Egg Roll in a Bowl
By Market Chef Maggie Perkins
From Maggie’s Farm

Ingredients
Half Roasted Chicken (Belle Vie Farm)
2T + neutral cooking fat (more as needed)
2T fresh ginger, peeled, minced
2 bunches scallions, sliced thin, whites and greens separated
1T+ hot chili sesame oil
1 bunch young carrots, sliced ( Gray Gardens)
2 small Daikon radish, julienned (JBG Organic)
1/2 head Romanesco, chopped (JBG Organic)
4 cloves garlic, minced
1 small head green cabbage, shredded (Gray Gardens)
1T+ bottled hoisin sauce (to taste)
1 bunch cilantro, stems chopped fine, leaves reserved for garnish (JBG Organic)

Bone chicken and chop meat into bite size pieces.

In a wok or large heavy skillet, heat cooking fat with ginger. If chicken is cold, stir fry in cooking fat until just warm. Add scallion whites and stir fry until fragrance is released. Add chili oil, fry one minute. Toss in carrots and radish, adding cooking fat if/as needed to keep about 1 tablespoon oil in wok bottom. Stir Fry 2 minutes. Add Romanesco, stir fry 1 minute. Add garlic up sides of wok, let sear about 30 seconds, then toss to combine. Add shredded cabbage tossing and combining until warm and limp. Add Hoisin sauce to taste, then toss cilantro stems and scallion greens for about 1-2 minutes, or until all is warmed through. Taste to adjust seasonings. Serve.

Ingredients

• 1 small head cauliflower
• 1 bunches mustard greens or kale, torn into bite sized pieces
• 1/4 c cashew butter
• 1/4 c tbs + 1 tbs olive oil
• 4 tbs nutritional yeast (divided)
• 1 tbs capers
• 2 tsp worcestershire
• 1 tbs mustard
• 2 tablespoon Toum (or sub 2 garlic)

Instructions

Break up cauliflower into small crouton sized pieces. Heat 1tbs oil in a skillet over medium high. Add cauliflower, 1 tbs toum, and sauté until crispy and slightly browned. Transfer to a small bowl and add 2 tbs nutritional yeast.

In a food processor or blender mix together cashew butter, remaining olive oil, nutritional yeast, Worcestershire, mustard and capers to create the dressing. Toss mustard greens in the salad and top with cauliflower croutons.

Collard Wrap Ingredients 

• Fresh collard greens, or similar sturdy greens, 2 leaves per wrap, blanched. 

Blanching Instructions:

Prepare an ice bath in a large bowl by adding ice to water. 

Bring a large stock pot of salted water (1 T salt per gallon of water) to a boil. 

Submerge greens in bowling water for 1 minute. Strain out and plunge immediately in ice bath for a minute. Remove to paper toweling and pat dry. Trim lower center rib, removing in a V-shape.  Overlap lower “tails” of leaf, creating a double layer. Place wrap fillings on the overlap, folding sides of leaf over filling, then roll snuggly, tucking in sides as you roll. 

Wrap 1 Ingredients:

• 2T grapeseed oil (or other neutral-flavored cooking fat)
• Lamb Curry Sausage 
• Sautéed scallions, whites only, halved lengthwise 
• Caraway Kraut, drained and squeezed with hands or back of spoon to remove moisture (Bernhardt’s Farm)
  
• Sunflower Seed Hummus | Curry (Floreli)

Bring 2T grapeseed (or other neutral-flavored cooking fat) to a shimmer over medium high heat in a heavy-bottomed pan. Add Lamb Curry Sausage to skillet with scallion whites. Sear all, turning when browned. Remove from heat when scallions are limp, Drain on paper toweling. 

Spread a swath of Sunflower Seed hummus crosswise along width of collard leaf wide enough to accommodate sausage. Top with about 1T well-drained sauerkraut. Fold bottom overlapped leaves snuggly over sausage and filling, and roll as described above. 

Wrap 2 Ingredients: 

• 2T grapeseed oil (or other neutral-flavored cooking fat)
• Sicilian Chicken Sausage (Belle Vie Farm)
• Crisped Oyster Mushrooms, sliced (Hifi Mycology)
• 1/4 cup white wine

Bring 2T grapeseed (or other neutral-flavored cooking fat) to a shimmer over medium high heat in a heavy-bottomed pan. Add Sicilian Chicken Sausage to skillet with sliced mushrooms. Sear all, turning when browned. 

Add 1/4 cup white wine to pan, scraping any browned bits from the pan and heating until

White wine is thickened, reduced and evaporated. Remove from heat. 

Top blanched greens leaf with a link of sausage and a sprinkle of mushrooms. Fold bottom overlapped leaves snuggly over sausage and filling, and roll as described above. 

