TFM BOK CHOI & OYSTER MUSHROOMS by Market Chef Maggie Perkins INGREDIENTS 1 tablespoon toasted sesame oil 2 tablespoons extra virgin olive oil (Texas Hill Country Olive Co) 5 cloves […]
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 1 bunch scallions, […]
Market Recipe: Oyster & Mushroom Spring Stew By Market Chef Maggie Perkins Serves 6 Ingredients 1/2 stick unsalted butter 1 cup all purpose flour 1 bunch spring onions with green tops, […]
Broccoli Mushroom Stir Fry By Market Chef Maggie Perkins. 2 +/- tablespoons lemon-infused olive oil 1 bunch scallions, sliced 16 oz crimini mushrooms, sliced 1 head broccoli, broken into small flowerettes […]
Siberian Kale, Crimini & Bacon Hash By Market Chef Maggie Perkins. 1 pkg Belle Vie Farm Bacon 1 bunch JBG Organic scallions, sliced 2 cups Kitchen Pride crimini mushrooms, sliced 3 […]
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