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Market Recipe: Summer Garden Toss with Royal Dressing
Summer Garden Toss with Royal Dressing contributed by Market Chef Maggie C. Perkins 2T Olive oil 1 pound young green beans, trimmed (Engel Farm) 1/2 bunch celery leaves plus 1T, minced, divided (JBG...
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Market Recipe: Summer Vegetables with Roasted Peaches feta and herbs
Summer Vegetables dressed with Roasted Peaches with feta and herbs contributed by Market Chef Maggie C. Perkins Malabar spinach, destemmed, leaves torn Fresh young corn, removed from the cob Early...
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Market Recipe: French Potato Bean Salad with Aioli
French Potato Bean Salad with Aioli By Market Chef Maggie Perkins 6 small potatoes, quartered ½ pound young green beans, trimmed, sliced ½ cup Stellar Gourmet aioli 1 cup flat leaf parsley, minced 3...
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Market Recipe: Smothered Green Beans & Potatoes
Smothered Green Beans & Potatoes by Market Chef Maggie Perkins Serves 2 1 T Texas Hill Country Olive Company jalapeño-infused olive oil 2 teaspoons toasted sesame oil, separate 1/2 small yellow...
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Eat Your Greens
Eat Your Greens — How Daily Intake of Green Vegetables Can Affect Your Health By Madelene Sears July brings more than just the heat – it ushers in a harvest of dark leafy greens and a variety of green...
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MARKET RECIPE: Seasonal Veggie Medley with Rice
Seasonal Veggie Medley with Rice By Madelene Sears So many delicious vegetables are in season at the markets in August, why not make a dish that celebrates them all?! This quick, simple, healthy...
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Market Recipes: Sweet + Spicy Persimmon Parfaits & Vegetable Tikka Masala
Sweet & Spicy Persimmon Parfaits by Chef Maggie Perkins Ripe persimmons (Engel Farms) Ginger, cinnamon & curry powder, to taste Greek yogurt (Mother Culture) Honey (Round Rock Honey or Austin...
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Market Recipe: Summer Slaw with Peaches & Herbs
Peaches & Herb Summer Slaw By Market Chef Maggie Perkins Ingredients 1/2 cup extra virgin olive oil (Texas Hill Country Olive Co.) 1/4 cup mandarin or lemon-flavored balsamic vinegar (Texas Hill...
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Market Recipe: French Potato Bean Salad with Aioli
French Potato Bean Salad with Aioli By Market Chef Maggie Perkins 6 small potatoes, quartered (Fruitful Hill Farm) ½ pound young green beans, trimmed, sliced (f-stop farm, Taylor Farm, or Bernhardt’s...
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