Market Recipe: Summer Peach Panzanella

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 homegrown tomatoes, chopped with juices reserved (Engel Farm) 1 bunch garlic chives, greens sliced thinly (Munkeebo Farm) 1 red onion, sliced thinly (Gray Gardens) 3-4 […]

Market Recipe: Summer Garden Soup

Summer Garden Soup By Market Chef Maggie Perkins 4 entree-size servings 4 small yellow onions, chopped 2 teaspoons extra virgin olive oil 1 large piece dried kombu (optional) 2 twigs fresh basil 1 pint baby new potatoes, thinly sliced 2 medium yellow crookneck squash, sliced thin from Gray Gardens 1 teaspoon Chinese 5 Spice seasoning 1 […]

Market Recipe: Pineapple Turmeric Glazed Pork Chops & Grilled Squash Shishito Salad

Pineapple Turmeric Glazed Pork Chops & Grilled Zucchini Shishito Salad by Chef Monique Santua of Gastromonique Pork Chops: 1/2 bottle Classic Ginger Elixir, which has pineapple in it (Jeany’s Caribbean Elixirs) 1/4 c  honey (Round Rock Honey or Austin Honey Co) 1/4 c Apple Cider Vinegar 3 tbs Dijon Mustard 1 tsp red pepper 1/2 […]

Market Recipe: Smothered Green Beans & Potatoes

Smothered Green Beans & Potatoes by Market Chef Maggie Perkins Serves 2 1 T Texas Hill Country Olive Company jalapeño-infused olive oil 2 teaspoons toasted sesame oil, separate  1/2 small yellow onion, sliced into thin half moons, separated (Manheim Gardens & Byccombe Farm) 1 stalk green garlic, minced (Gray Gardens) 4-5 baby new potatoes, sliced […]

Market Recipe: Stewed Swiss Chard & Pioppino Mushrooms

Stewed Swiss Chard & Pioppino Mushrooms By Market Chef Maggie Perkins 1/4 cup Texas Hill County olive oil 2 T all purpose flour 1 bunch green garlic, sliced from Gray Gardens 1 bunch scallions, sliced from Gray Gardens 1 bunch Rainbow Swiss Chard, sliced into thin shreds from Johnson’s Backyard Garden 1 pint mushrooms, stems and […]