Mustard Greens Vegan Caesar Salad

Mustard Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower from JBG Organic 1 bunches mustard greens (any variety works), torn into bite sized pieces 1/4 c cashew butter 1/4 c tbs + 1 tbs olive oil 4 tbs nutritional yeast (divided) 1 tbs capers 2 tsp worcestershire 1 tbs […]

Farmers’ Market Keto-friendly Collard Wraps

Farmers’ Market Keto-friendly Collard Wraps By Market Chef Maggie Perkins Collard Wrap Ingredients  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap (Gray Gardens) , blanched.  Blanching Instructions: Prepare an ice bath in a large bowl by adding ice to water.  Bring a large stock pot of salted water (1 T salt per […]

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: Market Melon Salad

Market Melon Salad Yields 4 servings By Market Chef Maggie Perkins Dressing 3 parts Texas Hill Country Olive Company extra virgin olive oil 1 part Texas Hill Country Olive Company mandarin balsamic vinegar Juice of 1 large lemon Cracked black pepper Salad 1 Bernhardt Farm cantaloupe, seeded, peeled, and cut into bite-sized pieces Gray Gardens […]

Market Recipe: Summer Peach Panzanella

Summer Peach Panzanella By Market Chef Maggie Perkins 4 cups day old bread, torn in bite-sized chunks (Texas French Bread) 4 peaches, skin on, sliced thin (Engel Farm) 4-6 ripe homegrown tomatoes, chopped with juices reserved (Engel Farm) 1 bunch garlic chives, greens sliced thinly (Munkeebo Farm) 1 red onion, sliced thinly (Gray Gardens) 3-4 […]