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Dad's Leftover Turkey Pot Pie


  • 2 cups frozen peas and carrots
  • 2 cups frozen green beans
  • 1 cup sliced celery
  • 2/3 cup butter 
  • 2/3 cup onion
  • 2/3 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp celery seed
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1 3/4 cups chicken broth
  • 1 1/3 cups milk
  • 4 cups cubed turkey meat - light and dark meat mixed
  • 4 (9 inch) unbaked pie crusts 


  • Preheat oven to 425 degrees.
  • Place peas, carrots, green beans and celery into a saucepan.  Cover with water, bring to a boil and simmer over medium low heat until the celery is tender, about 8 minutes.  Drain the vegetable in a colander and set aside. 
  • Melt the butter in a saucepan over medium heat and cook the onion until translucent, about 5 minutes.  Stir in the 2/3 cup of flour, salt, black pepper, celery seed, onion powder and Italian seasoning.   Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens.  Remove from heat, stir the cooked vegetables and turkey meat into the filling until well combined.  
  • Fit two pie crusts into the bottom of two 9 inch pie dishes.  Spoon half the filling into each pie crust then top each pie with another crust.  Pinch and roll the top and bottom crusts togeter to seal.  
  • Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes.  Cool for 10 minutes before serving.  

Fresh From Italy - Scratch Made Tagliatelle Pasta


3 Cups "00" Flour (softer than conventional flour, available at Whole Foods and from 

3 large fresh room temperature eggs (available from K Bar K and Buck Creek Meats)


Place the flour in a pile on a marble or wooden surface.

Using your hands, make a well in the middle of the flour, then crack the eggs into the well.  

With a fork, lightly whisk the eggs, gradually adding flour from the wall of the well.  

When the mixture has a sticky consistencey begin to knead with your hands.  Knead the dough for 10 minutes, adding a sprinkle of flour to the work surface as needed to keep dough from sticking.  (Here's how you knead pasta dough:

Cut your dough into three even pieces with a sharp knife.  Take a piece and make it into a ball.  

Sprinkle some flour on your work surface and, using a rolling pin, roll your dough as thinly as possible into a circular shape.  Aim for 3mm thickness.

Fold your dough over itself twice then measure strips the size of your index finger across the dough.  Cut into strips.  Unroll the strips.

Repeat these steps for the other two pieces of dough.

Boil your pasta in salted water for two minutes and serve with your preferred sauce.  

Fresh From Italy - Bolognese Sauce 


1/2 cup extra virgin olive oil (available from Texas Olive Ranch)

1 carrott

1 onion (red or white) (available from La Esperanza Farm)

1 celery stick

1.5 pounds ground beef (available from Buck Creek Ranch and K Bar K Meats)

.5 pounds ground pork (available from Buck Creek Ranch and K Bar K Meats)

1 cup red wine

1/2 cup concentrated tomatoe paste

3 cups vegetale or chicken stock


Finely chop onion, carrot and celery (this mixture is called "soffritto" in Florence, Italy!)

Heat oil in a large steel pan, medium heat, then add the "soffritto" and cook for 5-10 minutes adding a bit of vegetable stock.

Add the meat.  Increase the heat and mix the meat carefully so it won't stick to the bottom of the pan, until it's browned.  

Pour the wine into the pan and keep mixing until you no longer smell alcohol.

Reduce heat to low and add tomato paste.  Stir well.

Cover the pan, add stock every time the sauce starts to dry.

Simmer for 3-4 hours.  

Mix pasta in with the sauce, add a bit of parmesan cheese and olive oil and serve!

  Texas Olive Ranch Eggplant Three Ways

Eggplants are beautiful in Texas right now. The dish is completely vegan but still super satisfying. This combo of pureed, grilled, and pickled eggplant will delight even the most dedicated carnivores.  Recipe "borrowed" from Texas Olive Ranch.

Final Assembly

Once you’ve made each version of eggplant, serve by first spooning the puree onto the center of an individual plate. Place the eggplant halves on the plate in a fan around the puree. Then, dot the plate with the pickled eggplant triangles. 

