Market Recipe: Hat Creek Spicy Sauerkraut with Italian Duck Sausage

Sauerkraut, Duck

Hat Creek Spicy Sauerkraut with Italian Duck Sausage By Market Chef Maggie Perkins 1T grapeseed oil 2 bunches scallions, whites and greens sliced thinly 1 bunch mustard greens, stems removed, chopped ½ head red cabbage, shredded 1 jar Hat Creek Provisions Spicy Sauerkraut 1 package Belle Vie Farm Italian Duck Sausage Salt and pepper, to taste […]

Market Recipes: Balsamic Glazed Japanese Turnips & Carrots

balsamic-mustard-glazed-japanese-turnips

Balsamic Mustard Glazed Japanese Turnips by Chef Maggie Perkins 1 bunch JBG Organic Japanese turnips, trimmed and cut into bite-sized pieces ½ cup water 1 tablespoon Pogue Mahone dill pickle mustard 1T chopped fresh mint 2T Texas Hill Country Olive Company White Lemon Balsamic In a medium saucepan over medium high heat add turnip pieces […]

Market Recipe: Vegan Tofu Scramble & Chana Masala

Vegan Tofu Scramble/Wraps By Taruna Ahuja of Yellow as Turmeric One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes ½ teaspoon cumin seeds 1/2 teaspoon ground turmeric Salt to taste 1/8 teaspoon ground red chili pepper, optional 2 tablespoons extra-virgin olive oil ½ large red onion 2 fresh green peppers, chopped 1 fresh red […]

Market Recipe: Strawberry Jam

Strawberry Jam By Caitlin Harris of Shepard’s Flock Canning Company Prep time: 10 min. Cook time: 10 min.  Processing Time: 7 min. Yields: 5-6 half pints 4 cups mashed berries 1.5 cups sugar 2 teaspoons Pomona pectin* 2 teaspoons calcium water* *Refer to Pomona’s Universal Pectin package   1. Sanitize jars, set aside lids and rings […]

Market Recipe: Trout a la Meunière

Trout a la Meunière By Market Chef Maggie Perkins 4 (6-ounce) trout fillets 1 scant teaspoon salt, plus more for seasoning 1 scant teaspoon white pepper 1 teaspoon Herbes de Provence 1 cup all-purpose flour 2 tablespoons olive oil 1 stick, cubed, softened unsalted butter 1 tablespoon minced shallots 2 red spring onions, sliced 2 […]