Market Recipe: Cabbage & Carrot Slaw

Cabbage & Carrot Slaw Ingredients: 1 small head red cabbage, shredded (you can also use green cabbage) 4 large carrots, shredded 4 green onions, thinly sliced Vinaigrette: 1 tablespoon Dijon mustard 1 garlic clove, minced 1/3 cup extra virgin olive oil 1/4 cup unfiltered organic apple cider vinegar 2 tablespoons fresh lemon juice 1 tablespoon […]

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) […]

Market Recipe: Curried Carrots & Cabbage

Curried Carrots & Cabbage By Market Chef Maggie Perkins 1 tablespoon toasted sesame oil 1 tablespoon Texas Hill Country Olive Co. extra virgin olive oil 1 bunch young carrots, sliced 1 small head purple cabbage, shredded 1 bunch scallions, sliced 1 bunch green garlic, minced 2 tablespoons red curry paste 1/2 can coconut milk (see […]

Market Recipe: Cabbage on Cabbage with Pork

Cabbage on Cabbage with Pork By Market Chef Maggie Perkins Ingredients 1 package Pork Sausage 2 tablespoons water, or beer if desired 1 bunch scallions, sliced 1 tablespoon stone ground mustard 1 tablespoon Honey 2 tablespoons water, or beer if desired 1 head cabbage, shredded 1 bag fresh spinach, roughly chopped Seasoning salt, to taste […]

Market Recipe: Duck Sausage with Dijon-glazed Sweet Potatoes

Duck Sausage with Dijon-glazed Sweet Potatoes   By Market Chef Maggie Perkins. 1 tablespoon duck fat 1 package Belle Vie Farm Charles’ Picnic Duck Sausage 1 large sweet potato, sliced in thin rounds 1 bunch scallions, sliced 1 small head cabbage, leaves separated 2 tablespoon Dijon mustard 1 tablespoon Austin Honey Co. pure honey salt to taste […]