Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche By Market Chef Maggie Perkins 1 T pecan oil from Perennial Pecan 1/2 lb gulf shrimp from K&S Seafood 2 small […]

Stewed Swiss Chard & Pioppino Mushrooms By Market Chef Maggie Perkins 1/4 cup Texas Hill County olive oil 2 T all purpose flour 1 bunch green garlic, sliced 1 bunch scallions, […]

Market Recipe: Oyster & Mushroom Spring Stew By Market Chef Maggie Perkins Serves 6 Ingredients 1/2 stick unsalted butter 1 cup all purpose flour 1 bunch spring onions with green tops, […]

Duck Prosciutto & Arugula Flatbread by Chef Monique from Gastromonique Ingredients 1 lb pizza dough at room temp all purpose flour for dusting 2 tbs olive oil 1 clove garlic  1 […]

Lemon Ginger Black Drum with Leeks & Green Garlic By Market Chef Maggie Perkins Serves 2 1 T extra virgin olive oil = 1 bunch green garlic, whites & tender […]