Chefs Chase Barmore and Jamie Isenberg shared these recipes with us at the Old Louisville Fresh Stop Market on August 4, 2016. We hope you enjoy it!
Green Beans and Roasted Tomatoes
1 tablespoon olive oil
2 tomatoes chopped, strained
2 tablespoon minced garlic
1/2 teaspoon salt
1 ounce lemon juice
2 tablespoons balsamic vinegar
1/2 cup kalamata olives
3/4 lb. green beans trimmed
In a large skillet, sauté oil, green beans, tomatoes, and garlic for 3 min. Deglaze pan with lemon juice, and balsamic. Add salt, and kalamata olives.
Tomato and Watermelon Salad
3 large tomatoes cut into 2 inch chunks
1 pound watermelon cut into 2 inch chunks
Balsamic vinegar drizzle
Coarse sea salt
Olive oil drizzle
1 bunch Basil leaves coarsely chopped
Combine into large mixing bowl stir, and chill in fridge before serving!
Warm potato Salad with Okra
3 ears of corn, cut off cobb.
6 red potatoes steamed and quartered
1 tablespoon mustard seed
1 tablespoon cumin
2 ounce red wine vinegar
6 lady fingers cut into 1 inch pieces
1 teaspoon salt
1 ounce olive oil
1 teaspoon paprika
2 green bell peppers finely chopped
1 red onion finely chopped
2 ounce fresh squeezed lemon juice
Combine okra, potatoes in large pot, boil with salt, cook until fork tender. Mix together olive oil, vinegar, cumin, mustard seed, lemon juice, corn, green pepper, onion, and paprika. Strain potatoes and okra, then combine in large bowl with mixture, serve warm, or chill for tomorrow.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.