Market Recipes: Slimmed Down Southern Greens

Collard Greens in Turkey Bone Broth All Recipes by Chef Maggie Perkins of Notes from Maggie’s Farm 1 pint turkey bone broth from Belle Vie Farm and Kitchen 1 cup water 3 cloves garlic, chopped a pinch of cracked red pepper 2 bunches collard greens, center stems removed, shredded Optional: smoked salt to taste Add all ingredients to […]

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 4 oz Mum Foods smoked Wagyu beef brisket, chopped 8 cups loosely packed seasonal greens, like arugula, endive, turnip greens, beet greens, mustard greens, […]

Eat Your Greens

Eat Your Greens — How Daily Intake of Green Vegetables Can Affect Your Health By Madelene Sears July brings more than just the heat – it ushers in a harvest of dark leafy greens and a variety of green vegetables! Enjoying dark leafy greens and green vegetables can have a significant impact on your health and […]

Market Recipe: Solar Oven Squash and Tomato Salad, Roasted Two Ways

Squash and Tomato Salad, Roasted Two Ways in a Solar Oven By Market Chef Maggie Perkins 1 cup sun roasted tomatoes in oil, tomatoes strained, chopped, and reserved 3 small yellow crookneck squash, sliced 2 handfuls braising greens (we used JBG Organics’ arugula) per serving 2 T Bernhardt Farms Kimchee per serving Strain sun roasted […]

Market Recipe: Sausage with Honey & Greens

Smith & Smith Sausage with Honey & Greens By Students of the Escoffier School of Culinary Arts Crumbled Smith & Smith sausage Egyptian spinach Patty pan squash, sliced or diced Local honey Micro mustard greensIn a medium pan, sauté the sausage until cooked half way. Add the squash and cook thoroughly. Turn off the heat and […]