Eating with the seasons is a treat when you have a farmers market full of greens. Siberian kale, sorrel, baby spinach—can’t pick just one? Don’t! Mix it up and fill your savory recipes with bunches of fresh greens. If you need a place to start try our Garden Green Gratin – perfect breakfast with salsa verde and a farm fresh egg. GARDEN GREEN GRATIN INGREDIENTS 5 garlic cloves, thinly sliced 2 cups heavy cream ½ teaspoon dried thyme 2 tablespoons unsalted butter, divided 3 medium onions, thinly sliced Kosher salt 3 bunches Tuscan kale, ribs and stems removed, leaves torn 4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces 3 large eggs, beaten to blend 4 ounces Fontina cheese, grated (about 1 cup) 1 ounce Parmesan, finely grated (about 1 cup) 8 ounces day-old white country-style bread, cut into ½-inch pieces Freshly ground black pepper INSTRUCTIONS STEP 1 Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool. STEP 2 Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet. STEP 3 Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions. STEP 4 While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions. STEP 5 Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13x9" baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving. STEP 6 Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill. Recipe Adapted from: Bonappetit.com

Ingredients 2 sticks (1 cup) salted butter, plus more for greasing the pan 2 Granny Smith apples Two 8-ounce cans refrigerated crescent roll dough 1 1/2 cups sugar 1 teaspoon vanilla extract 8 ounces citrus-flavored soda, such as Mountain Dew (two-thirds of a 12-ounce can) Cinnamon, for sprinkling Instructions Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan. Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan. Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes. Serve, spooning some of the sweet sauces from the pan over the top. Credit: Food Network

Ingredients 1 1/2 cups plus 1 tablespoon all-purpose flour Pinch of salt 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted 1/3 cup ice water 3 1/2 tablespoons sugar 4 large Golden Delicious apples—peeled, cored and cut into 1/4-inch-thick slices 2 tablespoons melted and strained apricot preserves Instructions Step 1 In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Step 2 Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet. Step 3 In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes. Step 4 Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving. Make Ahead The baked tart can be stored overnight at room temperature. Reheat in a 325° oven before serving. Credit: Food & Wine

FAQs Archive - Page 2 of 5 - Dallas Farmers Market

WINTER CITRUS SALAD WITH ARUGULA & GOAT CHEESE
Gallery
WINTER CITRUS SALAD WITH ARUGULA & GOAT CHEESE

WINTER CITRUS SALAD WITH ARUGULA & GOAT CHEESE

By Dallas Farmers Market Team|2021-01-15T15:51:05-06:00January 15th, 2021|MARKET RECIPES|

INGREDIENTS ½ small red onion, sliced thinly 5 tbsp white wine vinegar, divided 2 Ruby Red grapefruit 2 large navel oranges 3 tbsp fresh mint leaves, finely chopped 3 cups fresh baby arugula 2 tbsp olive oil extra virgin, or lemon-infused olive oil sea salt and pepper 2 - 3 tbsp crumbled goat cheese, or [...]

Join Our Newsletter