Squash Ribbon Salad By Market Chef Maggie Perkins from Maggies Farm Salad Dressing: 1/2 cup shelled walnuts 1 tablespoon fresh oregano 1 tablespoon fresh basil 2 tablespoons flat-leaf parsley 1 […]

Market Recie: Simple Shrimp Étouffée By Market Chef Maggie Perkins Serves 8 Ingredients 1/4 c butter 1/2 c all purpose flour 1 medium yellow onion, chopped 1 small bell pepper, chopped 2 […]

HOLIDAY MARKET STOVETOP DRESSING SERVES 6 INGREDIENTS 2T extra virgin olive oil (Hill Country Olive Company) 1 small bulb fennel, sliced thinly (see notes, below) 1 bunch scallions, sliced thinly […]

Lemony Herbed Pan-roasted Eggplant by Market Chef Maggie Perkins from Maggies Farm 2 tablespoons (plus more, as needed) extra virgin olive oil (Texas Hill Country Olive Oil) 2 cloves garlic, […]

Early Spring Probiotic-rich Rainbow Salad By Market Chef Maggie Perkins. Ingredients Dressing 1/2 container Mother Culture onion chive yogurt dip 1 T raw honey 2 T Kala’s Cuisine Preserved Lemon, rinsed […]