Market Recipe: Pesto Blistered Tomatoes & Green Beans

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

    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!

      Market Recipe: Spooky Sourdough Graham Cracker Treats

      Market Recipe: Spooky Sourdough Graham Cracker Treats

      by Mueller Market Chef Julia Whitehorn

      Get spooky and trick or treat your friends with these two sweet & savory festive Halloween dips on sourdough graham crackers! 👻

      Trick Dip Ingredients: 
      • 1/2 container honey vanilla yogurt – @motherculturesa
      • 1 knob of turmeric – @emadi_acres_farm
      • 1/4 cup halved pecans – Yegua Creek Farms
      • Honey graham crackers – @the_sourdough_project
      Trick Dip Directions: 
      1. Finely grate turmeric into a bowl of vanilla yogurt (microplane grater preferred)
      2. Mix well until yogurt dyes an orange/yellow hue
      3. Dollop 1/2 tbs of the mixture onto the center of honey graham cracker
      4. Gently press the pecans into the center (or get them to stand up like a tombstone!)
      Treat Dip Ingredients:
      • 1/2 container honey vanilla yogurt – @motherculturesa
      • 6 oz container muscadine grape jelly – @southernstarfarms_tx
      • Chocolate graham crackers – @the_sourdough_project
      Treat Dip Directions: 
      1. Swirl 3-4 tbs of the jelly into a bowl of the yogurt until it turns a bright red
      2. Dollop a 1/2 tbs of the mixture onto the center of a chocolate graham cracker
      3. With a small spoon or plastic bag, gently dot the jelly into the center of the yogurt (so it looks like an eye!)

       

      Market Recipe: Hungarian Sausage with Radish Greens

       

      Market Recipe: Hungarian Sausage and Radish Greens 

      by Bell Market Chef Erika

      Featured Ingredients:
      • 1 Bunch Radish Greens – Simple Promise Farms
      • 2 Hungarian Sausages – Three Six General
        Directions:
        1. Remove sausages from casing
        2. Cook sausage until browned and fully cooked, set aside
        3. Saute radish greens with olive oil until wilted
        4. Serve sausage and greens together!

          Market Recipe: Jammy Persimmon Brie Toast

          Market Recipe: Jammy Persimmon Brie Toast

          by Mueller Market Chef Julia Whitehorn

          Featured Ingredients:
          • 2 baguettes – @texasfrenchbread
          • 1 container brie – @lira_rossa
          • 4-6 ripe persimmons – @lightseyfarms (*note from the chef: make sure your persimmons are extra squishy and ripe!)
          • 1 bag arugula – @bouldinfoodforest
            Quick Salad Ingredients:
            • 2 tbs balsamic vinegar
            • 2 tbs olive oil
            • 1/2 lemon juiced 
            • Salt and pepper to taste
            Directions:
            1. Thinly slice baguette rounds and add to a pan lightly drizzled with olive oil.
            2. While toasting, slice brie in thin strips and layer over the bread. Let cook until fully melted.
            3. Cut stems off of persimmon and scoop out the flesh with a spoon – making sure to discard the skin.
            4. Puree the persimmons until a jam/marmalade texture and set aside.
            5. Toss arugula with a simple dressing of the remaining ingredients.
            6. Once the toasts are bubbling with cheese and turn lightly brown, serve with dressed arugula and a small spoonful of persimmon jam.