Watermelon Radish and Arugula Salad with Pumpkin & Sweet Potato Kale Hash by Chef Pete Jones (with help from Elijah Rowlett) at the Parkland Fresh Stop Market
Pete is loving his pumpkin! He and Elijah, our Parkland Fresh Stop Market's chef liaison's awesome son, created two pumpkin inspired dishes to complete the Parkland Fresh Stop Market 2017 season. They were both so delicious, it was hard to put down the fork! Thanks of much for your time Pete and Elijah!!
Watermelon Radish and Arugula Salad with Pumpkin
Pie pumpkin (and seeds!)
Salt, pepper, optional other seasonings
Thinly slice watermelon radish and let sit a bit in lemon and oil; toss arugula and other greens in lemon and oil. Gut and roast the pie pumpkin, blending with water as needed to puree. Roast pumpkin seeds and season as desired. Arrange radish and top with arugula and other salad greens. Top with a small amount of pumpkin and pumpkin seeds.
Sweet Potato Kale Hash
Chopped onions, peppers, and garlic first in a pan with oil. Next is the grated sweet potato. When everything is looking almost done add the kale leaves, shredded to bite sized pieces. Season with salt and pepper.
Kale & Mustard Green Salad, Roasted Root Veggies, Pumpkin Puree How-To, and Savoy Cabbage Kimchi by Chef Cindy Adelburg & Joan D’Antoni from the Smoketown Fresh Stop Market and Rachael Reigelman, Executive Chef, at SAGE Dining Services Inc®
For today's Halloween treat, we got three chefs making amazing dishes that everyone got to enjoy on the chilly, but sunny, day! Mix it up with the beautiful mixed mustard green bouquet with massaged olive oil and lemon juice --so simple and easy! While your doing that, you should have all of your veggies diced and roasting in the oven for that sweet, home-cooking smell, mm mm! Wondering what you're going to do with your pumpkin this year (besides painting it)? Here's a quick way to get those slimy pumpkin guts out with ease so you can explore your options! Finally-- an amazing recipe, from Rachael at Sage Dining Inc., that is so easy and worth the wait: kimchi! Watch out for those taste buds, a little ginger will kick you in the butt! This delight can be kept for 4 months, and can be put on as a dressing for anything, or just by itself! Try it out :)
**Thanks to all three of you wonderful ladies for making the closing of the Smoketown Fresh Stop Market a success!
Kale and Mustard Green Salad
Toss all ingredients in a large salad bowl until oil mixture has covered everything nicely. Enjoy!
Roasted Root Veggies
Pie Pumpkins – Homemade Pumpkin Puree
(for all your pumpkin pies and other fall favorites)
Pie pumpkin from today’s market!
Savoy Cabbage Kimchi (See video below)
There are many varieties of kimchi. Napa cabbage is the most traditional. The traditional kimchi recipe typically calls for gochugaru, (Korean chile powder). I could not find it at Valu-Market or the Highlands Kroger. I used Sambal Oelek, a ground fresh chili paste.
1 head savoy cabbage, cored, into 2-inch dice
¼ c kosher salt
1 medium pepper, 2-inch dice
2 large cherry radishes, small dice
3 green onions, sliced
1 t grated ginger
3 cloves garlic, minced
3 T, fresh chili paste
Harvest Salad with Apple Cider Vinaigrette by Chef Lacy Snyder from Toast at the Jeffersonville Fresh Stop Market
Sweet salad, oh my! Lacy Snyder from Toast created an awesome sweet Harvest Salad (that you will most definitely want to harvest on!) that was to die for! Sweeten this salad with apple cider vinegar and cranberries, and you'll find yourself in heaven. Thanks Lacy!
Harvest Salad with Apple Cider Vinaigrette
1 bag Spring Mix
1 bunch of carrots
1 bunch of kale
1 large broccoli stem
3 bull horn peppers
½ yellow onion
1 cup dried cranberries
1 cup pumpkin seeds
1/4 c Apple cider vinegar
1 T Dijon mustard
Just because it's fall, doesn't mean it's not time for slaw! Thanks to Trevor Semones from Wild Eggs, we got to taste an awesome fall-inspired and super easy vegan slaw! Create this for your Thanksgiving dinner, and you'll have everyone asking for the recipe.
