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 […]

Market Recipe: Blistered Shishito Peppers

Blistered Shishito Peppers By Market Chef Maggie Perkins One pint of Shishito peppers Grapeseed oil Over medium high heat, bring about 2″ neutral-flavored oil to a shimmer in a deep skillet. When oil spatters slightly when tested with a small drop of water, slowly add peppers in small batches, carefully avoiding overcrowding. (Occasional popping can occur, […]

Market Recipe: Breakfast Sausage with beets & peppers + Nappa Cabbage Slaw

  Breakfast Sausage with Golden Beets and Green Peppers By Student chefs at the Escoffier School 1 lb. breakfast sausage from Smith & Smith 1 medium golden beet from Johnson’s Backyard Garden 1 medium green pepper from Bernhardt’s Farm 1 1/2 teaspoon chili flake 1/2 teaspoon rubbed sage 1/2 teaspoon sweet smoked paprika Salt & Pepper […]

Market Recipe: Market Gumbo! Gluten & Dairy Free!

Market Gumbo! Gluten & Dairy Free! By Guest Chef Rick Lopez of La Condesa 1 pint okra from Engel Farms 2 pints yellow tomatoes from Engel Farms 1 lb. shrimp from K&S Seafood 3 packs duck sausage from Belle Vie Farm and Kitchen 1 bag mixed peppers from JBG Organic 1 bunch radish from JBG […]

Market Recipe: Quick pickled peppers with honey and goat cheese

Quick Pickled Peppers from Kate Payne of Hip Girl’s Guide to Homemaking yields 1 quart 1. Seed and cut 1-lb of sweet (or hot if you prefer them) peppers into thin strips that are about 2″ long. 2. Combine your brine in a large saucepan and put over medium low heat: 1.5 cups white vinegar […]