Lavender Glazed Peaches Serves 4-6, By Market Chef Maggie Perkins. 1 T coconut oil 6 small peaches, unpeeled, sliced 1-2 T culinary-grade lavender blossom 1/2 cup brown sugar In a […]

Rosemary Lemon Chicken with Sautéed Kale & Brown Sugar Glazed Peaches By Chef Harvey Lavell Merida of Lavell’s Catering 2 lbs of skinless chicken breast, butterflied  2 lemons 1 bunches of rosemary […]

Yucatan Spring Shrimp & Lemon Soup By Market Chef Maggie Perkins 1 lb raw shrimp, (26-30 per lb), shells on, peeled, shells reserved 1 small bunch leeks, greens and whites […]

Duck Sausage on Braised Carrot & Fennel By Market Chef Maggie Perkins. 2 T coconut oil 2 medium fennel bulbs, sliced thinly, with fronds reserved 1 bunch red carrots, sliced […]

Gulf Coast Oyster Roosters and Sauce By Market Chef Maggie Perkins, inspired by Vivian Howard at Garden and Gun magazine saltines or pork rinds bottled cocktail sauce zesty tartar sauce (see below) […]