All the flavors of summer by Chef Meghan Levins (Monnik Beer Company) / Sun Valley Fresh Stop Market
Chef Meghan Levins from Monnik Beer Company prepared two delicious recipes using some of the ultimate summer flavors: peach and eggplant. This creamy gazpacho and spiced eggplant dish are perfect to prepare on Sunday and eat throughout the week. Enjoy!
Creamy Vegan Peach Gazpacho
Peaches, 3 each (peeled if preferred, pit removed)
Tomatoes, 3 each (core removed)
Bell pepper, 1 each (seeded)
Cucumber, 1 each (peeled)
Onion, ½ each
Olive oil, ½ cup
Bread (stale is ok!), 1 slice
Kosher or sea salt, see method
Vinegar (apple cider, red wine, etc.), 2 tbsp.
Chop peaches into medium sized pieces and set aside. Chop remaining vegetables and place in large bowl; sprinkle salt over vegetables and toss well (about 1 tbsp). Put vegetables in a colander and set over the large bowl; let sit for 10 minutes. Tear bread into pieces and add to the juice that has drained from the vegetables into large bowl. Add vegetables and peaches and combine well. Add half this mixture to blender and slowly drizzle half the olive oil until completely smooth (if you prefer a chunkier texture, you can use a food processor but the olive oil will not emulsify into the creamy texture). Finish with 1/2 vinegar, repeat for second batch. Stir together in large bowl and let chill 1-24 hours. Top with chopped veggies, herbs, drizzle olive oil, vinegar, etc.
Bonjan Salat (Spiced Eggplant)
Eggplant, 1 each (peeled)
Kosher or sea salt, see method
Olive oil, ¼ cup
Garlic clove, 2 each minced
Red pepper flakes, 1 tsp
Tomatoes, 2-3 each
Cinnamon, 1 tsp
Mint (fresh or dried), 1 tbsp.
Dice eggplant in medium cubes, place in a bowl; sprinkle with salt and toss; put in colander and allow liquid to run through in a sink for ten minutes (this takes the bitterness out). Dice tomatoes and reserve (can substitute for 1 can diced or pureed tomato or even neutral sauce). Rinse eggplant and dry over layer of paper towels. Add 2 Tbl olive oil to a wide skillet, heat until shimmery then add eggplant. Brown eggplant, turning continuously until slightly wilted; remove from pan. Add remaining olive oil, heat and cook garlic until fragrant, then add tomatoes. Cook tomatoes down to liquid on low heat, mashing them against the bottom of the skillet to create a sauce (add water if juice evaporates quickly); cook until tomatoes form a paste and skins are dissolved. Add mint, cinnamon and pepper flakes and cook until fragrant. Stir in eggplant and cook until soft. Serve with flat bread, pita, corn chips, topping for pasta, rice, hummus, salad, use a sandwich spread, endless uses! **Keeps for one week.
Gazpacho is like a soup but it's cold! Therefore, being a perfect summer dish. When the temperatures and humidity rise, cool off with a refreshing bowl of vegan gazpacho curtesy of Chef Michele Hill from Commonwealth Cure. We hope you enjoy!
4 large tomatoes, coarsely chopped
1/2 bell pepper
2 garlic cloves
1 celery rib, chopped
1tbsp lemon juice
1/2 sweet onion, quartered
3tbsp red wine vinegar or balsamic vinegar
1/2 tsp salt
Dash of black pepper
1 tsp fresh parsley
1 tsp fresh basil
1/4 tsp cayenne pepper (optional)
Put cucumbers, tomatoes, bell peppers, garlic, celery and pinion in food processor blend. Add vinegar, salt and pepper blend. Transfer to bowl add parsley and basil. Place in refrigerator for 30 min. Garnish with croutons and avocado. Serve with green salad.
A salad, entree, and sweet iced tea...what more could a meal need? Chef Lacy Snyder from Toast on Market at the Jeffersonville Fresh Stop Market has given us a recipe for an easy balsamic summer salad, cabbage rolls, and a peach basil iced tea. With these recipes, we've got your next dinner party ready! Enjoy!
Easy Balsamic Summer Salad
Slice all ingredients into bite sized pieces. Toss with balsamic vinegar, oil, salt, pepper.
Vegetarian Cabbage Rolls
Tomato pasta sauce
Fresh chopped basil
On a cheese grater, grate eggplant and potatoes, set aside. Chop onion. Mix onion, potatoes, eggplant, and garlic, sauté until tender. In a sauce pan, boil water and blanche 6 to 8 cabbage leaves. Fill soft cabbage leaves with potato mixture and place seam side down into cast iron skillet. Cover cabbage rolls with pasta sauce and cook covered until completely tender. Garnish with chopped basil.
