Market Recipe: Summer Ciambotto with Organicare Italian Sausage By Chef Maggie Perkins Ciambotto is an Italian staple dish, a type of vegetable stew similar to the French ratatouille. It traditionally includes […]

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: […]

Creole Okra and Tomatoes with Gulf Shrimp by Chef Maggie Perkins Cooking oil 1 pound large shrimp 1 large bulb garlic 3 medium onions, chopped 1 pound okra, sliced thinly […]

Summer Vegetables dressed with Roasted Peaches with feta and herbs contributed by Market Chef Maggie C. Perkins Malabar spinach, destemmed, leaves torn (sub greens of choice) Fresh young corn, removed […]

Good Seed Hemp Patty Burgers contributed by Market Chef Maggie C. Perkins Good Seed Hemp patties, prepared as directed Fresh Ciabatta Buns (Texas French Bread) Hatch Green Chile whole grain mustard […]