Early Fall Harvest Salad with Pickled Beets & Kale    By Market Chef Maggie Perkins. 2 heads curly kale 1 tablespoon lemon infused olive oil 1 quart pickled beets, drained and cubed 1 8oz feta cheese, crumbled  1 bunch chives or scallions, chopped  1 bunch lime basil and/or fresh mint, de-stemmed, leaves chopped  3 watermelon radishes, […]

Vegetarian Sushi By Sheena Moore of Sheena’s Pickles Favorite veggies Bamboo mat Plastic wrap Rice cooker Sushi rice* Nori Sharp cutting knife Rice vinegar *Rice can be flavored once it’s been cooked in a rice cooker. Depending on how much rice you make, start with a teaspoon of rice vinegar, teaspoon of sugar and a […]

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, […]