Pan-roasted Root Vegetable Dressing with fresh Gulf Shrimp and Mushrooms (gluten free) By Market Chef Maggie Perkins 1 pound shrimp, peeled and de-veined Cooking oil 1 rutabaga, peeled and […]

  Breakfast Sausage with Golden Beets and Green Peppers By Student chefs at the Escoffier School 1 lb. breakfast sausage from Smith & Smith 1 medium golden beet from Johnson’s Backyard […]

  Pan Roasted Cauliflower By Market Chef Maggie Perkins 1 small head of cauliflower 2T grapeseed oil 1 cup dehydrated apple rings, chopped ½ cup pecan pieces 1T garam masala […]

  Shrimp & Pea Shoot Dijon By Chef Maggie Perkins 1 pound medium to large shrimp, shells on 6-8 cups fresh green pea shoots 1 pint chicken stock 2 T […]

Gumbo Z’herbes Chef Maggie Perkins, Notes from Maggie’s Farm 1 bunch, each, of 6-9 types of seasonal greens such as carrot tops, radish greens, turnip greens, mustard greens, arugula, lettuce, […]