Creole-Style Barbecue Shrimp Chef Maggie C. Perkins Notes From Maggie’s Farm We celebrated Mardi Gras at the Market at Mueller Farmers Market, and adjusted this original recipe for for stove-top preparation and market sampling. You can find the original recipe, here. serves 2 for an entrée,alone, 4 for main dish over grits, or 6 -8 […]
Chef Russ cooked up delicious Butternut Squash Soup on Saturday, January 18, 2014. He used this recipe, adding a 4″ piece of kombu in step 5.
Butternut Squash Fritters with Goat Cheese and Cinnamon Basil by Chef Brittan Wilson Egbert Ingredients 3 cups of raw butternut squash, grated 1/2 cup grated carrot 2 tablespoons of chopped cinnamon basil plus more for garnish 1/2 cup onion, finely chopped 2 eggs 6 tablespoons of flour 1 tablespoon pumpkin pie spice 2 teaspoons ginger […]
Zucchini Fritters with Goat Feta Cheese by Chef Brittan Wilson Egbert Ingredients 3 cups of raw zucchini, grated and drained of excess liquid 1/2 cup grated carrot 2 tablespoons of chopped carrot tops 1 cup onion, finely chopped 2 eggs 6 tablespoons of flour 2 teaspoons cumin 2 teaspoons paprika 1 teaspoon cayenne 1 teaspoon […]
Sweet Egg Scramble with Purple Paneer Eggplant and Purslane by Chef Brittan Wilson Egbert 1 dozen eggs 2-4 tbsp of sugar (to your taste, you can always sprinkle some on at the end if needed) 1 tbsp salt 3 small Purple Paneer eggplants, small dice 1-2 cups purslane leaves 1 clove of garlic, minced Olive […]