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

  • Cornmeal Crusted PicklesCornmeal Crusted Pickles

    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 ...

  • Sweet & Savory Glazed CarrotsSweet & Savory Glazed Carrots

    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, ...

  • Spring Salad with Homemade Green Goddess DressingSpring Salad with Homemade Green Goddess Dressing

    Spring Salad with Homemade Green Goddess Dressing
    by Market Chef Julia Whitehorn
    INGREDIENTS
    Green Goddess Dressing
    1 cup raw cashews, soaked in water overnight or for about twenty minutes prior to blending.
    1 cup spring herbs of choice (we used cilantro and dill from Simple Promise Farms, and carrot tops)
    1 garlic clove or green garlic bulb
    Juice from one lemon
    Splash of ...

  • Kale Salad with Pickled Cauliflower & Bacon VinaigretteKale Salad with Pickled Cauliflower & Bacon Vinaigrette

    Kale Salad with Pickled Cauliflower & Bacon Vinaigrette 🥬🥓
    By chef @colterpeck
    INGREDIENTS
    Warm Bacon Vinaigrette
    1 package bacon
    Apple Cider Vinegar
    Shallot
    Persimmon Jam
    Salt & Pepper to taste
    Salad
    1 bunch curly kale
    1 head cauliflower
    1 sunchoke, shaved into thin slices
    Pickled red onion
    Colter started by chopping the bacon (Smith & Smith Farms) into small pieces and cooking in a skillet until crispy. He then used ...

  • Scrambled Eggs with Homemade Ricotta on Sourdough ToastScrambled Eggs with Homemade Ricotta on Sourdough Toast

    Scrambled Eggs with Homemade Ricotta on Sourdough Toast
    By Chef Colter Peck of Elementary
    Ingredients
    Raw milk and cream (Pre-order from Ash Acres for pick up at Lakeline or Mueller!)
    Eggs
    Lemon juice or vinegar
    Salt
    Sourdough Bread
    Butter
    Garnishes (optional): Pickled red onions, hot honey

    Instructions For Making Ricotta
    To make homemade ricotta, you will need a sauce pan, cheesecloth, a strainer, and a container ...

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