Purple Hull Peas with Potatoes, Leeks, and Fresh Sausage By Market Chef Maggie Perkins 1 pint Fond Bone Broth, separated  2 small leeks, whites only, sliced 4 small new potatoes, […]

Cider-braised Sausage & Peppers By Market Chef Maggie Perkins 1 T cooking oil 1 package pork sausage links (Belle Vie Farm) 1 large onion, sliced (Bouldin Food Forest) 2 sweet […]

Duck Sausage on Braised Carrot & Fennel By Market Chef Maggie Perkins. 2 T coconut oil 2 medium fennel bulbs, sliced thinly, with fronds reserved 1 bunch red carrots, sliced […]

Cheesy Duck Egg Scramble with Duck Pan Sausage and Vegetables By Market Chef Maggie Perkins 1 package Belle Vie Farm duck pan sausage 2 bunches JBG Organic scallions, sliced thinly […]

Hat Creek Spicy Sauerkraut with Italian Duck Sausage By Market Chef Maggie Perkins 1T grapeseed oil 2 bunches scallions, whites and greens sliced thinly 1 bunch mustard greens, stems removed, chopped […]