MARKET RECIPE: Summer Melon Salads

Summer Melon Salads By Market Chef Maggie C. Perkins of Notes From Maggie’s Farm Assorted summer melons (cantaloupe, canary, Gaia, honeydew) seeded and chopped Roasted Hatch chile peppers, seeded, de-stemmed, peeled, and pith removed Cucumbers, skins remaining, chopped Cilantro microgreens SOCO ginger beer Salt, to taste Combine all salad ingredients together, tasting as you go […]

Market Recipe: Summer Shrimp Stir-Fry

Summer Shrimp Stir-Fry By Students of the Escoffier School of Culinary Arts 25 Shrimp, peeled & de-veined Heirloom bell peppers, seeded & small diced Heirloom tomatoes, small diced Korean melon, small dice Salt & pepper to taste Extra virgin olive oil Heat the oil in a sauté pan until just smoking. Add the shrimp and […]

Market Recipe: Watermelon Ceviche

Watermelon Ceviche Chef Eric Silverstein, The Peached Tortilla Watermelon, 1 cup, cut into small cubes Shrimp, 1 lb, peeled and deveined Cilantro, 1/4 bunch, chopped Tomato, 1 medium size, cubed Red Onion, 1/4 small, brunois Avocado, 1/2, cubed Olive Oil, 1 tbsp Limes, 1-2, juiced Togarashi (Japanese chili flake), .5 tbsp Kosher Salt, .5 tbsp […]

Market Recipe: Watermelon Summer Salad

  Farmers Market Favorite: Watermelon Summer Salad Guest Chef: Maggie C. Perkins, Notes from Maggie’s Farm yields 4 entree salads Ingredients 1 personal size watermelon, cut into bite-sized cubes (or, using a melon-baller, create watermelon balls, being careful to avoid the larger seeds) 1 cucumber, unpeeled, seeded, and diced 1/4 sweet onion, peeled and minced 1 […]

Market Recipe: Watermelon and Beet Salad

Watermelon and Beet Salad Courtesy of John Lichtenberger, Executive Chef of Péché Makes about 15 sample servings, depending on size Salad: 5 lbs beets 1 small watermelon Toss beets with olive oil and place in aluminum foil. Close tightly. Place on baking sheet place in oven at 400 degrees for approximately two hours. Beets are […]