Voilá! A flavorful, Mediterranean-inspired meal.

Grilled Eggplant


2 lbs of baby eggplant
1 tbsp. Limited Reserve Texas Koroneiki Extra Virgin Olive Oil
1 tsps. lemon juice


Cut 2 lbs. of baby eggplants in half. 
Season with olive oil, salt, and lemon juice. 
Grill on medium to high in order to get nice grill marks on the flat side of the eggplant. 
Then take them off the grill, and let them rest. 
As the eggplants continue to cook even off the grill, they will soften.

Pickled Eggplant


2 pounds baby eggplant

1 pint of Kosher coarse salt

½ cup of Kosher salt

1 quart of red wine vinegar

1 cup of sugar

½ cup of port

1 bottle of Red Balsamic Vinegar


One day before you plan to eat this meal, cut 2 lbs. of eggplant into small triangles, to about the size of a lego piece.

Coat the eggplant pieces with the pint of coarse salt and then scrub them with salt. Let them sit for 15 minutes. 

While the eggplant is sitting in the salt, bring to a boil in a pot the red wine vinegar, the red balsamic vinegar, port, cup of salt and the sugar. 

Rinse the eggplant triangles and place in a large mason jar. When the liquid is boiling, remove from heat and pour over the eggplant triangles in the mason jar. Let the eggplant triangles sit at room temperature for three hours. 

Cover and let sit in the fridge overnight.

Pureed Eggplant


2 large eggplants

1.5 Tbsps. of za’atar (available at Middle Eastern Markets)

½ cup of Limited Reserve Texas Koroneiki Extra Virgin Olive Oil


Take 2 large eggplants and place them on a sheet tray. 

Roast them whole in the oven at 280°F for approximately 45 minutes. 

Remove them when the eggplants are soft, almost mushy. 

Place them in a bowl, then wrap the bowl in plastic wrap and let it sit for ten minutes so that it continues to steam and they’ll be easy to peel. 

Peel the eggplant – you should be able to by hand – and place the meat into a blender. 

Then simply add the Texas Koroneiki Extra Virgin Olive Oil and za’atar and hit puree.

Peach Crisp 


  • 6 cups peaches, peeled and sliced.
  • 1 TBSP cornstarch
  • 1/2 cup sugar, divided,
  • Pinch salt
  • 1/2 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/4 cup packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup chopped pecans
  • 1/2 stick room termperature unsalted butter, cubed


  • Preheat oven to 375 degrees F.
  • Toss peaches, cornstarch, 1/4 cup sugar and salt together in a bowl.
  • Combine flour, oats, brown sugar and 1/4 cup sugar, cinnamon, nutmet and pecans in a bowl.  Add butter and mix until it looks crumbly.
  • Pour peaches into 2 quart baking dish.  Top evenly with the crumb mixture.
  • Bake 40 minutes.
  • Serve with ice cream and whipped cream.

Homemade Beef Broth


  • 3 lb. beef bones  (available a K Bar K Meats and Buck Creat Meats at the Frisco Rotary Farmers Market)
  • 2 TBSP olive oil (available from Texas Olive Ranch at the Frisco Rotary Farmers Market.  
  • 1 medium onion, chopped (available at La Esperanza Farm at the Frisco Rotary Farmers Market)
  • 1 medium carrot, chopped
  • 1 medium celery rib, with leaves, chopped
  • 6 parsley sprigs
  • 1/2 tsp. dried thyme
  • 1/4 tsp. whole black peppercorns
  • 1 dried bay leaf


