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: Tempeh, Mushroom, & Bok Choi Stir Fry Market Recipe: Tempeh, Mushroom, & Bok Choi Stir Fry

    Market Recipe: Tempeh, Mushroom, & Bok Choi Stir Fry
    By Market Chef Maggie Perkins
    Serves 2-4
    2 +/- tablespoon neutral cooking fat
    1 pkg Orale’s black-eyed pea Tempeh, cut in bite-sized cubes
    1 pint Black Pearl Mushrooms, cut into bite-sized pieces (Hi-fi Mycology)
    1 T toasted sesame oil
    2 bunches scallion whites, sliced (JBG Organic)
    1 bunch cilantro, stems only, sliced small
    2-3 cloves ...

  • Market Recipe: Mushroom Gravy Market Recipe: Mushroom Gravy

     
    Market Recipe: Mushroom Gravy
    by Market Chef Monique Santua of Gastromonique
    Ingredients
    2 tbs butter
    Mushroom scraps (save these in the freezer when you’re making other mushroom dishes)
    1 bunch Green Onions from Bernhardts Farm (minced)
    16 ounces Vegetable Stock
    1 clove garlic minced
    1 tsp Xantham Gum (or other thickener)
    Salt and pepper to taste
    Instructions
    In a saucepan over medium, melt butter. Add onions ...

  • Market Recipe: Squash Ribbon Salad Market Recipe: Squash Ribbon Salad

    Squash Ribbon Salad
    By Market Chef Maggie Perkins from Maggies Farm
    Salad Dressing
    1/2 cup shelled walnuts
    1 tablespoon fresh oregano leaves
    1 tablespoon fresh basil leaves
    2 tablespoons flat leaf parsley leaves
    1 clove garlic, peeled
    1/2 scant teaspoon crushed red pepper flakes, to taste
    1/2 cup extra virgin olive oil
    1 T red wine vinegar
    1/2 scant sea salt, to taste
    Salad
    2 small zucchini
    2 small ...

  • Market Recipe: Pickled Watermelon Rind Market Recipe: Pickled Watermelon Rind

    Pickled Watermelon Rinds
    by Market Chef Monique Santua of Gastromonique
    3 c watermelon rind cut into bit sized pieces
    1 1/2 c watermelon juice
    1/4 c Round Rock honey
    1/4 c lime
    1/4 c white wine vinegar
    1/4 c rice wine vinegar
    1 cinnamon stick
    1 tbs salt
    Place watermelon in a bowl with salt for at least 1 hour – up to overnight. Remove ...

  • Market Recipe: Peach & Tomato Salad with Hot Sauce Vinaigrette Market Recipe: Peach & Tomato Salad with Hot Sauce Vinaigrette

    Peach & Tomato Salad with Hot Sauce Vinaigrette
    By Market Chef Monique Santua of Gastromonique
    Ingredients
    3 peaches
    2 heirloom tomatoes
    1 package Pure Luck Feta
    1 package basil microgreens
    2 TBS olive oil
    2 TBS cayenne based hot sauce
    2 tsp rice wine vinegar
    2 tsp honey
    flaky sea salt
    Slice peaches and tomatoes into wedges. Cute feta into small cubes. In a separate bowl, whisk ...

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