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
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.