Egg Roll in a Bowl

Egg Roll in a Bowl By Market Chef Maggie Perkins From Maggie’s Farm Ingredients Half Roasted Chicken (Belle Vie Farm) 2T + neutral cooking fat (more as needed) 2T fresh ginger, peeled, minced 2 bunches scallions, sliced thin, whites and greens separated 1T+ hot chili sesame oil 1 bunch young carrots, sliced ( Gray Gardens) […]

Winter Greens Vegan Caesar Salad

Winter Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower (Bernhardt’s Farm or Growtopia Farms) 1 bunches mustard greens or kale, torn into bite sized pieces (Bernhardt’s Farm, Flintrock Hill Farm) 1/4 c cashew butter 1/4 c tbs + 1 tbs olive oil (Texas Hill Country Olive Co) 4 tbs […]

Farmers’ Market Keto-friendly Collard Wraps

Collard Wrap Ingredients  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap (Johnson’s Backyard Garden), blanched.  Blanching Instructions: Prepare an ice bath in a large bowl by adding ice to water.  Bring a large stock pot of salted water (1 T salt per gallon of water) to a boil.  Submerge greens in bowling […]

Market Recipe: Creole Seafood Dressing

Farmers Market Creole Seafood Dressing Market Chef Maggie Perkins of From Maggie’s Farm Serves 6 Ingredients 1 sesame seed whole wheat baguette, sliced (Texas French Bread) extra virgin olive oil (Texas Hill Country Olive Company) 1 package Belle Vie Farm pork sausage links 1 pint piopinno mushrooms, trimmed and sliced (HiFi Mycology) 1 bunch arugula, […]

Market Recipe: Persimmon Salad

Persimmon Salad by Market Chef Maggie Perkins from Maggie’s Farm Ingredients Bouldin Food Forest Hot Shot Mix greens Texas Hill Country Olive Co extra virgin olive oil Engel Farms persimmons JBG Organic purple cabbage, baby fennel bulbs Belle Vie Farm Ham Texas Hill Country Olive Co mandarin balsamic Pure Luck Dairy Chevre Salt & freshly […]