MARKET RECIPE: Panzanella with Basil Vinaigrette

Panzanella with Basil Vinaigrette by Chef Maggie Perkins Day old bread, torn into bite-sized pieces Tomato and cucumber, flesh, skin, inner pulp and seeds, bite-sized Shishito Peppers, sliced thinly Optional: thin slivers of Mozzarella cheese 3:1 ratio of oil to acid (here we used 2 cups Extra Virgin Olive Oil to 2/3 c Apple Cider Vinegar) 1tsp […]

Market Recipes: Calamari Cooked Three Ways

Pan-fried Calamari on Heirloom Tomato Basil Microgreen Salad by Chef Maggie Perkins Prepared calamari, sliced in rings Grapeseed 0il Breading: Equal parts parmesan cheese, panko bread crumbs, flour All purpose seasoning Salt Salad: Basil microgreens Fresh heirloom tomatoes Splash of olive oil Juice of 1/2 lemon Zest of whole lemon Freshly-ground black pepper, to taste […]

Market Recipe: Late Spring Salad with Pesto Aioli Dressing

Late Spring Salad with Pesto Aioli DressingSoft Shell Crab: 1 bunch carrots 1 small bunch beets 1 pound young green beans 2 T grapeseed oil Juice of 1/2 lemon 1/2 bunch basil 2 T pesto (we used Kala’s Kuisine prepared spinach walnut pesto) 1/4 cup aioli (we used Stellar Gourmet prepared aioli) Salt & Pepper to taste […]

Market Recipe: Spring Duck Sausage Salad

Spring Duck Sausage Salad By Chef Maggie Perkins Belle Vie Farm Spring Duck Sausage Belle Vie Farm Duck Fat One bunch kale (B5 Farm), trimmed, stalks removed, chopped finely 2 cups brussels sprouts (JBG Organics), trimmed, quartered 1 package dried fruit and nut trail mix (Yegua Creek Farm) 2 T good quality balsamic vinegar (Texas […]

Market Recipe: Springtime Salad with Asparagus, Strawberries, and Radish

  Springtime Salad with Asparagus, Strawberries, and Radish Chef Maggie C. Perkins Ingredients: For each serving, collect A handful of mixed greens Several stalks of early asparagus 3 radishes, trimmed and thinly sliced Five or six whole strawberries, hulled and sliced 1 ounce of favorite nuts 1/2 cup of cannellini beans Toss ingredients together on […]