24 Jul Classic Gazpacho


  • 3 lbs. ripe tomatoes, cored and coarsely chopped
  • 1 cucumber, peeled and seeded, coarsely chopped
  • 1 clove garlic
  • 1 red bell pepper, coarsely chopped
  • 1 jalapeno, seeded and coarsely chopped
  • 1/4 cup sherry vinegar
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground pepper


  1. Combine all ingredients in a blender and puree until smooth. Season with salt and pepper. Chill before serving.
  2. Garnish with cherry tomatoes and chopped chives.
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18 Jul Savory Bread Pudding

From SMFM vendor Bresnan Bread & Pastry


  • 1 lb or half loaf County Sour, cut into 1/2″ cubes
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 cups whole milk
  • 2 1/2 cups cream
  • 1 tablespoon thyme
  • 7 eggs
  • 4 ounces gruyere, grated
  • Salt and pepper to taste


  1. Sauté onion over medium heat until lightly browned. Add garlic, and cook an additional minute.
  2. Combine milk, cream, eggs, salt, pepper, thyme, and cheese. Mix in bread and let sit for 5 minutes.
  3. Pour into a buttered 9×13 or similar-sized shallow baking dish
  4. Cover with plastic wrap, then foil
  5. Bake at 350 degrees for about 50 minutes. Increase temperature to 425 degrees, remove plastic/foil, and bake until top browns, about 10 minutes.

Pair with your protein of choice! Try crumbled sausage for brunch.

Substitute Golden Raisin Fennel bread and goat cheese (crumbled) for a different option. Pair as a side with lamb.

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10 Jul Southwestern Chicken Canapes

From SMFM partner Harbor Chase of the Park Cities


  • 1 Village Baking Co. baguette
  • 8 oz. Becerra’s green chili chicken, shredded
  • 3 oz. Mozzarella Company Hoja Santa goat cheese
  • 1 handful Designs By Diana pickled cauliflower
  • 8 oz. The Salsa Texan queso


  1. Slice baguettes into 1″ slices and toast on both sides in an oiled skillet until slightly crispy or bake until crisp.
  2. Spread Hoja Santa goat cheese on baguette pieces.
  3. After shredding the green chili chicken, sprinkle on baguettes and top with pickled cauliflower and queso.
  4. OPTIONAL: top with some cilantro for an extra special punch of flavor.
  5. SUGGESTED RECIPE APPLICATION: enjoyed with a glass of chardonnay by the pool or served at a dinner party as a lovely amuse-bouche.
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03 Jul Green Argentinian Chimichurri Sauce

From SMFM vendor Texas Olive Ranch


  • 1 cup packed fresh Italian parsley
  • 1/4 cup red wine vinegar
  • 1/4 cup packed fresh cilantro
  • 2 cloves garlic, peeled
  • 1/4 of a spicy fresh pepper, such a serrano or jalapeño, roughly chopped
  • 1/4 of a red bell pepper, roughly chopped
  • 1/4 cup Texas Olive Ranch extra virgin olive oil
  • 1/4 tablespoon Texas Olive Ranch Italian herb and spice blend


  1. Place all ingredients into a blender, adding the olive oil last. Blend until smooth
  2. For best results, refrigerate overnight in a sealed container.

Goes great with grilled steaks, veggies, and much more!

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26 Jun Grilled Scamorza Bundles

From SMFM vendor The Mozzarella Company


  • Smoked scamorza
  • Head of radicchio
  • Sliced prosciutto
  • Olive oil
  • Pesto
  • Pine nuts


  1. Prepare a charcoal fire or heat a gas grill to high. Alternatively, the bundles may be pan-sauteed in a skillet over medium-high heat using a small amount of olive oil.
  2. Place a large pan of water over high heat and bring to a boil. Remove the leaves intact from the head of radicchio by removing the core and peeling the leaves off from the core upward. When the water is boiling, blanch the radicchio leaves by dipping them into the boiling water for about 5 seconds. Remove them with tongs and plunge them into a bowl of ice water to stop the cooking. When cool, remove the leaves and place on paper towels to drain. They will be limp and pliable.
  3. Slice the smoked scamorza into 8 slices, about one ounce each. Wrap each slice of mozzarella with a slice of prosciutto and then wrap with a wilted radicchio leaf, taking care to completely enclose them. Secure each bundle with a string, like tying a package. Brush each with olive oil.
  4. Grill the bundles over the prepared fire or cook in a skillet over medium-high heat for about three minutes on each side. Turn the bundles with tongs or a spatula so that they brown evenly, being careful not to pierce them. As they are cooked, remove them to a platter.
  5. To serve, drizzle the pesto over the bundles and sprinkle with pine nuts or alternatively serve them with a green salad. Serve the bundles warm so that the mozzarella oozes out when they are cut open. Makes 8 bundles and serves 4-8.
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19 Jun Light Fried Lion’s Mane

From SMFM vendor Tree Folk Farm


  • 6-8 oz. lion’s mane
  • 1 teaspoon salt
  • 1 cup corn meal
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons avocado oil (or medium to high heat oil)


