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!

Cornmeal Crusted Pickles
by market chef Julia Whitehorn

Ingredients:
2 cups cornmeal (pre-made)
1 jar dill pickles (We used Munkebo Farm)
1 tub Dill & Garlic Hummus for dipping (from Floreli Sunflower)
3-4 tbs Steept Spice Rub (from Tough Mother)
1-2 fresh cucumbers (from Vermillion Farms) to make quick pickles with the leftover liquid!

Directions:
– Remove pickles from jar and lay on paper towels/pat dry (set jar with remaining liquid aside – do not toss!)
– Add 2 cups of cornmeal and 3-4 tbs of spice rub to a mixing bowl. Add the pickles and thoroughly combine so they get a nice coating.
– Drizzle sauce pan with olive oil to create shallow pool at bottom of pan
– One by one, transfer pickles to pan to cover in one layer (do not crowd). Let lightly fry for about 2-3 minutes per side
– Remove once they reach desired texture and color and transfer to paper towel to absorb excess oil
– Repeat process and serve with Floreli’s Dill & Garlic hummus or your dip of choice
– Slice up your fresh cucumbers and add to the leftover pickling liquid in your jar and put in the fridge for some tasty quick pickles.

Sweet & Savory Carrots
by market chef Julia Whitehorn

Ingredients:
Carrots (Bouldin Food Forest)
Green onions
Pecans (Yegua Creek Farms)
Toasted sesame oil
Soy sauce
Honey
Sesame seeds
Salt & Pepper
Apple Spice Yaupon Tea Concentrate (Lost Pines Yaupon)

Instructions:
Dice carrots green onion, and pecans into small pieces.
Add carrots to saute pan on medium to high heat with toasted sesame oil.
While they heat, combine soy sauce, honey, and lost pines tea concentrate mixture, adjusting to desired taste.
Once carrots start to get tender, add the mixture along with green onions, chopped pecans, and seasame seeds.
Stir well to ensure everything has a nice glaze and cook until carrots start to char.
Salt & Pepper to taste.