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 […]

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 […]