Spring in West Austin calls for meals centered around fresh, locally sourced produce and simple ingredients meant to be shared. For this month’s gathering-inspired menu, we’re turning to seasonal finds from the Bee Cave Farmers Market at Hill Country Galleria, where vibrant greens, local honey, fragrant herbs, and artisan cheeses inspire elevated, seasonal cooking. Building a menu around what is grown and crafted nearby is a meaningful way to invest in our local farmers and small businesses while bringing exceptional flavor to the table.
Complementing these dishes is a chilled 2024 Grenache Rosé from Spicewood Vineyards and a crisp Mexican Lager from Frontyard Brewing.
Rosé Garden Flatbread
DIRECTIONS:
Preheat oven to 400°F. Brush the flatbread lightly with olive oil and spread an even layer of goat cheese across the surface, making sure to reach the edges for full flavor in every bite. Sprinkle with mozzarella and scatter thin slices of red onion over the top. For added depth, you can lightly toss the onions in a touch of olive oil and a pinch of salt before placing them on the flatbread.
Bake for 8–10 minutes, or until the crust is golden and crisp and the cheese begins to bubble. If you prefer a slightly charred finish, broil for the final 1–2 minutes, watching carefully. Remove from the oven and allow the flatbread to rest for a minute before layering prosciutto over the warm surface so it gently softens without overcooking.
Top with fresh arugula, drizzle generously with local honey, and finish with cracked black pepper and flaky sea salt. For a bright finish, add a light squeeze of fresh lemon or a sprinkle of shaved parmesan. Slice and serve immediately alongside a chilled glass of Spicewood Vineyards 2024 Grenache Rosé. Perfect for spring evenings on the patio.
INGREDIENTS:
- • 1 prepared flatbread crust (or naan)
• 4 oz goat cheese, softened
• ½ cup shredded mozzarella
• 3–4 slices prosciutto
• ½ cup fresh arugula
• ¼ cup thinly sliced red onion
• 2 tbsp local honey
• 1 tbsp olive oil
• Fresh cracked black pepper
• Flaky sea salt
• 1 bottle chilled 2024 Grenache Rosé from Spicewood Vineyards
Juicy Lemon Lager Chicken
DIRECTIONS:
In a large bowl, whisk together Mexican Lager from Frontyard Brewing, olive oil, lemon zest and juice, garlic, rosemary, thyme, salt, and pepper. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor. Remove from the refrigerator about 20 minutes before grilling to allow the chicken to come closer to room temperature for more even cooking.
Preheat grill to medium-high heat and lightly oil the grates to prevent sticking. Remove chicken from the marinade, letting excess drip off. Grill for 6–7 minutes per side, depending on thickness, keeping the lid closed as much as possible. Avoid pressing down on the chicken to retain juices. Cook until the internal temperature reaches 165°F and the exterior has light grill marks.
Transfer to a platter and let rest for 5 minutes to allow the juices to redistribute. Finish with a squeeze of fresh lemon and a sprinkle of flaky sea salt. Serve alongside grilled asparagus, roasted baby potatoes, or a crisp spring salad. Pair with a cold Frontyard Brewing Mexican Lager for a relaxed Hill Country gathering that celebrates local flavor.
INGREDIENTS:
- 4 boneless, skinless chicken breasts
- ¼ cup olive oil
- Zest and juice of 1 lemon
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme
- 1 tsp sea salt
- ½ tsp black pepper
- Lemon wedges for serving
- 1 cup of Mexican Lager from Frontyard Brewing