Fun, Local, Farm Grown Food and Healthy Living

Visit the Frisco Rotary Farmers Market every Saturday from April 21, 2018 through October 27, 2018, 8:00 a.m. until noon for farm fresh produce, meats, eggs, baked goods, preserves, fresh flowers, soap, handcrafted items and more. Check out our calendar for entertainment, special events and kids' activities This Saturday (8/11/2018) Tati Streidl will be performing songs to shop by! Come on out and enjoy the music, a delicious breakfast taco from Taco Deli, a bottomless cup of coffee (made by our own Barking Owl Coffee Roasters) at the Rotary Club of Frisco table and all the wonderful fresh veggies, meats and eggs. We will have Big Buck the Buck Creek rooster stickers at the Rotary Club of Frisco booth.. Stop by and see us!

***NEW and COOL***

Frisco Rotary Farmers Market t-shirts! Show your support for local farmers, ranchers and artisans by buying and wearing the coolest shirts in Frisco! $15 at the Rotary Club of Frisco booth.

Vendor update: The following vendors will be at the 7/28 market:

AP's Apiaries, Barking Owl Coffee Roasters, Blumen Bus, Bonnie Jean's Preserves & Breads, Colby Snacks Dog Treats, D & D Produce, Denton Creek Farm, Flutterbeads Boutique, Greek Mama's Bites, Greenheart Exchange, Health by Design, K Bar K Meats, La Esperanza, Lush Smoothies and Juices, Olives and Oil, Overland Essentials, Tacodeli, Texas Custome Made, The Cookie Crave, The Pampered Chef and TKO Bath and Body.

Chicken Chorizo Stuffed Peppers

Ingredients

2/3 cup long grain white rice or saffron rice

Salt and freshly ground black pepper

6 bell peppers, any color (available at La Esperanza)

1 Tbsp jalapeno infused olive oil (available at Texas Olive Ranch)

1 1/4 lbs chicken chorizo sausage (available at K Bar K)

1 small yellow onion, finely chopped (1 cup) (Available at La Esperanza)

3 garlic cloves, minced (1 Tbsp) (Available at La Esperanza)

1 (14.5 oz) can Rotel diced tomatoes, drained (or make your own with tomatoes, onion and jalapenos available at La Esperanza)

1 (8 oz) can tomato sauce

3 Tbsp minced fresh cilantro, plus more for garnish

2 tsp Italian cumin

2 cups queso fresco cheese, crumbled

1 cup Mexican style four cheese blend

Instructions

Preheat oven to 400 degrees.

Cook rice according to package instructions.

Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Chop up pepper tops.

Fill a baking dish large enough to fit peppers with about 1/2-inch of water.

Place peppers upside down in water, cover with foil and bake 20 minutes.

Meanwhile heat olive oil in a large non-stick skillet over medium-high heat. Add onion and bell pepper and saute 3 - 4 minutes.

Move onions to one far side of the skillet. Add chicken chorizo sausage in chunks, season with salt and pepper then let sear until browned on bottom, about 3 minutes.

Break up sausage and toss with onions and peppers and continue to cook 2 minutes, add garlic and cook until sausage is cooked through, about 1 minute longer. Remove from heat, drain off excess fat.

Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, queso fresco cheese, cilantro, cumin and season with salt and pepper to taste.

Reduce oven temperature to 350. Turn peppers upright, sprinkle inside peppers lightly with salt and fill with sausage filling. Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.

Remove from oven, sprinkle with Mexican cheese, return to oven and bake uncovered until peppers have reached desired tenderness, about 10 - 20 minutes longer. Sprinkle with cilantro and serve warm.