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: 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 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 Brussel 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. ...

• Egg Roll in a Bowl

  Egg Roll in a Bowl
  By Market Chef Maggie Perkins
  From Maggie’s Farm
  Ingredients
  Half Roasted Chicken (Belle Vie Farm)
  2T + neutral cooking fat (more as needed)
  2T fresh ginger, peeled, minced
  2 bunches scallions, sliced thin, whites and greens separated
  1T+ hot chili sesame oil
  1 bunch young carrots, sliced ( Gray Gardens)
  2 small Daikon radish, julienned (JBG Organic)
  1/2 head Romanesco, chopped ...

• Mustard Greens Vegan Caesar Salad

  Mustard Greens Vegan Caesar Salad
  By Market Chef Monique Santua

  Ingredients

  1 small head cauliflower from JBG Organic
  1 bunches mustard greens (any variety works), torn into bite sized pieces
  1/4 c cashew butter
  1/4 c tbs + 1 tbs olive oil
  4 tbs nutritional yeast (divided)
  1 tbs capers
  2 tsp worcestershire
  1 tbs mustard
  2 tablespoon Toum (or sub 2 garlic) from Native Roots ...

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