Lemon Garlic Pasta with Arugula and Zucchini Ingredients Garlic & Black Pepper Fettuccine (Gourmet Texas Pasta) Zucchini (Animal Farm) Arugula (A.Y. Raam Farms) Garlic (Bernhardt’s Farm) Olive Oil (Texas Hill […]

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) […]

Peach & Fennel Salad with Smoked Ham By Market Chef Maggie Perkins Ingredients The zest of 1, and juice of 2 large lemons 1/2c coconut palm sugar 1 bulb fennel, […]

Peach Rosemary Shrub by Market Chef Monique Santua of Gastromonique Ingredients 1 lb peaches, chopped (Engel Farms or Lightsey Farms) 2 sprigs rosemary, chopped (or substitute with your herbs of […]

Peaches & Herb Summer Slaw By Market Chef Maggie Perkins Ingredients 1/2 cup extra virgin olive oil (Texas Hill Country Olive Co.) 1/4 cup mandarin or lemon-flavored balsamic vinegar (Texas […]