By Market Chef Maggie Perkins
Simply mix all of the ingredients together and drizzle on your favorite dressing! Below we have three suggestions for simple and fresh salad dressings made with market ingredients.
Strawberry Fennel Dressing
1T strawberry syrup or jam
1T fennel frond, minced
½ cup extra virgin olive oil
¼ cup Balsamic vinegar
Freshly-ground black pepper, sea salt, to taste
Curried Maple
1 8oz container maple-flavored yogurt
1tsp curry powder, to taste
1tsp honey, to taste
¼ cup extra virgin olive oil
Dash of sea salt and ground black pepper, to taste
Pesto and Feta Cheese
4 oz prepared pesto
4 oz oil-marinated feta
¼ cup balsamic vinegar
1 small bulb young garlic, peeled, minced
Salt, as needed
Cashew and Tamari
1 cup raw cashews
2 garlic cloves
3 tbs tamari
3 tbs apple cider vinegar
2 tbs olive oil
ground black pepper, to taste
Simply select which dressing you would like to make, mix with a whisk all of the ingredients together in a bowl and drizzle on a salad!
Orange Carrot Ginger Juice
Ingredients:
3 cups carrots, peeled and chopped (Johnson’s Backyard Garden)
2 large oranges or 3 smaller oranges (Munkebo Farm)
1 lemon (Munkebo Farm)
1 piece ginger root (I use a piece about the size of my palm, which gives it a nice kick!)
Instructions:
Simply add all ingredients to juicer, and enjoy! Bonus, if you use rainbow carrots it will be a gorgeous pinkish-orange color.
Note: For more sweetness, add one apple!
ROASTED BUTTERNUT SQUASH SOUP
Ingredients
1 butternut squash (medium-large size) – Bernhardt’s Farm
1 sweet onion, chopped
1 tsp sea salt (I like Celtic sea salt)
3 garlic cloves (peeled and chopped)
3 cups chicken broth (more if you prefer a thinner soup)
1 tsp fresh rosemary (chopped)
1 tsp fresh thyme (chopped)
2 tsp cold pressed olive oil
2 tbsp grass fed butter
Toppings optional (bacon from Belle Vie Farm, goat cheese from Pure Luck, chopped parsley and chopped basil work great!)
Directions
1. Heat oven to 400 degrees.
2. Wash and cut butternut squash lengthwise. Remove seeds and place on a parchment paper lined baking sheet.
3. Place squash on baking sheet, drizzle with olive oil, and roast until soft (between ~45 minutes and 1 hour).
4. While squash is cooking, melt butter and add chopped onion and garlic in dutch oven. Cook for 15 minutes over med-low heat, stirring frequently.
5. Once squash is cooked and cool enough to handle, remove skin and add butternut squash to the onion and garlic. Stir in broth and remaining ingredients (besides toppings).
6. Using an immersion blender (or a regular blender), blend soup until creamy. (Be careful of splatters here, the soup will be hot!)
7. Top with desired toppings and ENJOY!
Morgan Simon, FNTP, is a Holistic Nutritionist and wellness expert based in Austin, TX. Morgan believes deeply in an evidence-based approach to personalized nutrition, discovering bio-individual needs, and creating healthy home environments. She specializes in women and children and advocates for a food first approach to address imbalances within the body, reduce toxic load, and optimize overall health. You can find her on Instagram, Facebook, or e-mail.
Pear & Arugula Salad
Ingredients:
Arugula (AY RAAM Farms or Bouldin Food Forest)
2-3 Pears (Lightsey Farms or Bernhardt’s Farm)
Pecans – raw or toasted (Yegua Creek)
Pecan Parm (Perennial Pecan)
Honey (Austin Honey Co. or Round Rock Honey)
Mustard
White Wine Vinegar
Instructions:
Honey Dijon Vinaigrette: To make the vinaigrette combine white wine vinegar, stone ground or dijon mustard, and honey to desired taste.
Fill bowl with arugula, pear slices, and pecans. Top with a sprinkling of Pecan Parm and drizzle with dressing.
Naan “Pizza” with Summer Fruit & Vegetables
Naan “pizza” is one of those delicious meals that is so easy to make, and so much fun to play around with and try new combinations. Simply spread some cheese, hummus, or pesto on fresh Naan and load it up with seasonal fruit, veggies, and herbs!
Ingredients
Naan (Lamba’s Royal Indian)
Sunflower Seed Hummus (Floreli)
Small Tomatoes (Bouldin Food Forest)
Arugula (Bouldin Food Forest)
Garlic (Bernhardt’s Farm)
Goat Cheese (Pure Luck Dairy)
Peaches (Engel Farms)
Basil (Sustainable Humane Earth)
Olive Oil (Texas Hill Country Olive Co)
Balsamic Vinegar (Texas Hill Country Olive Co)
Version #1
Spread thin layer of hummus on one piece of Naan. Top with fresh arugula, tomato slices, minced garlic, and a drizzle of olive oil.
Version # 2
Add 4-5 dollops of goat cheese (or vegan substitute), top with sliced peaches, basil leaves, and a drizzle of balsamic vinegar.
Cook in the oven at 350 degrees for about 5 minutes or until the Naan is crispy and cheese is melted. Cut into slices and serve.
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