Peach Basil Iced Tea
Fresh sliced peaches
Fresh basil leaves
Fill a pitcher with ice. Add peaches and a few basil leaves. Fill rest of pitcher with brewed black tea. Serve after tea completely chills
Fried eggplant can be eaten on its own or with the addition of marinara and vegan cheese, can be made into a delicious vegan eggplant parmesan. Who said eating healthy had to be bland and boring? Enjoy!
Easy Fried Eggplant
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 flax eggs (3 tsp. of water, 1 tsp. of flax seed meal)
2 cups dry vegan bread crumbs
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in flax eggs, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Bored of your regular veggie stir fry? Spice it up with this lemon stir-fry sauce from Chef Kate Frankes at the New Albany Fresh Stop Market. The zesty lemon will give a whole new flavor to all of your veggies. Enjoy!
Lemon Stir-Fry Sauce
Combine broth, maple syrup, liquid aminos, and red pepper flakes in small pan over medium-low heat. Separately, whisk together equal parts cornstarch and cold water to create a thickener. When sauce in pan is warm, remove from heat. Whisk in cornstarch and water mixture, a little bit at a time until sauce thickens slightly. Can be added to stir-fry while cooking (at the very end), or added to taste at the table.
Whether you don't feel like cooking or you have leftover vegetables you don't know what to do with, throw everything into a pot to make this cabbage soup by Chef Dianne White at the Shawnee Presbyterian Fresh Stop Market. We hope you enjoy!
Kitchen Sink Cabbage Soup
1 tsp olive oil
4 cloves of garlic
1 large onion
1/2 lb. carrots
4 medium potatoes
1/2 bunch celery
1 green pepper
1/2 lb. green beans
28 oz. canned diced tomatoes
8 oz. canned crushed tomatoes
1/2 head green cabbage
6 cups vegetable broth
1/4 bunch fresh parsley, chopped
1/2 tbsp. smoked paprika
1 tsp dried oregano
salt and pepper to taste
1-2 tbsp. lemon juice to taste
Mince the garlic, dice the celery and onion. Add to a large soup pot along with the olive oil and sauté over medium heat until onion and celery are soft and transparent. While the onion, celery, and garlic are cooking, peel and slice carrots. Cube potatoes and dice the bell pepper. Add carrots, potatoes, bell pepper, and green beans to the pot followed by the diced tomatoes (and their juices) and crushed tomatoes. Stir to combine. Allow the vegetables in the pot to heat while you chop the cabbage. Chop the cabbage into one-inch strips or squares, then add them to the pot. Add the vegetable broth, chopped parsley, oregano, thyme and pepper. Stir to combine. Place a lid on the pot and bring to a boil. Once boiling, turn the heat down to medium-low and allow to simmer until the cabbage is tender. Turn off the heat and salt to taste. Start with about 1/2 tsp salt and add more as needed. Start with one tbsp. of lemon juice and add more if you want a tarter flavor.
Although the summer heat calls for light dishes that won't make you feel too full, sometimes you just need some good ole' comfort food. These two dishes will fill your stomach up with delicious flavors and vital nutrients. The whole family will love these dishes! We hope you enjoy.
Desired veggies of choice for shell
Rice and/or protein
Any additional veggies desired
You can choose whatever veggies you want to stuff (eggplant, squash, peppers, or cabbage leaves).
Cabbage: Cut the core of the cabbage from the head of cabbage with a paring knife and place the whole head in a pan that will fit it, with about 2 inches of water in it and steam over low heat until leaves soften and easily peel away from head. Remove large steamed leaves and set aside.
Other veggies: For round or oblong veggies, slice in half so they will sit like a bowl or a boat. Scoop out some of the insides with a spoon or knife leaving at least 1/2 inch of flesh inside the edges of your boat. Set aside what you scooped out for your stuffing mix. Lightly coat your boats and bowls with your choice of cooking oil and arrange them on a pan face down. Cook in a 350-degree oven for 10-15 minute. Remove from oven and flip over. Set aside.
For the filling, chop or shred the veggies you already scooped out, and sauté them along with onion, garlic, chard or kale, and any other veggies you want to use. You can add cooked rice and proteins to the filling mixture if desired. Once veggies are soft, remove from heat. Spoon filling into veggie boats or cabbage leaves (then fold or roll like a burrito or eggroll) and arrange on a pan with a lip, or a casserole dish.
You can top your stuffed veggies with sliced tomatoes, smashed potatoes, marinara, breadcrumbs, or any other toppings you like before baking. Bake at 375 for 20-35 minutes depending on size of veggies. For large veggies, you may want to cover the pan with foil. Remove from oven once they are cooked thoroughly. Serve as a main or side dish.
