MARKET RECIPE: Mushroom Curry with Mixed Vegetables & Herbs

Market Mushroom Curry with Mixed Vegetables & Herbs Ingredients 2-3 T extra virgin olive oil, divided 1 pint new potatoes, unpeeled, sliced thinly from Johnson’s Backyard Garden 1 can coconut milk, divided 1 stalk lemongrass, cut into 2 inch lengths and smashed gently before adding Johnson’s Backyard Garden 1 bunch holy basil, leaves chopped, stems […]

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 […]