Cornmeal Crusted Pickles

Cornmeal Crusted Pickles
by market chef Julia Whitehorn

2 cups cornmeal (pre-made)
1 jar dill pickles (We used Munkebo Farm)
1 tub Dill & Garlic Hummus for dipping (from Floreli Sunflower)
3-4 tbs Steept Spice Rub (from Tough Mother)
1-2 fresh cucumbers (from Vermillion Farms) to make quick pickles with the leftover liquid!

– Remove pickles from jar and lay on paper towels/pat dry (set jar with remaining liquid aside – do not toss!)
– Add 2 cups of cornmeal and 3-4 tbs of spice rub to a mixing bowl. Add the pickles and thoroughly combine so they get a nice coating.
– Drizzle sauce pan with olive oil to create shallow pool at bottom of pan
– One by one, transfer pickles to pan to cover in one layer (do not crowd). Let lightly fry for about 2-3 minutes per side
– Remove once they reach desired texture and color and transfer to paper towel to absorb excess oil
– Repeat process and serve with Floreli’s Dill & Garlic hummus or your dip of choice
– Slice up your fresh cucumbers and add to the leftover pickling liquid in your jar and put in the fridge for some tasty quick pickles.

Sweet & Savory Glazed Carrots

Sweet & Savory Carrots
by market chef Julia Whitehorn

Carrots (Bouldin Food Forest)
Green onions
Pecans (Yegua Creek Farms)
Toasted sesame oil
Soy sauce
Sesame seeds
Salt & Pepper
Apple Spice Yaupon Tea Concentrate (Lost Pines Yaupon)

Dice carrots green onion, and pecans into small pieces.
Add carrots to saute pan on medium to high heat with toasted sesame oil.
While they heat, combine soy sauce, honey, and lost pines tea concentrate mixture, adjusting to desired taste.
Once carrots start to get tender, add the mixture along with green onions, chopped pecans, and seasame seeds.
Stir well to ensure everything has a nice glaze and cook until carrots start to char.
Salt & Pepper to taste.

Spring Salad with Homemade Green Goddess Dressing

Spring Salad with Homemade Green Goddess Dressing

by Market Chef Julia Whitehorn


Green Goddess Dressing
1 cup raw cashews, soaked in water overnight or for about twenty minutes prior to blending.
1 cup spring herbs of choice (we used cilantro and dill from Simple Promise Farms, and carrot tops)
1 garlic clove or green garlic bulb
Juice from one lemon
Splash of apple cider vinegar
Salt & Pepper to taste
Spoonful of Native Roots Bruja Verde hot sauce
Add some water to thin out as needed

Lettuce of choice, torn or chopped into pieces (we used lettuce from Bouldin Food Forest)
Spring veggies of choice (we used diced carrots from New Leaf Agriculture and cucumbers from Bernhardt’s Farm)


To make the dressing, add all ingredients to blender and blend until smooth – add water to thin as needed. Chop salad ingredients, toss well with salad dressing, and serve. Also makes a great veggie dip!


Kale Salad with Pickled Cauliflower & Bacon Vinaigrette

Kale Salad with Pickled Cauliflower & Bacon Vinaigrette 🥬🥓
By chef @colterpeck


Warm Bacon Vinaigrette
1 package bacon
Apple Cider Vinegar
Persimmon Jam
Salt & Pepper to taste

1 bunch curly kale
1 head cauliflower
1 sunchoke, shaved into thin slices
Pickled red onion

Colter started by chopping the bacon (Smith & Smith Farms) into small pieces and cooking in a skillet until crispy. He then used the rendered fat from the bacon to make a warm vinaigrette, whisking it together with apple cider vinegar, shallot, salt & pepper, and some persimmon jam (Bernhardt’s Farm) for sweetness. Mix in some of the cooked bacon bits too, and use the rest to top your salad with.

For the salad Colter used kale (VRDNT farm) and cauliflower (Emadi Acres Farm). Tear or chop the kale into small pieces, and toss with cauliflower quick-pickled in your vinegar of choice. A pro-tip we’ve learned from chefs like Colter is that if you don’t have vinegar on hand, you can use the brine from a jar of pickled veggies like the pickled red onion he picked up from Bernhardt’s Farm

Add the dressing and toss well. Top with shaved sunchokes (grown by Emadi Acres Farm) for an added burst of bright flavor, and some pickled red onion.

Scrambled Eggs with Homemade Ricotta on Sourdough Toast

Scrambled Eggs with Homemade Ricotta on Sourdough Toast
By Chef Colter Peck of Elementary

Raw milk and cream (Pre-order from Ash Acres for pick up at Lakeline or Mueller!)
Lemon juice or vinegar
Sourdough Bread
Garnishes (optional): Pickled red onions, hot honey

Instructions For Making Ricotta

To make homemade ricotta, you will need a sauce pan, cheesecloth, a strainer, and a container to strain the cheese in/collect the whey.

Add raw milk, cream, and salt to saucepan on medium to high heat. About ½ gallon of milk, pint of cream, and a pinch of salt makes a large batch. Keep a close eye on it and do not bring it to a full boil. When it starts steaming and a layer of foam starts to develop, turn the heat down and add the lemon juice (or white vinegar) – about ⅓ cup – and remove from heat. Let it sit for about 10 minutes and the curds will separate from the whey (the term for the leftover liquid).

Fold your cheese cloth over itself about three times, and use it to line a strainer. Pour the mixture into the strainer, letting it drain until most of the liquid has strained. Next, carefully remove the cheese cloth containing the ricotta, and using the corners of the cheesecloth, tie to a wooden spoon and rest that on top of the container to continue to strain out the whey. The longer you strain it, the more the ricotta will solidify.

NOTE: The leftover whey can be used in baked goods as a sub for water or milk! Traditionally, ricotta is made using whey from other cheeses, as opposed to raw milk/cream.

Instructions for Scrambled Eggs & Toast

While your ricotta is straining, start toasting up some thick slices of sourdough bread (we used Texas French Bread). On Sunday, Colter slathered these with some miso butter he had made, but regular butter and some sea salt works just as well!

Scramble the eggs low and slow to get a nice creamy consistency, mixing in ricotta as desired. Top the toast with a nice healthy scoop, and then top the eggs with your garnishes of choice! Colter used pickled red onions (you can find these from some of our vendors at market or make your own!) and a homemade hot honey mixture. You can also find hot honey from Round Rock Honey at the market, or make your own by mixing honey with crushed red pepper or chili flakes.

Here are some recipes we rounded up for further instructions/inspiration!

Homemade Ricotta Recipe

Creamy Ricotta Scrambled Eggs

Miso Butter

Butternut Squash Ricotta Soup Recipe

Pasta with Fresh Tomato Sauce and Ricotta 

Lemon Ricotta Pancakes