Juice of 1 lemon
1 cup olive oil
1 tablespoon dijon mustard
2 teaspoons pepper
1 tablespoon onion powder
2 teaspoons salt
¼ cup coconut milk
2 cups apple cider vinegar
Slaw: Peel radishes, beets and carrots. Cut tops off broccoli leaving only stems. Shred all vegetables in a mandolin or food processor for best results. If you julienne, cut at ½ inch lengths.
Vinaigrette: Mix apple cider vinegar, olive oil, coconut milk, lemon juice, salt, black pepper, onion powder, and Dijon mustard.
Add vinaigrette to vegetables and let sit for 20 minutes. Sprinkle cranberries on top and serve.
Don't need pre-made pumpkin puree to make this amazing pumpkin pudding! Grab your pie pumpkin, scoop out the seeds (save those to make baked pumpkin seeds!) and use fresh pumpkin for a fresh pudding! Thank you for your veganized, and gluten free version of an awesome Thanksgiving dish!
Pumpkin Pie Pudding - (Gluten-Free, Vegan)
Quick and Easy Vegan Pumpkin Burgers and Long-cooked Broccoli from Chef Sydney Smith from New Roots Headquarters at the Gendler Grapevine @ the J
Sydney, an AmeriCorps VISTA at New Roots was our cook this week at the Gendler Grapevine Fresh Stop Market. Pumpkin burgers have never been easier to make! Tired of those traditional burgers? Tired of just bean burgers? Fall in love with our pumpkin burgers! Made in just a few minutes, these are going to be quick to become your favorite. Don't forget your broccoli! Never leave a stem again with shaved broccoli to get every bit of green in your diet!
Quick and Easy Vegan Pumpkin Burgers
For the beet sauce:
1 1/2 pounds broccoli
1/4 cup olive oil
6 garlic cloves, peeled and chopped
Pinch of dried chili flakes
A few good pinches of salt
1 cup water
Juice and zest of 1 lemon
Potato, Bell Pepper, Squash, and Turnip Enchiladas, Apple, Pear, and Beet Salsa, and Kale Chips from Chef Sarah Williams at the Russell Fresh Stop Market
Creative! Sarah created an awesome twist on enchiladas and tried out a different way to eat the famous kale! Not to mention, her fruit inspired salsa was so fresh. If you're looking for any low carb, gluten free, AND yummy dishes to make with your share, look no further! Thanks Sarah for your recipe!
Potato, Bell Pepper, Squash, and Turnip Enchiladas
(Vegan, low carb, and gluten free!)
Everyone loves potato soup, and chef Dianne always knows how to make our bellies happy. Thanks for sharing your recipe, it was delicious!
Dianne’s Ultimate Potato Soup
Potato and Winter Squash Soup and Autumn Kale Soup by Chef Trevor Semones from Wild Eggs at the New Albany Fresh Stop Market
Winter veggies galore ahead! If you're feeling any cold weather blues, be sure to take a dose of Potato and Winter Squash Soup, and pair it with Trevor's Autumn Salad. It'll get your spirits lifted as quick as you can say Fresh Stop Market!
Potato and Winter Squash Soup
3 winter squash
2 cloves garlic, minced
1 T olive oil
3 large potatoes
2 tsp smoked paprika
1 tablespoon each salt and pepper
1-quart vegetable stock
2 tsp oregano
1 tsp onion powder
1 yellow onion, diced
2 tsp turmeric
Autumn Kale Salad
1 small bunch of kale
1 bunch of spring mix
Dried cranberries (optional)
2 C olive oil
1 C apple cider vinegar
1 teaspoon each: salt/pepper, parsley and onion powder
¼ C spicy mustard
Green Soup and Citrus Vinigarette with Tossed Salad by Chef Donna Phillips and Cindy Adelburg at the Smoketown Fresh Stop Market
This is an excellent recipe, but also a template. You could use any greens, and any herbs. Instead of the potato, you could use Arborio rice or 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.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.