Roasted Beans ‘n Roots
Cut red potatoes
Fennel (and any other dense root veggies) into one inch cubes (or smaller)
Salt and pepper
Make sure all the pieces are around the same size for even cooking. Add trimmed green beans to cut roots and toss in olive or canola oil. Add big chunks of garlic, onion, bell pepper, or other favorites if you have them. Salt and pepper to taste, or sprinkle with your favorite savory herb! Roast in a 400-degree oven for 20-25 min, or until evenly roasted. Stir veggies one time during roasting.
Sometimes, the simpler the dish, the better. These two simple dishes by Chef Eneitra Beattie from the Brown Forman Corporation are not only simple but also flavorful. Whip up both dishes in no time and enjoy the fresh flavors of summer. We hope you enjoy!
Diced Summer Squash Sauté
2 tablespoons extra virgin olive oil
½ medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 ½ pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 leeks chopped
Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the leeks and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
Swiss Chard Sauté
3 lb. green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips. Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.
Trying to cut back on carbs? This recipe uses cabbage leaves as taco shells and stuffs it with tons of fresh veggies. Low on the carbs but still full of flavor, try this recipe out and let us know what you think!
Veggie Stuffed Cabbage Tacos
1 large head savoy cabbage
Protein of your choice (we like sautéed tofu)
1 jar hoisin sauce
1 seedless cucumber
1 bunch scallions
1 bunch cilantro
2 large carrots
1 green pepper
1 large avocado, sliced
garnish: lime wedges, sesame seeds, chili flakes
On the stove, set a large pot of salted water on to boil. Carefully peel individual cabbage leaves from the head of cabbage until you have about 12 “cups” of varying sizes. Drop the cabbage leaves into the boiling water and blanch for about 1 1/2 minutes. In the meantime, fill a large pot of water with ice water, then plunge the cabbage leaves into the ice water to stop the cooking. When completely cool, wrap gently in towels to dry while you prep the filling. In a jar, place 3/4 cup hoisin sauce, squeeze the juice of 1 lime, then add 1/4 cup hot water. Shake firmly until combined. Place the protein in a bowl, add half the hoisin mixture, and stir to combine. Use a spiralizer to make cucumber noodles, or use a knife to cut into little sticks. Cut carrots into skinny little sticks, then use a sharp knife to slice the scallions lengthwise into long ribbons. Chop the cilantro. Put all the toppings, including chili and avocado, into individual bowls, then place on a tray with the cabbage leaves and let everyone build their own “tacos.” Serve with additional hoisin sauce and garnishes
Chef Gabe Sowder, the Culinary Director of the Walden School prepared two delicious, protein packed vegan meals at this weeks Gendler Fresh Stop Market @ The J. The Red Potato and Kale Hash with Red Kidney Beans has nutrient-packed vegetables, protein-packed beans, and potatoes to help fill you up. This dish with a side of the Beet and Fennel Slaw is lacking no flavor or nutrition. We hope you enjoy!
Red Potato and Kale Hash with Red Kidney Beans
1 lb. red potatoes
1 lb. of kale
½ lb. of onions
4 tbsp. of olive oil
½ lb. of green bell peppers
1 can red kidney beans, drained with liquid reserved
1tbsp fresh thyme, & 1 tbsp. paprika.
Lightly boil potatoes in heavily salted water until easily pierced to center with a toothpick. (Usually 20 -30 minutes depending on size.) Do not rapidly boil. Drain potatoes and split in half. Place in fridge to cool completely. (This can be done a day ahead) When cooled, large dice potatoes. Wash kale if necessary. Remove stems from leaves and finely chop leaves. Julienne (cut into thin strips) onion. Heat a pan over low heat Add 2 tbsp. olive oil. Slow cook onions until translucent and lightly browned. Stir frequently. Remove cores of bell peppers and dice small. Add drained red kidney beans, but keep liquid reserved. Warm a cast iron skillet over medium heat. Add 2T olive oil. Add red wax potatoes and stir to coat in oil. Allow potatoes to brown, adding more oil if necessary. Season with salt and pepper to taste. Add onions and kale. Cover to wilt kale. Add liquid from beans as necessary to prevent sticking. Finish with green peppers. Finally, season with paprika and fresh thyme.
Beet and Fennel Slaw
1 lb. raw beets, peeled and grated
¼ lb. carrots, peeled and grated
¼ lb. onion, peeled and grated
½ lb. fennel, peeled and grated
1 lb. Napa cabbage, sliced thinly
¼ cup apple cider vinegar
2 tbsp. olive oil
2 tbsp. maple syrup (or honey)
2 tbsp. salt
2 tbsp. ground black pepper
1 tsp. celery seed
Directions: Place all ingredients in a sauce pan and bring to a boil.
Pour over veg and toss well. Place uncovered in the fridge. Served when completely cooled. Can be made a day ahead of time. Perfect as a side for grilled fish.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.