LASAGNA STUFFED EGGPLANT2019-11-20T15:41:32-06:00


4 medium sized eggplant, cut in half lengthwise
1 lb grass-fed ground beef
salt, pepper, garlic powder, onion powder
italian seasoning
1 medium onion, chopped
1/2 head garlic, chopped
2 cups cherry tomatoes
16 oz. tomato sauce
fresh mozzarella
fresh basil


Preheat oven to 400. Spray each eggplant half with olive oil and sprinkle with salt. Roast cut-side down for 20 minutes and then flip and roast for another 20 minutes.

While the eggplant roasts, brown the ground beef In a large cast iron skillet over medium heat. Season with salt, pepper, garlic and onion powder and let cook for about 9 minutes, stirring occasionally for even browning. Remove the meat from the pan and set aside.

Drain off excess meat drippings, reserving a little to coat the skillet. Add chopped onion and cook until it begins to caramelize. Add garlic and cherry tomatoes and stir, being sure to scrape the bits off the bottom of the pan (where alllll the flavor lives). Add tomato sauce and a generous pinch of italian seasons and cover, continuing to simmer on medium heat for about 10-15 to help break down the whole tomatoes. Lower the heat, uncover and gently crush the tomatoes into the sauce. Add meat and chopped fresh basil and simmer on low for about 10 more minutes as you remove the eggplant and let cool enough to handle.

Once the eggplant cools slightly, scoop out the seeds and let excess moisture drain, being careful to leave a little lining of flesh to keep its shape. Scoop the meat sauce into each eggplant “boat”, top with mozzarella, and put back in the oven about 5-7 minutes to allow the cheese to melt. Remove, garnish with plenty of fresh basil, and serve while warm.

Note: These will keep for several days- just microwave or reheat in the oven!
SEASONAL SWEET CORN ELOTE2019-11-20T15:39:51-06:00

What you’ll need:

Ingredients 1:
4 ears of corn, grilled until tender
1 plain cup yogurt (not Greek)
Juice of 1 lime
1/2 tsp salt
1/4 tsp pepper (or lemon pepper)
1/2 tsp chili powder
1 jalapeño chopped
Fresh cilantro
Fresh parmesan
Chipotle smoked flaky sea salt (sub season salt or combination of smoked paprika and salt)

To Prepare:
Mix together lime juice and yogurt in a small bowl. While the corn is still hot, hold the ear with a towel and shave off kernels into a bowl. After each one, stir in a little of the yogurt to help it melt in. After all the corn and yogurt is combined, add seasonings, jalepeno, and chopped cilantro. Finish with grated parmesan and flaky sea salt.

What you’ll need:
  • Strawberries
  • Cucumber
  • Radish
  • Avocado
  • Cabbage
  • Red onion
  • Limes
  • Fresh mint
  • Salmon
  • Thick balsamic or honey
  • Oil
  • Seasonings (salt, pepper, chili powder)
Strawberry Mint Salsa:
  • ½ lb strawberries, diced
  • 1 large or 2 small cucumbers, diced
  • 1 large radish, cut in matchsticks
  • ½ large avocado, diced
  • 1 T. chopped fresh mint
  • Juice and zest of 1 lime
  • 1 tablespoon thick balsamic vinegar (I used a white jalapeno lime flavored)
Lime Slaw:
  • ½ head cabbage, shredded
  • 1 T. olive or avocado oil
  • 1 T. fresh lime zest
  • Juice of 1 ½ limes
  • ¼ red onion, chopped finely
  • Salt + pepper
Chili Lime Salmon:
  • 3-4 4 oz. filets
  • Juice of ½ lime
  • Salt, pepper, chili powder
  • Thick balsamic (I used jalapeno lime) or honey
To Prepare:

Begin by making the salsa. Combine all ingredients in a bowl and let sit to let the flavors deepen.

Next, place shredded cabbage in a large bowl. Massage with oil and add lime zest and juice and red onion. Season with salt and pepper to taste.

