Farmers Market

Buy locally grown, farm-fresh produce and meat products at area Scott & White Farmers Markets. Each week, we'll feature healthy recipes and cooking demonstrations at the Temple Clinic farmers market.

The farmers markets are held outdoors, so schedules are subject to change based on weather conditions.


Farmers Market

Hear from Scott & White Famers Market vendors about the importance of supporting your local farmers.


Enjoy the recipes presented each week during the Temple farmers market.

Herbed arugula-tomato salad with chicken Herbed arugula-tomato salad with chicken


3 tablespoons extra virgin olive oil, divided
2 cups halved cherry tomatoes
1 teaspoon grated lemon rind
1 (5 ounce) package baby arugula
1 tablespoon fresh lemon juice
1 1/2 tablespoons white wine vinegar
2 (4 ounce) chicken breast cutlets
1 teaspoon dried herbs de Provence
Cooking spray
1/2 teaspoon Dijon mustard
3/4 teaspoon salt, divided
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons halved pitted kalamata olives


Combine 1 tablespoon oil, rind, juice and chicken cutlets; let stand 5 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm.

Combine tomatoes and arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; gradually add remaining 2 tablespoons oil, stirring vinaigrette constantly with a wish. Drizzle vinaigrette over salad; toss gently to coat.

Divide salad evening among four plates. Cut chicken cutlets across the grain into thin slices. Arrange one sliced cutlet over each salad and top each serving with about 2 teaspoons olives.

Grilled salmon with tomato-molasses dressing Grilled salmon with tomato-molasses dressing


1 medium ripe plantain, peeled and sliced diagonally into 1/2-inch-thick pieces
1 lime, halved
3 tablespoons coconut oil, divided
2 (6-ounce) salmon fillets, halved horizontally
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups mixed baby greens
Tomato-molasses dressing


Brush plantain slices and lime halves evenly with 1 tablespoon coconut oil. Place plantains and lime halves, flesh-side down, on a greased grill rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) about four minutes or until golden brown; set aside.

Sprinkle salmon with salt and pepper; brush fillets with remaining 2 tablespoons coconut oil. Place fish on a greased grill rack. Grill, covered, over medium-high heat one to two minutes on each side or until fish flakes with a fork.

Arrange greens on two serving plates. Top evenly with fish, plantains, and grilled lime; drizzle with tomato-molasses dressing.

Turkey and black bean super nachos Turkey and black bean super nachos


1 medium onion, chopped
1 tsp. chili powder
1 tsp. cumin
1 can (15.5 oz.) black beans, rinsed and drained
1 bag (12.5 oz.) baked white corn tortilla chips (or multi-grain)
1/2 cup shredded cheddar cheese (about 2 oz.)
8 ounces ground turkey
1 cup finely chopped orange or red bell pepper
1 large tomato, chopped
2 Tbsp. Promise® Buttery Spread
2 Tbsp. finely chopped fresh cilantro


Cook turkey in 12-inch skillet over medium heat until brown, drain excess fat from pan. Add bell pepper and onion, stirring occasionally, five minutes or until tender. Add beans chili powder and cumin stirring occasionally, 5 minutes or until tender. Stir in 1 tablespoon cilantro.

Arrange chips on oven-safe platter or pizza pan. Top with turkey mixture, then sprinkle with cheese and tomato. Broil until cheese is melted. Sprinkle with remaining cilantro.

Summer vegetable skewer Summer vegetable skewer


1/4 cup olive oil
2 cups halved cherry tomatoes
1 garlic clove, sliced thin
1/2 tsp dried thyme
1 large red bell pepper, seeded, cut in eighths
1 large green bell pepper, seeded, cut in eighths
1 large yellow bell pepper, seeded, cut in eighths
2 green zucchini, sliced in eighths
2 yellow squash, sliced in eigths
8 large white mushrooms, halved
4 long metal grill skewers
Salt and fresh ground black pepper to taste


In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and add the herbs. Stir and allow to sit for 30 minutes to infuse the oil.

Skewer the vegetables in any order desired. Each skewer should get six pieces of pepper (two of each color), four slices of zucchini, and four mushroom halves. Smaller ones can be made using bamboo skewers that have been soaked in water overnight.

Brush the vegetable skewers with the olive oil, season with salt and fresh ground black pepper to taste, and cook on a preheated grill until the vegetables are tender.

