Market Recipe: Tomato Noodle Soup

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• Radiatore pasta- @pastaonetwothree
• Homestyle tomato sauce-@southernstarfarms_tx
• Fresh basil @southernstarfarms_tx
• Heirloom tomatoes- @bouldinfoodforest

Other Ingredients:

• Sourdough crackers @the_sourdough_project
• Pinched Garlic
• Salt and pepper to taste

Directions: 

1. Bring medium sized soup pot to medium-high heat with a drizzle of olive oil. 
2. Quarter heirloom tomatoes and add to the pot with garlic, salt, and pepper. Let cook until garlic becomes fragrant and tomatoes soften.
3. Add the can of tomato sauce and 1/2cup of water or broth and bring to a boil
4. Once water comes boil, add in your pasta and cook accordingly to package (about 6 minutes) with lid on
5. Once pasta fully cooks, remove from heat and add in fresh basil and season to taste.
6. Serve with bread or crackers from @the_sourdough_project, and/or grate fresh parmesan cheese on top!

Market Recipe: Pesto Blistered Tomatoes & Green Beans

by Mueller Market Chef Julia Whitehorn

Dig into this juicy tomato recipe to say goodbye to summer! 🍅

Featured Ingredients: 

• Spinach artichoke pesto – @bernhardtsfarm
• Cherry tomatoes – @emadi_acres_farm
• Green beans- @bernhardtsfarm

Other Ingredients:

• Minced garlic/garlic powder
• Olive oil
• Salt and pepper

Directions: 

1. Bring large skillet to medium-high heat with a drizzle of olive oil.
2. Trim stems of green beans and chop into 1-2 inch pieces.
3. In a bowl, toss cherry tomatoes and green beans together with garlic, salt, pepper, and 1-2tbs olive oil.
4. Transfer everything into the skillet and cover to cook on low until tomatoes lightly burst.
5. Stir in 1-4 cup pesto then remove from heat.
6. Serve immediately! Great with pasta, cooked protein, or with a warm grain salad. 

Market Recipe: Butternut Squash Bruschetta

by Mueller Market Chef Julia Whitehorn

Sure to become your next savory fall appetizer staple! 🍂🍐🐝

Featured Ingredients: 

• Baby butternut squash – @b5farm
• Pears – @lightseyfarms
• Oregano (de-stemmed) – @vrdnt.farm
• Bee pollen – @austinwildflowerhoney
• Microgreens – @bouldinfoodforest
• Crostinis- @texasfrenchbread

Balsamic Vinaigrette Ingredients:

• 1 clove garlic, minced
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper

Directions: 

1. Peel, de-seed, and dice baby butternuts into 1-2inch cubes.
2. Toss into bowl with oregano leaves, salt, and pepper.
3. Bring a shallow saucepan to medium high heat and drizzle with oil.
4. Transfer squash to pan and cover with lid to let cook 10-12 minutes.
5. Core and cube pears and add them to pan for about 5-6 minutes. Toast bee pollen as it cooks.
6. Serve over crostini with a drizzle of balsamic vinaigrette and garnish with fresh assorted microgreens!

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!