Butternut Squash Pasta by Monique Santua

Butternut Squash Pasta
By Monique Santua
Serves 2

1 tbsp olive oil
1 garlic clove, smashed
1 cup butternut squash, small dice
1 carrot sliced thinly
½ cup onions
3 sage leaves
1 tbsp honey or maple syrup

Spaghetti or pasta of your choice
¼ cup pancetta or bacon (sub oyster mushroom for vegetarian option)
1 tbsp minced ginger
1 tsp red pepper flakes
½ cup white wine
2 tbsp butter
2 sage leaves chiffonade
Parmesan, microplaned


Heat a pot of water for pasta. Make sure to salt the water!

In a medium saute pan, bloom garlic. Add onions and saute with a pinch of salt. Add carrots, butternut squash, and sage and cook through.

Blend butternut squash mixture, adding honey and water to thin as necessary.

Wipe pan clean. Render bacon. If using oyster mushrooms, heat neutral oil until just smoking and saute oyster mushrooms with a pinch of salt. Add sage, minced ginger, and garlic and saute until fragrant (1 min). Deglaze with white wine and simmer until liquid is reduced by half.

Meanwhile, drop pasta into the pasta water

Add pureed butternut squash to the pan and heat. Add in butter and stir until melted. Adjust salt to taste. Hold on medium low until pasta is ready.

When pasta is cooked through, add directly into the sauce and toss to incorporate. Add parmesan. This will thicken the sauce, so add a splash of pasta water to thin the sauce as needed. Add salt to taste. Finish with olive oil.

Market Recipe: Sweet Potato Fries

Market Recipe: Sweet Potato Fries


1 bag of VRDNT farm sweet potatoes
Olive Oil
Crushed red pepper flakes

Tahini Dip:

1/3 cup tahini
1/3 cup apple cider vinegar
1/3 cup raw cashwews
Juice from 2 lemons
1 tbsp capers & caper juice
3 garlic cloves, minced
2 tbsp spicy brown mustard
1 tsp olive oil
1 tsp honey
salt & pepper to taste


Pre-heat oven to 450 degrees.

Wash the potatoes and cut in half or quarters, length-wise .

Spread evenly on a baking sheet, and drizzle with olive oil, salt, pepper, and crushed red pepper. Bake for approximately 10 minutes, then give them a quick toss and let bake for 10 more minutes.

Tahini Dipping Sauce: Add all ingredients to blender or food processor and blend until mixture reaches a smooth, creamy consistency

Market Recipe: Tempeh Hash

Market Recipe: Tempeh Hash

1/2 lb Orale BBQ Brisket Tempeh
1 large sweet potato or 2-3 small sweet potatoes
2 red potatoes
1 handful shishito peppers
3-4 small purple peppers
1 large onion (red or yellow will work)
2-3 garlic cloves


Peel and dice your potatoes first. Dice them into small pieces to cook faster, and add to a large pan with olive oil on medium heat. As they simmer, dice the onion and garlic and add to the pan, then the peppers and tempeh, cut into small pieces. Stir occasionally, adding additional olive oil as needed, as well as salt & pepper to taste. Once potatoes have softened and all ingredients are slightly browned, remove from heat and serve.

Italian Dijon Potatoes with Leeks & Long Beans

Italian Dijon Potatoes with Leeks & Long Beans
by Market Chef Brian Birde

5-6 small potatoes
4-5 leeks
One bunch long beans
Olive oil
Italian dressing
Dijon mustard
Salt & pepper to taste


Start by dicing the potatoes into small cubes and place into a pan with olive oil and lid. Stir occasionally. Once the potatoes start to soften, add in long beans cut into inch-long pieces, and leeks – cleaned, sliced in half length-wise, and cut into inch-long pieces.

Mix Italian dressing with a tbsp of dijon mustard and stir into the veggies, with salt & pepper to taste. Sauté until leeks are tender and potatoes are lightly browned.

National Farmers’ Market Week Celebration 2023


Join us to celebrate National Farmers’ Market Week on August 12th at Lakeline and August 13th at Mueller!

Now in its 24th year, National Farmers Market Week (NFMW) is an annual celebration that highlights the vital role farmers markets play in the nation’s food system. This year’s NFMW takes place August 6th-12th – tune in to our social media all week long as we share some of our market accomplishments from the last year that we are so proud of! Then join us for a weekend of celebrations on Saturday, August 12th at Lakeline and Sunday, August 13th at Mueller. We will have live music, chef demos, kid’s activities, prizes, and more. Let’s all come together to celebrate the joy of local food and goods, our amazing market vendors and staff, and this wonderful community we get to be a part of!⁠

This event is FREE and open to the public but we are asking for a suggested donation of $5 per person/family to help support our non-profit markets. Donations can be made at this link, in person at market, or on venmo (@texasfarmersmarket). ❤️⁠

⁠RSVP on Facebook to stay in the loop on announcements and more:

Saturday, August 12th at Lakeline & Sunday, August 13th at Mueller