Market Recipe: Smothered Green Beans & Potatoes

Smothered Green Beans & Potatoes by Market Chef Maggie Perkins Serves 2 1 T Texas Hill Country Olive Company jalapeño-infused olive oil 2 teaspoons toasted sesame oil, separate  1/2 small yellow onion, sliced into thin half moons, separated (Manheim Gardens & Byccombe Farm) 1 stalk green garlic, minced (Gray Gardens) 4-5 baby new potatoes, sliced […]

Market Recipe: French Potato Bean Salad with Aioli

  French Potato Bean Salad with Aioli By Market Chef Maggie Perkins 6 small potatoes, quartered ½ pound young green beans, trimmed, sliced ½ cup Stellar Gourmet aioli 1 cup flat leaf parsley, minced 3 T extra virgin olive oil 2 small red onions, halved and sliced thinly salt and pepper to taste In a […]

Market Recipe: Summer Vegetables with Roasted Peaches feta and herbs

Summer Vegetables dressed with Roasted Peaches with feta and herbs contributed by Market Chef Maggie C. Perkins Malabar spinach, destemmed, leaves torn Fresh young corn, removed from the cob Early green beans, trimmed 2T marinating oil from Brazos Valley Cheese marinated feta Peaches, pitted, sliced (if peaches are not available, substitute plums) 1T honey, or […]

Market Recipe: Summer Garden Toss with Royal Dressing

Summer Garden Toss with Royal Dressing contributed by Market Chef Maggie C. Perkins 2T Olive oil 1 pound young green beans, trimmed (Engel Farm) 1/2 bunch celery leaves plus 1T, minced, divided (JBG Organics) 1 pint cherry tomatoes (Engel Farm) 4 oz Royal Dip (Lambda Foods) Warm oil over medium heat until just shimmering. Add […]