Market Recipe: Summer Garden Soup

Summer Garden Soup By Market Chef Maggie Perkins 4 entree-size servings 4 small yellow onions, chopped 2 teaspoons extra virgin olive oil 1 large piece dried kombu (optional) 2 twigs fresh basil 1 pint baby new potatoes, thinly sliced 2 medium yellow crookneck squash, sliced thin from Gray Gardens 1 teaspoon Chinese 5 Spice seasoning 1 […]

Market Recipe: Solar Oven Squash and Tomato Salad, Roasted Two Ways

Squash and Tomato Salad, Roasted Two Ways in a Solar Oven By Market Chef Maggie Perkins 1 cup sun roasted tomatoes in oil, tomatoes strained, chopped, and reserved 3 small yellow crookneck squash, sliced 2 handfuls braising greens (we used JBG Organics’ arugula) per serving 2 T Bernhardt Farms Kimchee per serving Strain sun roasted […]

Market Recipe: Honey-glazed Butternut Squash with Sweet Peppers and Sweet Potato Greens

Honey-glazed Butternut Squash with Sweet Peppers and Sweet Potato Greens By Market Chef Maggie Perkins 2T grapeseed oil 2 medium-large butternut squash, peeled and cubed 1 sweet red pepper, cored, seeded, sliced to equal about 2 cups 1/2 bunch fresh holy basil, leaves only, chopped (about 1/4-1/2 cup) 2-3T honey 1 bunch sweet potato greens, […]

Market Recipe: Florida Pompano with Patty Pan Squash and Carrots

Florida Pompano with Patty Pan Squash and Carrots By Students from the Escoffier School Pompano filets 6oz Patty Pan squash 4oz (Diced) Carrots 4oz (Diced) Olive oil 2oz Kosher or sea salt TT Fresh black pepper TT Orange granules 1Tblspn Salt and pepper the filets. Sauté the filets in olive oil until golden brown, approx 2minutes per […]

Market Recipe: Zucchini Fritters with Goat Feta Cheese

Zucchini Fritters with Goat Feta Cheese by Chef Brittan Wilson Egbert Ingredients 3 cups of raw zucchini, grated and drained of excess liquid 1/2 cup grated carrot 2 tablespoons of chopped carrot tops 1 cup onion, finely chopped 2 eggs 6 tablespoons of flour 2 teaspoons cumin 2 teaspoons paprika 1 teaspoon cayenne 1 teaspoon […]