Favorite Recipes with SFC Farmers' Market Products

Mock Risotto with Swede Farm Goat Cheese and Logro Farms Mushrooms

2 cups cooked brown rice

1 onion, diced

2 large clove of garlic, minced

1 large tomato, diced

8 large Logro Farms mushrooms, diced

Pinch of dried chili pepper flakes

5 oz Swede Farm soft, fresh goat cheese

Texas Olive Ranch Olive Oil

2 cups chicken or vegetable stock

¼ cup dry white wine

1 tablespoon unsalted butter

Salt and Pepper

Fresh tarragon or Mexican mint marigold

Heat a little olive oil in a pan. Add onion and sauté for two to three minutes until the onion starts to soften but not brown. Add the mushrooms and sweat for five minutes until they are cooked down. Then add the tomato and garlic and cook for a further two minutes. Add the stock, wine, chili flakes, salt and pepper and bring up the heat. Add the rice and mix thoroughly.

Once the mixture is hot through out, drop temperature to a simmer and stir in the goat cheese a tablespoon at a time. Mix well, check for seasoning and add additional salt and pepper to taste. Just before serving, add a tablespoon of butter and finish with some fresh herbs.

Shredded Carrot & Beet Salad with Texas Olive Ranch Olive Oil

2 tablespoons freshly squeezed orange juice

2 teaspoons freshly squeezed lemon juice

2 teaspoons Texas Olive Ranch olive oil

½ teaspoon minced fresh ginger

¼ teaspoon salt

1 cup farmers' market carrot, peeled and shredded

1 cup farmers' market beet, peeled and shredded

2 tablespoons fresh mint, chopped

In a small bowl, whisk together orange juice, lemon juice, olive oil, ginger, and salt until thoroughly combined. Put the carrots in a mixing bowl, drizzle half of the dressing on top and mix.

Place the dressed carrots on one side of a shallow serving bowl. Put the beets in the mixing bowl, and drizzle the remaining dressing on top and mix. Place the dressed beets on the other side of the shallow serving bowl. Top the salad with chopped mint.

Peanut Butter and Honey Granola with Austin Honey Company Honey

Recipe Adapted from

1.5 cups old-fashioned rolled oats

1 cups shelled roasted peanuts

1/2 cup hulled raw pumpkin seeds

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 cup Austin Honey Company honey

1/4 cup packed dark brown sugar

1/2 cup natural peanut butter, smooth or chunky

3/4 teaspoons vanilla

1/3 cup Texas Olive Ranch olive oil

Heat the oven to 325°F. Line a large baking sheet with parchment paper. In a large bowl, combine oats, peanuts, pumpkin seeds, salt, cinnamon, and ginger.

In a small saucepan, mix the honey and brown sugar. Bring to a simmer over medium heat, stirring constantly. Turn off the heat and stir in the peanut butter and vanilla until smooth. Pour over the oat mixture. Pour in the oil, and stir thoroughly. The mixture will be chunky and rough.

Spread the oat mixture evenly on the prepared baking sheet and bake for 25 minutes

Makes about 4 cups granola