4 cups fresh blackberries
1/3 – 1/2 cup sugar
2 tablespoons fresh lemon juice
pinch of salt
2/3 cup heavy cream


Puree the blackberries. Pour puree into a sieve and strain out the seeds. This will take a while, just keep pushing the mixture around with a spoon and pushing down on the mixture to extract the juice–yields roughly 1 3/4 cup blackberry juice. Add the sugar, salt, and lemon juice, and pour into your ice cream maker. Process according to your ice cream maker’s instructions, until the mixture is relatively firm. Meanwhile, beat the cream to stiff peaks. Fold the whipped cream into the processed blackberry mixture. Spoon into a freezer-proof container and freeze until sherbet is set, preferably overnight.

Courtesy of


4 Tbsp Olive Oil
Texas Olive Ranch

1 Pound Chorizo Sausage
Prairie Dell Meat Co.

1 Cup Chopped Onion
Produce Row

Salt and Pepper
1/4 Tsp Minced Garlic

6 Oz. Goat Cheese
Ragels Ziegenhoff

12 Large Jalapeno Peppers
Produce Row

1 Cup Shredded Cheese
Brazos Valley Cheese

1 Cup Breadcrumbs

7 Oz. Salsa Verde Tomatillo White Chocolate Sauce
Brenham Kitchen



Heat oven to 375 degrees.

Sauté chorizo and onions with salt and pepper in 2 tablespoons of olive oil. Add garlic. Cook until chorizo is browned. Remove from heat and let cool approximately 10 minutes.  Stir in goat cheese and set aside. Cut peppers lengthwise to open one side, leaving stem intact. Scoop out seeds. Line baking sheet with foil and  drizzle with olive oil. Stuff each pepper with chorizo filling and place on baking sheet. Top with shredded cheese and 2 teaspoons of breadcrumbs. Drizzle each with olive oil and bake 20 minutes until crust is golden. Remove from oven and drizzle each pepper with Salsa Verde Tomatillo White Chocolate Sauce.