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: Ground Beef & Vegetables

Ground Beef & Vegetables By John Hummel & The Escoffier School of Culinary Arts Ground beef Red beets, julienne Yellow beets, julienne Beet greens, chiffonade Fresh garlic Fresh thyme Garlic scape, sliced Sorrel, chiffonade Balsamic vinegarBrown ground beef, if using pasture raised beef there is no need to drain the fat. Move the ground beef […]

Market Recipe: Soft Shell Crab with Cheesy Polenta and Smothered Collard Greens

 Soft Shell Crab with Cheesy Polenta and Smothered Collard Greens Soft Shell Crab: Soft shell crabs (allow 1 large, or 2 small crabs per person), cleaned and trimmed (see note, below) 2 cups finely ground cornmeal 2 t salt ½ t cayenne pepper 1 t coarse ground black pepper ¼ cup neutral-flavored cooking oil for […]

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 […]