Squash Ribbon Salad By Market Chef Maggie Perkins from Maggies Farm Salad Dressing: 1/2 cup shelled walnuts 1 tablespoon fresh oregano 1 tablespoon fresh basil 2 tablespoons flat-leaf parsley 1 clove garlic, peeled 1/2 scant teaspoon crushed red pepper flakes, to taste 1/2 cup extra virgin olive oil 1 T red wine vinegar 1/2 scant […]

Peaches & Herb Summer Slaw By Market Chef Maggie Perkins Ingredients 1/2 cup extra virgin olive oil (@txhillcountryoliveoil) 1/4 cup mandarin or lemon-flavored balsamic vinegar (@txhillcountryoliveoil) 1 tablespoon honey (@roundrockhoney) 1 +\- teaspoons Fig Dijon mustard (@stellargourmet), optional but recommended 1 small head purple cabbage, shredded (@jbgorganic) I small bulb fennel, shaved thin (@jbgorganic) Thyme, […]

Summer Garden Soup By Market Chef Maggie Perkins 4 entree-size servings 4 small yellow onions, chopped 2 teaspoons extra virgin olive oil 1 large piece dried kombu (optional) 2 twigs fresh basil 1 pint baby new potatoes, thinly sliced 2 medium yellow crookneck squash, sliced thin from Gray Gardens 1 teaspoon Chinese 5 Spice seasoning 1 […]

Squash and Tomato Salad, Roasted Two Ways in a Solar Oven By Market Chef Maggie Perkins 1 cup sun roasted tomatoes in oil, tomatoes strained, chopped, and reserved 3 small yellow crookneck squash, sliced 2 handfuls braising greens (we used JBG Organics’ arugula) per serving 2 T Bernhardt Farms Kimchee per serving Strain sun roasted […]

Honey-glazed Butternut Squash with Sweet Peppers and Sweet Potato Greens By Market Chef Maggie Perkins 2T grapeseed oil 2 medium-large butternut squash, peeled and cubed 1 sweet red pepper, cored, seeded, sliced to equal about 2 cups 1/2 bunch fresh holy basil, leaves only, chopped (about 1/4-1/2 cup) 2-3T honey 1 bunch sweet potato greens, […]