Market Recipe: Chimichurri Tossed Carrots

by Mueller Market Chef, Julia Whitehorn

Featured Ingredients: 

• 1 jar chimichurri – @simple_promise_farms
• 1 bunch carrots – @emadi_acres_farms
• 1 bulb black garlic – @munkebofarms
• 4-5 sprigs fresh mint – @simple_promise_farms

Other Ingredients:

• Juice of 1/2 lemon
• Salt and freshly ground black pepper
• 2-3 tablespoons olive oil (divided)

Directions: 

1. Trim off the tops of the carrots (optional: save for stock or compost!). Next, slice the top off the black garlic bulb and gently squeeze or scoop out 2-3 of the soft cloves. Set the garlic cloves aside.
2. Heat 2 tablespoons of olive oil in a shallow pan over medium-low heat. Allow the oil to warm up as you prepare the other ingredients.
3.  Meanwhile, slice the carrots into matchstick-sized pieces and place them in a bowl. Add 2-3 tablespoons of chimichurri sauce, a drizzle of olive oil, salt, and freshly ground pepper. Toss the carrots well to coat them evenly.
4. Transfer the seasoned carrots to the hot pan, spreading them out in a single layer (be careful not to overcrowd the pan). Add the black garlic cloves to the pan as well.
5. Increase the heat to medium-high and let the carrots cook uncovered , allowing one side to brown and caramelize. After 15 minutes, toss the carrots and continue cooking for another 5 minutes until they are tender and lightly browned on all sides.
6. While the carrots are cooking, make a quick gremolata: In a small bowl, combine the juice of half a lemon, chopped mint leaves, and 1 tablespoon of chimichurri sauce. Stir well to combine.
7.  Once the carrots are tender and browned, remove them from the pan and serve them warm. Spoon dollops of the chimichurri gremolata over the top and enjoy!

Market Recipe: Veggie Bagel Sandwich

by Mueller Market Chef, Julia Whitehorn

Featured Ingredients: 

• Mini bagels  – David Doughies
• 1 container dill and garlic hummus – Floreli
• 1 bunch carrots – Bouldin Food Forest
• 2-3 fresh tomatoes cut into thin slices – B5 Farms
• 1 bag arugula – VRDNT Farms

Other Ingredients:

• 2-3 tbs apple cider vinegar
• 1 tbs olive oil
• Salt and freshly ground pepper

Directions: 

1. Prep carrots: Peel carrots into thin slices and add them to a bowl with apple cider vinegar, salt and pepper. Let sit for 5-10 mins while assembling the remainder of the ingredients. (This helps to quickly soften and marinate carrots for taste and texture!)
2. Place the arugula leaves in a small bowl and drizzle lightly with 1tbs of olive oil and toss to coat. Season with salt and pepper. 
3. Assemble your bagel sandwiches by first slicing each bagel in half lengthwise. 
4. Spread the bottom half with 1tbs of the dill and garlic hummus, then top with sliced tomato, peeled carrot, arugula leaves, and a sprinkling of flaky salt (optional). 
5. Add a generous extra tbs of hummus on top of the remaining bagel half. Slice in half crosswise and serve!

Market Recipe: Pan-seared Mediterranean-inspired Root Vegetables with Toum and Candied Pecan Dukkah

by Culinary Institute of American Student and Guest Chef, Megan Vallejo

Toum (Lebanese Garlic Sauce) Ingredients: 

• 2 heads of garlic, all cloves peeled and core removed.
• 2-3 cups of a neutral oil (canola or vegetable works great).
• ½ to 1 cup of lemon juice *adjust acid to taste
• 2 teaspoons of kosher salt

Toum Directions:

1. In a food processor add the garlic, salt and begin to make a paste. Once the garlic and salt is a homogeneous paste slowly drizzle in oil and lemon juice alternating until the texture and color changes to a bright white.
2. Scrape down the sides of the food processor in between blending to make sure everything is well incorporated. The mixture will develop into a light and creamy sauce with a mayo like texture and consistency.
3. After the desired texture is achieved, store any leftover in a container in the fridge.

