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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15 May Cold Cucumber Soup


  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon rind
  • 1/4 cup chopped onion
  • 1/2 teaspoon crushed dill
  • Dash of garlic powder
  • 1 cup sour cream
  • 1 cup plain yogurt
  • 2 cucumbers, seeded and chopped
  • Salt and pepper to taste
  • Dash Tabasco (optional)


  1. Put all ingredients into a blender and blend until smooth.
  2. Refrigerate and serve cold.
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08 May All Diet Friendly Parfait

Provided by SMFM partner Harbor Chase of the Park Cities


  • 8oz vegan coconut yogurt
  • 1 cup gluten-free granola
  • 1 cup fresh strawberries
  • 3 tablespoons Pecan Balsamic Vinegar
  • Honey (garnish)
  • Rose petals (garnish)


  1. Slice strawberries into quarters and toss with Pecan Balsamic Vinegar and honey. Set aside.
  2. Layer parfaits with vegan coconut yogurt, gluten-free granola, and strawberry mix. Repeat as many times as desired
  3. Garnish with with rose petals and enjoy!
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01 May Chicken and Oyster Mushroom Stir Fry

Provided by SMFM vendor Tree Folk Farm


  • 1 chicken breast
  • 6 oz oyster mushrooms
  • 1 small onion
  • 2 cloves garlic
  • 4 carrots
  • 1 red bell pepper
  • 3 baby bok choy
  • Salt
  • Pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil (medium heat oil)


  1. Cut chicken so that it has even thickness. Rinse and dry chicken. Salt the chicken and allow moisture to surface (5 minutes). Pat dry.
  2. Heat oil in skillet over medium heat.
  3. Slice onion. Chop garlic.
  4. Place chicken in skiller and allow it to simmer in the oil. Flip after 6 minutes or chicken has started to brown.
  5. Cut mushrooms so that they are not stuck together. If mushroom caps are large, chop them up.
  6. Remove chicken from skillet and put on a plate. Add cracked pepper and cover with foil after all sides have caramelized.
  7. Chop vegetables (carrots, bell pepper, bok choy). Add onions, carrots, and mushrooms to the same skillet the chicken was cooked in. Don’t over-crowd pan.
  8. Once onions start to soften, add bell peppers. Stir for 5 minutes. Add boy choy to the pan.
  9. Cut chicken into bite-sized pieces, pour out juices, and return to pan.
  10. Add soy sauce and cook for another 4 minutes.
  11. Serve over rice. Enjoy!
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25 Apr Bruschetta Topped with Goat Cheese and Tomatoes

Provided by SMFM vendor Mozzarella Company. Originally published in Paula Lambert’s The Cheese Lover’s Cookbook and Guide.

Makes 12 bruschettas, serves 6-12


  • 2 medium, ripe peeled tomatoes, finely chopped (about 2 cups)
  • 1 clove garlic, minced, plus 2 cloves garlic, unpeeled and cut in half
  • 2 tablespoons extra virgin olive oil
  • 2 leads fresh basil, chopped, plus 12 whole leaves for garnish
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 12 slices of a baguette, diagonally cut about 1/2″ thick
  • 6 ounces herb goat log (3/4 cup)


  1. Place the tomatoes, minced garlic, olive oil, basil, salt, and pepper in a small bowl. Gently mix together and set aside to marinate for at least 15 minutes.
  2. Toast the bread on both sides until light brown. While the toast is still warm, rub the top of each pieces of toast with the cut side of a garlic clove
  3. Spread each slice of toast with 1 tablespoon of goat cheese.
  4. Drain the chopped tomato mixture and top the goat cheese with it. Garnish each bruschetta with a basil leaf and serve on a large platter.
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12 Sep Squash Casserole

From The Women of Saint Michael’s Pass the Plate Cookbook

Serves 4-6


  • 3 pounds yellow squash, cut into thin slices
  • 1 small onion, chopped
  • 1-2 tablespoons salt
  • 16 saltine crackers (divided use)
  • 1 1/2 cups sharp cheddar cheese, shredded (divided use)
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted
  • 1 teaspoon pepper


  1. Cook first 3 ingredients in boiling water to cover, in a Dutch oven for 25 minutes or until squash is very tender. Drain well and mash mixture with a fork
  2. Crush 10 crackers and stir into squash mixture. Stir in 1/2 cup cheese and the next 5 ingredients.
  3. Spoon mixture into a lightly greased 11″ x 17″ baking dish.
  4. Crush remaining 6 crackers and sprinkle over casserole. Sprinkle remaining 1 cup shredded cheese evenly over casserole.
  5. Bake uncovered at 350 degrees for 30 minutes.
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05 Sep Roasted Cauliflower

From The Women of Saint Michael’s Pass the Plate Cookbook

Serves 4


  • 1 head cauliflower
  • 4 cloves garlic (or more), minced
  • Salt and pepper to taste
  • Olive oil


  1. Grease a shallow dish with olive oil. Break cauliflower into flowerettes and put in dish. Sprinkle liberally with olive oil, salt, pepper, and garlic.
  2. Roast at 425 degrees for 24-30 minutes.
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