Market Recipe: Pickled Lemon Goat Cheese Spread

by Bell Market Chef Erika

Featured Ingredients:

• 30g Pecans – Yegua Creek
• 2 Containers Chevre Goat Cheese – Pure Luck
• 2oz Fermented Lemon – Munkebo Farms
• Sea Salt Crackers – The Sourdough Project

Directions:

1. Chop pecans into small pieces
2. Dice fermented lemon finely
3. Blend pecans, diced lemon, and goat cheese together and let chill for 20 minutes
4. Spread on cracker and enjoy!

Market Recipe: Delicata Squash Crumble

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• 5 small assorted Delicata squash – @b5farm
• 1 cup peach & bourbon oatmeal  – @oatmealandcompany
• 1/2 cup Pecan halves – Yegua Creek Farms

Other Ingredients:

• 1/4 cup maple syrup 
• 2 tsp vanilla 
• 1 tsp cinnamon
• 1 tsp nutmeg 
• 1/2 tsp sea salt 
• Olive oil  

Directions:

1. Heat a nonstick or cast iron pan to medium high heat. 
2. Slice off the stem and bottoms of the assorted squash. Then roughy cut into 1 to 2 inch cubes (feel free to discard seeds to toast separately or keep them as part of the mix) 
3. Add the squash to a bowl and drizzle in the maple syrup, 2 tbs olive oil, vanilla and spices. Toss to fully combine. 
4. Drizzle in another tbs of olive oil into the sauce pan and then transfer the squash to the heated pan, keeping the bowl to the side. 
5. Let the squash cook on low to medium heat for about 20-25 minutes, or until fork tender. 
6. Meanwhile add the oatmeal and pecans to the remnants of the squash bowl with an extra drizzle (2tbs or so) of maple syrup and sea salt. 
7. Once the squash has fully cooked, transfer to a serving bowl and turn heat to low. 
8. Next, transfer the bowl of granola nut mix to the heated pan and let toast for about 6-7 minutes (optional to let this toast in the oven on 325 F). 
9. Finally, coat a layer of the granola onto the squash, and then sprinkle in some extra pecans on top!
10. BEST served with vanilla ice cream or creamy greek yogurt of choice!

Market Recipe: Cantaloupe with Whipped Yogurt

by Bell Market Chef Erika

Featured Ingredients:

• 1 Large Cantaloupe – Simple Promise Farms
• 1 Bunch of Radishes – Simple Promise Farms
• 3 oz Wildflower Honey – Austin Honey Company
• 16 oz Plain Greek Yogurt – Mother Culture

Directions:

1. Chop cantaloupe into small squares
2. Shave radishes and mix with cantaloupe
3. Whip greek yogurt with wildflower honey
4. Chill separately and top cantaloupe/radish mix with whipped yogurt and ENJOY!

Market Recipe: Hot Honey Dijon Dip

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• 1 container Rosemary Cashew Cheese – @nutmonkeycheese
• 1-2 thinly sliced serrano peppers – @emadi_acres_farms
• 4 tbs Miel Picante Honey – @roundrockhoney
• 1 minced clove garlic – @bernhardtsfarm

Crudites:

• Beet & Thyme Crackers –  @the_sourdough_project
• Carrots – @vrdntfarms

Other Ingredients:

• 1/4 cup dijon mustard 
• Salt and pepper to taste

Directions: One  Simple Step! 

1. Mix all ingredients in a bowl, seasoning to taste, and serve with your favorite “dippers”!!

Market Recipe: Summer Cucumber Salad

by Bell Market Chef Erika

Featured Ingredients:

• 6 Cucumbers – B5 Farm
• 8 Holy Basil Leaves – Simple Promise Farms
• 1/2 Pint of Cherry Tomatoes – Flintrock Hill Farm

Dressing Ingredients:

• Zest of 1 lemon
• Zest of 1 lime
• 1/4 cup Apple Cider Vinegar
• 3 tbsp Olive Oil
• Salt and Pepper to taste

Directions:

1. Peel and thinly slice cucumbers, chiffonade basil leaves, half tomatoes, and add to large bowl.
2. Combine vinegar, olive oil, citrus zest, salt and pepper in a separate bowl to make dressing and stir.
3. Pour dressing over veggies and allow to marinate for 20-30 minutes.
4. Serve chilled and enjoy!