Breakfast Sausage with Golden Beets and Green Peppers By Student chefs at the Escoffier School 1 lb. breakfast sausage from Smith & Smith 1 medium golden beet from Johnson’s Backyard […]

  Pan Roasted Cauliflower By Market Chef Maggie Perkins 1 small head of cauliflower 2T grapeseed oil 1 cup dehydrated apple rings, chopped ½ cup pecan pieces 1T garam masala […]

  Stovetop Chunky Persimmon and Toasted Pecan Butter By Market Chef Maggie Perkins 3T unsalted butter 1/2 c. pecan pieces 5 ripe persimmons 2t-1T pumpkin pie spice 1T brown sugar […]

  Sweet Potato Gratin By Market Chef Maggie Perkins 2 large sweet potatoes (about 2 lb.) 2 large russet potatoes (about 1 3/4 lb.) 1 1/2 cups heavy cream, divided […]

  Market Recipe: Rabbit Sausage Soup with Sweet Potato and Kale By Market Chef Maggie Perkins 2 pints rabbit stock 1 pint water 2 larger sweet potatoes, sliced into matchstick […]