Market Recipes

See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.

Latest Recipes

  • 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
    6 cups zucchini ribbons (directions below)
    1 sweet onion, halved ...

  • Market Recipe: Summer Garden Soup

    Summer Garden Soup
    By Market Chef Maggie Perkins
    4 entree-size servings
    4 small yellow onions, chopped
    2 teaspoons extra virgin olive oil
    1 large piece dried kombu (optional)
    2 twigs fresh basil
    1 pint baby new potatoes, thinly sliced
    2 medium yellow crookneck squash, sliced thin from Gray Gardens
    1 teaspoon Chinese 5 Spice seasoning
    1 T toasted sesame oil
    1 T low sodium soy sauce
    3 large ...

  • Market Recipe: Seared Duck Breast & Grilled Peach Salad

    Seared Duck Breast & Grilled Peach Salad
    by Market Chef Maggie Perkins
    INGREDIENTS
    1 bunch amaranth greens (Johnson’s Backyard Garden)
    3 small cucumbers, sliced (Flintrock Hill Farm)
    Several sprigs of basil , destemmed (Johnson’s Backyard Garden)
    3 small red onions, peeled and quartered and seared (Johnson’s Backyard Garden)
    4-5 small mild banana peppers seared (Johnson’s Backyard Garden)
    4 small peaches, grilled (Engel Farms)
    1 ...

  • Market Recipe: Stewed Swiss Chard & Pioppino Mushrooms

    Stewed Swiss Chard & Pioppino Mushrooms
    By Market Chef Maggie Perkins
    1/4 cup Texas Hill County olive oil
    2 T all purpose flour
    1 bunch green garlic, sliced from Gray Gardens
    1 bunch scallions, sliced from Gray Gardens
    1 bunch Rainbow Swiss Chard, sliced into thin shreds from Johnson’s Backyard Garden
    1 pint mushrooms, stems and caps sliced from Hi-fi Mycology
    1 quart vegetable ...

  • Market Recipe: Early Spring Probiotic-rich Rainbow Salad

    Early Spring Probiotic-rich Rainbow Salad

    By Market Chef Maggie Perkins.
    Ingredients
    Dressing
    1/2 container Mother Culture onion chive yogurt dip
    1 T raw honey
    2 T Kala’s Cuisine Preserved Lemon, rinsed and minced fine
    2 t Texas Hill Country Olive Co. lemon-infused olive oil
    Mother Culture whey, to thin
    Salad
    1 pint strawberries from Engel Farm, sliced
    1 bunch parsley from Johnson’s ...

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