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Carne Codia En Limon
posted on Jun 13, 2018From Diana Kennedy's The Cuisines of Mexico Serves 4 Ingredients: A glass or china bowl 1/2 cup lime juice 1/2 pound ground sirloin, absolutely free of fat 1 small tomato, finely chopped 2 tablespoons finely chopped onion 3...
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About Us
Saint Michael’s Farmers Market is a 501 (c) 3 non profit Farmers Market where local farmers, ranchers and artisans sell directly to our North Dallas neighborhood. The Saint Michael’s Farmers Market is open weekly on Saturday during the seaso...Read More ›
2024 Vendors
We are thrilled to host a variety of local Vendors at the SMFM. Click here for this week’s Vendor lineup.Read More ›
Location and Hours
The Saint Michael’s Farmers Market 2024 Season is from Saturday, April 20 through Saturday, September 7, 2024. Weekly hours of operation during the regular season are Saturdays from 8 a.m. to noon. The SMFM is held in the West parking lot of S...Read More ›
Volunteer
We need volunteers every Saturday during the market season to serve at our welcome tent. Six volunteers are needed for 2 slots from either 8-10 a.m. or 10-noon. Just bring a friendly smile, and we’ll provide the rest. Questions? Send them to...Read More ›
Weekly Lineup
Please check our Instagram page @saintmichaelsmarket for live updates about the market! Mark you calendars for our two pop up markets! Family Day at the Farmers Market Saturday, October 26 9 AM - 1 PM (note later time frame) West lot of the c...Read More ›
Just for Vendors
Vendor Space Available The Saint Michael’s Farmers Market welcomes Farmers and growers of vegetables, fruits, seeds, nuts, grains, and plants/flowers who practice natural, sustainable, or organic practices and whose produc...Read More ›
Become a Vendor
Steps to becoming a Saint Michael’s Farmers Market Vendor *Online applications for the 2024 season are now open. Contact [email protected] with questions or further information. 1. Learn about our market by reading the Saint M...Read More ›
Apply Online
Online applications for the 2024 season will open on Monday, January 22 at 7 a.m. The 2024 Season Opens on Saturday, April 20 from 8 a.m. until noon! Click here to download the Rules and Regulations. Click here to pay your application fee and/...Read More ›
Pay Market Fees
Use this form to pay your Vendor fees. You must submit both pages for us to receive your payment. You will be emailed a receipt after your payment has been processed. Please do not pay space fees until your application has been accepted and you�...Read More ›
Recipes
Enjoy these recipes inspired and provided by our Farmers Market attendees and vendors!Read More ›
Friends of Saint Michael's Farmers Market
The Saint Michael’s Farmers Market is an all-edible, award-winning, non-profit market in the heart of Dallas. Our mission is to build community; to provide fresh, local food to our neighborhood and beyond; to support local small businesses; and ...Read More ›
"Maque Choux" Summer Salad
posted on Jul 18, 2016By Chef Jed Demler Maque Choux ("Mawk Shoe") is a Creole-meets-American-Indian dish, traditionally mixing corn with peppers and onions. My take adds tomatoes, fresh cream peas, and avocado. I also like to serve this style warm to room-temp inst...
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Orange and Avocado Salad
posted on Jul 13, 2016Ingredients: 5 navel oranges or citrus of choice 1 avocado, sliced 2 green onions, chopped 3 tablespoons basil chiffonade 1/2 teaspoon dried crushed red pepper 1/4 cup French vinaigrette Directions: Peel and secti...
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Watermelon Gazpacho
posted on Jul 6, 2016By Chef Jed Demler Gazpacho Ingredients: 2 cups sweet, ripe watermelon 1 cup diced tomato (1 large tomato) 1/2 seeded and diced cucumber (about 1/2 a cucumber) 1 jalapeno seeded and diced (keep the seeds if you want more heat -...
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Mediterraneo's White Bean Soup
posted on Jun 30, 2016Makes about 4 quarts or 16 servings Ingredients: 2 lbs. dry white (Great Northern) beans 4 slices bacon (applewood smoked is available), chopped 2 medium yellow onions, chopped 2 teaspoons brown sugar 3-4 whole sprigs of fr...
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Migas
posted on Jun 27, 2016From Chef Jed Demler Ingredients: 2 tablespoons vegetable oil 1 small onion (small dice) 1 small bell pepper or 1 poblano pepper (seeded and diced) 1 medium tomato (diced) 1 cup broken tortilla chips or 2-3 corn tortillas (...
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Heirloom Tomato Salad
posted on Jun 22, 2016From Gourmet Magazine Ingredients: 1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes) 1/2 cup olive oil 1 tablespoon black peppercorns roasted 8-10 minutes then crushed 2 1/2 lbs. assorted H...
