Celebrating Food, Celebrating Life, Celebrating People

For now, try a sample. The recipes inside are just a preview of what you’ll find in the Central Market 20th Anniversary Cookbook, hitting shelves this September.

Celebrating Twenty Years Of Delicious Central Market has always been a different sort of grocery store, ever since the original store opened on a unique bit of Austin land, in 1994. Quickly becoming a meeting place of like minds — foodies, chefs, the culinarily curious, home gardeners, good cooks, and those who wished to learn more. This September, we’re celebrating twenty years of loving food with the release of our 20th Anniversary Cookbook, featuring recipes for every season. As a small, yet tasty sample, we’ve created this mini recipe book with four of our favorites.

Central Market’s 20th Anniversary Cookbook: coming this September! Get your copy at your favorite Central Market location.

Fresh Pears and Figs with Gorgonzola and Honey Ingredients 3 pears, split and cored 1/2 lemon 6 ounces Gorgonzola, crumbled 12 figs 2 tablespoons honey 1/3 cup balsamic vinegar Chopped walnuts (optional)

Instructions Cut each pear in half lengthwise and scrape out the seeds using a melon baller or small spoon. Squeeze lemon juice over pears to prevent discoloration. Place pears on a serving dish. Spoon crumbled Gorgonzola into hollowed-out pears. Quarter figs and scatter around platter. Combine honey and balsamic vinegar and drizzle over pears and figs. Season lightly with salt and pepper. Sprinkle chopped walnuts on top if desired.

Balsamic vinegar and honey together create a nectar of the gods. The sweet and sour pair brought just to a boil and briefly simmered over reduced heat till slightly thickened creates a warm gastrique that is equally good drizzled over fruit, cheese, or grilled meats. For fruitier flavors substitute a tablespoon of honey for fig or berry preserves.

Winter

Spring Lamb Chops with Minted Fruit Salsa Ingredients

Instructions

Salsa 3 small Asian pears, finely diced

For the salsa: Combine the pears, kiwi fruit, green

3 large kiwi fruit, finely diced

honey and mint; mix well. Season to taste with

3 tablespoons chopped green onion

onions, and lemon juice in a medium bowl. Add salt and pepper. Let stand for 30 minutes, tossing occasionally.

2 tablespoons fresh lemon juice

For the lamb chops: Brush meat on both sides

2 tablespoons honey

with honey. Sprinkle with salt, pepper, and mint.

2 tablespoons chopped fresh mint

Heat grill or grill pan to medium-high heat. Place

Lamb 8 1-inch-thick lamb rib chops 2 tablespoons honey

chops on grill. Grill 4 to 5 minutes per side, for medium-rare chops. (Avoid flare-ups if need be by moving chops to cooler area of grill.) Place lamb chops on plate. Serve with salsa.

1 tablespoon chopped fresh mint

Asian pears are the crunchiest of all pears, which makes them ideal for cooking when you want a fruit that holds on to a bit of its texture. They will keep for up to a week at room temperature and—should you wish to stock up—as long as 3 months refrigerated.

Spring

Piri Piri Grilled Shrimp Ingredients

Instructions

1 can unsweetened coconut milk

Whisk together coconut milk, garlic, chiles, lime zest, and paprika. Add shrimp and marinate for at least 4 hours.

1 tablespoon finely chopped garlic 3 Thai or serrano chiles, finely chopped Zest of 1 lime ½ teaspoon paprika 1 pound large shrimp, shelled and deveined, with tails left on ¼ cup vegetable oil Cilantro, chopped Lime wedges Equipment Bamboo skewers

Piri piri is a spice blend with many interpretations found in Portugal, Brazil, and Africa. The more traditional the blend, the higher the heat. Adjust this recipe to your own palate by adding or subtracting chiles. Summer

Soak bamboo skewers in water for at least 2 hours. Heat grill or grill pan to medium-high heat. Drain shrimp, toss with oil, and season with salt and pepper. Arrange shrimp on skewers and grill for 1 to 1½ minutes on each side, or until shrimp are opaque. Garnish with cilantro and lime wedges.

Prosciutto and Piave Crostini with Acacia Honey Ingredients

Instructions

Rosemary Garnish 4 fresh rosemary sprigs, each about 3 inches in length

Preheat oven to 350 degrees.

1 to 2 cups olive oil Crostini 12 slices ciabatta, each 1 inch thick Olive oil 1/3 pound (½ ounce per serving) Piave cheese 1/3 pound prosciutto de Parma, thinly sliced 5 ounces acacia honey

To pan-fry rosemary sprigs, separate each of four sprigs into 3 sections so that you have 12 total sprigs. Pour oil into a small heavy saucepan to a depth of about 1 inch. Heat oil over medium heat to 350 degrees. Add rosemary sprigs to oil and fry until crisp and bright green, about 10 to 15 seconds. Transfer to a plate lined with paper towels and season lightly with kosher salt. Brush ciabatta with olive oil and toast on both sides in oven. Place cheese on top of toasted bread slices and warm in oven 2 to 3 minutes. Remove from oven and top each slice of bread with 1 slice of prosciutto. Drizzle crostini with honey and garnish with the pan-fried rosemary sprigs.

Because of Acacia honey’s mild, lightly floral flavor and the ease with which it mixes into batters and sauces, it is a favorite honey for cooking.

Fall

Fresh Food Ideas, Coming This Fall The Central Market 20th Anniversary Cookbook, featuring more than 100 recipes for every season, hits our shelves this September. From arugula to za’atar, you’ll find delicious options for every day of the week and every palate. Make room on your kitchen counter for this must-have menu-maker!

Austin N. Lamar

Dallas Preston Royal

Plano

4001 N. Lamar Blvd. 512-206-1000

10720 Preston Rd. 972-860-6500

320 Coit Rd. 469-241-8300

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Fort Worth

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4477 S. Lamar Blvd. 512-899-4300

4651 West Fwy. 817-989-4700

4821 Broadway 210-368-8600

Dallas Lovers Lane

Houston

Southlake

5750 E. Lovers Ln. 214-234-7000

3815 Westheimer 713-386-1700

1425 E. Southlake Blvd. 817-310-5600

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