Market Recipe: Spicy! Watermelon Salsa

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• 1 yellow watermelon – @bouldinfoodforest
• 1 jar of peach cowboy candy –  @simple_promise_farms  
• 1 bunch shiso (mint) – @munkebofarm
• 1 bunch traditional mint – @simple_promise_farms
• 2 japanese cucumber – @b5farm

Dressing Ingredients:

• 3-5 tbs rice vinegar 
• 2 tbs honey
• Salt and pepper 

Directions:

1. De-seed watermelon and dice into small cubes.
2. Quarter the cucumber and slice thinly along with the mint.
3. Add all prepared ingredients into a large bowl. 
4. Drain the cowboy candy and pour 4-5 tbs of the liquid into the bowl. Add back in a few jalapeño/peaches to the mix based off spice preference. 
5. Mix in the vinegar, honey, salt, and pepper to taste.
6. Toss to fully combine and enjoy!

Serving suggestions: Chill 2-3 hours before and add on top of tacos or pair with crispy tortilla chips!

Market Recipe: Peach and Sour Green Tomato Salsa 

by Bell Market Chef Erika

Featured Ingredients:

• 6 Large Peaches – Engel Farms
• 5 Sour Green Tomatoes  – Pickle Envy
• 3 Jalapeno Peppers – Bernhardt’s Farm
• 1/4 Cup Chopped Pickled Onions – Munkebo Farms

Dressing Ingredients:

• 2 tbs Sour Green Tomato Brine
• 2 tsp Salt

Directions:

1. Dice peaches, jalapenos, sour green tomatoes , and pickled onions 
2. Add to a bowl and combine 
3. Add sour green tomato brine and salt to bowl to dress 
4. Stir and let sit for 20 minutes to allow flavors to combine 
5. Serve chilled as salsa with chips, or as a salad 

Market Recipe: Marinated Mushroom and Bok Choy Salad

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• Pickled Mushrooms –  36 General
• Bok Choy – Bouldin Food Forest
• Green Onions – Bouldin Food Forest
• Chives – Munkebo Farm
• Mad Hatter Sweet Peppers – Simple Promise Farms

Dressing Ingredients:

• 1/4 cup Mushroom Pickling Liquid  
• 2 tbs Tamari or Soy Sauce
• 1 tbs Honey
• 1/2 tsp Chili Powder
• 2 tsp Garlic Powder
• 2 tsp White Pepper

Directions:

1. Prepare bok choy by flattening out the leaves and stacking them on top of each other.
2. Next, roll the leaves up (similar to a burrito or cigar) and slice the roll of leaves into thick strips. (Photo for reference)

1. Slice remaining veggies/herbs and add everything to a large salad or mixing bowl.
2. Strain the mushrooms from the pickling container and add them to the salad, meanwhile reserving the liquid for the dressing.
3. Whisk together the rest of the dressing ingredients, seasoning to taste.
4. Pour dressing over the mushrooms mix and toss to combine.
5. Serve immediately or allow the salad to marinate in the fridge for 2 hours as a chilled summer side dish

Market Recipe: Lamb’s Quarter Pesto

by Bell Market Chef Erika

Featured Ingredients:

• 1 ½ bunches of Lamb’s Quarters Greens – Munkebo Farms 
• 3 cloves Pickled Garlic  – Pickle Envy

Dressing Ingredients:

• 1 cup Olive Oil 
• 1 tbsp Dijon Mustard 
• Salt to taste

To serve:

Spread on Crostinis from Texas French Bread 

Directions:

1. Remove Lamb’s Quarters from woody stems 
2. Place all ingredients in a food processor 
3. Blend until smooth
4. Season to taste and stir
5. Serve on a crostini from Texas French Bread, use as a salad dressing, or drizzle over meat/roasted veggies!

Market Recipe: Cucumber Melon Slaw

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• Torpedo Melon – VRDNT Farms
• Oriental Pears – Lightsey Farms
• Cucumber – Emadi Acres
• Carrots – Emadi Acres
• Red Onion – Bernhardt’s Farm
• Cilantro – Simple Promise Farms

Dressing Ingredients:

• 1 tbs Toasted Sesame Oil
• 2-3 tbs Apple Cider Vinegar
• 1tbs Honey
• Salt and Pepper to taste

To serve:

Top with Toasted Almonds (optional), or try Pecans from Yegua Creek Farm!

Directions:

1. Remove and discard seeds from melon
2. Cut melon and remaining fruit/veggies in thin matchstick slices
3. Transfer melon and veggies into a large mixing bowl
4. De-stem cilantro stems and add to veggie mix
5. Add all dressing ingredients and toss to combine
6. Top with crushed almonds or pecans and serve (great on top of tacos, sliders, or as is!)