As the salsa and slaw marinate, preheat an oven or air fryer to 375 degrees. Pat the salmon filets dry, squeeze over lime juice. Brush lightly with thick balsamic or honey and season generously with salt, pepper, and chili powder. Cook for 8-10 minutes, until flaky but still slightly soft in the middle.

Note: The salsa and slaw can be made a day ahead, and salmon can be marinated for up to 30 minutes before cooking.

WINTER GREENS & RADISH PESTO PIZZA2019-11-20T15:46:23-06:00
Sauteed Greens:
  • 1/2 T. extra virgin olive oil
  • 1 bunch collard greens, de-stemmed and roughly chopped
  • 1 bunch kale, de-stemmed and roughly chopped
  • 2 tsp. minced garlic
  • pinch salt and red pepper flakes (optional)
Pizza Assembly:
  • fresh, whole wheat pizza dough (homemade or store bought)
  • 2 oz. freshly shredded mozzarella
  • sauteed greens
  • pesto for dolloping (I used radish pesto)
  • 2 oz. gouda, crumbled
  • 4-5 eggs
  • thinly sliced watermelon radishes, for garnish
To Prepare:
Heat oil in a large skillet over medium heat. Add garlic and saute for 30 seconds, then add the greens. Add a pinch of salt and stir until wilted and most of the liquid evaporates.
Roll out pizza dough to desired pizza shape. For a crisper crust, pre-bake the crust about 10 minutes. Top the crust with mozzarella. Add wilted greens, gently squeezing out excess liquid before placing on the crust. Dollop pesto evenly over greens, top with gouda, and create little pockets to crack the eggs into. Cook at 400 for about 7-10 minutes, depending on how you like your eggs. Garnish with fresh radishes and serve right away.

Note: Reheat in the oven or a toaster oven for best flavor and texture.

Mulled Milk:
  • 2 cups almond milk
  • 2 cup lite coconut milk
  • 1 packet (1.2 oz) mulling spices
  • 1 orange, sliced
  • 1/4 cup dried cranberries
  • 1/2 cup maple syrup
Egg Mixture:
  • 4 whole eggs
  • 4 egg whites
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch ground cloves
  • 1/2 tsp salt
  • 2 T vanilla extract


  • 1 loaf brioche bread
  • 1/4 cup dried cranberries
  • 2 T preserves of choice (I used apple cinnamon)
  • Dairy free butter (such as ghee, or the coconut-based butter I got at DFM!)
  • Candied pecans and maple syrup, for topping
To Prepare:

In a medium saucepan, combine the ingredients for the mulled spice milk and bring to a simmer over medium heat. Watch carefully that it does not boil over. As soon as it begins to bubble, reduce heat to low and cover. Let simmer for about 15 minutes, and remove from heat. Keep covered and allow to cool to room temperature.

Whisk together eggs with spices and vanilla extract. Once the milk mixture cools, strain out all the flavorings and pour into the egg mixture.

Cut brioche into 1 inch cubes and spread into a baking dish. Sprinkle over dried cranberries and dollop in preserves of choice. Pour over the custard, cover the dish and let sit overnight or for at least a few hours.

When you are ready to bake it, preheat the oven to 350 and top with pats of dairy free butter. Bake for 45 minutes until custard is set and the top is golden brown. Top with chopped nuts and a drizzle of warm maple syrup and try not to eat the whole pan in one sitting….

CAST IRON CITRUS CHICKEN2019-11-20T15:49:23-06:00
  • 1 fennel bulb
  • 1 red onion
  • 3-4 chicken thighs (with or without legs)
  • olive oil (I used Meyer Lemon infused oil from the Market)
  • salt + pepper
  • 1 Tablespoon chopped fresh thyme, plus more springs for roasting
  • 2 oranges
  • 2 lemons
  • 1 cup pitted kalamata olives (any olives work)
  • 4-5 garlic cloves, smashed
To Prepare:
Oil a large cast iron skillet and preheat the oven to 400 degrees. Take the fennel bulb and cut in half lengthwise, cut a “v” shape to remove the core, and slice the bulb on the diagonal. Cut the red onion into 1 inch cubes and add to the pan along with the fennel slices. Sprinkle with salt, pepper, and a drizzle of olive oil. Slice the oranges and lemons 1/4 inch thick and arrange half of them on top of the fennel and onion, saving some to top the chicken.
Pat the chicken thighs dry and add on top of the fennel and onion. rub the chicken with olive oil and sprinkle generously with salt, pepper, and chopped fresh thyme. Arrange the remaining lemon and orange slices around and partially covering the chicken. Add a pinch more salt and pepper to the dish and sprinkle over the kalmata olives and smashed garlic cloves. Add a few sprigs of thyme right on top. Roast in the oven for about 50 minutes to an hour, rotating halfway through to ensure even browning. The chicken skin should be golden brown and crispy, and vegetables should be tender. Remove the lemons before serving. Oranges are edible!

