Eat the Rainbow Salad By Market Chef Maggie Perkins mixed greens including lettuce, arugula, pea shoots carrots, sliced purple or green cabbage, shredded radishes, sliced mint, ½ bunch, leaves chopped parsley, flat-leaf, ½ bunch, leaves chopped fennel, small bulb, shaved Simply mix all of the ingredients together and drizzle on your favorite dressing! Below we […]
Balsamic-glazed Brussels Sprouts By Market Chef Maggie Perkins Yield 4 side servings Ingredients 2T neutral-flavored cooking fat, divided 1 pkg Belle Vie Farm Duck Prosciutto 1 qt baby brussels sprouts, trimmed & halved Seasoning salt, to taste 4T Texas Hill Country Olive Company Pineapple Balsamic Vinegar Instructions Heat cooking fat to a shimmer over […]
Mustard Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower (Bernhardt’s Farm or JBG Organic) 1 bunches mustard greens (kale also works), torn into bite sized pieces (Johnson’s Backyard Garden) 1/4 c cashew butter 1/4 c tbs + 1 tbs olive oil (Texas Hill Country Olive Co) 4 tbs nutritional […]
Collard Wrap Ingredients Fresh collard greens, or similar sturdy greens, 2 leaves per wrap (Johnson’s Backyard Garden), 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 […]
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 […]
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