Market Recipe: Sweet Potato Bacon Chowder

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 […]

Market Recipe: Sweet Potato & Greens Hash with Smoked Brisket

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 (Johnson’s Backyard Garden or Fruitful Hill Farm) 4 oz Mum Foods smoked Wagyu beef brisket, chopped (Winters Family Beef) 8 cups loosely packed seasonal […]

Market Recipe: Pat Maphraw

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) – […]

Market Recipe: Stovetop Chunky Persimmon and Toasted Pecan Butter

  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. […]

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 […]