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, […]
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: […]
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 […]
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 […]
Spring Duck Sausage Salad By Chef Maggie Perkins Belle Vie Farm Spring Duck Sausage Belle Vie Farm Duck Fat One bunch kale (B5 Farm), trimmed, stalks removed, chopped finely 2 […]
Follow Lakeline: