Market Recipe: Stovetop Dressing

HOLIDAY MARKET STOVETOP DRESSING SERVES 6 INGREDIENTS 2T extra virgin olive oil (Hill Country Olive Company) 1 small bulb fennel, sliced thinly (see notes, below) 1 bunch scallions, sliced thinly 1 small sweet potato, sliced thin, skins on (yield about 2 cups slices) 1 cup firmly packed shiitake mushrooms, caps sliced (stems reserved, see notes, […]

Market Recipe: Oyster & Mushroom Spring Stew 

Market Recipe: Oyster & Mushroom Spring Stew By Market Chef Maggie Perkins Serves 6 Ingredients 1/2 stick unsalted butter 1 cup all purpose flour 1 bunch spring onions with green tops, sliced (JBG Organic) 1 cup assorted mushrooms, caps and tender stems, sliced & divided (Hi-Fi Mycology) 1 quart chicken stock, low sodium 1 pint oysters […]

Market Recipe: Broccoli Mushroom Stir Fry

Broccoli Mushroom Stir Fry By Market Chef Maggie Perkins. 2 +/- tablespoons lemon-infused olive oil 1 bunch scallions, sliced 16 oz crimini mushrooms, sliced 1 head broccoli, broken into small flowerettes 1 teaspoon red pepper flakes (or to taste) salt, to taste Cover the bottom of a large skillet or wok with a scant layer of […]

Market Recipe: Siberian Kale, Crimini & Bacon Hash

Siberian Kale, Crimini & Bacon Hash By Market Chef Maggie Perkins. 1 pkg Belle Vie Farm Bacon 1 bunch JBG Organic scallions, sliced 2 cups Kitchen Pride crimini mushrooms, sliced  3 JBG Organics sweet Italian peppers, sliced  2 bunches Munkebo Farm Siberian kale, de-stemmed and torn into bite-sized pieces  2 teaspoons toasted sesame oil salt, to […]

Market Recipe: Oyster & Mushroom Bisque

  Oyster & Mushroom Bisque By Market Chef Maggie Perkins, Serves 6 2 T extra virgin olive oil, separated 1 bunch spring onions, sliced 1 pound mixed mushrooms, sliced 1 pint oysters (liquor, reserved) 1 pint seafood stock, divided 4 T tapioca flour 1 pint unsweetened rice milk ½ bunch Italian parsley, de-stemmed and chopped  1 tsp […]