Sweet Potato, Persimmon & Pecan in Herb Brown Butter By Market Chef Maggie Perkins Ingredients 2 sticks unsalted butter Sprigs of fresh winter-season herbs like sage, thyme, oregano, or a combination of your choice  (Johnson’s Backyard Garden) 1/2 cup pecan halves (Yegua Creek) 1 pint young sweet potatoes, scrubbed well and sliced thinly (JBG Organic) […]

Eggplant & Mushroom Provencal with Duck Sausage or Pan-roasted Chicken  By Market Chef Maggie Perkins Ingredients Prepared protein (see below) 1 +/- tablespoon neutral-flavored cooking fat 3 baby eggplants, sliced thinly (or sub with seasonal veggies of choice) 2 pints assorted mushrooms (Hi-Fi Mycology) 1 bunch scallions, greens sliced in 1 inch lengths, whites sliced […]