Market Recipe: Roasted Poblano Chevre Vegetable Dip

Roasted Poblano Chevre Vegetable Dip By Market Chef Maggie Perkins 16 oz plain greek yogurt 4 oz chevre 3 medium tomatoes, chopped 6 small pickling cucumbers, skins 3-4 roasted poblano peppers, chopped 1 bunch thai basil, chopped Combine the ingredients and mix well. Season with salt, to taste. Serve chilled. Photos by Maggie Perkins

Market Recipe: Strawberry Fennel Crostini with Mint and Spring Radish

Strawberry Fennel Crostini with Mint and Spring Radish By Chef Maggie Perkins 1 T. pecan oil (Perennial Pecan) 1 fennel bulb, finely shaved (Bernhardt’s Farm) 4oz chevre (Pure Luck) Juice and zest of one lemon 1 pint strawberries, sliced (Bernhardt’s Farm) 2T fennel fronds, chopped (Bernhardt’s Farm) ½ bunch mint, stemmed and chopped (Johnson’s Backyard […]