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 […]

SWEET & SPICY SMASHED CUCUMBER  SALAD  By Market Chef Maggie Perkins Yield: 4 servings INGREDIENTS  8 small pickling cucumbers •Kosher salt Ice 3 T toasted sesame oil ½ cup seasoned rice vinegar 1 tsp-1 tbsp fish sauce (to taste) 1 tsp sugar, to taste 4 red or green Thai chiles, halved lengthwise keeping stem end […]

Okra Saag Feta by Market Chef Monique Santua of Gastromonique Ingredients 1 tbs grassfed ghee from Siply 2 tsp coriander 1/2 tsp ground cardamom 1 bunch young okra leaves 1/2 lime 1 block feta from Goatalicious or Pure Luck Dairy, cut into 1/2″ cubes salt Heat ghee in a pan over medium heat. Add spices […]

Market Mushroom Curry with Mixed Vegetables & Herbs Ingredients 2-3 tablespoons extra virgin olive oil from Texas Hill Country Olive Co, divided 1 pint new potatoes, unpeeled, sliced thinly from B5 Farm 1 can coconut milk, divided 1 stalk lemongrass, cut into 2 inch lengths and smashed gently before adding from Johnson’s Backyard Garden 1 […]

Field-fresh Watermelon Herb Salad By Market Chef Maggie Perkins Ingredients 1/2 small watermelon, rinds removed, cubed (@jbgorganic or @bernhardtsfarm)  Salt, to taste 1 stalk lemongrass  2-3 tablespoons, each, Thai basil, mint 1 cucumber, thinly sliced (@fstop_farm or Fruitful Hill Farm) 1 bunch radishes, thinly sliced (all @jbgorganic) Equal drizzles @txhillcountryoliveoil lemon-infused olive oil and Meyer […]