  • Position a rack in the upper third of the oven and preheat to 450 degrees.
  • Place bones in a large roasting pan.  Roast, turning occasionally until deeply browned, 30-45 minuts.  
  • In a large pot, heat the oil over medium high heat.  Add the onion, carrot and celery to the pot and cook, stirring often until softened, about six minutes.  
  • Transfer the bones to the pot.  Pour off the fat in the pan.  Place the pan on the stve at high heat.  
  • Add one cup of water, scraping up the browned bits in the pan with wooden spoon.
  • Add enough cold water to cover the bones by two inches.
  • Add the parsley, thyme, peppercorns and bay leaf.  
  • Reduce the heat to very low.  Cook at a bare simmer for at least two and up to 12 hours, the longer the better.  Add water as needed.  
  • Strain the stock through a colander into a large bowl.  Let stand for five minutes and skim off the clear yellow fat that rises to the surface.  
  • Cool the stock completely before refrigerating or freezing.  Stock can be prepared and refrigerated for up to three days or frozen for up to three months.  

Pork Chops in Bacon Pepper Jelly Sauce


  • 4 (1/2-inch-thick) bone-in pork loin chops (about 2 1/4 lb.) (available a K Bar K Meats and Buck Creat Meats at the Frisco Rotary Farmers Market).
  •  1 teaspoon salt 
  • 3/4 teaspoon freshly ground pepper 
  • 3 tablespoons butter, divided 
  • 3 tablespoons olive oil  (available from Texas Olive Ranch at the Frisco Rotary Farmers Market)
  • 1 tablespoon all-purpose flour 
  • 1/3 cup dry white wine 
  • 1 cup chicken broth 
  • 1/2 cup bacon pepper jelly (available at Tastefully Simple at the Frisco Rotary Farmers Market)

  • Sprinkle pork with salt and pepper. 
  • Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. 
  • Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.
  • Add flour to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. 
  • Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
  • Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. 
  • Whisk in bacon pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. 
  • Remove from heat. Stir in remaining 2 Tbsp. butter. 
  • Season with salt and freshly ground pepper to taste. 
  • Return pork to skillet; turn to coat. Serve pork with sauce.

Thai Beef (or Shrimp) Noodle Bowl


  • 6 oz glass (cellophane or also called been threads) noodles
  • 1/4 cup fresh lime juice plus 4 lime wedges
  • 1/4 cup fish sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 12 oz thinly sliced roast beef, chopped (may use carpaccio from K Bar K meats or substitute shrimp)
  • 1  medium cucumber, thinly sliced into half-moons (available at both produce vendors at the Frisco Rotary Farmers Market)
  • 1 large carrot, peeled and grated
  • 1 red bell pepper, thinly sliced (available at La Esperanza Farm at the Frisco Rotary Farmers Market)
  • 6 scallions, thinly sliced 
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped basil
  • 1/2 cup chopped mint
  • 1/2 cup chopped roasted salted peanuts
  • 1 serrano chile, sliced and seeded (optional) (available a La Esperanza Farm at the Frisco Rotary Farmers Market


  • Soak noodles in a large bowl of very hot tap water until tender, about 10 minutes;drain well.  Using kitchen scissors, snip to shorten. 
  • In a small bowl, whisk lime juice, fish sauce, sesame oil and sugar until sugar dissolves.
  • Arrange noodles, roast beef, cucumber, carrot, bell pepper and scallions in 4 bowls, drizzle with dressing.  Sprinkle with cilantro, basil, mint, peanuts and serrano chili.  Serve with lime wedges

    (If using K Bar K carpaccio instead of roast beef you can "cook" the carpaccio in 1/4 cup of additional lime juice for one hour prior to use)

Seared Scallops with Peach Salsa


  • 2 large peaches, diced (available from FRFM produce vendors)
  • 1 red onion, diced (available from FRFM produce vendors)
  • 2 jalapeños, seeded and diced (available from FRFM produce vendors)
  • 1 small bunch cilantro, chopped
  • Juice of 1/2 a lime
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (Available from Texas Olive Ranch at the FRFM)
  • 1 pound large sea scallops, rinsed and dried completely


  • In a medium bowl, combine peaches through black pepper to make the salsa. Refrigerate until ready to use.
  • In a large cast-iron skillet, heat olive oil over high heat. When oil is hot and rippling, add scallops. Do not crowd pan. Reduce heat to medium and sear for 3 to 4 minutes. Flip scallops and sear for 2 minutes on the second side.
  • Remove scallops from pan and plate on top of peach salsa. 
  • Serve immediately.

