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 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

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. 

Market Recipe: Pickled Lemon Goat Cheese Spread

by Bell Market Chef Erika

Featured Ingredients:

• 30g Pecans – Yegua Creek
• 2 Containers Chevre Goat Cheese – Pure Luck
• 2oz Fermented Lemon – Munkebo Farms
• Sea Salt Crackers – The Sourdough Project

Directions:

1. Chop pecans into small pieces
2. Dice fermented lemon finely
3. Blend pecans, diced lemon, and goat cheese together and let chill for 20 minutes
4. Spread on cracker and enjoy!

Market Recipe: Delicata Squash Crumble

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• 5 small assorted Delicata squash – @b5farm
• 1 cup peach & bourbon oatmeal  – @oatmealandcompany
• 1/2 cup Pecan halves – Yegua Creek Farms

Other Ingredients:

• 1/4 cup maple syrup 
• 2 tsp vanilla 
• 1 tsp cinnamon
• 1 tsp nutmeg 
• 1/2 tsp sea salt 
• Olive oil  

Directions:

1. Heat a nonstick or cast iron pan to medium high heat. 
2. Slice off the stem and bottoms of the assorted squash. Then roughy cut into 1 to 2 inch cubes (feel free to discard seeds to toast separately or keep them as part of the mix) 
3. Add the squash to a bowl and drizzle in the maple syrup, 2 tbs olive oil, vanilla and spices. Toss to fully combine. 
4. Drizzle in another tbs of olive oil into the sauce pan and then transfer the squash to the heated pan, keeping the bowl to the side. 
5. Let the squash cook on low to medium heat for about 20-25 minutes, or until fork tender. 
6. Meanwhile add the oatmeal and pecans to the remnants of the squash bowl with an extra drizzle (2tbs or so) of maple syrup and sea salt. 
7. Once the squash has fully cooked, transfer to a serving bowl and turn heat to low. 
8. Next, transfer the bowl of granola nut mix to the heated pan and let toast for about 6-7 minutes (optional to let this toast in the oven on 325 F). 
9. Finally, coat a layer of the granola onto the squash, and then sprinkle in some extra pecans on top!
10. BEST served with vanilla ice cream or creamy greek yogurt of choice!