Optional: Perfect with a simple side like my Savory Arugula Salad!

  • 1 small pumpkin, sometimes called a pie pumpkin or sugar pumpkin, scrubbed clean
  • 1 lb. brussels sprouts, halved lengthwise
  • ½ lb. bacon, chopped (I experimented with bacon ends, which is the part of pork leftover after pork belly is made- tastes the same, but reduces waste!)
  • Salt, pepper, cinnamon, garlic powder
  • ¼ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • 1 oz. gorgonzola, crumbled
  • Pecan balsamic, for finishing (or make your own by reducing balsamic vinegar by half)
To Prepare:
Preheat the oven to 400 degrees.

Cut the stem off the pumpkin, and continue to cut 1 inch rings until all the pumpkin is sliced. Carve around the inner part of each pumpkin ring to remove the seeds (which you can totally save and roast for a snack). Lay the ring flat, and cut 1 inch cubes around the ring. Cut the skin off each cube, and then repeat with each remaining ring. Spread evenly onto a large oiled baking sheet and season with salt, pepper, cinnamon, and a pinch of cayenne (optional). Spread the halved Brussels sprouts onto the baking sheet and season with salt and garlic powder. Finally, add the chopped bacon besides the brussels sprouts (the flavor will infuse into the sprouts as they cook) and roast at 400 for 20 minutes until pumpkin is tender, brussels are browned, and bacon is cooked. Drain any excess grease from the baking sheet, being careful with the hot grease.

Once the veggies and bacon cool slightly, toss them in a serving dish and add the cranberries, pecans, and gorgonzola. Drizzle with the balsamic glaze and serve warm or at room temp!

Note: Be sure not to toss too much, as the pumpkin may turn to mush. The veggies and bacon can be roasted a day ahead and reheated in the oven- just wait to add the rest of the ingredients until right before serving!

SOUTHWEST STUFFED SQUASH2019-11-20T15:52:03-06:00


  • 1 lb. ground beef
  • 1 lb. ground chorizo
  • 1 large white onion, chopped
  • 3-4 bell peppers, chopped
  • 4 mild jalapeños, diced finely (I used both red and green)
  • 3-4 acorn squash
  • 1 cup quick-cooking brown rice
  • 2-3 oz. queso fresco


  • Butter, oil, or ghee
  • Minced garlic
  • Chile powder
  • Cumin
  • Salt
  • Pepper
  • Cinnamon
  • Red pepper

To Prepare:

Preheat oven to 400. Cut acorn squash lengthwise and scoop out the seeds. Discard or save them for roasting. Place the cut squash face down on an oiled baking sheet and roast about 25 minutes until squash is tender and edges begin to caramelize.

While the squash roasts, cook brown rice according to package directions, being sure to add salt (about ½ tsp) and crushed garlic clove to infuse flavor.

While the brown rice cooks, heat ½ T. cooking fat (I used ghee for concentrated flavor) over medium heat. Add onion, lower heat a bit to about 4.0, and let cook about 5 minutes, until they begin to sweat and caramelize. Add bell peppers, jalapenos, 2 T. minced garlic, 1 tsp. chili powder, 1 tsp. cumin, 1.4 tsp. red pepper, and ½ tsp. salt and continue to cook until the vegetables are tender, about another 5 minutes. Remove from heat, place into a large bowl and set aside.

