22 Aug Hatch Green Chile Potato Salad

Serves 4-6

Ingredients:

  • 2 1/2 pounds red-skinned or gold potatoes, peeled
  • 4 large eggs, hard cooked, peeled, and chopped
  • 1 small onion, finely chopped, about 1/4-1/3 cup
  • 3/4 cup chopped celery
  • 2-3 tablespoons mild green chile peppers, chopped
  • 1-2 tablespoons chopped jalapeno peppers
  • 1/2 cup mayonnaise, or as desired
  • 2 tablespoons Dijon mustard or spicy brown mustard
  • 1 tablespoon dill relish
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Chopped fresh cilantro, optional

Directions:

  1. Cut potatoes up and put them in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and boil gently for about 15 to 20 minutes, or until fork-tender. Drain and let cool completely. When the potatoes are completely cooled, cut into bite-size chunks.
  2. In a large bowl, combine the potatoes, chopped eggs, celery, onion, chile peppers, and jalapeño peppers
  3. Combine the mayonnaise with mustard, relish, lime juice, and seasonings. Add the potato salad and mix until well blended. If desired, add more mayonnaise.
  4. If desired, garnish with chopped cilantro before serving. Enjoy!
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14 Aug Greens Frittata with Mozzarella and Prosciutto

Ingredients:

  • 5-6 oz. arugula, spinach, or chard, stemmed and sliced into 1/2-inch ribbons
  • 2 small garlic cloves, minced
  • Salt and pepper
  • Olive oil
  • 8 large organic eggs
  • Pinch of red pepper flakes
  • 2 tablespoons grated parmigiano
  • 1/4 lb. fresh mozzarella, thinly sliced
  • 3 or 4 slices prosciutto, torn into strips

Directions:

  1. Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper, and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
  2. In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiana. Pour the egg mixture over the greens and stir them together.
  3. Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
  4. Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a tough more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.
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07 Aug Peach and Tomato Gazpacho with Cucumber Yogurt

Ingredients:

  • 5 large fresh peaches, peeled and sliced
  • 3 large tomatoes, cored and chopped
  • 1 medium sweet onion, peeled and chopped
  • 3 tablespoons apple cider vinegar
  • Kosher salt and freshly ground white pepper, to taste
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 1 garlic clove, minced
  • Extra virgin olive oil

Directions:

  1. Combine peaches, tomato, onion, and vinegar in a blender and puree until smooth. Season with salt and pepper to taste. Cover and chill one hour.
  2. Combine cucumber, yogurt, chives, and garlic in a medium bowl. Season with salt and pepper. Cover and chill 1-24 hours.
  3. Ladle gazpacho into bowls and spoon cucumber yogurt on top. Drizzle each serving with a little olive oil. Serve immediately.
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01 Aug Fresh Tomato Tart

Ingredients:

  • Basic pastry dough
  • Mozzarella cheese, shredded
  • Fresh basil, chopped
  • Ripe tomatoes cut in 1/2 inch slices
  • Olive oil
  • Salt
  • Pepper

Directions:

  1. Preheat oven to 400. Line 10-inch tart pan with pastry dough.
  2. Spread bottom of pastry with light layer of cheese and sprinkle generously with basil. Cover with tomato slices evenly. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Repeat layers of cheese, basil, tomatoes, salt, pepper, and olive oil.
  3. Bake 30-40 minutes.
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24 Jul Classic Gazpacho

Ingredients:

  • 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

Directions:

  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

Ingredients:

  • 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

Directions:

  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

Ingredients:

  • 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

Directions:

  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

Ingredients:

  • 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

Directions:

  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

Ingredients:

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

Directions:

  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

Ingredients:

  • 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)

Directions:

  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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