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: 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 ...

• Market Recipe: Peaches & Herb Summer Slaw

  Peaches & Herb Summer Slaw
  By Market Chef Maggie Perkins
  Ingredients
  1/2 cup extra virgin olive oil (@txhillcountryoliveoil)
  1/4 cup mandarin or lemon-flavored balsamic vinegar (@txhillcountryoliveoil)
  1 tablespoon honey (@roundrockhoney)
  1 +\- teaspoons Fig Dijon mustard (@stellargourmet), optional but recommended
  1 small head purple cabbage, shredded (@jbgorganic)
  I small bulb fennel, shaved thin (@jbgorganic)
  Thyme, basil, cilantro, de-stemmed and minced fine, to taste (@jbgorganic)
  1 ...

• Market Recipe: Duck Egg Omelette with Spinach, Mushroom, & Chevre

  Duck Egg Omelette with Spinach, Mushroom, & Chevre
  By Market Chef Monique Santua of Gastromonique
  1 duck eggs (Belle Vie Farm)
  1 pinch salt
  1 bunch spinach (Oma and Opa’s Farm)
  1 bunch green onions (Bernhardts Farm)
  1 container lions mane mushrooms (Hify Mycology)
  4 ounces chevre (Pure Luck Dairy)
  Microgreens or edible flowers, to garnish
  Salt and Pepper, to taste
  Filling
  In a medium omelet ...

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