Market Recipe: Lemon Garlic Pasta with Arugula and Zucchini

market recipe

Lemon Garlic Pasta with Arugula and Zucchini Ingredients Garlic & Black Pepper Fettuccine (Gourmet Texas Pasta) Zucchini (Animal Farm) Arugula (A.Y. Raam Farms) Garlic (Bernhardt’s Farm) Olive Oil (Texas Hill Country Olive Co) Lemon Salt Pepper Instructions Cook Pasta. Slice Zucchini into thin rounds and add to separate pan. Add one clove of finely chopped […]

Spring Pea Shoot Salad

    Spring Pea Shoot Salad By Market Chef Monique Santua of Gastromonique Ingredients 1 bag pea shoots, cut into bite sized pieces 3 rainbow carrots, sliced thinly 1 container peas, sliced on the diagonal 1 bunch brassica flowers, removed from stem 1 container pickled beets, cubed 1/4 c Rosemary Olive Oil 1/4 c White […]

Balsamic Glazed Brussel Sprouts

Balsamic-glazed Brussels Sprouts By Market Chef Maggie Perkins Yield 4 side servings   Ingredients 2T neutral-flavored cooking fat, divided 1 pkg Belle Vie Farm Duck Prosciutto 1 qt baby brussels sprouts, trimmed & halved Seasoning salt, to taste 4T Texas Hill Country Olive Company Pineapple Balsamic Vinegar Instructions Heat cooking fat to a shimmer over […]

Egg Roll in a Bowl

Egg Roll in a Bowl By Market Chef Maggie Perkins From Maggie’s Farm Ingredients Half Roasted Chicken (Belle Vie Farm) 2T + neutral cooking fat (more as needed) 2T fresh ginger, peeled, minced 2 bunches scallions, sliced thin, whites and greens separated 1T+ hot chili sesame oil 1 bunch young carrots, sliced ( Gray Gardens) […]

Mustard Greens Vegan Caesar Salad

Mustard Greens Vegan Caesar Salad By Market Chef Monique Santua Ingredients 1 small head cauliflower from JBG Organic 1 bunches mustard greens (any variety works), torn into bite sized pieces 1/4 c cashew butter 1/4 c tbs + 1 tbs olive oil 4 tbs nutritional yeast (divided) 1 tbs capers 2 tsp worcestershire 1 tbs […]