Market Recipes: Calamari Cooked Three Ways

Pan-fried Calamari on Heirloom Tomato Basil Microgreen Salad by Chef Maggie Perkins Prepared calamari, sliced in rings Grapeseed 0il Breading: Equal parts parmesan cheese, panko bread crumbs, flour All purpose seasoning Salt Salad: Basil microgreens Fresh heirloom tomatoes Splash of olive oil Juice of 1/2 lemon Zest of whole lemon Freshly-ground black pepper, to taste […]

Market Recipe: Fresh Bruschetta with Farm Baguette

Market Fresh Bruschetta with Yegua Creek Farm Baguette By Market Chef Maggie Perkins Bruschetta Salad Topping 1 pint cherry tomatoes, quartered (Bernhardt Family Farms) 2 cloves garlic, minced (JBG Organics) 1/2 bunch, each, fresh basil and Italian parsley, washed, dried well, and chopped (JBG Organics) Zest of whole small lemon Juice of 1/2 small lemon […]

Market Recipe: Zucchini Involtini

Zucchini Involtini

Zucchini Involtini Provided Courtesy of Chef Brittan Wilson Egbert 3-4 medium zucchini, sliced lengthwise 1/4-thick 8oz Pure Luck Goat Cheese cherry tomatoes, sliced in half 1 small shallot,minced 2 small peaches, small dice small bunch of basil, chiffonade small bunch of chives, fine chopped olive oil salt & pepper Dice the outer skin pieces of […]