Texas Farmers MarketMarket Recipe: Sautéed beef heart with mustard greens and radishes
Sautéed Beef Heart with Mustard Greens and Radishes By Students from the Escoffier School Beef heart 2 lbs. (Julienned) Mustard greens 8oz (Chopped) Radishes 4oz (Julienned) Garlic 4 cloves (Finely chopped) […]
Market Recipe: Red & White Flesh Watermelon Salad with Fresh Basil and Jalapeños
Red & White Flesh Watermelon Salad with Fresh Basil and Jalapeños By Students from the Escoffier School Watermelon 4 cups (Diced) Jalapeños 1/4 cup (Seeded & Diced, adjust to your heat […]
Market Recipe: Florida Pompano with Patty Pan Squash and Carrots
Florida Pompano with Patty Pan Squash and Carrots By Students from the Escoffier School Pompano filets 6oz Patty Pan squash 4oz (Diced) Carrots 4oz (Diced) Olive oil 2oz Kosher or sea salt […]
Market Recipe: Market Gumbo! Gluten & Dairy Free!
Market Gumbo! Gluten & Dairy Free! By Guest Chef Rick Lopez of La Condesa 1 pint okra from Engel Farms 2 pints yellow tomatoes from Engel Farms 1 lb. shrimp […]
Market Recipe: Quick Pickled Peppers with Honey & Goat Cheese
Quick Pickled Peppers from Kate Payne of Hip Girl’s Guide to Homemaking yields 1 quart 1. Seed and cut 1-lb of sweet or hot – depending on your preference – […]
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