Market Recipe: Asian Butternut Squash Stew

Asian Butternut Squash Stew By Chef Monique Santua of Gastromonique Curry Blend 1 stalk lemongrass from Johnson’s Backyard Garden (white stalks only, chopped) 1 serrano from f-stop farm (optional) 1 clove garlic 1 tbs cumin 1 tbs turmeric 1 tsp coriander 1/2 cinnamon stick Butternut Squash Stew 2 tbs coconut oil 1/4 c ginger, chopped […]

Market Recipe: Watermelon Poke

Watermelon Poke Bowl by Chef Monique Santua of Gastromonique Ingredients 3 pounds seedless watermelon, rind removed, cut into 1-inch pieces from Manheim Gardens ½ cup Vinegar Joint’s Elixer No 1. Ginger Apple Cider Vinegar ¼ cup toasted sesame oil 2 tablespoons fresh lime juice 2 tablespoons tahini 3 tablespoons soy sauce 1 tablespoon Round Rock […]

Market Recipe: Pineapple Turmeric Glazed Pork Chops & Grilled Squash Shishito Salad

Pineapple Turmeric Glazed Pork Chops & Grilled Zucchini Shishito Salad by Chef Monique Santua of Gastromonique Pork Chops: 1/2 bottle Pineapple Ginger Juice from La Orxateria 1/4 c Round Rock Honey 1/4 c Apple Cider Vinegar No 3 from The Vinegar Joint 3 tbs Dijon Mustard 1 tsp red pepper 1/2 tsp Extra Virgin Olive […]

Market Recipe: Cabbage on Cabbage with Pork

Cabbage on Cabbage with Pork By Market Chef Maggie Perkins Ingredients 1 package Smith & Smith Farms Pork & Cabbage Sausage 2 tablespoons water, or beer if desired 1 bunch Gray Gardens Buda scallions, sliced 1 tablespoon Pogue Mahone stone ground mustard 1 tablespoon Round Rock Honey 2 tablespoons water, or beer if desired 1 […]

Market Recipe: Thai Brussels Sprouts

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 […]