Market Recipe: Red & White Flesh Watermelon Salad with Fresh Basil and Jalapeños

  Red & White Flesh Watermelon Salad with Fresh Basil and Jalapeños By Students from the Escoffier School Watermelon 4 cups (Diced) Jalapeños 1/4 cup (Seeded & Diced, adjust to your heat tolerance) Fresh basil Chiffonade 1/4 cup Salt kosher or sea TT Fresh black pepper TT Juice of one lime Add all of the ingredients together. […]

Market Recipe: Peach Basil Salad with Duck Sausage

Market Recipe: Peach Basil Salad with Duck Sausage By Chef Maggie Perkins 1 tsp Dijon mustard 3T maple syrup 1t, more or less to taste, cayenne pepper sauce (like Tabasco, Crystal, Louisiana Hot Sauce, or your favorite) Salt and ground black pepper to tasteOne bunch basil, stemmed and chopped 1# fresh peaches, sliced thinly Belle […]

MARKET RECIPE: Panzanella with Basil Vinaigrette

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: thin slivers of Mozzarella cheese 3:1 ratio of oil to acid (here we used 2 cups Extra Virgin Olive Oil to 2/3 c Apple Cider Vinegar) 1tsp […]

Market Recipes: Calamari Cooked Three Ways

Pan-fried Calamari on Heirloom Tomato Basil Microgreen Salad by Chef Maggie Perkins Prepared calamari, sliced in rings Grapeseed 0il Breading: Equal parts parmesan cheese, panko bread crumbs, flour All purpose seasoning Salt Salad: Basil microgreens Fresh heirloom tomatoes Splash of olive oil Juice of 1/2 lemon Zest of whole lemon Freshly-ground black pepper, to taste […]

Market Recipe: Late Spring Salad with Pesto Aioli Dressing

Late Spring Salad with Pesto Aioli DressingSoft Shell Crab: 1 bunch carrots 1 small bunch beets 1 pound young green beans 2 T grapeseed oil Juice of 1/2 lemon 1/2 bunch basil 2 T pesto (we used Kala’s Kuisine prepared spinach walnut pesto) 1/4 cup aioli (we used Stellar Gourmet prepared aioli) Salt & Pepper to taste […]