Cucumber Peanut Salad

Did you know that the cucumber originated in India and has been cultivated for at least 3,000 years?? Try this delightful summertime recipe: Cucumber Peanut Salad Farmers Market Shopping List: – 3 medium slicing cucumbers, or 1 Armenian cucumber – 1 jalapeno (suggested sub for serrano) – 1 bunch basil (suggested sub for cilantro) – […]

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Taste of the Market: A Resource for Cooking with Local & Seasonal Ingredients

Armed with an iron skillet inherited from her “GranMary” and a commitment to equipping her community with the skills to eat locally, Courtney Jacobs develops recipes that feature seasonal ingredients sourced from North Texas farmers. She embraces and enjoys the “challenge of eating seasonally”; she loves making dishes that help others achieve “something that not

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Lemon meringue tarts

Lemon Meringue Tarts

Chef Joe Baker demonstrated how to make these tarts as part of our Market to Kitchen Chef Series on September 19, 2015. Lemon Cream: 100 grams egg yolks 100 grams whole egg 100 grams sugar 100 grams lemon juice Zest of 2 large lemons (optional) 100 grams butter, soft Combine the eggs, sugar, juice, and

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Warm Me Up Soup

Warm Me Up Soup Warm Me Up Soup is a vegetable soup is adaptable to any taste and easy for kids to help make. Your child can help shop for the vegetables in this soup, then make this soup as his/her age and abilities allow.  This seasonal, kid-friendly recipe is adaptable to your child’s likes

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Brown Butter Spice Cake

Super way to use leftover roasted winter squash! Blogger Heidi Swanson of award winning 101 Cookbooks says this is more of a cake-like bread than an actual cake, and “it might be the most wonderfully fragrant cake” she has ever baked. She allows latitude if you don’t have garam masala, suggesting pumpkin pie spices or

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Bacon Wrapped Jalapenos

Halve jalapenos lengthwise.  Remove seeds and membrane, if desired.  Stuff with goat cheese.  Wrap pepper with ½ piece of bacon and secure with a toothpick.  Bake in 350 degree oven until bacon is just crisp.  Optionally add toasted, chopped pecans to the cheese before stuffing.   Both of these recipes are from David Blair of

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