Using the same skillet, place back over medium heat and add ground beef and chorizo. Allow to sear before breaking it up with a spoon. Add 2 tsp. child powder, 2 tsp. cumin, 1 tsp. salt, 1/2 tsp. pepper, and ¼ tsp. cinnamon and continue to cook until the meat is nice and browned, about 8-10 minutes. Using a slotted spoon, transfer the meat into the bowl with the vegetables. Add the brown rice to the mixture and stir in crumbled queso fresco, allowing the heat to melt the cheese. Taste and adjust seasonings as needed.

When the squash is done roasting, allow them to cool slightly before filling. After doing so, fill the squash with the mixture and place them back in the oven for 10 minutes until browned and heated through. Top with more queso fresco and top with sliced avocado, salsa, and/or Greek yogurt (a lighter alternative to sour cream).

TOAST TO APPLE + PEAR SEASON2019-11-20T15:53:32-06:00

Toast Two Ways


  • 1 loaf fresh baked bread (I used sourdough)
  • melted butter or ghee
  • Preheat the oven to 400 degrees. Brush toast with melted butter or ghee, and put in the oven about 7-8 minutes until crisp on the edges but still soft in the middle. Remove from the oven and let cool slightly, but not completely.

Pear + Honey Goat Cheese:

  • 3 soft, ripe pears, thinly sliced
  • 4 oz. fresh goat cheese (not the crumbles)
  • 1-2 T. local honey, plus more for drizzling
  • 3/4 tsp. cinnamon, plus more for dusting
  • 1 T. fresh thyme, roughly chopped to release oils
  • flaky sea salt, for topping
  • Mix the goat cheese, honey, and cinnamon together and fold together with a spoon until smooth. While the toast is still warm, spread on the goat cheese in a pretty thick layer. Top with sliced pears, a dusting of cinnamon, drizzle of honey, and sprinkle of thyme and sea salt. Serve warm or at room temperature.

Apple Brie:

  • 3 sweet red apples, thinly sliced
  • 1/8-1/4 lb. triple cream brie, thinly sliced dried figs, sliced salted almond, chopped
  • After the bread has toasted, top each with 2-3 slices of brie, followed by the apples. Put the toasts back in the oven for another 7-8 minutes, until the brie is melted and begins to bubble. Top with sliced figs and almonds.

PORK CHOPS + PURPLE PEA SUCCOTASH2019-11-20T15:54:55-06:00

Serves 4

Purple Hull Peas:

  • 1 qt. freshly shelled peas
  • 6 cups cooking liquid*
  • 1 tsp. salt (or less if you use salted chicken stock)
  • 2 Tbl. sugar (I used coconut sugar)
  • 1 Tbl. olive oil


  • 1/4 cup light tasting, extra virgin olive oil
  • ¼ cup champagne vinegar
  • Juice of 1 lemon
  • Handful of finely chopped herbs (I used basil, cilantro, and parsley)
  • ½ tsp salt, ¼ tsp pepper
  • 2 cloves fresh garlic, minced
  • 1-2 tsp. hot sauce of choice (I used the Siete Foods brand)

Pork Chops + Succotash:

  • 4 Bone-in pork chops
  • Pinch salt, pepper, garlic powder
  • 2-3 ears corn
  • 4-5 slices bacon, cut into 1 inch pieces
  • 1 yellow onion, chopped
  • 1 T. minced garlic
  • 1 qt. fresh okra, chopped into 1/2 inch pieces
  • 1 qt. cherry tomatoes, quartered
  • chopped assorted herbs (I used cilantro, parsley, and basil)

*I used a mix of lemon bail oolong bone broth (picked this up at Stocks & Bondy at the Dallas Farmer’s Market- sounds extra, and it is, but amazing flavor) and water. I love that the bone broth infuses the peas with an extra depth of flavor, plus the added benefit of protein and collagen is definitely a plus. But, stock or well-seasoned water also works well.

