Summer Peach Panzanella By Market Chef Maggie Perkins 4 cups day old bread, torn in bite-sized chunks (Texas French Bread) 4 peaches, skin on, sliced thin (Engel Farm) 4-6 ripe […]

Seared Duck Breast & Grilled Peach Salad by Market Chef Maggie Perkins INGREDIENTS 3 small cucumbers, sliced (Bernhardt’s Farm or Fruitful Hill Farm) Several sprigs of basil , de-stemmed (Bouldin […]

Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing  By Market Chef Maggie Perkins. Salad: Korean melon Cucumber Purple carrots Sweet peppers Amaranth greens Purple daikon radish  Full Quiver […]

Purple Hull Peas with Potatoes, Leeks, and Fresh Sausage By Market Chef Maggie Perkins 1 pint Fond Bone Broth, separated  2 small leeks, whites only, sliced 4 small new potatoes, […]

Korean Melon & Prosciutto Salad By Market Chef Maggie Perkins. 1 Korean melon, peeled, cubed 1 bunch of amaranth sprouts, cut through stems above dirt level 1 red onion, small, halved, […]