Green Soup and Citrus Vinigarette with Tossed Salad by Chef Donna Phillips and Cindy Adelburg at the Smoketown Fresh Stop Market
Author Notes: This is an excellent recipe, but also a template. You could use any greens, and any herbs. Instead of the potato, Thomas has bolstered the broth with Arborio rice. We are using quinoa.
Citrus Vinaigrette for Tossed Salad
**Good with fresh greens of all kinds with apples, pears, beets or any fruit (and avocados!)
3-1/2 tablespoons apple cider vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh squeezed orange juice
3 teaspoons Dijon mustard
2/3 cup light olive oil
Salt and freshly ground black pepper to taste
2 tablespoons pure maple syrup (or honey) (OPTIONAL)
Place all ingredients in an air-tight container and shake well, or whisk ingredients in a bowl with a wire whisk. You can also add all the ingredients to a blender and blend well.
Fall Veggie Hash and Sauteed Apples and Pears by Chef Lisa Dettlinger from Habitat for Humanity at the Shawnee Redeemer Fresh Stop Market
Chef Lisa Dettlinger from Habitat for Humanity keeps it simple and simply healthy with her two awesome fall dishes. The Fall Veggie Hash (when in doubt with ample amounts of veggies, make a hash!) was filled with so much flavor. Pear (ha!) it with the sauteed pear and apples, and you have an awesome warm dinner ready to go within an hour!
Fall Veggie Hash
Place oils in a large skillet over medium heat. Mix in potatoes, pepper, squash, carrots and garlic. Season with salt and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender. Mix kale, green onions and rosemary into skillet. Continue cooking 5 minutes until kale is wilted and serve.
Sautéed Apples & Pears
Heat a medium, well-seasoned cast iron or nonstick skillet over med heat and add coconut oil. Once heated, add the apples and cook/stir a couple of minutes, then add the pears and combine. Sprinkle the salt evenly over the top and stir, continue to cook until softened, about 3 minutes, adding any extra coconut oil and adjusting heat to lower if you need to. Lower the heat to low and sprinkle the cinnamon over apples and pears, stir. If mixture is very sticky you can add a drop of water to thin it out. Once fruit is coated with cinnamon, soft and lightly browned, remove from heat, drizzle honey/substitute (optional) over top and serve.
Apple Cranberry Salad Toss, Vegetarian Portuguese Kale Soup and Cinnamon Baked Pears by Chef Marilyn Sink from the Purdue Extension Office at the Jeffersonville Fresh Stop Market
Chef Marilyn Sink is a Health and Human Sciences educator from the Purdue Extension Office. She created a few awesome fall inspired (and you can use these for Thanksgiving, too!) recipes. If you are looking for more recipes from Purdue, please find the link at the bottom of the recipes! Thank you for being with us at the Jeffersonville Fresh Stop Market!
Apple Cranberry Salad Toss
Toss lettuce, apples, walnuts, cranberries, and onions in large bowl.
Add dressing, and toss to coat. Serve immediately.
Vegetarian Portuguese Kale Soup
In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the vegetable stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup. Remove the bay leaves and serve hot. Enjoy!
Cinnamon Baked Pears
2 ripe pears
3 tablespoons chopped walnuts
2 teaspoons honey/agave/maple syrup or brown sugar
1⁄4 teaspoon cinnamon
1 tablespoon dried cranberries
Heat oven to 350°F. Cut the pears in half lengthwise. Remove the core and seeds with a spoon or melon baller. Place pears in a baking dish. Fill the cored-out centers with chopped walnuts and drizzle about half a teaspoon of honey or brown sugar over each pear half. Sprinkle each half with cinnamon and cranberries. Bake 25 to 35 minutes or until pears are soft when poked with a fork. Serve warm. Refrigerate leftovers within 2 hours.
For more recipes like these, visit extension.purdue.edu/foodlink
Squash Dip and Japanese Curry Stew by Chef Mary Curnutte from Louisville Grows and Jeremy Johnson from Meta
Chef Mary Curnutte from Louisville Grows and Jeremy Johnson from Meta both used their culinary backgrounds to serve up a tasty delicious twist on squash! I would have never thought to use squash as a dip, but they made it happen! They also made a curried Japanese stew--curry anything in my opinion and it's amazing! Enjoy these dishes, and thank you for being here Mary and Jeremy!
