Tri-Green Salad with Crispy Granola
Recipe & photos by market chef Julia Whitehorn

Ingredients
* Curly Kale (Bouldin Food Forest / @bouldinfoodforest)
* Dino Kale (Southern Star Farms/ @southernstarfarms_tx)
* Strawberry Basil Oatmeal ( Oatmeal and Company/@oatmealandcompany)
* Parsley (VRDNT Farms/ @vrdnt.farm)
* Cucumber (VRDNT Farms/ @vrdnt.farm)
* Strawberries (Bernhardt’s Farm/ @bernhardtsfarm)

Dressing
* 1/3 cup tahini
* 2 tablespoons dijon
* 2 tablespoon ACV
* Water to thin
Mix until a smooth consistency forms (adjust to your preference!)

Directions:

Granola
1. Begin to prepare stovetop granola by heating a medium saucepan over low heat
2. Combine oatmeal mix with coconut oil and honey
3. Transfer to pan and press the mixture down to form clusters
4. Keep an eye on it and flip as it turns golden brown (about 3-4 minutes)

Salad
1. Trim kale leaves along the stem of the leaf and roughly chop
2. Add chopped kale and parsley to a large bowl and massage with dressing until kale leaves become soft and tender
3. Toss with chopped strawberries and cucumber
4. Sprinkle with crispy granola and enjoy!

Cornmeal Crusted Pickles
by market chef Julia Whitehorn

Ingredients:
2 cups cornmeal (pre-made)
1 jar dill pickles (We used Munkebo Farm)
1 tub Dill & Garlic Hummus for dipping (from Floreli Sunflower)
3-4 tbs Steept Spice Rub (from Tough Mother)
1-2 fresh cucumbers (from Vermillion Farms) to make quick pickles with the leftover liquid!

Directions:
– Remove pickles from jar and lay on paper towels/pat dry (set jar with remaining liquid aside – do not toss!)
– Add 2 cups of cornmeal and 3-4 tbs of spice rub to a mixing bowl. Add the pickles and thoroughly combine so they get a nice coating.
– Drizzle sauce pan with olive oil to create shallow pool at bottom of pan
– One by one, transfer pickles to pan to cover in one layer (do not crowd). Let lightly fry for about 2-3 minutes per side
– Remove once they reach desired texture and color and transfer to paper towel to absorb excess oil
– Repeat process and serve with Floreli’s Dill & Garlic hummus or your dip of choice
– Slice up your fresh cucumbers and add to the leftover pickling liquid in your jar and put in the fridge for some tasty quick pickles.

Sweet & Savory Carrots
by market chef Julia Whitehorn

Ingredients:
Carrots (Bouldin Food Forest)
Green onions
Pecans (Yegua Creek Farms)
Toasted sesame oil
Soy sauce
Honey
Sesame seeds
Salt & Pepper
Apple Spice Yaupon Tea Concentrate (Lost Pines Yaupon)

Instructions:
Dice carrots green onion, and pecans into small pieces.
Add carrots to saute pan on medium to high heat with toasted sesame oil.
While they heat, combine soy sauce, honey, and lost pines tea concentrate mixture, adjusting to desired taste.
Once carrots start to get tender, add the mixture along with green onions, chopped pecans, and seasame seeds.
Stir well to ensure everything has a nice glaze and cook until carrots start to char.
Salt & Pepper to taste.

Spring Salad with Homemade Green Goddess Dressing

by Market Chef Julia Whitehorn

INGREDIENTS

Green Goddess Dressing
1 cup raw cashews, soaked in water overnight or for about twenty minutes prior to blending.
1 cup spring herbs of choice (we used cilantro and dill from Simple Promise Farms, and carrot tops)
1 garlic clove or green garlic bulb
Juice from one lemon
Splash of apple cider vinegar
Salt & Pepper to taste
Spoonful of Native Roots Bruja Verde hot sauce
Add some water to thin out as needed

Salad
Lettuce of choice, torn or chopped into pieces (we used lettuce from Bouldin Food Forest)
Spring veggies of choice (we used diced carrots from New Leaf Agriculture and cucumbers from Bernhardt’s Farm)

DIRECTIONS

To make the dressing, add all ingredients to blender and blend until smooth – add water to thin as needed. Chop salad ingredients, toss well with salad dressing, and serve. Also makes a great veggie dip!

Kale Salad with Pickled Cauliflower & Bacon Vinaigrette 🥬🥓
By chef @colterpeck

INGREDIENTS

Warm Bacon Vinaigrette
1 package bacon
Apple Cider Vinegar
Shallot
Persimmon Jam
Salt & Pepper to taste

Salad
1 bunch curly kale
1 head cauliflower
1 sunchoke, shaved into thin slices
Pickled red onion

Colter started by chopping the bacon (Smith & Smith Farms) into small pieces and cooking in a skillet until crispy. He then used the rendered fat from the bacon to make a warm vinaigrette, whisking it together with apple cider vinegar, shallot, salt & pepper, and some persimmon jam (Bernhardt’s Farm) for sweetness. Mix in some of the cooked bacon bits too, and use the rest to top your salad with.

For the salad Colter used kale (VRDNT farm) and cauliflower (Emadi Acres Farm). Tear or chop the kale into small pieces, and toss with cauliflower quick-pickled in your vinegar of choice. A pro-tip we’ve learned from chefs like Colter is that if you don’t have vinegar on hand, you can use the brine from a jar of pickled veggies like the pickled red onion he picked up from Bernhardt’s Farm

Add the dressing and toss well. Top with shaved sunchokes (grown by Emadi Acres Farm) for an added burst of bright flavor, and some pickled red onion.