Market Recipe: Creole Seafood Dressing

  Farmers Market Creole Seafood Dressing Market Chef Maggie Perkins of From Maggie’s Farm Serves 6 Ingredients 1 sesame seed whole wheat baguette, sliced (Texas French Bread) extra virgin olive oil (Texas Olive Company) 1 package Belle Vie Farm pork sausage links 1 pint piopinno mushrooms, trimmed and sliced (HiFi Mycology) 1 bunch arugula, chopped […]

Market Recipe: Sweet Potato, Persimmon & Pecan in Herb Brown Butter

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  1/2 cup pecan halves 1 pint young sweet potatoes, scrubbed well and sliced thinly 2-3 firm persimmons, sliced 1 tsp ground […]

Eggplant & Mushroom Provencal with Duck Sausage or Pan-roasted Chicken 

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 eggplant, sliced thinly (JBG Organic) 2 pints assorted mushrooms (Hi-Fy Mycology) 1 bunch scallions, greens sliced in 1 inch lengths, whites sliced thin, separated (JBG) 1 tablespoon […]

Market Recipe: Mushroom Gravy

  Market Recipe: Mushroom Gravy by Market Chef Monique Santua of Gastromonique Ingredients 2 tbs butter Mushroom scraps (save these in the freezer when you’re making other mushroom dishes) 1 bunch Green Onions from Bernhardts Farm (minced) 16 ounces Vegetable Stock 1 clove garlic minced 1 tsp Xantham Gum (or other thickener) Salt and pepper […]

Market Recipe: Oyster Stew

Market Recipe: Oyster Stew By Market Chef Maggie Perkins from Maggie’s Farm INGREDIENTS 1 pkg Belle Vie Farm smoked bacon, chopped 1 large onion, chopped 4 small sweet potatoes, chopped (JBG Organic) 2 quarts chicken stock 1 pint K and S Seafood fresh gulf oysters, brine and meat separated 3 twigs fresh thyme 1 pint […]