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 Recipes: Purple Hull Peas & Watermelon Salad

Purple Hull Peas with Potatoes, Leeks, and Fresh Sausage By Market Chef Maggie Perkins 1 pint Fond Bone Broth, separated  2 small leeks, whites only, sliced 4 small new potatoes, cut in 1 inch dice 1 pound fresh, shelled purple hull peas 1 package Belle Vie Farm fresh sausage links 1 bunch parsley, leaves chopped […]

Market Recipe: Spicy Beef Kebabs With Watermelon Salad

Spicy Beef Kebabs With Watermelon Salad By Austin Youth Kitchen & Real Simple 1/4 Medium watermelon (about 2 pounds), cut into pieces 1/4 Red onion, thinly sliced 1/2 Cup torn fresh mint leaves Kosher salt and black pepper 1 1/2 Pounds tri-tip or sirloin steak, cut into 16 pieces (about 1 1/2 inches each) 8 Red […]

Market Recipe: Red & White Flesh Watermelon Salad with Fresh Basil and Jalapeños

  Red & White Flesh Watermelon Salad with Fresh Basil and Jalapeños By Students from the Escoffier School Watermelon 4 cups (Diced) Jalapeños 1/4 cup (Seeded & Diced, adjust to your heat tolerance) Fresh basil Chiffonade 1/4 cup Salt kosher or sea TT Fresh black pepper TT Juice of one lime Add all of the ingredients together. […]

Market Recipe: Watermelon Ceviche

Watermelon Ceviche Chef Eric Silverstein, The Peached Tortilla Watermelon, 1 cup, cut into small cubes Shrimp, 1 lb, peeled and deveined Cilantro, 1/4 bunch, chopped Tomato, 1 medium size, cubed Red Onion, 1/4 small, brunois Avocado, 1/2, cubed Olive Oil, 1 tbsp Limes, 1-2, juiced Togarashi (Japanese chili flake), .5 tbsp Kosher Salt, .5 tbsp […]