Early Fall Harvest Salad with Pickled Beets & Kale    By Market Chef Maggie Perkins. 2 heads curly kale 1 tablespoon lemon infused olive oil 1 quart pickled beets, drained and cubed 1 8oz feta cheese, crumbled  1 bunch chives or scallions, chopped  1 bunch lime basil and/or fresh mint, de-stemmed, leaves chopped  3 watermelon radishes, […]

  Shrimp & Pea Shoot Dijon By Chef Maggie Perkins 1 pound medium to large shrimp, shells on 6-8 cups fresh green pea shoots 1 pint chicken stock 2 T Dijon mustard 1 tsp thyme, dried Extra Virgin Olive Oil (to cover pan lightly) Salt & Pepper to taste Peel shrimp, reserving shells. Set aside. […]