Market Recipes

See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.

Latest Recipes

  • Market Recipe: Pear & Arugula SaladMarket Recipe: Pear & Arugula Salad

    Pear & Arugula Salad
    Ingredients:
    Arugula (Bernhardt’s Farm)
    2-3 Asian Pears or other variety of pears (Bernhardt’s Farm)
    Pecans – raw or toasted (Yegua Creek)
    Pecan Parm (Perennial Pecan)
    Honey (Austin Honey Co. or Round Rock Honey)
    Mustard
    White Wine Vinegar
    Instructions:
    Honey Dijon Vinaigrette: To make the vinaigrette combine white wine vinegar, stone ground or dijon mustard, and honey to desired taste.
    Fill bowl with ...

  • Market Recipe: Naan “Pizza” with Summer Fruit & VegetablesMarket Recipe: Naan "Pizza" with Summer Fruit & Vegetables

    Naan “Pizza” with Summer Fruit & Vegetables
    Naan “pizza” is one of those delicious meals that is so easy to make, and so much fun to play around with and try new combinations. Simply spread some cheese, hummus, or pesto on fresh Naan and load it up with seasonal fruit, veggies, and herbs! 
    Ingredients
    Naan (Lamba’s Royal Indian)
    Sunflower ...

  • Market Recipe: Lemon Garlic Pasta with Arugula and ZucchiniMarket Recipe: Lemon Garlic Pasta with Arugula and Zucchini

    Lemon Garlic Pasta with Arugula and Zucchini
    Ingredients
    Garlic & Black Pepper Fettuccine (Gourmet Texas Pasta)
    Zucchini (Animal Farm)
    Arugula (A.Y. Raam Farms)
    Garlic (Bernhardt’s Farm)
    Olive Oil (Texas Hill Country Olive Co)
    Lemon
    Salt
    Pepper
    Instructions
    Cook Pasta.
    Slice Zucchini into thin rounds and add to separate pan. Add one clove of finely chopped garlic. Drizzle with olive oil and a pinch of salt and pepper. ...

  • Spring Pea Shoot SaladSpring Pea Shoot Salad

     
     
    Spring Pea Shoot Salad
    By Market Chef Monique Santua of Gastromonique
    Ingredients
    1 bag pea shoots, cut into bite sized pieces
    3 rainbow carrots, sliced thinly
    1 container peas, sliced on the diagonal
    1 bunch brassica flowers, removed from stem
    1 container pickled beets, cubed
    1/4 c Rosemary Olive Oil
    1/4 c White Lemon Balsamic Vinegar
    Instructions
    In a small bowl, whisk together olive oil and ...

  • Balsamic Glazed Brussels SproutsBalsamic Glazed Brussels Sprouts

    Balsamic-glazed Brussels Sprouts
    By Market Chef Maggie Perkins
    Yield 4 side servings
     

    Ingredients
    2T neutral-flavored cooking fat, divided
    1 pkg Belle Vie Farm Duck Prosciutto
    1 qt baby brussels sprouts, trimmed & halved
    Seasoning salt, to taste
    4T Texas Hill Country Olive Company Pineapple Balsamic Vinegar
    Instructions
    Heat cooking fat to a shimmer over medium high heat in a wok, or similar large frying pan. ...

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