Creole-Style Barbecue Shrimp Chef Maggie C. Perkins Notes From Maggie’s Farm We celebrated Mardi Gras at the Market at Mueller Farmers Market, and adjusted this original recipe for for stove-top preparation and market sampling. You can find the original recipe, here. serves 2 for an entrée,alone, 4 for main dish over grits, or 6 -8 […]
Kale and Kimchi with Pork Meatballs by Chef Brittan Wilson Egbert 2 small bags of kale torn, washed and de-stemmed 1 bunch of green garlic, thinly sliced (White part only. Save the green tops for meatballs) 1 tablespoon Olive Oil 1 12oz jar of Kimchi (Bernhardt Farms) 1# pork sausage (Smith & Smith Farms) 1/4 […]
Chef Kathy Flocco-McMaster, of Alura Gourmet Tours, prepared this fresh and friendly pasta dish, utilizing produce from the day’s market vendors. You can do it, too! PASTA PRIMAVERA (serves 4) 2 tablespoons olive oil 2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 small zucchini, cut into matchsticks 1 carrot, cut into […]
Chef Russ cooked up delicious Butternut Squash Soup on Saturday, January 18, 2014. He used this recipe, adding a 4″ piece of kombu in step 5.
Butternut Squash Fritters with Goat Cheese and Cinnamon Basil by Chef Brittan Wilson Egbert Ingredients 3 cups of raw butternut squash, grated 1/2 cup grated carrot 2 tablespoons of chopped cinnamon basil plus more for garnish 1/2 cup onion, finely chopped 2 eggs 6 tablespoons of flour 1 tablespoon pumpkin pie spice 2 teaspoons ginger […]