Almond-crusted tilapia with mango salsa Almond-crusted tilapia with mango salsa

Ingredients for Mango Salsa

1 mango, peeled and cubed
1/3 cup chopped fresh parsley
1/2 cup chopped cucumber
Juice of 1/2 lime
1/3 cup dived red onion
2 Tbsp olive oil
1/2 tsp dried basil
Salt and pepper to taste

Ingredients for Tilapia

3-4 raw tilapia filets or any flaky white fish (thawed if frozen)
1/2 cup raw, sliced almonds
1/4 panko breadcrumbs
2 Tbsp grated parmesan
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powser
1/4 tsp curry powder
1 egg
1-2 tsp milk
Olive oil for frying

Preparation for Mango Salsa

Mix all ingredients. Cover and let chill in refrigerator for at least 30 minutes.

Preparation for Tilapia

Put all almonds in a food processor and grind until fine. Pour into a bowl and mix with breadcrumbs, parmesan, salt, pepper, garlic powder and curry powder.

In another bowl, whisk egg and milk. Dredge each tilapia through the egg wash, then coat well with the almond mixture.

Heat enough olive oil to cover the bottom of a cast iron skillet over medium-high heat. Let get very hot. Add fish and cook for about 5 minutes per side or until crust is browned and crispy and the inside is flaky and cooked through. Top with mango salsa and serve.

Pulled pork or chicken sliders Pulled pork or chicken sliders


1 bone-in pork shoulder (8-10 lbs), skin on, or chicken
4 ounces slab turkey bacon, cut into 1-inch pieces
Coarse salt and freshly ground pepper
1/4 cup plus 1 tablespoon packed light brown sugar
1/4 cup ketchup
3 Tbsp white vinegar
4 cups water
30 mini whole wheat hamburger buns, split


Allow pork to come to room temperature, about 2 hours. Preheat oven to 300 degrees. Cook bacon in a Dutch oven or other large ovenproof heavy pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a paper-towel-lined plate. Season pork generously with salt and pepper, and sear, skin side down, in pot until golden, about 5 minutes. Flip, and repeat.

Return bacon to pot. Stir sugar, molasses, ketchup, and vinegar together, and add to pot. Add water to reach three-quarters up sides of pork. Cover pot, and bring to a simmer.

Transfer to oven, and braise pork, basting every hour, until liquid is thick and syrupy and meat is falling off the bone, about 6 hours.

Transfer pork to a rimmed baking sheet; let rest 20 minutes. Meanwhile, skim fat from braising liquid, and discard. Remove skin from pork, and discard. Shred meat, and return to pot with braising liquid. Serve on buns with pickles.

Summertime fruit skewers with yogurt dipping sauce Summertime fruit skewers with yogurt dipping sauce


Purple: red grapes
Blue: blueberries
Green: honeydew melon
Yellow: pineapple
Orange: cantaloupe
Red: strawberries


Cut melon and pineapple into cubes; cut strawberries in half. Place fruit on 4-inch skewers in order as listed in ingredients. Dip in your yogurt of choice mixed with honey, cinnamon and nutmeg.

Grilled chicken and zuccini wrap Grilled chicken and zuccini wrap


4 boneless, skinless chicken breasts
4-6 zuccini, cut lengthwise
Olive Oil
Salt and pepper
1/2 cup of ranch dressing, divided
8 (10 inch)whole wheat tortillas
8 leaves of lettuce
Shredded cheese for garnish


Brush chicken and zucchini with olive oil; sprinkle with salt and pepper and grill each side over medium-high heat for five minutes (until cooked).

Add zucchini and grill until tender. Slice chicken into strips and set aside. Add dressing to tortillas.

Top with lettuce leaf, ½ cup of chicken, three to four zucchini slices and cheese. Roll wrap and enjoy!

Fruit and avocado spinach salad with balsamic dressing Fruit and avocado spinach salad with balsamic dressing


1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped, salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette dressing


Place spinach, cranberries, apple, pecans, onions, carrots and avocado in a bowl. Drizzle with balsamic vinaigrette dressing, and stir ingredients together to coat. Add feta cheese for extra flavor!

Grilled chicken and peaches with chipotle-peach dressing Grilled chicken and peaches with chipotle-peach dressing


Nonstick vegetable oil spray
1/3 cup peach-chipotle preserves
1/3 cup peach nectar
4 teaspoons red wine vinegar
2 teaspoons extra virgin olive oil
1 teaspoon chopped freash cilantro
3 large peaches, rinsed, wiped and cut into 8 wedges
4 boneless chicken breast halves with skin
Olive oil for brushing
Cilantro for garnish


Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, nectar, red wine vinegar, 2 teaspoons oil and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.

Brush peaches and chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.

Place one chicken breast on each of four plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.

