Market Recipe: Strawberry Fennel Crostini with Mint and Spring Radish

Strawberry Fennel Crostini with Mint and Spring Radish By Chef Maggie Perkins 1 T. pecan oil 1 fennel bulb, finely shaved 4oz chevre Juice and zest of one lemon 1 pint strawberries, sliced 2T fennel fronds, chopped ½ bunch mint, stemmed and chopped 1 bunch radishes, sliced thinly 2c arugula Toasted bread rounds Optional: 1 […]

Market Recipe: Spring Vegetable & Ham Gnocchi

Spring Vegetable & Ham Gnocchi By Chef Andre Natera Gnocchi: 4 potatoes 1/2 cup cake flour 1/4 cup ricotta 1/8 cup Parmesan 2 eggs beaten 1 pinch nutmeg *Note from the chef: Quantities may vary depending on the starchiness of the potatoes and the water content of the ricotta. It is important that the dough […]

Market Recipe: Honey-Glazed Ham and Bitter Greens

Honey-Glazed Ham and Bitter Greens By Chef Maggie Perkins One cured pork ham steak (OrganiCare Farm) Neutral-flavored cooking oil to coat bottom of pan 1 T approximately, honey (Round Rock Honey) 1 T balsamic vinegar (Texas Olive Company) 1 bunch dandelion greens (Johnson’s Backyard Garden) 2 t chopped fresh dill (Johnson’s Backyard Garden) Kosher Salt […]

Market Recipe: Vegetable-Packed Egg Salad for the Grown-Up Table

Vegetable-Packed Egg Salad for the Grown-Up Table By Chef Maggie Perkins One dozen OrganicareFarms eggs, boiled 1 jar Stellar Gourmet Pecan Alioli* 1 bunch thin asparagus spears, stems finely sliced (Hairston Creek Farm)   1 bunch young carrots, peeled and sliced thinly, with carrot top greens chopped and large stems removed (Johnson’s Backyard Garden) ½ […]

Market Recipe: Mackerel With Fresh Herbs

Mackerel With Fresh Herbs fresh mackerel Texas pecan oil fresh market herbs of your choice salt & pepperFillet the fish, sprinkle with fresh herbs and set aside. In a skillet heat pecan oil over medium-high heat. Sear the fish until it is lightly brown on both sides and cooked all the way through. Season with […]