Spring Salad with Homemade Green Goddess Dressing

Spring Salad with Homemade Green Goddess Dressing by Market Chef Julia Whitehorn INGREDIENTS Green Goddess Dressing 1 cup raw cashews, soaked in water overnight or for about twenty minutes prior […]

Market Recipe: Pan-fried Lemon Dill Whole Black Drum

Pan-fried Lemon Dill Whole Black Drum By Market Chef Maggie Perkins from Maggie’s Farm Serves 2 Ingredients 8 ounces Munkebo Farm back fat (see note) 1 large lemon, sliced 1 […]

Market Recipe: Preserved Lemon, Dilled Shrimp, & Pesto Amuse Bouche

Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche By Market Chef Maggie Perkins 1 T pecan oil from Perennial Pecan 1/2 lb gulf shrimp from K&S Seafood 2 small […]

Market Recipe: Pickled Dill Carrots

  Market Recipe: Pickled Dill Carrots By Sheena Moore of  Sheena’s Pickles Prep time: 10 minutes. Processing Time: 10 minutes. Brine yields about 5-6 pints. Carrots (B5 Farm or Bouldin Food Forest) 4 cups […]

Market Recipe: Vegetable-Packed Egg Salad for the Grown-Up Table

Vegetable-Packed Egg Salad for the Grown-Up Table By Chef Maggie Perkins One dozen OrganicareFarms eggs, boiled 1 jar Stellar Gourmet Pecan Alioli* 1 bunch thin asparagus spears, stems finely sliced […]