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
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
Turnip and Bok Choy Mash, Raw Creamy Acorn Squash Soup, Sweet Potato and Kale Saute, and White Potato and Collards Saute by Chef Donna Phillips at the Gendler Grapevine Fresh Stop Market
If you were at the Gendler Fresh Stop Market this week, you got your dinner taken care of from chef Donna, cooking four courses--she aims to please! Enjoy your share!
Turnip and Bok Choy Mash
Raw Creamy Acorn Squash Soup
Sweet Potato and Kale Sauté
White Potatoes and Collards Sauté
Acorn Squash & Aubergine Baba Ghanoush by Chef Trevor Semones from Wild Eggs, at the Sun Valley Fresh Stop Market
Mmm did someone say baba?! Chef Trevor Semones from Wild Eggs cooked up fall spin on this traditional Mediterranean dip/topping. Aubergine, aka eggplant, is the key ingredient in what makes this a baba ghanoush, over a regular hummus. Dip in a few veggies and send your taste buds into heaven!
Acorn Squash & Aubergine Baba Ghanoush
2 Eggplant (Aubergine) - halved 1 Shallot
2 Acorn Squash - quartered 2 cloves of Garlic
Sesame Oil 1 tsp. Cumin
Olive Oil 1 tsp. Onion Powder
Sea Salt 1 tsp. Smoked Paprika
Cracked Pepper 1 tsp. Parsley -chopped
¼ cup of Tahini paste Juice of ½ Lemon
Bibb Lettuce Salad and Curried Fall Squash and Potato Cake by Chef Matt Shalenko at June Health and Wellness, at the New Albany Fresh Stop Market
Put a spin on your fall veggies, Indian style! Chef Matt Shalenko at June Health and Wellness created a delicious curried squash and potato cake that was to die for! Pair it with his refreshing bibb salad for a complete meal!
Bibb Lettuce Salad
Makes four servings
1 lb. bibb lettuce
1/4 C each of:
Lemon Vinaigrette Dressing
Directions: Whisk together lemon juice, maple syrup, salt and pepper. Slowly drizzle in the oil until combined. Toss together with ingredients from Bibb lettuce salad and serve.
Curried Fall Squash and Potato Cake
Makes six servings
It's getting cold outside, but don't fret! Chef Dianne cooked up a creamy, soothing soup that is sure to keep you warm inside! She kept it easy with 8 ingredients. This is also a soup you can make a LOT of and store over the season.
Butternut and Acorn Squash Soup
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons of olive oil
¼ cup chopped onion
1 quart of vegetable broth
8-ounce plain soy yogurt
½ teaspoon ground black pepper
Fresh parsley for garnish
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.