Texas Farmers MarketMarket Recipe: Yucatan Spring Shrimp & Lemon Soup
Yucatan Spring Shrimp & Lemon Soup By Market Chef Maggie Perkins 1 lb raw shrimp, (26-30 per lb), shells on, peeled, shells reserved 1 small bunch leeks, greens and whites […]
Market Recipe: Portuguese Migas Salad w/Belle Vie Chorizo & Eat the Rainbow Salad
Portuguese Migas Salad with Belle Vie Chorizo By Market Chef Maggie Perkins Yield: 4 entrée-sized salads 1 pkg Belle Vie Chorizo 1 cup stock or water ½ c chopped spring […]
Market Recipe: Breakfast Sausage with beets & peppers + Nappa Cabbage Slaw
Breakfast Sausage with Golden Beets and Green Peppers By Student chefs at the Escoffier School 1 lb. breakfast sausage from Smith & Smith 1 medium golden beet from Johnson’s Backyard […]
Market Recipe: Kohlrabi Slaw with Pear and Radish
Kohlrabi Slaw with Pear and Radish By Market Chef Maggie Perkins 3-4 small bulbs kohlrabi (JBG Organics) 1 bunch radishes (JBG Organics) ½- 1 bunch fresh mint (JBG Organics) […]
Market Recipe: Sautéed beef heart with mustard greens and radishes
Sautéed Beef Heart with Mustard Greens and Radishes By Students from the Escoffier School Beef heart 2 lbs. (Julienned) Mustard greens 8oz (Chopped) Radishes 4oz (Julienned) Garlic 4 cloves (Finely chopped) […]
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