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: Squash Ribbon Salad Market Recipe: Squash Ribbon Salad

    Squash Ribbon Salad
    By Market Chef Maggie Perkins from Maggies Farm
    Salad Dressing
    1/2 cup shelled walnuts
    1 tablespoon fresh oregano leaves
    1 tablespoon fresh basil leaves
    2 tablespoons flat leaf parsley leaves
    1 clove garlic, peeled
    1/2 scant teaspoon crushed red pepper flakes, to taste
    1/2 cup extra virgin olive oil
    1 T red wine vinegar
    1/2 scant sea salt, to taste
    Salad
    2 small zucchini
    2 small ...

  • Market Recipe: Pickled Watermelon Rind Market Recipe: Pickled Watermelon Rind

    Pickled Watermelon Rinds
    by Market Chef Monique Santua of Gastromonique
    3 c watermelon rind cut into bit sized pieces
    1 1/2 c watermelon juice
    1/4 c Round Rock honey
    1/4 c lime
    1/4 c white wine vinegar
    1/4 c rice wine vinegar
    1 cinnamon stick
    1 tbs salt
    Place watermelon in a bowl with salt for at least 1 hour – up to overnight. Remove ...

  • Market Recipe: Peach & Tomato Salad with Hot Sauce Vinaigrette Market Recipe: Peach & Tomato Salad with Hot Sauce Vinaigrette

    Peach & Tomato Salad with Hot Sauce Vinaigrette
    By Market Chef Monique Santua of Gastromonique
    Ingredients
    3 peaches
    2 heirloom tomatoes
    1 package Pure Luck Feta
    1 package basil microgreens
    2 TBS olive oil
    2 TBS cayenne based hot sauce
    2 tsp rice wine vinegar
    2 tsp honey
    flaky sea salt
    Slice peaches and tomatoes into wedges. Cute feta into small cubes. In a separate bowl, whisk ...

  • Market Recipe: Peaches & Herb Summer Slaw Market Recipe: Peaches & Herb Summer Slaw

    Peaches & Herb Summer Slaw
    By Market Chef Maggie Perkins
    Ingredients
    1/2 cup extra virgin olive oil (@txhillcountryoliveoil)
    1/4 cup mandarin or lemon-flavored balsamic vinegar (@txhillcountryoliveoil)
    1 tablespoon honey (@roundrockhoney)
    1 +\- teaspoons Fig Dijon mustard (@stellargourmet), optional but recommended
    1 small head purple cabbage, shredded (@jbgorganic)
    I small bulb fennel, shaved thin (@jbgorganic)
    Thyme, basil, cilantro, de-stemmed and minced fine, to taste (@jbgorganic)
    1 ...

  • Market Recipe: Duck Egg Omelette with Spinach, Mushroom, & Chevre Market Recipe: Duck Egg Omelette with Spinach, Mushroom, & Chevre

    Duck Egg Omelette with Spinach, Mushroom, & Chevre
    By Market Chef Monique Santua of Gastromonique
    1 duck eggs (Belle Vie Farm)
    1 pinch salt
    1 bunch spinach (Oma and Opa’s Farm)
    1 bunch green onions (Bernhardts Farm)
    1 container lions mane mushrooms (Hify Mycology)
    4 ounces chevre (Pure Luck Dairy)
    Microgreens or edible flowers, to garnish
    Salt and Pepper, to taste
    Filling
    In a medium omelet ...

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