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: 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 ...

  • Market Recipe: Curried Carrots & Cabbage Market Recipe: Curried Carrots & Cabbage

    Curried Carrots & Cabbage

    By Market Chef Maggie Perkins
    1 tablespoon toasted sesame oil
    1 tablespoon Texas Hill Country Olive Co. extra virgin olive oil
    1 bunch young carrots, sliced
    1 small head purple cabbage, shredded
    1 bunch scallions, sliced
    1 bunch green garlic, minced
    Bouldin Food Forest Thai Basil Herb Salts
    2 tablespoons red curry paste
    1/2 can coconut milk (see Notes, below)
    Buster’s Smoked ...

  • Market Recipe: Pan Toasted Sesame Broccoli with Pecans Market Recipe: Pan Toasted Sesame Broccoli with Pecans

    Market Recipe: Pan Toasted Sesame Broccoli with Pecans
    by Market Chef Maggie Perkins from Maggie’s Farm
    1T toasted sesame oil
    1T neutral cooking oil
    1 head broccoli, separated into spears (JBG Organic)
    1 thumb-sized knob fresh ginger, peeled
    1 small bunch garlic scapes, minced (JBG Organic)
    1 cup Buster’s Smoked Pecans, Everything flavored
    In a large mixing bowl, toss broccoli with 1T toasted sesame ...

  • Market Recipe: Stovetop Dressing Market Recipe: Stovetop Dressing

    HOLIDAY MARKET STOVETOP DRESSING
    SERVES 6

    INGREDIENTS

    2T extra virgin olive oil (Hill Country Olive Company)
    1 small bulb fennel, sliced thinly (see notes, below)
    1 bunch scallions, sliced thinly
    1 small sweet potato, sliced thin, skins on (yield about 2 cups slices)
    1 cup firmly packed shiitake mushrooms, caps sliced (stems reserved, see notes, below)
    1 cup Buster’s Smoked Maple glazed pecans ...

  • Market Recipe: Sesame Broccoli & Mushrooms with “Liquid Light” Bone Broth Market Recipe: Sesame Broccoli & Mushrooms with “Liquid Light” Bone Broth

    Sesame Broccoli & Mushrooms with “Liquid Light” Bone Broth” 
    Serves 4
    By Market Chef Maggie Perkins from Maggie’s Farm
    1 tablespoon grapeseed oil
    1 head Gray Gardens broccoli, trimmed, chopped roughly (stems and florets)
    1 qt Hifi Mycology oyster mushrooms, trimmed, chopped roughly 
    1 jar Fond Bone Broth “Liquid Light”
    1 tsp +/- toasted sesame oil
    In a medium skillet over medium high ...

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