Makes 4 servings.

Grilled Peaches

Grilled Peaches


  • 4 medium peaches, cut in half (pit removed).  Available from La Esperanza Farm and Lil Bo's Produce.
  • 4 TBSP Honey.  Available from AP Apiaires 
  • Cinnamon to taste


Place peach halves cut side down on the grill.  Gril on low or indirect heat until soft, about 2-4 minutes on each side.  Drizzle peach halves with honey and cinnamon to taste.  Enjoy! 

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Pinto Beans


  • 1 sweet onion, chopped (available at FRFM produce vendors)
  • 1 cup butter, divided
  • 6 bacon strips
  • 4 large tomatoes, chopped
  • 2 cloves garlic, minced (fresh garlic available at La Esperanza Farm at the FRFM)
  • 2 pounds fresh pinto beans (soaked in water 1-2 hours, drained) (available at La Esperanza Farm at the FRFM)
  • 1 bunch cilantro (chopped)
  • 3/4 cup Mexican beer (remainder reserved for chef!)
  • 1 tablespoon smoked hot paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon ground chili powder (ancho, chipotle or habanaro for extra heat)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 cup brisket fat and trimmings (brisket available from K Bar K Meats and Buck Creek Meats)


  • In a pot over medium heat, caramelize the inions in a little of the butter, reserving the rest.
  • Add bacon and cook for five minutes until soft.  Add the rest of the butter, tomatoes, garlic cloves and jalapenos, cooking until tender, another five minutes.
  • Add beans and add water until level is 1 inch above ingredients.  Add cilantro.  Cook on low for a few hours.  
  • After 3 to 4 hours add beer, spices, brisket fat and trimmings.  Stir and simmer another 30 minutes before serving.  
  • Makes 10-12 servings.

Stuffed Pattypan Squash

They look like flying saucers and most shoppers pass them by because they don't know what they are or how to prepare them. 

 Pattypan squash are one of the sweetest of the squash family and this recipe brings on the sweet and savory!


  • 6 pattypan squash, stem and blossom removed (available at La Esperanza Farm)
  • 6 slices bacon (available at K Bar K Meats)
  • 1/2 cup diced onion (available at both produce vendors at the market)
  • 1  1/2 cups soft bread crumbs
  • 1/4 cup freshly grated Parmeson cheese 
  • salt and pepper to taste
  • Preheat oven to 350 degrees F

  • Bring one inch of water to a boil over medium high heat.  Add
    squash, cover and cook for 10 minutes, or until a fork can pierce the stem with little resistence.  Drain and slice off the top stem of the squash.  Use a melon baller to carefully scoop out the centers of the squash.  Reserve all of the bits of squash.  

  • Place bacon in a large, deep skillet.  Cook over medium high heat until evently brown.  Remove bacon to paper towels, and set aside.  Saute onion in bacon

  • Remove the skillet from heat and stir in the breadcrumbs.  Crumble bacon and stir into the stuffing along with the Parmeson cheese.  Chop up reserved bits of squash and add to the stuffing.  

  • Season to taste with salt and pepper.  

  • Stuff each squash to overflowing the mixture and place them in a baking dish.  Cover th dish loosely with aluminum foil.  

  • Bake for 15 minutes in the preheated oven or until the squash are heated through.  

