Market Recipe: Spicy chilled noodles Ingredients: vermicelli/rice noodles One small cucumber (or ½ a large cucumber) (B5 farm or Flintrock Hill Farm) Handful cherry tomatoes (Bernhardt’s Farm or Hohn’s Acres) Handful broccoli (you can also sub zucchini or squash) (Emadi Acres or f-stop farm) One spring onion/green onion (Munkebo Farm or f-stop farm) Arugula or […]

Pickled Watermelon Rind by Market Chef Monique Santua of Gastromonique 3 c watermelon rind cut into bit sized pieces 1 1/2 c watermelon juice 1/4 c honey 1/4 c lime 1/4 c white wine vinegar 1/4 c rice wine vinegar 1 cinnamon stick 1 tbs salt Place watermelon in a bowl with salt for at […]

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!  Ingredients Naan […]

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 […]

Squash Ribbon Salad By Market Chef Maggie Perkins from Maggies Farm Salad Dressing: 1/2 cup shelled walnuts 1 tablespoon fresh oregano 1 tablespoon fresh basil 2 tablespoons flat-leaf parsley 1 clove garlic, peeled 1/2 scant teaspoon crushed red pepper flakes, to taste 1/2 cup extra virgin olive oil 1 T red wine vinegar 1/2 scant […]