Grand Prairie Farmers Market | 120 W. Main St. | Grand Prairie, TX 75050 | E-mail | 972-237-4599 | Vendor Info
Dread Head Chef Michael Weinstein (as featured on Rachael Ray) presents cooking demonstrations throughout the year at the Grand Prairie Farmers Market. Weinstein is also a Grand Prairie Farmers Market vendor who offers a line of all natural salsas and other products including dessert chips. Recipes featured in Weinstein's cooking demos are posted below.
March 2012
Special thanks goes to Tony Vann, JJ Hedding, Christine Carey and Michael Hernandez (Lone Oak Winery).
Bruschetta with Roasted Beets and Carmelized Onions
Turnip and Charred Potato Soup with Green Beans and Extra Virgin Olive Oil
Red Leaf Lettuce Salad with Cucumbers, Tomatoes, Roasted Red and Yellow Peppers
December 2011
Tamale Company Ancho Chile Pork Tamales with Mashed Sweet Potatoes, Dark Chocolate and Honey Chile Peanut Sauce
Roasted Sweet Potatoes with Pickled Baby Red Beets and Black Pepper - Pomegranante Balsamic Vinegar Reduction
November 2011
Grilled Hudspeth Farms German Sausage with Green Beans, Caramelized Onions and SweMe Sourdough Bread "Stuffing"
Warm Sweet Potato Salad with Toasted Pecans, Spinach and Cranberry Vinaigrette
Pineapple-Banana-Pecan Pancakes
August 2011
Special thanks goes to Tony Vann Farms, Mill Creek Farms, Texas Olive Oil Ranch, WeMe Bread and Busy Be Farms for the August cooking demos.
Hatch Chile-Watermelon Salad
Chilled Hatch Chile-Cucumber Soup
Hatch Chile Frittata
July 2011
Special thanks goes to Busy B’s Market, Country Store Bakery, Tony Vann, and Mill Creek Farms for the July cooking demos.
Open Faced Busy B's Market Sliders with Country Store Bakery Jalapeno Cheddar Bread and Roasted Corn Grilled Okra Relish
Zucchini, Yellow Squash and Cucumber Noodles with Spicy Sesame-Ginger Vinaigrette
Dread Head Chef Strawberry Mango Limeade
Spring 2011
Special thanks goes to Tony Vann, Mill Creek Farms, WeMe Bread, RoundRock Honey and Texas Olive Oil Ranch for assisting Chef Michael Weinstein’s recent cooking demonstrations.
Grilled WeMe Pioneer Bread with Honey Balsamic Marinated Peaches
Purple Hull and Cremer Pea Salad with Yellow Squash, Zucchini, Grilled Okra and Onions
Tomato, Eggplant and Roasted Corn Dip
Tamale Company Cheese Tamales
Spring Frittata with Asparagus and Cherry Tomatoes
Heritage Beef Flat Iron Steak
Dessert Nachos
December 2010
Seared Busy B’s Market Beef Tips, New Potatoes, Vegetables, Grilled WeMe Bread and Red Wine Au Jus
Asian-style Butternut Squash with Pickled Red Beets
Warmed Country Store Bakery Apple Bread with Pumpkin-Cranberry-Pecan Salsa, Grilled Grapefruit and Eggnog Anglaise
October 2010
Grilled "Country Store Bakery" Pumpkin Bread with Caramelized Golden Delicious Apples and Salted Whipped Cream
Tomato and Cucumber Salad Basil Chiffonade and Sweet Red Onion Vinaigrette
Vegetarian Yellow Curry Soup with Diced Green Beans, Zucchini, Squash, Potatoes and Cilantro Yogurt
August 2010
Homestead Ranch-Smoked Chicken and Hatch Chile Stew, New Potatoes, Corn, Black Beans and Homestead Ranch Pepper Jack Cheese
Southwestern Vegetable Pasta: Penne Pasta, Grilled Red Onions, Roasted Peppers, Cumin Scented Yellow Squash and Zucchini and Hatch Chile Sauce
Tamale Company Cheese and Jalapeño Tamales, Hatch Chile, Cucumber and Tomato Salad
July 2010
Tomato-Watermelon Salad with Mozzarella Company Feta Cheese and Cucumber-Lemon Vinaigrette
Medley of Freestone Peaches, Cantaloupe, Raspberries and Toasted Almond Yogurt
Salad of Creamer Peas, Lima Beans, Tomatoes, Roasted Peppers, Grilled Red Onions and Balsamic Vinegar and Extra Virgin Olive Oil
June 2010
Grilled Pork Chops with Black Bean-Corn Tamale, Sautéed Green Beans, Sun Burst Squash and Tomato-Cilantro Relish
Cinnamon-Raisin French Toast with Peaches, Blackberries and Strawberry-Mango Syrup
April 2010
Grilled Asparagus with Rosemary Aioli
Mixed Greens with Tomatoes and Lemon-Pepper-Balsamic Vinaigrette
Seared Chicken with Ginger-Honey Glaze and Seasonal Vegetable Stir-Fry
Grilled Grass-Fed Ribeye with Grilled Potatoes