Market Recipe: Watermelon Poke

Watermelon Poke Bowl by Chef Monique Santua of Gastromonique Ingredients 3 pounds seedless watermelon, rind removed, cut into 1-inch pieces from Manheim Gardens ½ cup Vinegar Joint’s Elixer No 1. Ginger Apple Cider Vinegar ¼ cup toasted sesame oil 2 tablespoons fresh lime juice 2 tablespoons tahini 3 tablespoons soy sauce 1 tablespoon Round Rock […]

Market Recipe: Sweet Potato & Mushroom Hash with Bacon

Sweet Potato & Mushroom Hash with Bacon By Market Chef Maggie Perkins 1 pkg Belle Vie Farm bacon 1 pint basket Gray Gardens baby sweet potatoes, scrubbed and sliced thinly 1 dry quart Hi Fi Mycology mixed mushrooms, sliced 3 JBG Organics baby purple bell peppers, trimmed and chopped 1 bunch JBG Organics scallions, sliced […]

Market Recipe: Long Bean & Mushroom Asian Stir Fry

Long Bean & Mushroom Asian Stir fry by Market Chef Maggie Perkins  1/4c EVOO ( Texas Hill Country Olive Co) 2T toasted sesame oil, divided 1 large sweet onion, sliced vertically 1 pound mixed oyster mushrooms (Goldenwood) 1 bunch long beans, trimmed and sliced into 1-2” lengths (Bernhardt Farms) 1 bunch holy basil, stemmed, leaves […]

Market Recipe: Summer Peach Panzanella

Summer Peach Panzanella By Market Chef Maggie Perkins 4 cups day old bread, torn in bite-sized chunks (Texas French Bread) 4 peaches, skin on, sliced thin (Engel Farm) 4-6 ripe homegrown tomatoes, chopped with juices reserved (Engel Farm) 1 bunch garlic chives, greens sliced thinly (Munkeebo Farm) 1 red onion, sliced thinly (Gray Gardens) 3-4 […]

Market Recipe: Lemon Herb Zucchini Ribbon Salad

Lemon Herb Zucchini Ribbon Salad by Market Chef Maggie Perkins 1/2 cup extra virgin olive oil Juice and zest of 4 lemons 1T lemon-flavored balsamic vinegar (optional) 2 cloves garlic, minced 1T peeled minced fresh ginger 1 T each fresh basil, oregano, and thyme, leaves stripped from stems, rough chopped Salt & pepper to taste […]