Market Recipe: Indian-Spiced Winter Vegetables

Indian-Spiced Winter Vegetables By Market Chef Maggie Perkins. 1-2 Tbs lemon infused olive oil from Hill Country Olive Oil 2 heads romanesco  cauliflower, cored and broken into bite sized buds from Johnson’s Backyard Garden 1 small head purple cabbage, cored and sliced from Johnson’s Backyard Garden 1 bunch rainbow carrots, sliced from F-Stop Farm 1 8 […]

Market Recipe: Shakshuka

Shakshuka  Eggs Poached in Chili Tomato Sauce By Chef Monique Santua 2 tbs olive oil 1 bunch green onions from Bernhardts Farm 4 garlic cloves (minced) 1 tbs harissa paste 1 tbs Sal de Manzanillo from Hill Country Salt* 1 cup Turmeric Bone Broth from FOND Bone Broth* 1 can whole tomatoes or 6 ripe […]

Market Recipe: Apple Butternut Squash Soup

Apple Butternut Squash Soup By Chef Monique Santua 1 Large Butternut Squash from Engel Farms, peeled, chopped, seeds removed 3 Red Apples, peeled, chopped, seeds removed 2 Large Onions from Johnsons Backyard Garden, diced 1 Large Carrot from F-Stop Farms, diced 1 Rib of Celery, diced 3 cups vegetable or chicken broth homemade or from […]

Market Recipe: Cauliflower Steaks

Cauliflower Steaks By Chef Katherine Hall 1 Large Size Head Fresh Cauliflower Texas Hill Country Olive Oil McCormick Grill Mates Montreal Steak Seasoning Wash cauliflower and remove center stalk. Cut approx. 1 inch from center top head of cauliflower to bottom, creating a “steak”.  Do the same to the other side.  Typically, a large head of cauliflower can make approximately two […]

Market Recipe: Pan Roasted Carrots & Fennel with Pork Belly

 Pan Roasted Carrots & Fennel with Pork Belly By Market Chef Maggie Perkins. 1/2 lb pork belly, sliced and cubed 2 bunches young carrots, sliced 1 large bulb fennel, sliced thinly Hill Country Provisions “Prairie Dust”, to taste Texas Hill Country Olive Co lemon infused olive oil, scant drizzle In a large skillet over medium high […]