Spring Pea Shoot Salad

    Spring Pea Shoot Salad By Market Chef Monique Santua of Gastromonique Ingredients 1 bag pea shoots, cut into bite sized pieces 3 rainbow carrots, sliced thinly 1 container peas, sliced on the diagonal 1 bunch brassica flowers, removed from stem 1 container pickled beets, cubed 1/4 c Rosemary Olive Oil 1/4 c White […]

Balsamic Glazed Brussel Sprouts

Balsamic-glazed Brussels Sprouts By Market Chef Maggie Perkins Yield 4 side servings   Ingredients 2T neutral-flavored cooking fat, divided 1 pkg Belle Vie Farm Duck Prosciutto 1 qt baby brussels sprouts, trimmed & halved Seasoning salt, to taste 4T Texas Hill Country Olive Company Pineapple Balsamic Vinegar Instructions Heat cooking fat to a shimmer over […]

Market Recipe: Lemony Herbed Pan-roasted Eggplant

Lemony Herbed Pan-roasted Eggplant by Market Chef Maggie Perkins from Maggies Farm 2 tablespoons (plus more, as needed) extra virgin olive oil (Texas Hill Country Olive Company) 2 cloves garlic, sliced thinly 2-3 medium eggplants, cubed (skin on) (Johnson’s Backyard Garden) 3 small sweet peppers, sliced thin (Johnson’s Backyard Garden) 1 pint petite tomatoes, halved […]

Market Recipe: Market Basil Melon Salad with Goat Feta

Market Basil Melon Salad with Goat Feta 1 bunch holy basil (JBG Organics), de-stemmed, leaves whole 1 container feta cheese (Texas Bee Tree or Pure Luck Dairy Farm), drained and crumbled 1 Israeli melon, (Oma and Opa’s Farm), peeled, seeded, cut in chunks 1 watermelon radish (JBG Organics), sliced into thin matchsticks 3 pickling cucumbers (Engel […]

Market Recipe: TFM BOK CHOI & OYSTER MUSHROOMS

TFM BOK CHOI & OYSTER MUSHROOMS by Market Chef Maggie Perkins INGREDIENTS 1 tablespoon toasted sesame oil 2 tablespoons extra virgin olive oil (Texas Hill Country Olive Co) 5 cloves garlic, peeled, whole 1 quart oyster mushrooms, trimmed and sliced (Hi-Fi Mycology) 4 small sweet peppers, sliced thin (JBG Organics) 5 thin slices fresh ginger […]