Most people know how to steam broccoli or sauté spinach, but what are you supposed to do with beets, kohlrabi, and radish greens? Thankfully, there are a plethora of yummy ways to prepare each of these veggies but Chef Lacy Snyder and Chef Kate Frakes have shared simple side-dish recipes for these tricky vegetables.
Asian-Inspired Kohlrabi Slaw by Chef Lacy Snyder
1t. fish sauce
1 t. lime juice
1 t. rice vinegar
1 T honey
1/2 t. sesame oil
1/2 tsp. sesame seeds (optional)
1. Peel and julienne carrots, beets, and kohlrabi
2. In a separate bowl, whisk together fish sauce, lime juice, honey, and sesame oil.
3. Toss sauce with veggies and refrigerate at least 30 minutes before serving.
Sautéed Greens by Chef Kate Frakes
Salt, pepper, desired seasonings
1 tbsp olive oil or coconut oil
1. Rinse all greens, let dry, and break down into manageable sizes.
2. Place cast iron skillet over medium heat and add just enough oil to prevent sticking.
3. When warm, add greens and seasonings.
4. Turn nearly continuously with wooden spoon until leaves are just slightly wilted and softened (less than 5 minutes.)
5. Serve immediately.
Chef Lacy Snyder
Lacy Snyder is a full time cook, mother of two and loving wife. When she is not working at “Toast on Market” in downtown New Albany, she can be found experimenting in the kitchen at home or doing her best to keep up with her 2 & 7 year old. Food and nutrition have been her passions since elementary school, and from there through a Culinary Arts trade program at Prosser, then in pursuit of a bachelors of art at Sullivan and into her current career pursuit of being a Dietitian. Lacy is interested in enhancing community knowledge of cooking and nutrition. She hopes to do this, at present, through New Roots with the Fresh Stop Market. Lacy volunteers with the Girl Scouts of Kentuckiana, Winnie’s ( a locally owned independent bakery) and Mt.Tabor Presbyterian Church in addition to Toast on Market. She lives with her family and 2 cats in Jeffersonville, Indiana.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.