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Grilled Peach and Sourdough Salad
posted on Jun 20, 2016This recipe was made at the SMFM during a cooking demonstration by Chef Jed Demler Ingredients: 1-2 ripe peaches (halved and pitted) 1 1/2 cups sourdough bread (sliced or torn into crouton-sized bites) 2 ounces Burrata mozzarella c...
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Steak and Eggs
posted on Jun 20, 2016This recipe was made at the SMFM during a cooking demonstration by Chef Jed Demler Ingredients: 10-12 oz. sirloin tips or stew meat 4 farm fresh eggs 1 jalapeno, diced and seeded (if you prefer the heat, just leave the seeds) 4-6 s...
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Peach Pie & Cobbler
posted on Jun 15, 2016Cobbler Crust Ingredients: 2 1/2 cups flour 3 tablespoons sugar 1 teaspoon salt 1 cup shortening 1 egg 1/4 cup ice water Peach Filling Ingredients: 3 pounds peaches 1/4 cup lemon juice 3/4 cup fresh orange jui...
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Summer Tomato Sauce
posted on Jun 9, 2016From Lydia Marshall Cookbook, makes 5 cups Ingredients: 5 tablespoons olive oil 1 1/2 cups sliced onions 5 large garlic cloves, chopped 5 lbs. large tomatoes 1 1/2 teaspoons sugar 2 teaspoons salt Fresh pepper 1...
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Grilled Salmon with Fresh Avocado Salsa
posted on Jun 7, 2016Natural Grocers Recipe, Serves 4 For the Salmon: Ingredients: 4 salmon fillets 1 teaspoon salt 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon black pepper 2 tablespoons coconut oil, melted ...
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Gazpacho
posted on Jun 1, 2016From Helen Corbitt's Cookbook. Serves 4. Ingredients: 2 ripe tomatoes, peeled 1 cucumber, peeled 1/4 cup diced green pepper 1/4 cup diced onion 1 cup canned tomato juice 2 tablespoons olive oil 1 1/2 tablespoons vinegar...
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Garbage Pail Pasta
posted on May 25, 2016Serves 2-3 Ingredients: 3 tablespoons extra virgin olive oil 1 tablespoon finely chopped walnuts 1 tablespoon finely chopped hazelnuts 1 rounded tablespoon whole pine nuts 2 tablespoons raisins (preferab...
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Delicious Fresh Pasta
posted on May 18, 2016Ingredients: 3-4 tablespoons olive oil 4-5 cloves of fresh garlic, finely chopped Lots of fresh tomatoes (amount is to taste, but we like lots of tomatoes), chopped Handful of fresh basil leaves Directions:...
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Cold Curried Chicken Salad
posted on May 11, 2016From the Dallas Junior League Cookbook. Serves 12-14. Ingredients: 2 cups uncooked rice 1 cup raw cauliflower buds, chopped in 1/4" pieces 8 ounces bottled creamy French dressing 1 cup mayonnaise 1 tablespoon curry powder, ...
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Whole Chicken Cooked in a Romertopf Cooker
posted on Apr 27, 2016A Romertopf Cooker is a clay cooker (2 pieces) and is often oval-shaped. This cooking process enables the flavors to be retained and the food cooked to be extra moist and flavorful. The cooker must be soaked in water for 30 minutes prior to use...
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Avocado Shooters
posted on Apr 20, 2016Ingredients: 1 medium-sized, ripe but firm avocado 1 cup sour cream 1 cup chicken broth 1/3 cup packed parsley or cilantro leaves (no stems) 1/2 teaspoon salt Juice from 1 lime 1 cup prepared gazpacho or 1/2 cup each di...
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Arugula Salad
posted on Apr 15, 2016Ingredients: 2 slices of thinly sliced prosciutto 1 tablespoon olive oil 1 tablespoon white balsamic vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 4 cups baby arugula 1 Bosc or Anjou pear, thinly sliced 1/4 cup...
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Spicy Beef Brisket
posted on Aug 19, 2015Make sandwiches by adding your favorite BBQ sauce, thinly sliced onions or pickles, and a freshly baked bun. Ingredients: 2 T salt 1 T garlic powder 1 T onion powder 1 T ground black pepper 1 T sugar 2 tsp dry mustard 1...
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Quick Tomato Tart
posted on Aug 12, 2015Ingredients: 1 sheet prepared puff pastry, thawed 3 T dijon mustard 12 oz sliced fresh tomatoes 3 T fresh basil leaves, chopped 10 oz mozzarella or goat cheese Salt and freshly ground pepper to taste Directions: 1. Cut pastry to f...
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