Texas Gazpacho

Serves Four


  • 1 poblano pepper (available at La Esperanza Farm booth at the FRFM) 
  • 2 pounds tomatoes (available at produce vendors at FRFM)
  • 1/2 red onion (available at produce vendors at FRFM)
  • 1 garlic clove
  • 1 cucumber, peeled and seeded (reserve about 1/4 cup chopped for serving)  (available at produce vendors at FRFM)
  • 1/4 cup raw almonds, plus more for serving
  • Sea salt and pepper
  • 2 TBSP red wine vinegar
  • 1/4 cup olive oil plus 2-3 TBSP for serving (available at Texas Olive Ranch at the FRFM)
  • 2 eggs (available at K Bar K and Buck Creek at the FRFM)
  • 3 or 4 slices of thick slices stale bread 


  • Roast poblano pepper by putting it directly on fthe flame of your gas stove and burnring it all over, turning as it blackens.  (Use the broiler on an electric oven).  Put the pepper in a bowl, cover with plastic wrap and let steam for 10 minutes.  Scrape off the charred bits with a knife, cut off the top and split the pepper open and remove the seeds.  Put the pepper halves in your blender.  
  • Put a large pot of water on to boil.  When the water boils, drop them into the water and set your timer for 30 seconds.  Remove the tomatoes, peel off the skin, rough-chop and put these in the blender.  Add the onion, garlic clove, cucumber, almonds, red wine vinegar, 1/4 cup olive oil and salt and pepper to taste.  Blend until smooth and creamy  Taste for seasonings.  Chill completely. 
  • Make your hardboiled eggs.  Put eggs in a saucepan, cover with water and bring to a boil.  Reduce the heat to a simmer and set timer for 10 minutes.  Pour off the water and rinse with cold water.  When the eggs cool, keep them in the fridge until you're ready to serve your soup.
  • Preheat ovvern to 400 degrees F.  Slice the bread into 1/2 inche cubes, toss them with remaining 2-3 TBSP olive oil and a little sea salt and pepper.  Spread on a baking sheet and bake until crisp.  About 10 minutes.  
  • To serve, bring your soup out of the fridge, pour it into bowls.  Chop the eggs and add to the soup, along with some of the chopped cucumer, a bit of chopped almonds and croutons.  Drizzle with olive oil.  

Mexican Grilled Corn


  • 6 ears corn, husks pulled back and tied with butcher's twine, silk removed (available at FRFM produce vendor booths.)
  • 1/4 cup mayonnaise
  • 1 TBsp lime juice 
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika 
  • 1/4 tsp. kosher salt
  • 3/4 cup crumbled cotijz or finaly grated parmeson cheese


  • Heat grill to medium.  Rinse husks in cold water until thoroughly wet.  Grill corn, turning occaisionally, until  lightly charred, about 10 minutes.  Transfer to a cutting board; let cool slightly.  
  • While corn cools, in a small bowl, whisk together mayonnaise, lime juice, chili powder, paprika and salt.  Brush all over corn.
  • In  a shallow dish, spread cheese.  Roll corn in cheese , pressing to help it stick.  Serve immediately. 

Fried Green Tomatoes 


  • 3 medium, firm green tomatoes (available at La Esperanza Farm booth at the FRFM)
  • 1 tsp. salt
  • 1/2 tsp. pepper 
  • 1 cup all-purpose flour 
  • 1 Tbsp paprika
  • 1 cup buttermilk
  • 2 eggs (available at K Bar K Meats and Buck Creek Meats at the FRFM)
  • 1 box Jiffy corn bread mix ( or corn meal)
  • 1 cup fine dry bread crumbs
  • 1/4 cup olive oil  (available at Texas Olive Ranch at the FRFM)


  • Slice and salt and pepper green tomatoes:  Cut unpeeled tomatoes into 1/2 inch slices.  Sprinkle with salt and pepper.  Let tomato slices stand for 5 minutes.  
  • Set out shallow bowls with coating ingredients:  Place in separate shallow bowls:  the flour and paprika, buttermilk and egg and bread crumbs and cornmeal.  
  • Dip green tomato slices in flour, egg and buttermilk, then bread crumbs  Heat the olive oil in a skillet on medium heat.  Beat the egg and buttermilk together .  Dip the green tomatoes in the flour/paprika mix, then the buttermilk-egg mixture, then the cornmeal breadcrumb mix.  
  • Fry the green tomatoes:  In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side until brown.  
  • Set the cooked tomatoes on paper towels to drain.  Serve with Tabasco sauce or remoulade sauce.  

