Sweet Potato, Persimmon & Pecan in Herb Brown Butter By Market Chef Maggie Perkins Ingredients 2 sticks unsalted butter Sprigs of fresh winter-season herbs like sage, thyme, oregano, or a combination of your choice  (Johnson’s Backyard Garden) 1/2 cup pecan halves (Yegua Creek) 1 pint young sweet potatoes, scrubbed well and sliced thinly (JBG Organic) […]

Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche By Market Chef Maggie Perkins 1 T pecan oil from Perennial Pecan 1/2 lb gulf shrimp from K&S Seafood 2 small spring onions, sliced thinly from Johnson’s Backyard Garden 1 T preserved lemon purée from Kala’s Kuisine 2 sprigs fresh dill from Johnson’s Backyard Garden Spinach Walnut […]