Market Recipe: Broccoli Mushroom Stir Fry

Broccoli Mushroom Stir Fry By Market Chef Maggie Perkins. 2 +/- tablespoons lemon-infused olive oil 1 bunch scallions, sliced 16 oz crimini mushrooms, sliced 1 head broccoli, broken into small flowerettes 1 teaspoon red pepper flakes (or to taste) salt, to taste Cover the bottom of a large skillet or wok with a scant layer of […]

Market Recipe: Roasted Duck Breast with a Honey/Balsamic Drizzle Crostini

Roasted Duck Breast with a Honey/Balsamic Drizzle Crostini By Chef Brian Birde-Mann Duck breast from Belle Vie Farm 1/3 c. Honey 1/3 c. + more Balsamic Vinegar from Texas Hill Country Olive Company 1/4 c. diced onion 1/4 c. diced celery 1/4 c. diced carrots 2 cloves garlic, minced 1 green onion thinly sliced at angle Olive […]

Market Recipe: Shrimp Etouffée

Shrimp Etouffée By Market Chef Maggie Perkins ¼ c butter ¼ c all purpose flour 1 medium yellow onion, chopped 1 small bell pepper, chopped 2 large stocks celery, chopped 3 large cloves garlic, minced ½ c tomatoes, chopped 2 cups shrimp stock, chicken stock, clam juice or water 1 tablespoon Stellar Gourmet Creole Seasoning […]

Market Recipe: Chocolate Peppermint Pancakes with Stellar Gourmet Maple Syrup

Chocolate Peppermint Pancakes with Stellar Gourmet Maple Syrup Recipe by Chef Maggie Perkins of Notes from Maggie’s Farm Yield: 30 small heart-shaped pancakes 1 ½ cups unbleached all purpose flour ½ cup unsweetened cocoa powder 1 t baking powder ½ t baking soda ½ t salt 2 cups buttermilk 1 ½ T maple syrup 1 T coconut […]

Market Recipes: Slimmed Down Southern Greens

Collard Greens in Turkey Bone Broth All Recipes by Chef Maggie Perkins of Notes from Maggie’s Farm 1 pint turkey bone broth from Belle Vie Farm and Kitchen 1 cup water 3 cloves garlic, chopped a pinch of cracked red pepper 2 bunches collard greens, center stems removed, shredded Optional: smoked salt to taste Add all ingredients to […]