See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.
Pear & Arugula Salad
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)
White Wine Vinegar
Honey Dijon Vinaigrette: To make the vinaigrette combine white wine vinegar, stone ground or dijon mustard, and honey to desired taste.
Fill bowl with ...
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!
Naan (Lamba’s Royal Indian)
Lemon Garlic Pasta with Arugula and Zucchini
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)
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 Salad
By Market Chef Monique Santua of Gastromonique
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
In a small bowl, whisk together olive oil and ...
Balsamic-glazed Brussels Sprouts
By Market Chef Maggie Perkins
Yield 4 side servings
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
Heat cooking fat to a shimmer over medium high heat in a wok, or similar large frying pan. ...