To Prepare:
Bring liquid to a boil in a medium saucepan. Add peas, garlic, sugar, salt, and oil. Return to a boil, and then bring the heat down to medium-low and let it come to a simmer. Cover and cook for about an hour, until the peas are tender but still have a bite to them. You don’t want them to get mushy in the dish. Remove from the heat and let cool. This can be done a day ahead, and stored in the fridge overnight. Drain the liquid before adding to the succotash (and save it for sipping/poaching liquid/soups).

While the peas cook, prepare the chimichurri. Add oil, vinegar and lemon juice to the herbs, along with salt, pepper, minced garlic, and hot sauce. This can also be done a day ahead.

When the peas are done, season the pork with salt, pepper, and garlic powder. Add the chops and corn to a grill over medium heat. Make sure the pork chops get a nice sear, and then cover and cook about 5-7 minutes per side, depending on thickness. They should feel firm in the middle when cooked through. Be sure to rotate the corn often. When the meat is done cooking, let it rest for about 5 minutes. The corn should be a nice yellow color when it is ready to take off.

For the succotash, have all ingredients chopped and ready to go. Add bacon to a large, dry skillet and let it brown. Drain off the excess grease and add chopped onion, okra and garlic. Allow these to cook together for about 3-4 minutes, and then add the corn, peas, and tomatoes to the skillet. Toss to let all the ingredients heat through, but be careful not to overcook the peas.

Now the moment you’ve been waiting for- invite over some good company and serve the succotash alongside the pork topped with chimichurri. And tell me that’s not a recipe for a good night.


Before we get to the food, we have to share some fun news!

The Dallas Farmer’s Market is officially partnering with Within Provisions to bring you specially curated recipes using fresh, seasonal produce from your local partners. Within Provisions is so excited to learn more about seasonal produce together and bring you the stories behind each vendor at the market.

Within Provisions – Growing up in the small rural town of Decatur, TX, I was surrounded by farms. But oddly enough, there wasn’t a lot of connection between those local farms and consumers. Our farmer’s market was basically a small fruit stand with a handful of options, so most people stuck to the big-name grocery store.

Coming to Dallas, I was shocked that the same title of “farmer’s market” could be used to describe the mall of vendors that sold everything from potatoes to home décor. The marriage of the modern, innovative Dallas style with the personal, nostalgic nature of the local farmer was unlike anything I’d ever experienced. It brings the excitement that comes with the promise and possibilities of the big city lights, but remains rooted in the familiarity of the front porch light of small town. And I see my story right there in the middle of it.

Whether it be food, art, or clothing, sharing things that we cultivate with our hands is a deeply communal act that humans have practiced from the beginning of time. It hinges on trust, friendship, and a sense of pride in our work. The art of knowing the hands and hearts behind the food and clothes we buy continues to become a rare form, and I love that the Dallas Farmer’s Market seeks to preserve the beauty of the small business.

I am so excited about this opportunity to partner with Dallas Farmer’s Market and do exactly what I love- bring people together around wholesome, nutritious food. In partnering with them, my goal is to help by bridge the gap between the farm and table; piecing together the products from each expert farmer to present you with a sum greater than its parts- and a recipe to replicate. I hope you will come along as I seek to bring human connection to every aspect of sharing a meal around the table- starting from the source, celebrating the preparation, and savoring the last bite.

Now, what you’ve been waiting for…

Watermelon Shrimp Ceviche


  • 1/2 lb. cooked shrimp
  • 1 cup red watermelon, cubed
  • 1 cup yellow watermelon, cubed
  • 1/2 large avocado, cubed
  • 1 cup cherry tomatoes, quartered
  • 1 green tomato, diced
  • 1/4 red onion, finely chopped
  • 1 jalapeno, diced
  • handful fresh cilantro, roughly chopped
  • juice of 2 limes
  • juice of 1 lemon
  • generous pinch of salt
  • corn chips or lettuce cups, for serving

To Prepare:
You’ll get some good practice with your knife skills with this recipe. I like to keep mine in good sized chunks so that you can see and taste each ingredient distinctly, but you can also chop them a bit finer to ensure that you get every flavor in each bite. Combine all ingredients in a bowl and let sit for a bit before eating (if you can wait) to let the flavors meld together. Serve with corn chips, or lettuce cups for grain-free.