Market Recipe: Garlic & Thyme Whipped Goat Cheese Spread

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• Chèvre Goat Cheese (Pure Luck)
• Fresh figs (Lightsey Farms)
• Fresh thyme (Simple Promise Farms)
• Minced garlic (Bouldin Food Forest)

Other Ingredients:

• 1 tbs honey
• Juice of half lemon
• Olive oil 
• Salt and pepper

To serve:

• Crostini/baguette (Texas French Bread)
• GF option: Carrots (Emadi Acres)

Directions:

1. Let goat cheese soften at room temperature for about 15-20 mins
2. Meanwhile, in a small saucepan over medium heat, add minced garlic and sauté with about 2-3 tbs olive oil 
3. Let garlic cook until golden brown and fragrant, then turn heat to low and toss in fresh thyme for about 1 minute
4. Remove from heat and add to a bowl (or food processor) with the softened goat cheese 
5. Blend with remaining ingredients, adding in more fresh thyme leaves and a drizzle of olive oil for desired consistency 
6. Transfer whipped goat cheese mix to bowl and prep crudities of choice 
7. Smear crostini with goat cheese, add sliced fresh figs, garnish with thyme, and enjoy!!

Market Recipe: Honey Garlic String Beans

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• 1 bundle of Red Long Beans (Southern Star Farms)
• 1 bundle green beans (Bernhardts Farm)
• 3-4 garlic cloves (Bouldin Food Forest)
• 4 tbs raw local honey (Round Rock Honey)

Other Ingredients:

• 1/4 cup Tamari (or soy sauce)
• 1/4 cup Rice wine vinegar 
• 2 Tbs roasted sesame oil 
• Sesame seeds

Directions:

1. Trim and cut mixed beans to around 1-2 inch strips and set into a large mixing bowl 
2. Pour tamari, rice wine vinegar, honey, 2 tbs sesame oil, and sprinkle of sesame to coat the beans to let quickly marinate 
3. Thinly slice your garlic cloves and begin to heat a large skillet or wok over medium high heat
4. Drizzle in 1-2 tbs of sesame oil to coat the bottom of the pan
5. Add the garlic and cook / pan fry until golden and fragrant (about 2-3 minutes)
6. Transfer the garlic to the side on a paper towel 
7. Add the rest of the bean mix to the sesame garlic oil still left in the pan and frequently stir until slightly tender
8. Transfer the beans to a serving platter, sprinkle with the remaining sesame seeds and fried garlic and serve!

Market Recipe: Go-To Gazpacho

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• Heirloom Tomatoes (Growtopia, B5 Farm)
• Japanese cucumber (B5 Farm)
• White or yellow onion (B5 Farm)
• Lunchbox peppers (VRDNT Farm)
• Jalapeño (VRDNT Farm)
• Basil (VRDNT Farm)
• Willie’s Wildfire hot sauce (Vermillion Farms)

Other Ingredients:

• Olive oil
• Salt and pepper to taste

To serve:

• Sundried tomato sourdough crackers (the Sourdough Project), chips, or crusty bread of choice!

Directions:

1. Quarter 2-3 large tomatoes and add to blender/ food processor (leaving a few medium tomatoes aside)
2. Drizzle in 1-2 tbs of hot sauce along with a crack of salt and pepper
3. Blend together until puree forms
4. Finely dice the rest of your veggies (bell pepper, jalapeño, onion, tomatoes)
5. Add diced veggies to the tomato purée mixture together and blitz once just so all ingredients are fully combined.
6. Chiffonade basil by rolling the leaves into itself and and slicing into thin strips
7. Gently stir in the basil, adding a light drizzle of olive oil to the mix

Serve:

• Let chill in the fridge at least an hour to let flavors fully marinate
• Garnish with a drizzle of balsamic vinegar (optional), fresh basil, and cracked pepper / kosher salt
• Scoop into bowls and dip with your favorite bread/crackers! ORRR – if you can’t wait… thicken it up with extra tomatoes and serve as a salsa with chips!

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