Long Bean & Mushroom Asian Stir fry by Market Chef Maggie Perkins 1/4c EVOO ( Texas Hill Country Olive Co) 2T toasted sesame oil, divided 1 large sweet onion, sliced […]
Summer Peach Panzanella By Market Chef Maggie Perkins 4 cups day old bread, torn in bite-sized chunks (Texas French Bread) 4 peaches, skin on, sliced thin (Engel Farm) 4-6 ripe […]
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 […]
Grilled Zucchini Rollatini By Market Chef Maggie Perkins. 4 whole zucchini bottled Italian-style dressing 4 firmly-packed cups mixed greens, chopped fine ½ bunch scallions, sliced thinly 1 jalapeno pepper, diced […]
Thai Basil-Glazed Squid By Market Chef Maggie Perkins 2 T toasted sesame oil 2 T neutral-flavored oil 1 medium sweet potato, skin on, sliced in thin half rounds 3 sweet […]
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