Purple Hull Peas with Chorizo


  • 1 lb fresh, shelled purple hull peas (available at FRFM produce vendors)
  • 1 lb. chorizo from K Bar K Meats
  • 1 can diced tomatoes and green chilis  (or buy fresh from the FRFM produce vendors and dice by hand)
  • 1 32 ounce container of chicken broth (or 3 cups homemade broth - see recipe below)
  • 1 green bell peper, chopped (available at FRFM produce vendors)
  • 1 rib celery (chopped) 
  • 1/2 onion, chopped (available at FRFM produce vendors)
  • Dash of red hot sauce
  • 1 tsp. salt
  • 1 tsp. garlic powder 
  • 1 tsp. thyme 
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1/2 tsp. black pepper
  • 1 tsp. Worcestershire sauce 
  • Rice 
  • salt and pepper to taste


  • Place beans in a large Dutc h oven and add water to cover.  Bring to a boil and cook, uncovered, for 30 minutes.  
  • Brown chorizo, bell pepper, celery and onion.
  • Drain peas and return to Dutch oven.  Add chorizo, bell pepper, celery, onion, tomatoes and green chillies and chicken broth to Dutch oven.  
  • Add red hot sauce, salt, garlic powder, oregano, thyme, cumin, black pepper and Worcestershire sauce to the mixture.  
  • Cook 55 minutes, uncovered, until peas are tender.
  • Serve over rice with corn bread.

Homemade Chicken Broth


  • Leftover cuttings from raw vegetables (onions, garlic, carrots,  celery,brussel sprouts, green beans, etc.)
  • 2-3 pounds chicken bones from FRFM meat vendors
  • Water to cover


  • Keep a one gallon re-sealable bag in the freezer and add raw vegetable cutttings. When the bag is full, you're ready to make your broth!
  • Add thawed chicken, frozen vegetables and water to stock pot.
  • Boil on stove top at least 8 hours (my husband swears it takes 24 hours!)
  • Strain vegetables and discard. Freeze broth in quart sealable plastic bags or ice cube trays.
  • Thaw and use in all of your favorite recipes for a low salt, fresh taste!

Grandma Icy's Grean Beans


  • 1  lb green beans (available at all the FRFM produce vendors)
  • 4 slices bacon cut in 1/4" pieces (available at FRFM meat vendors)
  • 1 red onion sliced thin (available at all FRFM produce vendors)
  • 2 cloves garlic sliced
  • 2 cups chicken broth (see homemade chicken broth recipe below)
  • salt and pepper to taste 


  • Place onions, bacon and garlic  in slow cooker on high
  • Snap green beans 
  • Put green beans and chicken broth in slow cooker, change to medium heat for  1 hour.
  • Change slow cooker to low and cook for four hours and serve.

Homemade Chicken Broth


  • Leftover cuttings from raw vegetables (onions, garlic, carrots, celery, 
    brussel sprouts, green beans, etc.)
  • 2-3 pounds chicken bones from FRFM meat vendors
  • Water to cover


  • Keep a one gallon re-sealable bag in the freezer and add raw vegetable cutttings.  When the bag is full, you're ready to make your
  • Add thawed chicken, frozen vegetables and water to stock pot.
  • Boil on stove top at least 8 hours (my husband swears it takes 24 hours!)
  • Strain vegetables and discard.  Freeze broth in quart sealable plastic bags or ice cube trays.  
  • Thaw and use in all of your favorite recipes for a low salt, fresh taste!

