Market Recipe: Lemon Ginger Black Drum with Leeks & Green Garlic

Lemon Ginger Black Drum with Leeks & Green Garlic By Market Chef Maggie Perkins Serves 2 1 T extra virgin olive oil (Texas Hill Country Olive Company) 1 bunch green garlic, whites & tender greens sliced thinly (f-stop farm) 1 bunch leeks, whites sliced and washed well (Johnson’s Backyard Garden) 1 large lemon, halved & […]

Market Recipe: Indian-Spiced Winter Vegetables

Indian-Spiced Winter Vegetables By Market Chef Maggie Perkins. 1-2 Tbs lemon infused olive oil from Texas Hill Country Olive Oil 2 heads romanesco  cauliflower, cored and broken into bite sized buds from Johnson’s Backyard Garden 1 small head purple cabbage, cored and sliced from Johnson’s Backyard Garden 1 bunch rainbow carrots, sliced from Animal Farm or […]

Market Recipe: Apple Butternut Squash Soup

Apple Butternut Squash Soup By Chef Monique Santua 1 Large Butternut Squash, peeled, chopped, seeds removed (Bernhardt’s Farm) 3 Apples, peeled, chopped, seeds removed (Engel Farms) 2 Large Onions, diced (JBG Organic) 1 Large Carrot, diced (JBG Organic) 1 Rib of Celery, diced 3 cups vegetable or chicken broth 1 tbs butter 1 tbs salt […]

Market Recipe: Summer Garden Toss with Royal Dressing

Summer Garden Toss with Royal Dressing contributed by Market Chef Maggie C. Perkins 2T Olive oil 1 pound young green beans, trimmed (Engel Farm) 1/2 bunch celery leaves plus 1T, minced, divided (JBG Organics) 1 pint cherry tomatoes (Engel Farm) 4 oz Royal Dip (Lambda Foods) Warm oil over medium heat until just shimmering. Add […]