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 Texas Hill Country Olive Company extra virgin olive oil 1 bunch Gray Gardens green garlic, whites & tender greens sliced thinly 1 bunch JBG Organic leeks, whites sliced and washed well 1 large lemon, halved & seeded […]

Market Recipes: Purple Hull Peas & Watermelon Salad

Purple Hull Peas with Potatoes, Leeks, and Fresh Sausage By Market Chef Maggie Perkins 1 pint Fond Bone Broth, separated  2 small leeks, whites only, sliced 4 small new potatoes, cut in 1 inch dice 1 pound fresh, shelled purple hull peas 1 package Belle Vie Farm fresh sausage links 1 bunch parsley, leaves chopped […]

Market Recipe: Yucatan Spring Shrimp & Lemon Soup

Yucatan Spring Shrimp & Lemon Soup By Market Chef Maggie Perkins 1 lb raw shrimp, (26-30 per lb), shells on, peeled, shells reserved 1 small bunch leeks, greens and whites separated, whites sliced thinly, washed well and strained 2 carrots, sliced 6 cups water 1 teaspoon salt 1 teaspoon cumin seeds 2 4-inch cinnamon sticks […]

Market Recipe: Broccoli Mushroom Stir Fry with Leeks & Green Garlic

Broccoli Mushroom Stir Fry with Leeks & Green Garlic By Market Chef Maggie Perkins 1 large head broccoli 1 small bunch leeks 1 bunch green garlic 1-2 cups sliced crimini mushrooms coconut oil stir fry sauce and dressing (see recipe below) Slice large broccoli florets in half lengthwise. Peel large stems of broccoli and slice […]