Market Recipe: Late Summer Salad with Hatch Chile Lemon Dressing

Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing  By Market Chef Maggie Perkins. Salad: Korean melon Cucumber Purple carrots Sweet peppers Amaranth greens Purple daikon radish  Full Quiver Farm garlic & black pepper cheddar cheese curds Sweet & Spicy Hatch Chile Lemon Dressing: 8 oz Mother Culture lemon yogurt 1 T honey 1/4 […]

Market Recipe: Cider-braised Sausage & Peppers

Cider-braised Sausage & Peppers By Market Chef Maggie Perkins 1 T cooking oil 1 package Belle Vie Farm pork sausage links 1 large onion, sliced 2 sweet bell peppers, sliced into strips 1 cup dry hard cider (Texas Keeper Cider) 2 cloves garlic, minced 3 roma tomatoes, chopped 2 T chopped Italian flat-leaf parsley 2 […]

Market Recipe: Pickled Peach Salsa

Pickled Peach Salsa By Sheena Moore of Sheena’s Pickles 7 cups (ripe, but not over-ripe) peaches, peeled and diced 1 1/4 cup red onion (or any onion), diced 3 large poblano peppers (or any pepper in season), diced (with seeds removed) 1 purple bell pepper (or any bell pepper) 1/4 cup fresh cilantro, chopped (optional) 1/2 […]

Market Recipe: No-Cook Summer Sauce with Tomatoes And Mozzarella

No-Cook Summer Sauce with Tomatoes And Mozzarella By Market Chef Maggie Perkins 2 pounds tomatoes, chopped 8 ounces fresh mozzarella, cubed 1 small sweet bell pepper (we used a medley of banana and purple bell peppers, but any sweet pepper(s) of your choice will suffice) 1/2 small red onion, finely cubed 1/2 cup chopped fresh […]

Market Recipe: Summer Tomato Stovetop Ratatouille

Summer Tomato Stovetop Ratatouille By Market Chef Maggie Perkins ¼ cup grapeseed oil, divided 1 large clove elephant garlic, peeled and thinly sliced 1 leek, sliced, separated into ringlets, rinsed thoroughly and dried by squeezing in a paper towel 1 medium eggplant, peeled and diced 4 sweet peppers, sliced thinly (we used banana peppers, bell […]