Market Recipe: Sweet Potato Gratin

  Sweet Potato Gratin By Market Chef Maggie Perkins 2 large sweet potatoes (about 2 lb.) 2 large russet potatoes (about 1 3/4 lb.) 1 1/2 cups heavy cream, divided 1 1/2 teaspoons table salt 1 1/2 cups (6 oz.) shredded Gruyère cheese, divided Preheat oven to 400°. Cut sweet potatoes and russet potatoes into […]

Market Recipe: Rabbit Sausage Soup with Sweet Potato and Kale

  Market Recipe: Rabbit Sausage Soup with Sweet Potato and Kale By Market Chef Maggie Perkins 2 pints rabbit stock 1 pint water 2 larger sweet potatoes, sliced into matchstick 1 bunch curly kale, stems removed, chopped 2 bunches (6 cloves plus greens) green garlic, chopped finely (substitute 1 clove garlic, minced finely, combined with […]