Market Recipe: Sweet Potato Gratin

  Sweet Potato Gratin By Market Chef Maggie Perkins 2 large sweet potatoes (about 2 lb.) 2 large russet potatoes (about 1 3/4 lb.) 1 1/2 cups heavy cream, divided 1 1/2 teaspoons table salt 1 1/2 cups (6 oz.) shredded Gruyère cheese, divided Preheat oven to 400°. Cut sweet potatoes and russet potatoes into […]

Market Recipe: Rabbit Sausage Soup with Sweet Potato and Kale

  Market Recipe: Rabbit Sausage Soup with Sweet Potato and Kale By Market Chef Maggie Perkins 2 pints rabbit stock 1 pint water 2 larger sweet potatoes, sliced into matchstick 1 bunch curly kale, stems removed, chopped 2 bunches (6 cloves plus greens) green garlic, chopped finely (substitute 1 clove garlic, minced finely, combined with […]

Market Recipe: Spanish Mackerel topped with Caponata on Spicy Greens

  Spanish Mackerel topped with Caponata on Spicy Greens By Market Chef Maggie Perkins 2T olive oil 2 small eggplants, cubed 5 medium ripe tomatoes, cubed 1 clove garlic, minced 1 handful spicy mixed greens 2t or more to taste, Herbes de Provence Salt, Pepper Heat olive oil in a small pan over medium heat […]

Market Recipe: Farinata w/seared shrimp, salsa verde & caramelized onion yogurt

Farinata w/seared shrimp, salsa verde and caramelized onion yogurt By L’oca D’oro Farinata 1 ¾ C Garbanzo flour 2 C water 2 egg whites 1/2 tsp. kosher salt 1 tsp spice mix, we use a mix of coriander, fennel seed, black & pink peppercorns ½ sheet pan lined with parchment 1. Whip egg white in a very […]

Market Recipe: Shrimp Ceviche

  Shrimp Ceviche Chef John Lichtenberger of Isla  2 lb K&S Seafood shrimp ½ c lime juice ½ c lemon juice 4 tomatoes, diced and seeds removed 2 cucumbers, diced 2 jalapenos, diced 2 fresno peppers, diced 1 bunch green onions, chopped ½ bunch cilantro, chopped salt Marinate shrimp in lime and lemon juices for […]