Texas Farmers MarketMarket Recipe: Pan-roasted Root Vegetable Dressing with fresh Gulf Shrimp and Mushrooms (gluten free)
Pan-roasted Root Vegetable Dressing with fresh Gulf Shrimp and Mushrooms (gluten free) By Market Chef Maggie Perkins 1 pound shrimp, peeled and de-veined Cooking oil 1 rutabaga, peeled and […]
Market Recipe: Breakfast Sausage with beets & peppers + Nappa Cabbage Slaw
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 […]
Market Recipe: Pan Roasted Cauliflower
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 […]
Market Recipe: Stovetop Chunky Persimmon and Toasted Pecan Butter
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 […]
Market Recipe: Sweet Potato Gratin
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 […]
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