Market Recipe: Orange Carrot Ginger Juice

Orange Carrot Ginger Juice Ingredients: 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!) Instructions: Simply add all ingredients to juicer, and […]

Market Recipe: Pear & Arugula Salad

Pear & Arugula Salad Ingredients: Arugula (AY RAAM Farms or Bouldin Food Forest) 2-3 Pears (Lightsey Farms or Bernhardt’s Farm) Pecans – raw or toasted (Yegua Creek) Pecan Parm (Perennial Pecan) Honey (Austin Honey Co. or Round Rock Honey) Mustard White Wine Vinegar Instructions: Honey Dijon Vinaigrette: To make the vinaigrette combine white wine vinegar, […]

Balsamic Glazed Brussels 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 […]

Market Recipe: K.I.S.S. Winter Vegetables

K.I.S.S. Winter Vegetables By Market Chef Maggie Perkins Keep It Simple and Satisfying with fresh, seasonal vegetables, a few favorite condiments, and your favorite pan. Prepare, by peeling, paring, trimming, and dicing about a cup each of 3-5 of your favorite seasonal vegetables, aiming for varying textures, colors, and nutrients aiming for a total of […]

Market Recipe: Authentic New Orleans Style Beignets

  Authentic New Orleans Style Beignets By Chef Sharon of Christen’s Gourmet Pralines 2 1/4 tsp active dry yeast 1 1/2 c warm water (110 degrees) 1/2 c raw sugar 1/2 tsp salt 2 eggs, room temperature 1 tsp vanilla 1 c evaporated milk 5 c unbleached flour 1/2 stick butter vegetable oil for frying […]