SCOBY Fruit Roll Up by Market Chef Monique Santua of Gastromonique Ingredients 2 c fruit (strawberries, figs, berries) 1/4 c honey 2 cups Scoby Instructions Heat the fruit and honey in a saucepan over medium. Stir well until broken down and combined. Cool to room temp. In a food processeor or blender, puree Scoby until […]

Peach & Fennel Salad with Smoked Ham By Market Chef Maggie Perkins Ingredients The zest of 1, and juice of 2 large lemons 1/2c coconut palm sugar 1 bulb fennel, sliced razor thin, fronds reserved (@jbgorganic)  4-6 peaches, sliced (@engelfarms and #ZennerOrchards) 2 tablespoons, each, fresh mint, and fresh basil, de-stemmed and minced (@jbgorganic)  1 […]

Peach & Tomato Salad with Hot Sauce Vinaigrette By Market Chef Monique Santua of Gastromonique Ingredients 3 peaches (@engelfarms) 2 tomatoes (@engelfarms or @jbgorganic) 1 package feta (@purelucktexas) 1 package basil microgreens (@joesorganics) 2 TBS olive oil (@txhillcountryoliveoil) 2 TBS cayenne based hot sauce 2 tsp rice wine vinegar 2 tsp honey (@austin_honey_co or @roundrockhoney) […]

Duck Egg Omelette with Spinach, Mushroom, & Chevre By Market Chef Monique Santua of Gastromonique 1 carton duck eggs (Belle Vie Farm); 2-3 eggs per omelette 1 pinch salt 1 bunch spinach 1 bunch green onions 1 container lions mane mushrooms 4 ounces chèvre Microgreens or edible flowers, to garnish Salt and Pepper, to taste […]

Market Recipe: Brown Butter Lemon Roasted Radishes and Radish Greens By Market Chef Monique Santua of Gastromonique Ingredients 2 bunches medium radishes 1 1/2 tablespoons olive oil Coarse kosher salt 2 tablespoons (1/4 stick) unsalted butter 1 lemon Cut radishes into bite sized pieces. Roughly chop radish greens. Heat butter in a skillet over low heat. […]