Squash Ribbon Salad By Market Chef Maggie Perkins from Maggies Farm Salad Dressing: 1/2 cup shelled walnuts 1 tablespoon fresh oregano 1 tablespoon fresh basil 2 tablespoons flat-leaf parsley 1 […]

SWEET & SPICY SMASHED CUCUMBER  SALAD  By Market Chef Maggie Perkins Yield: 4 servings INGREDIENTS  8 small cucumbers •Kosher salt Ice 3 T toasted sesame oil ½ cup seasoned rice […]

Okra Saag Feta by Market Chef Monique Santua of Gastromonique Ingredients 1 tbs grassfed ghee 2 tsp coriander 1/2 tsp ground cardamom 1 bunch young okra leaves 1/2 lime 1 […]

Market Mushroom Curry with Mixed Vegetables & Herbs Ingredients 2-3 tablespoons extra virgin olive oil from Texas Hill Country Olive Co, divided 1 pint new potatoes, unpeeled, sliced thinly from […]

Field-fresh Watermelon Herb Salad By Market Chef Maggie Perkins Ingredients 1/2 small watermelon, rinds removed, cubed (@jbgorganic or @bernhardtsfarm)  Salt, to taste 1 stalk lemongrass  2-3 tablespoons, each, Thai basil, […]