Collard Wrap Ingredients  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap, blanched.  Blanching Instructions: Prepare an ice bath in a large bowl by adding ice to water.  […]

Pan-fried Lemon Dill Whole Black Drum By Market Chef Maggie Perkins from Maggie’s Farm Serves 2 Ingredients 8 ounces Munkebo Farm back fat (see note) 1 large lemon, sliced 1 […]

Market Melon Salad Yields 4 servings By Market Chef Maggie Perkins Dressing 3 parts Texas Hill Country Olive Company extra virgin olive oil 1 part Texas Hill Country Olive Company […]

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 […]