz Mum Foods smoked Wagyu beef brisket, chopped 8 cups loosely packed seasonal greens, like arugula, endive, turnip greens, beet greens, mustard greens, […]

Pat Maphraw Recipe courtesy of Pretty Thai Brand Serves 4  Ingredients: Pretty Thai™ Lemongrass-Lime Dressing Pretty Thai™ Seasoning Salt Pretty Thai™ Roasted Chili Powder, as desired 1 lb Shrimp (31-35 peeled and deveined) 1 bag Thin Rice Noodles (soak in cold water for 1- 1 1/2 hours, drain water, separate into 4 equal portions) – […]

  Stovetop Chunky Persimmon and Toasted Pecan Butter By Market Chef Maggie Perkins 3T unsalted butter 1/2 c. pecan pieces 5 ripe persimmons 2t-1T pumpkin pie spice 1T brown sugar 1 sprig thyme, dried 1/2 c sweet white wine, optional Over medium heat in a heavy sauce pan, toast pecan in melted butter until browned. […]