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

• 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 ...

• Farmers’ Market Keto-friendly Collard Wraps

  Farmers’ Market Keto-friendly Collard Wraps
  By Market Chef Maggie Perkins

  Collard Wrap Ingredients 

  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap (Gray Gardens) , blanched. 

  Blanching Instructions:
  Prepare an ice bath in a large bowl by adding ice to water. 
  Bring a large stock pot of salted water (1 T salt per gallon of water) to a ...

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