Root Veggie Ingredients:

• 1 lb of Carrots – Growtopia
• 2.5 lb of Beets (Red, White, and Golden) – Simple Promise Farms
• Olive oil
• Salt and pepper to taste

Directions: 

1. Wash and peel the vegetables, saving the Red Beets for last.
2. Cut the vegetables into thin, bite-size pieces.
3. Toss the veggies in a bowl with olive oil, salt and pepper, setting aside the Red Beets and tossing separately to keep them from staining the other veggies.
4. Pan sear your vegetables on medium to high heat until tender and golden brown. Once all root veggies are cooked, combine and set aside.

Candied Pecan Dukkah – Dukkah (a traditional Egyptian condiment of nuts, seeds, and spices.)

*Can be made with any nuts / seeds that you have on hand

• 1 Tbsp of toasted White and Black Sesame Seeds
• ½ cup chopped toasted Pistachios
• ½ cup chopped toasted Pepitas
• 1 cup lightly chopped Candied Pecans – Yegua Creek Farms
• 1 tsp toasted whole Cumin Seeds
• 1 tsp Zaatar seasoning
• ¼ tsp Toasted Anise
• 1 tsp Dark Brown Sugar
• Salt to taste

Directions:

1. In a pan on low heat, toast all the raw nuts until golden brown. Remove from the heat and set aside.
2. Toast the whole spices until fragrant, set aside.
3. Pan toast the sesame seeds on low heat until they begin to lightly pop.
4. Chop all the nuts to a rough texture leaving the seeds, and spices whole. Add the chopped nuts, whole seeds / spices to a bowl mix in the zaatar, brown sugar, and salt to taste.

Directions to Assemble Full Dish:

In a shallow play bowl or serving dish spread enough Toum for the amount of veggies on the bottom, top with Sumac, add the vegetables on top, dust with the Dukkah, adding a mixture of fresh herbs (dill, cilantro, mint, and or parsley), drizzle with olive oil, and enjoy! Can be served family style. Serves 4-6 as a side dish

Market Recipe: Pesto-Seared Snap Peas

by Mueller Market Chef, Julia Whitehorn

Featured Ingredients: 

• 3½ pound sugar snap peas – Bernhardts Farm
• ½ bag Pesto – Pasta One Two Three
• 1 clamshell pea shoots – Bouldin Food Forest

Other Ingredients:

• ½ shallot thinly sliced
• Juice of 1 lemon

Directions: 

1. Heat a large, shallow pan over low to medium heat.
2. In a medium bowl, combine fresh snap peas, sliced shallot, and ¼ cup of pesto. Toss until evenly coated.
3. Once the pan is heated, transfer the pea mixture into the pan, spreading it out in an even layer. Cook uncovered for 10 minutes without stirring, allowing the peas to brown on one side.
4. While the peas cook, trim the tops of the pea shoot tendrils for easier consumption.
5. After 10 minutes, flip the snap peas and cook for an additional 3-4 minutes.
6. Remove from heat and gently toss in the trimmed pea shoots.
7. For extra flavor, dollop more pesto as desired and serve. Enjoy!

Market Recipe: Romanesco Skillet Salad

by Mueller Market Chef, Julia Whitehorn

Featured Ingredients: 

• 3–4 heads romanesco – @bernhardtsfarm
• 6-7 small sunchokes (rinsed and clean) – @emadi_acres_farm
• 1 bunch cilantro – @emadi_acres_farm
• 2-3 sliced Thai chilis – @munkebofarm
• 4 tbs “Rooting For You” dressing – @culturedcarrot

Other Ingredients:

• 3 tbs olive oil
• 1 tsp salt
• 1 tsp pepper
• 2 tbs apple cider vinegar

Directions: 

1. Heat a large skillet set to medium high heat, keeping to the side.
2. Cut or gently break up romanesco heads into florets and add to bowl.
3. Thinly slice sunchokes lengthwise and add to the bowl of romanesco with 2 tbs of olive oil, 1 tsp salt and 1tsp pepper. Toss to fully combine.
4. Transfer everything into the heated skillet and cover to cook (15-20 mins).
5. In the meantime, make the vinaigrette by plucking off cilantro leaves and adding them to bowl with sliced Thai peppers, 2 tbs carrot tahini dressing and 2 tbs apple cider vinegar.
6. Once the romanesco and sunchokes have slightly browned and are fork-tender, remove from heat and immediately toss with the vinaigrette.
7. Serve warm and enjoy!