  1. Cut or tear lion’s mane into bite-sized pieces.
  2. Salt the mushroom to bring water to the surface.
  3. In a bowl, combine corn meal, parsley, garlic powder, and onion powder.
  4. Heat a skillet with oil over medium heat
  5. Roll lion’s mane to coat in seasoning/bread mixture.
  6. Place breaded mushroom in oiled skillet. Pan should be hot enough that mushrooms sizzle.
  7. Brown on all sides, 6 minutes.
  8. Serve with dipping sauce.
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12 Jun Watermelon and Goat Cheese Salad


  • 1 ripe watermelon
  • Goat cheese
  • Pea sprouts
  • Texas Olive Ranch Extra Virgin Olive Oil
  • Texas Olive Ranch Red Balsamic Vinegar
  • Texas Olive Ranch Mediterranean Herb and Spice Blend
  • Sea salt


  1. Slice a ripe watermelon into a half dozen 1.5″ cubes. Slice a half dozen goat cheese rounds 1/4″ thick. Place watermelon cubes on a chilled serving place. Stack a round of goat cheese on top of each watermelon cube. Top with pea sprouts.
  2. Drizzle with vinaigrette made of extra virgin olive oil, red balsamic vinegar, and a pinch of mediterranean herb and spice blend. Add a few crystals of coursed sea salt to the top of each stack.
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05 Jun Seared Chicken-Style Setas (Oyster Mushrooms)

From SMFM Vendor Texas Fungus and John Mercer, Cafe Momentum

Yield: 4-6 servings
Prep Time: 60 minutes to 4 hours
Cook Time: 15 minutes


  • 2 lbs. fresh oyster mushrooms
  • 2-4 tablespoons olive oil or vegetable oil
  • 3-4 tablespoons desired spice blend or rub


  1. Marinate oyster mushrooms with olive oil and seasoning for 1-4 hours.
  2. Preheat cast iron skillet on medium-high heat.
  3. Add oil and mushrooms. Press with a second cast iron skillet or steak-weight grill press. (Both pans will be very hot, so be extremely careful not to burn yourself or the mushrooms.) Sear for about 4-5 minutes, then turn mushrooms over and press again. Sear for another 4-5 minuets.
  4. Reduce heat to medium and cook for about 5 more minutes, stirring occasionally.
  5. Remove mushrooms from pan and let rest for 2-3 minutes before slicing. They should have a very nice char to them, but soft and cooked through on the inside.
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30 May Roasted Vegetables


  • Vegetables – tomatoes, bell peppers, carrots, zucchini, broccoli, red onion
  • Olive oil
  • Garlic
  • Salt
  • Peppet
  • Italian seasoning (optional)
  • Lemon juice (optional)


  1. Preheat oven to 400.
  2. Dice vegetables into pieces about the same size, place in a mixing bowl (except tomatoes.
  3. Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt, pepper, and lemon juice, then toss.
  4. Spread evenly on a rimmed baking sheet and roast 15 minutes
  5. Remove from oven, add tomatoes, and toss.
  6. Roast 10 minutes longer or until veggies are tender

You can roast any vegetables! Here are approximate cooking times with oven temperature at 400 degrees. Remember to toss halfway through.

  • Asparagus – 20 minutes
  • Bell peppers – 20 minutes
  • Broccoli – 25 minutes
  • Brussels sprouts (halved) – 25 minutes
  • Butternut squash – 30 minutes
  • Cabbage (cut into 1-inch thick slices) – 30 minutes
  • Carrots (cut into 1-inch chunks or baby carrots) – 30 minutes
  • Cauliflower – 25 minutes
  • Corn (cobs left whole with husks) – 40 minutes
  • Green Beans – 20 minutes
  • Kale – 15 minutes (it doesn’t need to be in a single layer)
  • Onions – 35 minutes
  • Potatoes (russet, red, yukon) – 45 minutes
  • Sweet potatoes – 30 minutes
  • Tomatoes (grape or cherry) – 15 minutes
  • Yellow squash – 20 minutes
  • Zucchini – 20 minutes
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23 May Ricotta and Parmesan Pasta with Sautéed Swiss Chard

Provided by SMFM Vendor La Bajada Urban Youth Garden

Pasta Ingredients:

  • 2 cups pasta
  • 1 cup ricotta cheese
  • 1 cup shredded parmesan cheese
  • 1 lemon, juice and zest
  • 1 tablespoon olive oil
  • 1/2 cup chopped celery

Pasta Directions:

  1. Boil and drain pasta
  2. Mix cheese, juice, and salt and pepper to taste
  3. Combine the sauce and pasta in skillet to heat
  4. Serve and top with Promise of Peace Garden celery

Swiss Chard Saute Ingredients:

  • 4 cups Swiss chard
  • 2 tablespoons raw coriander seeds
  • 2 tablespoons olive oil

Swiss Chard Saute Directions:

  1. Saute Swiss chard in olive oil until wilted
  2. Add raw coriander seeds and cook for about 2 more minutes
  3. Serve as a side with the pasta
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