Market Recipes.

Two immunity-boosting shot recipes featuring fresh citrus and warming spices from market vendors. Make a batch on Sunday and sip through the week.

Classic Citrus Immunity Shot

• Fresh ginger (1-inch knob, peeled)
• Fresh turmeric (½-inch knob, peeled)
• Fresh orange juice (2 oz)
• Fresh grapefruit juice (1 oz)
• Raw local honey (1 tsp)
• Pinch of cinnamon
• Pinch of black pepper

A New Year's good luck dish that doubles as a crowd-pleasing dip. Use black-eyed peas from The Shed when in season.

Ingredients

• Black-eyed peas (1 can or 2 cups cooked)
• Black beans (1 can, drained)
• Fresh tomatoes (2, diced)
• Ripe avocados (2, cubed)
• Red onion (½, finely diced)
• Corn (1 cup, fresh or thawed)
• Cilantro, lime juice, olive oil, salt to taste

A family recipe from Ricky Kowalewski, DFM Farmers Market Director. Buttered noodles with cabbage — optionally bacon — made with homemade egg noodles when you have the time.

Ingredients

• Egg noodles (homemade or store-bought)
• Cabbage (½ head, shredded)
• Butter (4 tbsp, good quality)
• Onion (1 medium, sliced thin)
• Bacon (optional, 4 strips)
• Salt and black pepper to taste

A multi-generational Thanksgiving tradition from Lisa Ferri, Director of The Market. Stale Italian bread soaks up all the right flavors.

Ingredients

• Stale Italian bread (1 loaf, cubed)
• Italian sausage (1 lb, casings removed)
• Chicken broth (2 cups)
• Onion (1 large, diced)
• Garlic (4 cloves, minced)
• Celery (3 stalks, diced)
• Eggs (2), fresh parsley, salt and pepper

Louisiana-inspired candied yams from Emily Dugal. The optional pecan topping adds crunch — and sweet potatoes from The Shed make it taste the way it's supposed to.

Ingredients

• Sweet potatoes (3 lbs, peeled and sliced)
• Brown sugar (¾ cup)
• Butter (4 tbsp)
• Cinnamon, nutmeg, vanilla extract
• Orange juice (¼ cup)
• Pecans (½ cup, optional topping)

A family memory recipe from Kate Crenwelge. The brown sugar and mustard glaze caramelizes into something worth fighting over at the table.

Ingredients

• Bone-in ham (8–10 lbs)
• Brown sugar (1 cup, packed)
• Dijon mustard (3 tbsp)
• Whole cloves (for studding)
• Apple cider vinegar (2 tbsp)
• Honey from The Shed (2 tbsp)

Warming chai spices transform sweet potato pie into something worth baking twice. Use sweet potatoes from The Shed for deeper flavor.

Ingredients

• Sweet potato purée (2 cups)
• Sweetened condensed milk (1 can)
• Eggs (2 large)
• Brown sugar (¼ cup)
• Vanilla extract, cinnamon, cardamom, black pepper
• 9-inch pie shell (unbaked)

Goat cheese cheesecake with local honey and fresh thyme. The lemon zest keeps it bright. Both goat cheese and honey are regulars at The Shed.

Ingredients

• Soft goat cheese (12 oz)
• Local honey (⅓ cup)
• Sour cream (½ cup)
• Eggs (3 large)
• Fresh thyme (1 tbsp, leaves only)
• Lemon zest (1 tsp)
• Graham cracker crust (9-inch)

Three ingredients, one food processor, done in five minutes. The hot honey from The Shed is what makes it.

Ingredients

• Feta cheese (8 oz block)
• Greek yogurt (2 tbsp)
• Hot honey from The Shed (2–3 tbsp)

Silver tequila, fresh citrus, and a honey-thyme syrup made from market honey. The syrup keeps in the fridge for two weeks.

Ingredients

• Silver tequila (2 oz)
• Fresh lime juice (1 oz)
• Fresh grapefruit juice (½ oz)
• Orange liqueur (½ oz)
• Honey thyme syrup (1 oz) — water, honey, fresh thyme
• Sea salt for rim

Texas peaches from The Shed, blended with lemon and raw honey. Make a big batch — it goes fast on a hot Saturday.

Ingredients

• Fresh Texas peaches (3, pitted and sliced)
• Fresh lemon juice (½ cup)
• Local raw honey (¼ cup)
• Filtered water (4 cups)
• Lemon slices and mint for garnish

Crumbled feta and cream cheese whipped together with olive oil, garlic, and honey. Feta from Scardello Artisan Cheese and honey from The Shed vendors.

Ingredients

• Crumbled feta (8 oz)
• Cream cheese (4 oz, softened)
• Olive oil (3 tbsp)
• Garlic (1 clove)
• Fresh basil and chives
• Local honey (2 tbsp, for drizzling)
• Black pepper to taste