Chicken with Strawberry-Balsamic Salsa


  • 4 (5 ounce) skinless boneless chicken breast cutlets (available at K Bar K Meats and Buck Creek Meats at the FRFM)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups hulled diced fresh strawberries (available at FRFM produce vendors)
  • 3 tablespoons balsamic glaze (balsamic vinegar available from Texas Olive Ranch at the FRFM)
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons thinly sliced scallions
  • 1 teaspoon minced jalapeno pepper (available at FRFM produce vendors)


  • Spray ridged grill pan with nonstick spray and set over medium high heat.
  • Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Place chicken in pan and gril, turning once, until chicken is cocoked through, 8-10 minutes.
  • Meanwhile to make salsa, combine strawberries, balsamic glaze, basil, scallions, jalapeno, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in medium bowl and stir gently to combine.
  • Serve chicken with salsa.

Pork Shanks with Parsnips and Maple


  • 4 (1 1/2 to 2 pound) pork foreshanks (available at K Bar K Meats)
  • Salt and Pepper 
  • 1/2 cup flour
  • 1/4 cup olive oil (available at Texas Olive Ranch)
  • 2 yellow onions, cut into 1/2 inch dice (available at all FRFM produce vendors)
  • 2 ribs celery, cut into 1/4 inch dice
  • 2 carrots, halved lengthwide and cut into 1/4 inch half moons
  • 6 parsnips, peeled and cut into 1 inch pieces
  • 4 cloves garlic, thinly sliced
  • 1 6 ounce can tomato paste
  • 2 tablespoons chopped fresh thyme
  • 3 cups chicken stock
  • 1 cup Riesling or similar wine (available from Eden Hill Winery)
  • 1/2 cup plus 2 tablespoons pure, grade A maple syrup
  • 2 bunches fresh chives, thinly sliced
  • 1 lemon
  • 1 (1/2 pound) piece fresh horseradish peeled and grated, or 1 cup prepared horseradish


Preheat oven to 375 degrees F.

  • Season the pork shanks with salt and pepper.  Dredge shanks in flower, shaking off excess.  
  • In a large braising pot, heat the olive oil over medium-high heat until just shoking.  Add the shanks and brown on all sides, 12 to 15 minutes total.  Transfer to plate. 
  • Add the onions, celery, carrots and parsnips to the pan and cook, stirring occasionally, until just tender, 6 minutes.  Add the garlic, tomato paste and thyme and cook for 1 minute.  Stir in the stock, wine and 1/2 cup of the maple syrup and bring mixture to a boil.  Return the shanks to the pan, cover and transfer to the oven.  Bake, turning shanks every 45 minutes until the meat is fork tender and almost falls off the bone, 2 1/2 - 3 hours. 
  •  Remove the shanks and vegetables from the braising liquid and transfer to an oven proof platter.  Reduce the oven temperature to 200 degrees F and return the shanks and vegetables to the oven to stay warm.  
  • Skim the fat off the braising liquid, set the pan over medium-high heat, and bring to a boil, then immediately reduce the heat to maintain a simmer and cook until liquid has thickened, 20 to 25 minutes.   Stir in half the chives and taste for seasoning.  
  • Garnish the shanks with some of the sauce, then top with the remaining chives and drizzle the remaining 2 tablespoons of maple syrup over.  Halve the lemon and squeeze the juice over the shanks.  Serve immediately with fresh horseradish and the remaining braising juices.  

Serve with mashed potatoes if desired.

Chorizo & Black Bean Stuffed Poblano Peppers


  • 1 TBSP olive oil (available at the FRFM from Texas Olive Ranch)
  • 1 small onion (available at the FRFM at all of our produce booths)
  • 2 cloves garlic minced 
  • 1 lb. ground chorizo (available at the FRFM from K Bar K Meats)
  • 1 cup cooked black beans
  • 1 cup corn (canned right now but soon available at the FRFM!)
  • 1/2 cup fresh cilantro, chopped
  •  1 cup shredded mexican cheese mix (divided)
  • 1/2 cup cotija cheese 
  • 6 poblano peppers (available from FRFM produce booths)


