Market Recipe: Pan-fried Lemon Dill Whole Black Drum

Pan-fried Lemon Dill Whole Black Drum By Market Chef Maggie Perkins from Maggie’s Farm Serves 2 Ingredients 8 ounces Munkebo Farm back fat (see note) 1 large lemon, sliced 1 bunch scallions, sliced 1 cup all purpose flour 2 whole black drum fish, gutted, scaled and gills removed by K & S Seafood 1  bunch […]

Market Recipe: Rosemary Lemon Chicken with Sautéed Kale & Brown Sugar Glazed Peaches

Rosemary Lemon Chicken with Sautéed Kale & Brown Sugar Glazed Peaches By Chef Harvey Lavell Merida of Lavell’s Catering 2 lbs of skinless chicken breast, butterflied  2 lemons 1 bunches of rosemary 6 oz of heavy whipping cream 2 oz of corn starch 1 bunches of kale 1 oz of brown sugar 2 oz chopped garlic 1 […]

Kid Friendly Recipe: Berry Nutty Peach, Pecan & Berry Quinoa Salad

Berry Nutty Peach, Pecan & Berry Quinoa Salad By Madelene Sears FOR THE SALAD 2 handfuls of fresh mint, chopped 1 cup cooked and cooled quinoa ½ cup fresh peaches, sliced ½ cup fresh blackberries 2 tablespoons chopped pecans FOR THE DRESSING 1 lemon, juiced 2 tablespoons extra virgin olive oil 1 teaspoon honey 1 teaspoon apple cider […]

Market Recipe: Trout a la Meunière

Trout a la Meunière By Market Chef Maggie Perkins 4 (6-ounce) trout fillets 1 scant teaspoon salt, plus more for seasoning 1 scant teaspoon white pepper 1 teaspoon Herbes de Provence 1 cup all-purpose flour 2 tablespoons olive oil 1 stick, cubed, softened unsalted butter 1 tablespoon minced shallots 2 red spring onions, sliced 2 […]