Market Recipe: Early Spring Probiotic-rich Rainbow Salad

Early Spring Probiotic-rich Rainbow Salad By Market Chef Maggie Perkins. Ingredients Dressing 1/2 container Mother Culture onion chive yogurt dip 1 T raw honey 2 T Kala’s Cuisine Preserved Lemon, rinsed and minced fine 2 t Texas Hill Country Olive Co. lemon-infused olive oil Mother Culture whey, to thin Salad 1 pint strawberries from Engel Farm, […]

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 […]