Market Recipes: Sweet + Spicy Persimmon Parfaits & Vegetable Tikka Masala


Sweet & Spicy Persimmon Parfaits
by Chef Maggie Perkins

Ripe persimmons (Engel Farms)
Ginger, cinnamon & curry powder, to taste
Greek yogurt (Mother Culture)
Honey (Round Rock Honey or Austin Honey)
Holy basil (Bouldin Food Forest)
Fresh mint, chopped

Remove large stem from persimmons and squeeze flesh into a bowl, discarding skins. Stir in spices, to taste.

In a tall glass, layer yogurt and spiced persimmon, dotting each layer of yogurt with a small drop of local honey. Garnish with holy basil and/or chopped mint, and serve.


Vegetable Tikka Masala
by Chef Maggie Perkins

2-3 T. Grapeseed oil
1 Pint fingerling sweet potatoes (Fruitful Hill Farm)
2 C. Green beans (Bernhardt’s Farm)
4 Baby Japanese and/or graffiti eggplant 
1 Pint Lamba’s Tikka Masala sauce
1/4 C. water
1 T Holy basil, minced (Bouldin Food Forest)
1 8oz Greek yogurt, plain (Mother Culture)

Pare vegetables and cut into uniform bite-sized pieces. In a heavy skillet over medium high heat, bring grapeseed oil to a slight shimmer. Add sweet potato to pan, cooking for three minutes, stirring frequently.

Add green beans to pan and cook three more minutes, stirring frequently. Adjust cooking oil if necessary by adding just enough to keep vegetables from sticking to the pan. Add eggplant to mixture in pan, cooking an additional three minutes.

Reduce heat to medium. Add Lamba’s Tikka Masala and 1/4 c. water. Stir well, coating all vegetables. Cover, maintaining a rolling simmer, stirring occasionally. Allow to cook, covered, until vegetables are just tender. Stir in chopped basil and cook uncovered for a minute. Reduce heat to low. Fold in yogurt, blending well, bringing only to serving temperature (about a minute). Remove from heat and serve.

Photo Credits: Maggie C. Perkins, of Notes from Maggie’s Farm.

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