See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.
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 ...
Early Spring Probiotic-rich Rainbow Salad
By Market Chef Maggie Perkins.
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
1 pint strawberries from Engel Farm, sliced
1 bunch parsley from Johnson’s ...
By Chef Monique Santua of Gastromonique
1 sweet potato from Manheim Market Gardens
1 carrot from Springfield Farm & Byccombe Natural Solutions
2-3 romanesco leaves from f-stop farm
1 egg from Green Hen Farm beaten
1 tsp flour
1 tsp salt
1 tbs coconut oil
Using a japanese mandolin or a large holed grater, shred the carrots and sweet potatoes. Combine shredded ...
Thai Brussel Sprouts
By Chef Monique Santua
1 lb Brussel Sprouts from Johnson’s Backyard Garden, halved
2 tbs coconut oil, melted
2 tbs fish sauce
2 tbs rice vinegar
2 tbs water
2 tbs Round Rock Honey
1 tbs spearmint from Bernhardts Farm, chopped
1 tbs cilantro stems from f-stop Farm, chopped
1 garlic clove, minced
1/2 serrano pepper, minced
Preheat the ...
Sweet Potato Toast
1 Sweet Potato from Manheim Gardens
1 tbs Coconut Oil
Choice of Toppings:
Fever Nut Butter( peanut, almond, hazelnut)
Coconut Oil and Cinnamon
Fresh Bananas or Strawberries from Engel Farms
Pure Luck goat cheese and Round Rock Honey
Hummus and Joes Microgreens or Johnson’s Backyard radishes
Mashed avocado and red pepper
Mother Culture yogurt and nut butter
Preheat oven to 425
Wash the ...