  • Preheat oven to 400 degrees F.
  • In a skillet over medium heat, heat the olive oil and saute the onions until they start to turn translucent, about 5 minutes.  Add the garlic and chorizo and cook for another 5-7 minutes, or until the chorizo is fully cooked, breaking up the meat as it cooks.  
  • Remove the pan from the heat and add the beans, corn and cilantro.  Stir to combine then mix in 1/2 cup of shredded Mexican cheese.
  • Cut the poblanos in half lengthwise and remove the seeds and veins.  Stuff each half with the chorizo mixture, packing it in as tightly as you can.  Place the peppers in baking dish.
  • Sprinkle remaining Mexican cheese evenly over the top of the peppers.  Sprinkle 1/2 cup cotija cheese on top.   Bake for 20-25 minutes or until the peppers are soft and the cheese is bubbly ad browned.  
  • Remove from oven and serve with additional crumbled queso fresco, lime juice and crema.  
  • Serve with a side of Spanish rice.    

Balsamic Glazed Brussels Sprouts with Pancetta


  • 1 lb. small Brussels sprouts, washed and trimmed (available from the produce vendors at the FRFM)
  • 2 tbsp. extra-virgin oliver oil (available from Texas Olive Ranch at the FRFM)
  • 2 tbsp. unsalted butter
  • Kosher salt
  • Freshly ground pepper
  • 1/4 lb. pancetta finely diced (may substitute peppered bacon ends form K Bar K Meats at the FRFM)
  • 2 tbsp. finely diced shallots
  • 1 tbsp. minced garlic
  • 1/4 cup balsamic vinegar
  • 1 cup chicken or veal stock (make your own with chicken bones from Buck Creek Meats or K Bar K Meats)
  • Pat Brussels sprouts dry.  If larger than 1 in. in diameter, cut in half lengthwise.

  • Heat a large, deep skillet over high heat, 2 minutes.  Add olive oil and butter, heat 1 minute.  Add sprouts; season with 1 tsp salt and pepper as desired.  Cook stirring and shaking occasionally, 2 to 3 minutes until sprouts are browned.  Reduce heat to medium; cook 3 to 4 minutes until sprouts begin to soften.  

  • Add panceetta and cook, stirring occasionally, 1 to 2 minutes until pancetta starts to crisp.  Stir in shallots and garlic; cook, stirring occasionally, 1 minute.  Add vinegar; cook until liquid reduces to 2 tbsp.  Add stock; cook, stirring and shaking often, until liquid reduces to 4 tbsp. and sprouts are glazed.  Add 1-2 tbsp of water if necessary.

Wilted Greens


  • 6 slices bacon
  • 1/3 cup vinegar (available from Texas Olive Ranch)
  • 2 bunches greens (spinach, leaf lettuce, chard)
  • 5 green onions with tops (chopped about 1/3 cup)
  • 2 teaspoons sugar
  • 1/3 teaspoon salt
  • 1/8 teaspoon pepper
  • Fun additions:  2 hardboiled eggs, 1/2 cup mushrooms sauteed.


  1. Cut up bacon in 1/4 inch pieces.   Fry bacon in 12 inch skillet until crisp.
  2.  Addvinegar, heat through.  
  3. Remove from heat;  add greens and green onions.
  4.  Sprinkle with sugar, salt and pepper.
  5. Toll until greens are wilted, 1 to 2 minutes. 

Spicy Lamb Burgers

1 pound ground lamb (available from Buck Creek and K Bar K Meats)

2 TBSP chepped fresh mint leaves

2 TBSP chopped fresh cilantro

2 TBSP chopped fresh oregano

2 cloves garlic

1 TSP sherry

1 TSP white wine vinegar

1 TSP molasses

1 TSP ground cumin

1/4 TSP Allspice

1/2 TSP Red Pepper Flakes
1/2 TSP Black Pepper

4 OZ Feta Cheese

Preheat grill to medium heat.  Place the lamb in a large bowl and mix with mint, cilantro, organo, garlic, sherry, vinegar and molasses.  Season with cumin, allspice, red pepper flakes, salt and black pepper.  Mix well.  Shape into four patties.  Brush grill with oil.  Grill burgers five minutes on each side.  Serve on hamburger buns or pita and sprinkle with feta cheese.   

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