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

  • Spring Pea Shoot Salad Spring Pea Shoot Salad

     
     
    Spring Pea Shoot Salad
    By Market Chef Monique Santua of Gastromonique
    Ingredients
    1 bag pea shoots, cut into bite sized pieces
    3 rainbow carrots, sliced thinly
    1 container peas, sliced on the diagonal
    1 bunch brassica flowers, removed from stem
    1 container pickled beets, cubed
    1/4 c Rosemary Olive Oil
    1/4 c White Lemon Balsamic Vinegar
    Instructions
    In a small bowl, whisk together olive oil and ...

  • Balsamic Glazed Brussel Sprouts Balsamic Glazed Brussel Sprouts

    Balsamic-glazed Brussels Sprouts
    By Market Chef Maggie Perkins
    Yield 4 side servings
     

    Ingredients
    2T neutral-flavored cooking fat, divided
    1 pkg Belle Vie Farm Duck Prosciutto
    1 qt baby brussels sprouts, trimmed & halved
    Seasoning salt, to taste
    4T Texas Hill Country Olive Company Pineapple Balsamic Vinegar
    Instructions
    Heat cooking fat to a shimmer over medium high heat in a wok, or similar large frying pan. ...

  • Egg Roll in a Bowl

    Egg Roll in a Bowl
    By Market Chef Maggie Perkins
    From Maggie’s Farm
    Ingredients
    Half Roasted Chicken (Belle Vie Farm)
    2T + neutral cooking fat (more as needed)
    2T fresh ginger, peeled, minced
    2 bunches scallions, sliced thin, whites and greens separated
    1T+ hot chili sesame oil
    1 bunch young carrots, sliced ( Gray Gardens)
    2 small Daikon radish, julienned (JBG Organic)
    1/2 head Romanesco, chopped ...

  • Mustard Greens Vegan Caesar Salad Mustard Greens Vegan Caesar Salad

    Mustard Greens Vegan Caesar Salad
    By Market Chef Monique Santua

    Ingredients

    1 small head cauliflower from JBG Organic
    1 bunches mustard greens (any variety works), torn into bite sized pieces
    1/4 c cashew butter
    1/4 c tbs + 1 tbs olive oil
    4 tbs nutritional yeast (divided)
    1 tbs capers
    2 tsp worcestershire
    1 tbs mustard
    2 tablespoon Toum (or sub 2 garlic) from Native Roots ...

  • Farmers’ Market Keto-friendly Collard Wraps Farmers’ Market Keto-friendly Collard Wraps

    Farmers’ Market Keto-friendly Collard Wraps
    By Market Chef Maggie Perkins

    Collard Wrap Ingredients 

    Fresh collard greens, or similar sturdy greens, 2 leaves per wrap (Gray Gardens) , blanched. 

    Blanching Instructions:
    Prepare an ice bath in a large bowl by adding ice to water. 
    Bring a large stock pot of salted water (1 T salt per gallon of water) to a ...

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