Market Recipe: Yucatan Spring Shrimp & Lemon Soup

Yucatan Spring Shrimp & Lemon Soup By Market Chef Maggie Perkins 1 lb raw shrimp, (26-30 per lb), shells on, peeled, shells reserved 1 small bunch leeks, greens and whites […]

Market Recipe: Duck Sausage on Braised Carrot & Fennel

Duck Sausage on Braised Carrot & Fennel By Market Chef Maggie Perkins. 2 T coconut oil 2 medium fennel bulbs, sliced thinly, with fronds reserved 1 bunch red carrots, sliced […]

Market Recipe: Gulf Coast Oyster Roosters and Sauce

Gulf Coast Oyster Roosters and Sauce By Market Chef Maggie Perkins, inspired by Vivian Howard at Garden and Gun magazine saltines or pork rinds bottled cocktail sauce zesty tartar sauce (see below) […]

Market Recipe: Cilantro Chutney Chicken Tacos

Cilantro Chutney Chicken Tacos By Chef Brian Birde-Mann of Texas Hill Country Olive Company 2 chicken thighs  1 jar of FOND No4 broth 1/2 cup roughly chopped celery, onion, carrot 2 Tablespoons Texas Hill Country […]

Market Recipe: Broccoli Mushroom Stir Fry with Leeks & Green Garlic

Broccoli Mushroom Stir Fry with Leeks & Green Garlic By Market Chef Maggie Perkins 1 large head broccoli 1 small bunch leeks 1 bunch green garlic 1-2 cups sliced crimini […]