Market Recipe: Pan Roasted Carrots & Fennel with Pork Belly

 Pan Roasted Carrots & Fennel with Pork Belly By Market Chef Maggie Perkins. 1/2 lb pork belly, sliced and cubed 2 bunches young carrots, sliced 1 large bulb fennel, sliced thinly Hill Country Provisions “Prairie Dust”, to taste Texas Hill Country Olive Co lemon infused olive oil, scant drizzle In a large skillet over medium high […]

Market Recipe: Duck Sausage on Braised Carrot & Fennel

Duck Sausage on Braised Carrot & Fennel By Market Chef Maggie Perkins. 2 T coconut oil 2 medium fennel bulbs, sliced thinly, with fronds reserved 1 bunch red carrots, sliced thinly. 2 pkgs Belle Vie Farm & Kitchen Normandie Duck Sausage Fennel fronds, minced, for garnish salt and pepper to taste In a heavy skillet, […]

Market Recipe: Portuguese Migas Salad w/Belle Vie Chorizo & Eat the Rainbow Salad

Portuguese Migas Salad with Belle Vie Chorizo By Market Chef Maggie Perkins Yield: 4 entrée-sized salads 1 pkg Belle Vie Chorizo 1 cup stock or water ½ c chopped spring onion 2T chopped green garlic 2 bunches lacinato kale, chopped 1 can black beans, drained, rinsed, drained Migas (see below) Dressing (see below)   In […]