Peaches & Herb Summer Slaw By Market Chef Maggie Perkins Ingredients 1/2 cup extra virgin olive oil (@txhillcountryoliveoil) 1/4 cup mandarin or lemon-flavored balsamic vinegar (@txhillcountryoliveoil) 1 tablespoon honey (@roundrockhoney) 1 +\- teaspoons Fig Dijon mustard (@stellargourmet), optional but recommended 1 small head purple cabbage, shredded (@jbgorganic) I small bulb fennel, shaved thin (@jbgorganic) Thyme, […]

Long Bean & Mushroom Asian Stir fry by Market Chef Maggie Perkins  1/4c EVOO ( Texas Hill Country Olive Co) 2T toasted sesame oil, divided 1 large sweet onion, sliced vertically 1 pound mixed oyster mushrooms (Goldenwood) 1 bunch long beans, trimmed and sliced into 1-2” lengths (Bernhardt Farms) 1 bunch holy basil, stemmed, leaves […]

Smothered Green Beans & Potatoes by Market Chef Maggie Perkins Serves 2 1 T Texas Hill Country Olive Company jalapeño-infused olive oil 2 teaspoons toasted sesame oil, separate  1/2 small yellow onion, sliced into thin half moons, separated (Manheim Gardens & Byccombe Farm) 1 stalk green garlic, minced (Gray Gardens) 4-5 baby new potatoes, sliced […]

Greens, Beans & Sausage By Market Chef Maggie Perkins Serves 6 1 ring package pork & beef  sausage, sliced (Munkebo Farm) 1 bunch scallions, chopped (Munkebo Farm) 1 small sweet pepper, chopped (Johnson’s Backyard Garden) 1 pound Dragon Tongue beans, trimmed, cut in 2″ lengths (f-stop farm) 1 pint Fond Bone Broth or chicken or vegetable […]

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, […]