Market Recipe: Cheese-y Roasted Broccoli

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• 2-3 Broccoli Heads – Southern Star Farms
• Parsley (de-stemmed) – Simple Promise Farms
• 1-2 pints cherry tomatoes (quartered) – Munkebo Farm
• Chili and Oregano Feta – Floreli
• 1/3 cup shake cashew garlic parm – Nut Monkey Cheese

Other Ingredients:

• 1tsp salt
• 2tsp pepper
• 1 tbs garlic (fresh or ground)
• 3-4 tbs olive oil 

Directions: 

1. Heat medium saucepan to low-medium heat. 
2. Cut and trim broccoli heads into small florets and add to a bowl with the de-stemmed parsley. 
3. Toss everything together with a drizzle of olive oil, garlic, salt and pepper. 
4. Once saucepan is up to temperature, transfer everything to the pan and cook until slightly charred and fragrant.
5. Set heat to low and add tomatoes along with 1/4 cup of Floreli Chili and Oregano feta. Toss lightly to coat and let cheese melt, about 1-2 minutes. 
6. Turn heat off and transfer back to bowl. 
7. Shake in Nut Monkey Cashew cheese and toss before plating. 
8. Serve immediately while warm as a side dish or in mixed into pasta. Enjoy!

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Market Recipe: Cranberry Salsa

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• Cranberry sauce – @lamimibakery
• Shishito peppers – @emadi_acres_farm
• 1 orange (juiced) – @emadi_acres_farm
• 2-3 jalapeños – @southernstarfarms_tx
• Scallions – @vrdnt.farm
• 1 sprig of cilantro – @munkebofarm
• Sea salt crackers – @the_sourdough_project

Other Ingredients:

• 1 lime (juiced)

Directions: 

1. Prepare veggies by thinly slicing shishito peppers, scallions, as well as finely dicing 2-3 jalapeños. Add to bowl.
2. Combine with cranberry sauce, as well as the juice of both orange and lime. Add salt to taste.
3. Garnish with fresh cilantro and dip with your favorite sourdough crackers or tortilla chips!

Market Recipe: Tomato Noodle Soup

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• Radiatore pasta- @pastaonetwothree
• Homestyle tomato sauce-@southernstarfarms_tx
• Fresh basil @southernstarfarms_tx
• Heirloom tomatoes- @bouldinfoodforest

Other Ingredients:

• Sourdough crackers @the_sourdough_project
• Pinched Garlic
• Salt and pepper to taste

Directions: 

1. Bring medium sized soup pot to medium-high heat with a drizzle of olive oil. 
2. Quarter heirloom tomatoes and add to the pot with garlic, salt, and pepper. Let cook until garlic becomes fragrant and tomatoes soften.
3. Add the can of tomato sauce and 1/2cup of water or broth and bring to a boil
4. Once water comes boil, add in your pasta and cook accordingly to package (about 6 minutes) with lid on
5. Once pasta fully cooks, remove from heat and add in fresh basil and season to taste.
6. Serve with bread or crackers from @the_sourdough_project, and/or grate fresh parmesan cheese on top!

Market Recipe: Pesto Blistered Tomatoes & Green Beans

by Mueller Market Chef Julia Whitehorn

Dig into this juicy tomato recipe to say goodbye to summer! 🍅

Featured Ingredients: 

• Spinach artichoke pesto – @bernhardtsfarm
• Cherry tomatoes – @emadi_acres_farm
• Green beans- @bernhardtsfarm

Other Ingredients:

• Minced garlic/garlic powder
• Olive oil
• Salt and pepper

Directions: 

1. Bring large skillet to medium-high heat with a drizzle of olive oil.
2. Trim stems of green beans and chop into 1-2 inch pieces.
3. In a bowl, toss cherry tomatoes and green beans together with garlic, salt, pepper, and 1-2tbs olive oil.
4. Transfer everything into the skillet and cover to cook on low until tomatoes lightly burst.
5. Stir in 1-4 cup pesto then remove from heat.
6. Serve immediately! Great with pasta, cooked protein, or with a warm grain salad. 

Market Recipe: Butternut Squash Bruschetta

by Mueller Market Chef Julia Whitehorn

Sure to become your next savory fall appetizer staple! 🍂🍐🐝

Featured Ingredients: 

• Baby butternut squash – @b5farm
• Pears – @lightseyfarms
• Oregano (de-stemmed) – @vrdnt.farm
• Bee pollen – @austinwildflowerhoney
• Microgreens – @bouldinfoodforest
• Crostinis- @texasfrenchbread

Balsamic Vinaigrette Ingredients:

• 1 clove garlic, minced
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper

Directions: 

1. Peel, de-seed, and dice baby butternuts into 1-2inch cubes.
2. Toss into bowl with oregano leaves, salt, and pepper.
3. Bring a shallow saucepan to medium high heat and drizzle with oil.
4. Transfer squash to pan and cover with lid to let cook 10-12 minutes.
5. Core and cube pears and add them to pan for about 5-6 minutes. Toast bee pollen as it cooks.
6. Serve over crostini with a drizzle of balsamic vinaigrette and garnish with fresh assorted microgreens!