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

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 […]