Herbs, Vegetables & Fruit

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Grilled Cauliflower with Thai Chili Sauce

December 14, 2017

A carnivore, vegetarian and vegan can all enjoy this dinner party entree with similar satisfaction. Who knew cauliflower could be steak?

Thanksgiving Sides from Jack Allen’s Kitchen

November 22, 2017

Looking for side dishes that will have your dinner guests asking for seconds? Then, try these favorite recipes from Jack Allen's Kitchen.

Fried Olives Inspired by Second Bar + Kitchen

October 27, 2017

I am a huge fan of olives in all their manifestations. This recipe is inspired by the Chicken Fried Olives I had at Second Bar + Kitchen in Austin, Texas.

Market Recipe: Butternut Squash Fritters

September 24, 2017

Hard shell squash, also known as winter squash, are a favorite this time of year. And Carla Jenkins, manager of Cedar Park and Mueller Farmers Markets shared this recipe that Chef Brittan Wilson Egbert demoed at the market using this seasonal sensation.

Recipe: Sandor Katz’ Homemade Sauerkraut

September 1, 2017

Self-proclaimed fermentation revivalist, Sandor Katz encourages everyone to try their hand at making homemade sauerkraut.

Avocado Verde Sauce

August 10, 2017

During these dog days of summer we share a recipe that commingles some of the quintessential flavors of the season in one bowl: Avocado Verde Sauce.

Chilled Beet Salad with Urban Roots’ Ranch Dressing

April 22, 2017

Very few people are on the fence when it comes to beets: they either love them or hate them. People who hate them often claim the root tastes like dirt, whereas those who love them say they have a sweet, earthy quality.

Recipe: Tomato Salad with Watermelon, Toasted Cashews, Chèvre, and Lemon-Agave Vinaigrette

April 2, 2017

A delicious and healthy salad for one using the explosive flavors of summer on one plate. It comes from the creative mind of Chef Stephane Beaucamp.

The Irish Boxty and Breakfast Quesadilla

March 10, 2017

You might want to make this recipe when you are feeding a hungry crowd, as it yields about 30 boxties. You can freeze what you don't use, and they should be good for about a month. What you want to avoid is keeping leftover batter, as the potatoes in it will oxidize and turn the mixture dark and icky, which is unappetizing.

The Best Spinach Salad

March 2, 2017

Katie Kraemer Pitre of Tecolote Farm in Manor, Texas says she loves this recipe from one of the farm's CSA basketeers -- and cooking master -- Kristin Schell.