Market Recipes: Purple Hull Peas & Watermelon Salad

Purple Hull Peas with Potatoes, Leeks, and Fresh Sausage

By Market Chef Maggie Perkins

1 pint Fond Bone Broth, separated 
2 small leeks, whites only, sliced
4 small new potatoes, cut in 1 inch dice
1 pound fresh, shelled purple hull peas
1 package Belle Vie Farm fresh sausage links
1 bunch parsley, leaves chopped
2 fresh tomatoes, chopped
salt & pepper, to taste

Bring ¼ cup bone broth to a rolling simmer. Add sliced leeks and sauté until tender. Add potatoes and peas with remaining bone broth. Bring to a boil, then reduce to medium high heat, stirring frequently. Nestle sausages in peas and continue cooking until sausages are cooked through, and peas and potatoes are tender. Remove from heat. Stir in parsley and tomatoes. Season with salt and pepper to taste.

 

Spicy Watermelon Feta Salad

By Market Chef Maggie Perkins

1 personal sized watermelon, cubed
2 small cucumbers, diced
2 small sweet peppers, seeded and diced
½ bunch each of fresh mint and purple basil, leaves chopped
1 small purple daikon, sliced thinly
1 pint fresh feta cheese, diced
Stellar Gourmet creole seasoning
Texas Hill Country Olive Co jalapeno-infused olive oil
spicy microgreens, to garnish

In a large mixing bowl, combine all vegetables and feta cheese. Toss with about 4 tablespoons of olive oil. Serve garnished with microgreens.

Photos by Maggie Perkins