Market Recipe: Hat Creek Spicy Sauerkraut with Italian Duck Sausage

Sauerkraut, Duck

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 ½ head red cabbage, shredded 1 jar Hat Creek Provisions Spicy Sauerkraut 1 package Belle Vie Farm Italian Duck Sausage Salt and pepper, to taste […]

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 Garden 1 medium green pepper from Bernhardt’s Farm 1 1/2 teaspoon chili flake 1/2 teaspoon rubbed sage 1/2 teaspoon sweet smoked paprika Salt & Pepper […]

Market Recipe: Market Gumbo! Gluten & Dairy Free!

Market Gumbo! Gluten & Dairy Free! By Guest Chef Rick Lopez of La Condesa 1 pint okra from Engel Farms 2 pints yellow tomatoes from Engel Farms 1 lb. shrimp from K&S Seafood 3 packs duck sausage from Belle Vie Farm and Kitchen 1 bag mixed peppers from JBG Organic 1 bunch radish from JBG […]

Market Recipe: Sausage with Honey & Greens

Smith & Smith Sausage with Honey & Greens By Students of the Escoffier School of Culinary Arts Crumbled Smith & Smith sausage Egyptian spinach Patty pan squash, sliced or diced Local honey Micro mustard greensIn a medium pan, sauté the sausage until cooked half way. Add the squash and cook thoroughly. Turn off the heat and […]

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 […]