Market Recipe: Romanesco Skillet Salad

by Mueller Market Chef, Julia Whitehorn

Featured Ingredients: 

• 3–4 heads romanesco – @bernhardtsfarm
• 6-7 small sunchokes (rinsed and clean) – @emadi_acres_farm
• 1 bunch cilantro – @emadi_acres_farm
• 2-3 sliced Thai chilis – @munkebofarm
• 4 tbs “Rooting For You” dressing – @culturedcarrot

Other Ingredients:

• 3 tbs olive oil
• 1 tsp salt
• 1 tsp pepper
• 2 tbs apple cider vinegar

Directions: 

1. Heat a large skillet set to medium high heat, keeping to the side.
2. Cut or gently break up romanesco heads into florets and add to bowl.
3. Thinly slice sunchokes lengthwise and add to the bowl of romanesco with 2 tbs of olive oil, 1 tsp salt and 1tsp pepper. Toss to fully combine.
4. Transfer everything into the heated skillet and cover to cook (15-20 mins).
5. In the meantime, make the vinaigrette by plucking off cilantro leaves and adding them to bowl with sliced Thai peppers, 2 tbs carrot tahini dressing and 2 tbs apple cider vinegar.
6. Once the romanesco and sunchokes have slightly browned and are fork-tender, remove from heat and immediately toss with the vinaigrette.
7. Serve warm and enjoy!

Market Recipe: Panzanella Salad

by Culinary Institute of America student & guest chef, Luke Riojas

Featured Ingredients: 

• 1 loaf of gluten free Italian loaf, diced – Bread(ish)
• 1 cup pickled red onions, minced – Three Six General
• 1/4 cup manzano peach salsa – Native Roots
• 2 cups green onions, sliced – Munkebo Farms
• 2 purple tomatoes, diced – B5 Farms
• 2 golden tomatoes, diced – B5 Farms
• 8oz arugula – Bouldin Food Forest
• Broccoli Microgreens- Bouldin Food Forest
• Poblano garlic goat cheese – Goatilicious

Other Ingredients:

• 1 cup extra virgin olive oil
• Salt to taste

Directions: 

1. Dice the bread, tomatoes, and green onion.
2. In a large mixing bowl, combine the pickled red onions, green onions, tomatoes, peach salsa, and goat cheese. Gently toss until evenly mixed.
3. Lightly toast bread to make croutons, or add the diced bread directly into mixture.
4. Gently fold in the arugula and combine with olive oil. Salt to taste.
5. Serve chilled and top with microgreens!

Market Recipe: Golden Beet Chip Salad 

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• 4-5 golden beets – @simple_promise_farms
• 1 bunch fresh dill – @emadi_acres_farm
• 1 container jalapeño feta – @yallatizers
• Lettuce mix @emadi_acres_farm

Other Ingredients:

• 3 tbs dijon mustard
• 4 tbs olive oil
• 1-2 tsp honey – @roundrockhoney
• 2 tsp finely chopped dill
• Water 

Directions: 

1. Heat large skillet to medium high heat.
2. Thinly slice beets into rounds. Toss in bowl with 1 tsp salt, 1tsp  pepper, and a drizzle of olive oil.
3. Once pan is up to heat, coat surface of pan with oil and let cook uncovered around 20 mins until crisp on one side, then flip until cooked on both sides.
4. Transfer to a paper towel to allow to cool and soak up excess oil.
5. In a small mixing bowl, combine the dressing ingredients. Add more water to thin.
6. Assemble the salad:  Make a bed of chopped greens, lettuce mix, and some remaining springs of fill.
7. Add jalapeño feta and golden beets on top, drizzle and toss dressing, then enjoy!

Market Recipe: Scallion and Kimchi Pancakes

A savory ode to the start of Lunar New Year inspired by a Chinese/Taiwanese street food snack!

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• 1-2 stalks of green onions/scallions @munkebofarm, @emadi_acres_farm, @bernhardtsfarm
• 1 jar kimchi @munkebofarm (VG) or @bernhardtsfarm
• 1 clamshell of broccoli micros @joes_microgreens

Other Ingredients:

• 2 cups all purpose flour
• 1 cup warm water
• 1/4 cup sesame oil
• 2 tsp Chinese five spice
• 1/2 tsp salt
• High-heat oil (vegetable, avocado, etc.)
• Sesame seeds (optional)

Directions: 

1. Thinly slice green onions, from the white bulb all the way up to the rest of the green stalk.
2. In a large mixing bowl, combine the flour, water, five spice powder, and sesame oil. Add more water until it reaches a thin spoonable pancake mixture (smooth but not runny). Toss in the sliced green onions and set aside.
3. Heat a large shallow pan to high heat and add high-heat oil until it lightly coats the bottom of the pan.
4. Once the pan reaches high heat, spoon in about 1/4 cup of the mixture onto the pan and spread the batter out to fill up more surface area of the pan. Let cook for about 4 minutes,
5. Before flipping, fork out a few pieces/strands of kimchi in the middle of the pancake. (Optional: sprinkle sesame seeds on top)
6. Once it browns and bubbles around the edges, flip it quickly with a spatula and add more oil if necessary.
7. Cook for another 4-5 minutes until both sides are browned and then remove from pan and top with microgreens.
8. Slice and serve! Feel free to pair with a sesame soy dipping sauce, hot chili oil, or even extra kimchi.

Market Recipe: Tuscan Kale and Bone Broth Soup

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• Chicken bone broth – @belleviefarm
• Carrots – @southernstarfarms_tx 
• Tuscan kale – @emadi_acres_farm
• Cherokee purple and yellow tomatoes – @b5farm
• Whole wheat sourdough crackers – @the_sourdough_project

Other Ingredients:

• Salt & pepper
• Ginger

Directions: 

1. Thaw bone broth in the fridge overnight. Or if using immediately, warm the pint container in small sauce pot with a shallow bottom of water in a sauce pot over low heat. 
2. Prep veggies by de-stemming the kale and cutting tops off of carrots. 
3. Roughly dice prepped veggies and set aside. 
4. Heat the bone broth in a sauce pot adding the cut carrots and cover to cook until tender (7-10mins)
5. Once carrots are cooked, add in the rest of the veggies, season to taste and let simmer until all is warmed through. 
6. Dish out into bowls and serve with hearty sourdough crackers or crusty bread!