Strawberry cupcakes with strawberry jalapeno frosting Strawberry cupcakes with strawberry jalapeno frosting

Cupcake Ingredients

Cooking spray
1 standard box plain white cake mix
2/3 cup vegetable oil
1/2 cup fresh sliced strawberries
4 large eggs

Icing Ingredients

1/2 cup butter, room temperature
1 cup confectioner's sugar
1 cup strawberry jalapeno jam

Cupcake Preparation

Preheat the oven to 350 degrees F. Spray two 12-cup cupcake pans with cooking spray. With an electric mixer, beat the cake mix, oil, strawberries and a 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes. Let cool in the pan, and remove before icing.

Icing Preparation

In a blender or food processor, puree the butter, sugar and strawberry jam for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick and spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to two weeks.

Black bean burger Black bean burger


1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2-inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs


If grilling, preheat an outdoor grill for high heat and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C) and lightly oil a baking sheet.

In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion and garlic. Then stir into mashed beans.

In a small bowl, stir together egg, chili powder, cumin and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.

If grilling, place patties on foil and grill about 8 minutes on each side. If baking, place patties on baking sheet and bake about 10 minutes on each side

Mushroom lettuce wraps Mushroom lettuce wraps


3 cups mushrooms, thinly sliced
1 tablespoon extra virgin olive oil
2 teaspoons soy sauce
2 (6 ounce) salmon fillets, halved horizontally

Chipotle Mayonnaise Ingredients

1/2 cup mayonnaise
2 teaspoons chili powder
1/2 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2 medium garlic cloves, crushed

Wrap Ingredients

1 head Boston bib lettuce, rinshed and individual leaves removed
4-6 plum tomatoes, insides removed and sliced
1 large shallot, thinly sliced
5-7 green onions, sliced in half lengthwise


Toss the mushrooms with the olive oil and soy sauce. Lay them out on a parchment lined baking sheet. Bake for one hour, tossing and turning every 15 minutes. The mushrooms will shrink considerably and become crunchy. When they are nice and crunchy and browned, remove and set aside.

While the mushrooms are cooking, prep your veggies and make the chipotle mayo. To make the mayo, combine all of the ingredients in a small bowl and stir really well until everything is combined. Refrigerate until you are ready to assemble.

When everything is ready, assemble the lettuce wraps. Place the green onion down and a leaf of bib lettuce on top. Layer the ingredients in the center of the wrap, staying away from the ends: chipotle mayo, 4-5 slices of tomato, shallots, and then crumble the mushroom on top. Very gently roll the lettuce wraps. If you have very large leaves, you might want to fold in the sides, but just be careful that the lettuce does not rip. It might take a few tries until you start to make them look pretty.

Tie up the wrap by very gently making a knot with the green onion. If you are careful, it should not rip, and it will hold nicely. Continue until you have used up all of your (useable) lettuce leaves. Serve immediately, or you can make ahead a few hours and keep in the refrigerator until you are ready to serve.

Turkey spinach sliders Turkey spinach sliders


1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
4 scallions, thinly sliced
1 garlic clove, finely chopped
1 pound ground turkey
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
3 tablespoons olive oil
12 slider buns or small dinner rolls, split, lightly toasted
Sliced red onion


Using a fork, gently combine spinach, scallions, garlic, turkey and cumin in a medium bowl and season with salt and pepper.

Form turkey mixture into twelve 1/2"-thick patties. Heat oil in a large skillet over medium-high heat.

Work in two batches and cook patties until golden brown and cooked through (resist the temptation to press down on patties with your spatula while cooking) – about 5 minutes per side.

Put cooked patties on buns and top with onion, pickle and mayonnaise.

Red pepper hummus Red pepper hummus


16 ounces chickpeas
6 ounces roasted red bell peppers
1 jalapeno, seeded, diced
1 tablespoon chopped garlic
3 tablespoons chopped cilantro
1 teaspoon paprika
3 tablespoons chopped onion
1 teaspoon freshly cracked black pepper
1 tablespoon chipotle pepper in adobe
1/4 cup extra virgin olive oil
Toasted pita bread, for serving


Mix all ingredients, except olive oil and pita bread, in a food processor until pureed. Then slowly add in olive oil.

Let set up for 1 hour prior to serving. Serve with toasted pita bread.

Pasta with fresh tomato-basil sauce Pasta with fresh tomato-basil sauce


1 (9 ounce) package of fettuccine
2 tablespoons olive oil
3 garlic cloves, minced
4 cups cherry tomatoes, halved
1/2 teaspoon salt
1 cup fresh basil leaves, torn
1/4 teaspoon fresh ground pepper
1/2 cup parmigiano-reggiano cheese, shaved


Cook pasta according to directions on package, omitting salt/fat; drain and place in bowl. While pasta cooks, heat oil in a medium saucepan over medium heat, add garlic to pan; cook 1 minutes, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta. Toss well to combine and top with cheese.

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