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 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

     
     
    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 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

    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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