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
  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
  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

  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

  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

  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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