Market Recipe: Tarragon Tossed Potato Salad

by Mueller Market Chef Julia Whitehorn

Ingredients:

• Red La Soda potatoes (B5 farm)
• Red candy apple onion (B5 farm)
• Mexican tarragon (Bouldin Food Forest)
• Japanese spinach (Bouldin Food Forest)
• Garlic chives (Munkebo Farm)
• Dijon mustard
• 1/4 cup olive oil
• 2-3 tbs honey
• 2-3 tbs acv
• salt and pepper to taste

Directions:

1. Bring a cast iron pan or skillet to medium heat
2. Meanwhile, prepare potatoes by giving them a rinse and scrub dry with a paper towel until clean
3. Quarter the potatoes and transfer to mixing bowl
4. Thinly cut up garlic chives and tarragon leaves and add to bowl (leave a a few springs of full tarragon leaves)
5. Add salt, pepper, and drizzle of olive oil into bowl then transfer to the pan to begin cooking potatoes
6. let potatoes brown in the pan for 4-5 minutes, add more oil if necessary
7. add just enough water to the coat the bottom of the pan and then cover to retain heat for about 8-10 minutes
8. remove the lid and check potatoes until knife or fork tender

Make Dressing!

1. Finely dice a about a quarter of the red onion and add to a small mixing jar
2. add more chopped tarragon and garlic chives to the mix
3. pour or squirt the remaining dressing ingredients (olive oil, dijon, honey)
4. Season and thin out to taste

Make Salad!

1. Once potatoes are cooked, transfer to salad bowl of fresh spinach to let slightly wilt
2. Pour over the dressing and toss to fully combine
3. Add the remaining fresh tarragon leaves into the salad to top
4. Serve warm or cool as a simple side dish to your next meal

Market Recipe: Roasted Peach Pico Salsa
Recipe & photos by Mueller market chef Julia Whitehorn

Ingredients:
6-8 large fresh peaches (Engel or Lightsey Farms)
3-4 roma tomatoes + bell pepper (Vermillion Farms)
1 bunch cilantro leaves (Simple Promise Farms)
red onion bulb (Emadi Acres Farm)
shishito peppers (Bernhardt’s Farm)
olive oil
juice of 1 lime
kosher salt
pepper
To serve: Sourdough Project crackers or tortilla chips from Mesocano Foods

Directions:
1. Cut and core peaches in quarters and set aside
2. Drizzle olive oil on a pan over low heat
3. Transfer peaches to pan and let cook about 2-3 minutes each side
4. Turn off heat and let cool on separate cutting board
5. Once the peaches are cool to touch, transfer to cutting board for a rough chop
6. Dice all remaining ingredients and toss together
7. Optional: (let mixture sit in marinade around 5-10 minutes to soak up juices – if you can wait!!)
8. Enjoy with the chips or crackers of your choice!

Marinated Zucchini Flatbread
Recipe & photos by market chef Julia Whitehorn

Serve as a personal pizza, appetizer, or delicious snack!

Ingredients:

• 2 large zucchini (b5farm)
• 1 Bunch of fresh tomatoes  (vermillionfarms)
• Garlic and Herb Cashew Cheese (nutmonkeycheese)
• “Power Greens” micro greens (joes_microgreens)
• Flatbread(s) of choice
  • (lambasroyalindianfoods)
  • (yallatizers)

Marinade:

• 4 tbs cup Balsamic vinegar
• 1/3 cup Olive oil
• Sea Salt
• Black Pepper
• Red pepper flakes
• Italian seasoning blend

Directions:

Zucchini Marinade

1. Using a mandolin (or manually), thinly slice thin zucchini,  roughly dice a handful of tomatoes, and add to bowl
2. Lightly mix the marinade ingredients together, then   combine with the bowl of prepared veggies
3. Let mixture sit for at least 8-10 minutes while you prepare the flatbread.

To prepare flatbread:

1. In a large pan, lightly toast flatbread on each side for 1-2 minutes until firm and slightly toasty. Repeat with number of flatbreads desired.
2. Spread a thick layer of cashew cheese along the surface
3. Using tongs lightly place zucchini mix on top of flatbread (trying to avoid excess moisture to soak through the bread)
4. Sprinkle with fresh micro greens and shake some red chili flake upon serving!

Tri-Green Salad with Crispy Oatmeal
Recipe & photos by market chef Julia Whitehorn

Ingredients
* Curly Kale (Bouldin Food Forest / @bouldinfoodforest)
* Dino Kale (Southern Star Farms/ @southernstarfarms_tx)
* Strawberry Basil Oatmeal ( Oatmeal and Company/@oatmealandcompany)
* Parsley (VRDNT Farms/ @vrdnt.farm)
* Cucumber (VRDNT Farms/ @vrdnt.farm)
* Strawberries (Bernhardt’s Farm/ @bernhardtsfarm)

Dressing
* 1/3 cup tahini
* 2 tablespoons dijon
* 2 tablespoon ACV
* Water to thin
Mix until a smooth consistency forms (adjust to your preference!)

Directions:

Granola
1. Begin to prepare stovetop granola by heating a medium saucepan over low heat
2. Combine oatmeal mix with coconut oil and honey
3. Transfer to pan and press the mixture down to form clusters
4. Keep an eye on it and flip as it turns golden brown (about 3-4 minutes)

Salad
1. Trim kale leaves along the stem of the leaf and roughly chop
2. Add chopped kale and parsley to a large bowl and massage with dressing until kale leaves become soft and tender
3. Toss with chopped strawberries and cucumber
4. Sprinkle with crispy granola and enjoy!