1 large or 2-3 small squash
4-6 cloves garlic
½ cup olive oil
Salt and pepper to taste
Roast squash and garlic at 400 degrees for 30 minutes. Let cool and peel skin off squash. Blend with olive oil, salt and pepper. Eat with pita chips or fresh cut vegetables.
Japanese Curry Stew
1 yellow onion
1 bunch hardy greens (kale)
1-2 green peppers
1 bunch carrots
Japanese curry mix
1-2 Tbsp. sriracha
1 Tbsp. honey (or agave/maple syrup)
Salt and pepper to taste
Heat stovetop and stock pan to high. Dice yellow onion and green peppers and sauté in 1 Tbsp. olive oil until onions are slightly translucent. Turn heat to medium. Cut potatoes in 1-inch cubes. Add to onion and pepper mixture. Cover with water and boil until slightly tender (test with fork) but still firm. Add diced carrots, diced apple and cut kale. Add Japanese curry mix and stir until dissolved. Add sriracha, honey, salt and pepper. Serve over rice or eat alone as a soup.
Stewed Potatoes, Super Food Salad, Please and Thank You Juice, and the Fresh Stop Market Juice by Chef Vitalis Lanshima from ASPIRE Juice Bar + Café at the Gendler Grapevine Fresh Stop Market
Vitalis is the CEO and founder of ASPIRE Juice Bar + Cafe and is a Paralympic Athlete and World Record Holder, He discovered that freshly made juices and smoothies helped him recover faster after intense workouts that physically depleted him, leaving him dehydrated, and mentally exhausted. He chose to share his experience through a business venture and inspire others to live a healthy lifestyle. He even created a Fresh Stop Market juice! Enjoy his creations! Thank you for being with us Vitalis!
Prep time: 10 min, Cook time: 25 minutes, Total time: 35 min
3³Super Food Salad
Total time: 10 min
Triple Citrus Vinaigrette Ingredients
Please and Thank You (Juice)
Total time: 5 min
Fresh Stop Market (Juice)
Total time: 5 min
Sauteed Kale & Leeks with Lemon Zest, Rosemary Roasted Sweet Potatoes & Turnips, Charred Tomato Salad, and Miss Mary's Curried Potatoes by Chefs Karter Louis and Germante Johnson at the Russell Fresh Stop Market
Shareholders couldn't get enough of this four course delight from chefs Karter Louis and Germante Johnson! If you're looking for a new way to eat leeks, tomatoes, or turnips, they have made it so easy to create your favorite veggie meals! Thank you for making our bellies sing!
Sautéed Kale & Leeks with Lemon Zest
Salt and pepper to taste
Rough chop kale and slice leeks to your desired thickness. Soak in clean cool lightly salted water for about five minute. Add olive oil to a hot skillet quickly add leeks. When leek begin to soften and brown add kale. Sauté leeks and kale together. Add salt & pepper to taste. Sauté a little more. Zest with lemon then serve
Rosemary Roasted Sweet Potatoes & Turnips
Cut turnips and sweet potatoes into bite size pieces. Toss in olive oil, add a hand full of finely chopped fresh rosemary, and a hand full of kosher salt. Roast evenly spread out in the oven on a cookie sheet at 425 degrees for 20 to 30 minutes.
Charred Tomato Salad
Char tomatoes on open flame. Chop tomato into big chunks then add salt, olive oil and balsamic vinegar, rosemary and oregano. Spoon over lettuce, tomato, & juice over fresh lettuce.
Miss Mary’s Curried Potatoes
Madras curry powder
Salt and pepper
Slice potatoes & leeks place in a large bowl. Mix olive oil, “Madras” curry powder, salt and pepper. Mix well with your hands. Then spread out on a baking sheet. Bake at 400 degrees for 15 to 20 minutes.
Red Potato Soup with Ginger, Leeks and Apple & Wild Rice With Squash, Bok Choy And Sage Butter by Chef Angela Zimmerman from the New Albany Fresh Stop Market
Chef Angela created an awesome warm, and zingy soup (gotta love the ginger addition!) and a wild rice dish to pair with it. These were both to die for! She used a immersion blender to puree the soup, it was so neat to watch (see picture)!
