Market Recipe: Pickle Salad with Hummus Dressing

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• Pickles – Pickle Envy
• Butter Lettuce – Vermillion Farms
• Radish – Southern Star Farms

Dressing Ingredients:

• Classic Hummus – Floreli
• Dill Pickle Brine – Pickle Envy 
• Red Wine Vinegar
• Honey
• Salt and Pepper

Other Ingredients:

• Dilly Crackers – Sourdough Project

Directions:

1. Start preparing your quick pickled radishes by thinly slicing and adding to a bowl
2. Pour in 1/3 cup red wine vinegar, 1/2 tsp salt, and 1/2 tbs honey. Let marinate for 10-15 mins while making the salad 
3. Drain your pickles – preserving the pickle brine for the dressing
4. Roughly chop the butter lettuce and add to salad bowl 
5. Add all prepared ingredients together. 
6. Make dressing by adding 1/4 cup of hummus and thin out with 2-3tbs pickle brine, adjusting to texture and salt/pepper to taste
7.  Toss to fully combine and add some crushed crackers to top!

Market Recipe: Pickled Okra and Feta Salad

by Bell Market Chef Erika

Featured Ingredients:

• 1 Block Feta – Pure Luck
• 1 Jar Pickled Okra – Munkebo Farm
• 2 Teaspoons Holy Basil – Simple Promise Farms

Other Ingredients:

• Black pepper to taste

Directions:

1. Dice feta into bite sized cubes 
2. Drain okra, and then dice
3. Combine feta and okra
4. Sprinkle in holy basil and black pepper and chill for 15 minutes before serving

Market Recipe: Spicy! Watermelon Salsa

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• 1 yellow watermelon – @bouldinfoodforest
• 1 jar of peach cowboy candy –  @simple_promise_farms  
• 1 bunch shiso (mint) – @munkebofarm
• 1 bunch traditional mint – @simple_promise_farms
• 2 japanese cucumber – @b5farm

Dressing Ingredients:

• 3-5 tbs rice vinegar 
• 2 tbs honey
• Salt and pepper 

Directions:

1. De-seed watermelon and dice into small cubes.
2. Quarter the cucumber and slice thinly along with the mint.
3. Add all prepared ingredients into a large bowl. 
4. Drain the cowboy candy and pour 4-5 tbs of the liquid into the bowl. Add back in a few jalapeño/peaches to the mix based off spice preference. 
5. Mix in the vinegar, honey, salt, and pepper to taste.
6. Toss to fully combine and enjoy!

Serving suggestions: Chill 2-3 hours before and add on top of tacos or pair with crispy tortilla chips!

Market Recipe: Peach and Sour Green Tomato Salsa 

by Bell Market Chef Erika

Featured Ingredients:

• 6 Large Peaches – Engel Farms
• 5 Sour Green Tomatoes  – Pickle Envy
• 3 Jalapeno Peppers – Bernhardt’s Farm
• 1/4 Cup Chopped Pickled Onions – Munkebo Farms

Dressing Ingredients:

• 2 tbs Sour Green Tomato Brine
• 2 tsp Salt

Directions:

1. Dice peaches, jalapenos, sour green tomatoes , and pickled onions 
2. Add to a bowl and combine 
3. Add sour green tomato brine and salt to bowl to dress 
4. Stir and let sit for 20 minutes to allow flavors to combine 
5. Serve chilled as salsa with chips, or as a salad 

Market Recipe: Marinated Mushroom and Bok Choy Salad

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• Pickled Mushrooms –  36 General
• Bok Choy – Bouldin Food Forest
• Green Onions – Bouldin Food Forest
• Chives – Munkebo Farm
• Mad Hatter Sweet Peppers – Simple Promise Farms

Dressing Ingredients:

• 1/4 cup Mushroom Pickling Liquid  
• 2 tbs Tamari or Soy Sauce
• 1 tbs Honey
• 1/2 tsp Chili Powder
• 2 tsp Garlic Powder
• 2 tsp White Pepper

Directions:

1. Prepare bok choy by flattening out the leaves and stacking them on top of each other.
2. Next, roll the leaves up (similar to a burrito or cigar) and slice the roll of leaves into thick strips. (Photo for reference)

1. Slice remaining veggies/herbs and add everything to a large salad or mixing bowl.
2. Strain the mushrooms from the pickling container and add them to the salad, meanwhile reserving the liquid for the dressing.
3. Whisk together the rest of the dressing ingredients, seasoning to taste.
4. Pour dressing over the mushrooms mix and toss to combine.
5. Serve immediately or allow the salad to marinate in the fridge for 2 hours as a chilled summer side dish