Market Recipe: Panzanella Salad by Culinary Institute of America student & guest chef, Luke Riojas Featured Ingredients:  1 loaf of gluten free Italian loaf, diced – Bread(ish) 1 cup pickled […]

Italian Panzanella  Yield 2-4 servings by Market Chef Maggie Perkins Ingredients 2 cups torn day-old sourdough bread  (Easy Tiger) 2 T extra virgin olive oil (Texas Hill Country Olive Co) […]

Panzanella with Basil Vinaigrette by Chef Maggie Perkins Day old bread, torn into bite-sized pieces Tomato and cucumber, flesh, skin, inner pulp and seeds, bite-sized Shishito Peppers, sliced thinly Optional: […]

Farmers Market Favorite: Panzanella with a Texas Summer Twist Guest Chef: Maggie C. Perkins, Notes from Maggie’s Farm Personal Chef Maggie Perkins was in the market recently and she took […]