Wrap 3 Ingredients: 

• 2T sesame oil
• 3 carrots, grated 
• 1 large daikon radish, julienned 
• 1 bunch scallions, chopped
  
• 1 bunch cilantro, chopped leaves & stems 
  
• 1T soy sauce, or to taste
  
• 1T hot chili oil, or to taste 
  
• Optional: oyster sauce to taste

In a large skillet or wok, bring 2T sesame oil to a shimmer over medium high heat. Add carrot and daikon to skillet, stirring constantly about 1-2 minutes, until slightly softened. Add scallions, stir frying until limp. Add cilantro, soy sauce, hot chili oil, and optional oyster sauce. Taste, correct seasonings. Remove from heat, drain any accumulated liquid. Cool to the touch, then spread a swath of filling horizontally across the leaf about 2” in diameter, then fold tails firmly over filling. Proceed with rolling as instructed above. 

Wrap 4 Ingredients:

• 2 T grapeseed oil (or other neutral-flavored cooking fat)
  
• Beef Sausage 
  
• Scallions, whites only, halved lengthwise 
  
• Caraway Kraut, drained and squeezed with hands or back of spoon to remove moisture  (Bernhardts Farm)
  
• Sunflower Seed Hummus | Floreli

Bring 2T grapeseed (or other neutral-flavored cooking fat) to a shimmer over medium high heat in a heavy-bottomed pan. Add Beef Sausage to skillet with scallion whites. Sear all, turning when browned. Remove scallions from heat when limp, continuing to brown sausage until cooked through. Drain all on paper toweling. 

Spread a swath of Sunflower Seed hummus crosswise along width of collard leaf wide enough to accommodate sausage. Top with about 1T well-drained sauerkraut. Fold bottom overlapped leaves snuggly over sausage and filling, and roll as described above. 

Pan-fried Lemon Dill Whole Black Drum
By Market Chef Maggie Perkins from Maggie’s Farm
Serves 2

Ingredients
8 ounces Munkebo Farm back fat (see note)
1 large lemon, sliced
1 bunch scallions, sliced
1 cup all purpose flour
2 whole black drum fish, gutted, scaled and gills removed by K & S Seafood
1  bunch fresh dill
Sea salt and freshly ground black pepper, to taste.

In a deep skillet or wok, render back fat  slowly over medium heat with 3 lemon slices and sliced scallions until fat is melted and bubbly and back fat ‘gribbons’ are crispy brown, 15-20 minutes. Remove all solids from pan.

Cut slits on each side of fish perpendicular to the spine about an inch a part (this assures the flesh is cooked evenly). Dredge whole fish lightly in flour, on both sides. Stuff inter cavity with 3 lemon slices, each, and several healthy sprigs of dill.

When fat is hot enough for a pinch of flour to sizzle (300-350 degrees), place one fish in fat (it will sizzle a lot so watch out here) on first side, about 6-8 minutes according to thickness of fish, until golden brown and crisp. Use a large spoon to baste the fish with the hot fat as it cooks. Turn and fry fish (I use 2 spatulas to help keep fish from splashing hot fat) on second side about 5 minutes, or until fish is done. (Check the inner cavity to assure interior flesh is opaque.). Remove to paper toweling, season with salt and pepper, and repeat with second fish.

If preparing more than 2 fish, let the cooked fish rest on a cooling rack set over a baking sheet in a 200°F oven.

Root Vegetable Tagine
By Market Chef Monique Santua of Gastromonique

Ingredients
4 garlic cloves, thinly sliced
1 2” piece of ginger, peeled and grated
2 tbs berber seasoning, store bought or homemade (recipe below)
2 bay leaves
2 tbs tomato paste
1/4 c golden raisins
1 bunch green onions (white parts only)
1 tbs lemon preserves from Kala’s Cuisine
2 rutabagas in 1” chunks
1 bunch turnips in 1/2” chunks
Pomegranate seeds or mint for garnish

Berber Spice Blend
2 tsp cumin
2 tsp cinnamon
1 tsp red pepper flakes
1 tsp turmeric
1 tsp fenugreek seeds
1/2 tsp cardamom

Heat oil in a dutch oven or heavy bottom pot over medium heat. Add onions and sauté until softened. Add ginger, garlic bay leaves and raisins. Stir occasionally until softened, 2-3 minutes. Add tomato paste, cumin, cinnamon, red pepper flakes, turmeric, and cardamom. Stir to combine and cook for 2 minutes.

Add root vegetables and stir to coat vegetables in seasoning. Add 4 cups water and bring to a boil then cover and let simmer for 20-30 minutes until vegetables are fork tender. Add lemon preserve

Garnish with pomegranate seeds or mint.