See what our guest chefs cook up every month with seasonal fruits and vegetables, local meats and artisan foods they find at the market.
Eat the Rainbow Salad
By Market Chef Maggie Perkins
mixed greens including lettuce, arugula, pea shoots
purple or green cabbage, shredded
mint, ½ bunch, leaves chopped
parsley, flat-leaf, ½ bunch, leaves chopped
fennel, small bulb, shaved
Simply mix all of the ingredients together and drizzle on your favorite dressing! Below we have three suggestions for simple and fresh salad dressings ...
Orange Carrot Ginger Juice
3 cups carrots, peeled and chopped (Johnson’s Backyard Garden)
2 large oranges or 3 smaller oranges (Munkebo Farm)
1 lemon (Munkebo Farm)
1 piece ginger root (I use a piece about the size of my palm, which gives it a nice kick!)
Simply add all ingredients to juicer, and enjoy! Bonus, if you use rainbow carrots ...
We were thrilled to welcome Morgan Simon of @wellthymed to take over our Instagram for the day and share some of her favorite cooking tricks and tips, as well as the following delicious recipe made with Farmers’ Market finds! Get the recipe below, and check out her takeover on Instagram here.
ROASTED BUTTERNUT SQUASH SOUP
1 butternut ...
Pear & Arugula Salad
Arugula (Bernhardt’s Farm)
2-3 Asian Pears or other variety of pears (Bernhardt’s Farm)
Pecans – raw or toasted (Yegua Creek)
Pecan Parm (Perennial Pecan)
Honey (Austin Honey Co. or Round Rock Honey)
White Wine Vinegar
Honey Dijon Vinaigrette: To make the vinaigrette combine white wine vinegar, stone ground or dijon mustard, and honey to desired taste.
Fill bowl with ...
Naan “Pizza” with Summer Fruit & Vegetables
Naan “pizza” is one of those delicious meals that is so easy to make, and so much fun to play around with and try new combinations. Simply spread some cheese, hummus, or pesto on fresh Naan and load it up with seasonal fruit, veggies, and herbs!
Naan (Lamba’s Royal Indian)