Red Potato Soup with Ginger, Leeks and Apple
Wild Rice With Squash, Bok Choy And Sage Butter
Kale Soup and Sweet Potato Butter by Chef Dianne White from the Shawnee Presbyterian Fresh Stop Market
Thank you Dianne for this warm recipe! Enjoy!
2 tsp. olive oil
1 medium onion, chopped
1 leek, chopped
1 large stalk of celery, diced
1 medium carrot, diced
2 turnips, diced
3 cloves of garlic, minced
1 tsp. basil
½ tsp. crushed red pepper
¼ tsp tomato paste
6 white potatoes, diced
1 can of Great Northern beans, drained and rinsed
4 cups chopped kale
Salt to taste
Sweet Potato Butter
6 sweet potatoes boiled until soft
4 tablespoons plain soy yogurt
½ cup of coconut sugar (optional)
½ tsp salt
1 tsp cinnamon
Peel skin from potatoes. Place pulp with all ingredients in a blender. Puree until well combined and creamy. Refrigerator until ready to use. This makes a tasty topping for biscuits or toast.
Spinach and Chickpeas, Tahini Sauce, and Ms. Mary's Turnip Gratin by Chef Karyn Moskowitz, Executive Director of New Roots
Beans! They're magical, and are a really big staple in a lot of healthy protein packed vegan meals! They're a high source of amino acids, protein, antioxidants, and fiber! Thanks to the Executive Director of New Roots, Karyn has made a wonderful and easy to make spinach and chickpea (which are also commonly used in hummus) dish that involve lovely leeks as well! She has also recreated Ms. Mary's, our uber farmer liaison, Turnip Gratin dish, yum! Yum!
Spinach and Chickpeas
Fry onion or leeks in the oil until soft, then add the drained chickpeas and the tomatoes. Cover with water. Simmer one hour, or until the chickpeas are tender, adding salt and pepper when they begin to soften and water if necessary, letting it reduce when chickpeas are done. Wash and drain greens and squeeze the water out. Remove stems if hard. Place on top of chickpeas. Put lid on, so that the greens are steam-cooked. As soon as the spinach flops (within minutes), add a little salt and pepper and stir. Serve hot. Serve with tahini sauce.
4 TBS tahini (can find at Krogers or a Middle Eastern Grocery store like Al-Watan or Dinos in the Buechel area)
Put tahini in bowl. Add fresh squeezed lemon. Stir until the tahini gets hard. Slowly drizzle in ice water, whipping the mixture until glossy and smooth, and has the consistency of ranch dressing.
Ms. Mary’s Turnip Gratin
Turnips, thinly sliced
Salt and Pepper
Almond milk or other non-dairy milk-type product
Put olive oil in pan and warm. Add sliced turnips and pile on each other, no more than two levels. Add salt and pepper. Put top of pan. Let cook gently, gently tossing turnips for about ten minutes until almost tender. Add almond milk until barely covered. Put lid back on and let cook a little bit more, until everything gets creamy and turnips are tender but not too mushy. Add more salt and/or pepper to taste. You can cook a little longer with lid off to thicken the dish if necessary.
Southwestern Kale Power Salad with Sweet Potato, Quinoa and Avacado Sauce by Chef Cybil Flora, at the Parkland Fresh Stop Market
Whew, I cannot get enough of these buddah bowl inspired dishes this year! Although Donna Phillips has been notorious for cooking these, Cybil, our check-in leader for the Parkland Fresh Stop Market, put a really nice spin on it! Created with the lovely sweet potatoes from Whispridge Farms in Liberty KY, this bowl was scrumptious and green powered! Enjoy!
Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce
Quinoa and kale
1 cup quinoa
1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
2 tablespoons olive oil
1 medium lime, juiced
½ teaspoon salt
2 medium sweet potatoes (about 1 ½ pounds), sliced into small, ¼-inch cubes
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 ½ teaspoons salt
2 avocados, sliced into long strips
2 limes, juiced
2 tablespoons olive oil
1 medium jalapeño, deseeded, membranes removed and roughly chopped
1 handful cilantro leaves
½ teaspoon ground coriander, optional
Salt, to taste
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.