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: 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 FOND Bone Broth
    1 tbs butter
    1 tbs salt
    1 ...

  • 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 steaks.  With the remaining florets dress ...

  • 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 heat, render fat from pork belly cubes ...

  • Market Recipe: Broccoli Mushroom Stir Fry

    Broccoli Mushroom Stir Fry
    By Market Chef Maggie Perkins.

    2 +/- tablespoons lemon-infused olive oil
    1 bunch scallions, sliced
    16 oz crimini mushrooms, sliced
    1 head broccoli, broken into small flowerettes
    1 teaspoon red pepper flakes (or to taste)
    salt, to taste
    Cover the bottom of a large skillet or wok with a scant layer of lemon-infused olive oil. Bring to a shimmering heat ...

  • Market Recipe: Siberian Kale, Crimini & Bacon Hash

    Siberian Kale, Crimini & Bacon Hash
    By Market Chef Maggie Perkins.

    1 pkg Belle Vie Farm Bacon
    1 bunch JBG Organic scallions, sliced
    2 cups Kitchen Pride crimini mushrooms, sliced 
    3 JBG Organics sweet Italian peppers, sliced 
    2 bunches Munkebo Farm Siberian kale, de-stemmed and torn into bite-sized pieces 
    2 teaspoons toasted sesame oil
    salt, to taste
    In a large skillet over medium high heat, ...

More recipes