Roasted Poblano Chevre Vegetable Dip By Market Chef Maggie Perkins 16 oz plain greek yogurt 4 oz chevre 3 medium tomatoes, chopped 6 small pickling cucumbers, skins 3-4 roasted poblano […]
Summer Melon Salads By Market Chef Maggie C. Perkins of Notes From Maggie’s Farm Assorted summer melons (cantaloupe, canary, Gaia, honeydew) seeded and chopped Roasted Hatch chile peppers, seeded, de-stemmed, […]
Summer Shrimp Stir-Fry By Students of the Escoffier School of Culinary Arts 25 Shrimp, peeled & de-veined Heirloom bell peppers, seeded & small diced Heirloom tomatoes, small diced Korean melon, […]
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 […]
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, […]
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