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.
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!)
Butternut and Beet Hash & Herb Potato Salad by Chef Elana Levitz at the Gendler Grapevine Fresh Stop Market
It's getting to be that time of year...fall! The warm clothes, the leaves falling, soups, and squash! Elana Levitz made an amazing butternut squash and beet hash alongside an herb potato salad. Check out those ingredients: simple, yummy, and vegan-friendly! Enjoy!
Butternut and Beet Hash
1. 4 cups of butternut squash trimmed and cubed
2. 4 cups of beets sliced
3. 4 cups of red onion diced
5. 3 tbsp of grapeseed oil
6. Salt and pepper
7. Four springs of thyme and a few leaves of sage minced
8. 3 gloves if garlic minced
Sauté onions in oil until translucent and place aside. Put in butternut squash and beets and sauté until tender. Add in garlic, sautéed onions, herbs and salt and pepper and cook for a few more minutes. Serve immediately.
Herb Potato Salad
1 1/2 lbs. white skin potatoes
2. 1 cup Mayonnaise (vegan or regular)
3. 2 tsps. of dill
4. 3 garlic gloves minced
5. Zest of 1/8 lemon
6. Pinch of cumin
7. Pinch of paprika
8. I diced white onion
9. 5 pieces of celery diced
Boils onion in a pot of salted water until tender. Take mayonnaise and put I. All the herbs, spices and lemon zest. Mix thoroughly and toss with the cooled potatoes. Add onions and celery and toss. Refrigerate before serving.
Although the summer heat calls for light dishes that won't make you feel too full, sometimes you just need some good ole' comfort food. These two dishes will fill your stomach up with delicious flavors and vital nutrients. The whole family will love these dishes! We hope you enjoy.
Desired veggies of choice for shell
Rice and/or protein
Any additional veggies desired
You can choose whatever veggies you want to stuff (eggplant, squash, peppers, or cabbage leaves).
Cabbage: Cut the core of the cabbage from the head of cabbage with a paring knife and place the whole head in a pan that will fit it, with about 2 inches of water in it and steam over low heat until leaves soften and easily peel away from head. Remove large steamed leaves and set aside.
Other veggies: For round or oblong veggies, slice in half so they will sit like a bowl or a boat. Scoop out some of the insides with a spoon or knife leaving at least 1/2 inch of flesh inside the edges of your boat. Set aside what you scooped out for your stuffing mix. Lightly coat your boats and bowls with your choice of cooking oil and arrange them on a pan face down. Cook in a 350-degree oven for 10-15 minute. Remove from oven and flip over. Set aside.
For the filling, chop or shred the veggies you already scooped out, and sauté them along with onion, garlic, chard or kale, and any other veggies you want to use. You can add cooked rice and proteins to the filling mixture if desired. Once veggies are soft, remove from heat. Spoon filling into veggie boats or cabbage leaves (then fold or roll like a burrito or eggroll) and arrange on a pan with a lip, or a casserole dish.
You can top your stuffed veggies with sliced tomatoes, smashed potatoes, marinara, breadcrumbs, or any other toppings you like before baking. Bake at 375 for 20-35 minutes depending on size of veggies. For large veggies, you may want to cover the pan with foil. Remove from oven once they are cooked thoroughly. Serve as a main or side dish.
Roasted Beans ‘n Roots
Cut red potatoes
Fennel (and any other dense root veggies) into one inch cubes (or smaller)
Salt and pepper
Make sure all the pieces are around the same size for even cooking. Add trimmed green beans to cut roots and toss in olive or canola oil. Add big chunks of garlic, onion, bell pepper, or other favorites if you have them. Salt and pepper to taste, or sprinkle with your favorite savory herb! Roast in a 400-degree oven for 20-25 min, or until evenly roasted. Stir veggies one time during roasting.
Chef Gabe Sowder, the Culinary Director of the Walden School prepared two delicious, protein packed vegan meals at this weeks Gendler Fresh Stop Market @ The J. The Red Potato and Kale Hash with Red Kidney Beans has nutrient-packed vegetables, protein-packed beans, and potatoes to help fill you up. This dish with a side of the Beet and Fennel Slaw is lacking no flavor or nutrition. We hope you enjoy!
Red Potato and Kale Hash with Red Kidney Beans
1 lb. red potatoes
1 lb. of kale
½ lb. of onions
4 tbsp. of olive oil
½ lb. of green bell peppers
1 can red kidney beans, drained with liquid reserved
1tbsp fresh thyme, & 1 tbsp. paprika.
Lightly boil potatoes in heavily salted water until easily pierced to center with a toothpick. (Usually 20 -30 minutes depending on size.) Do not rapidly boil. Drain potatoes and split in half. Place in fridge to cool completely. (This can be done a day ahead) When cooled, large dice potatoes. Wash kale if necessary. Remove stems from leaves and finely chop leaves. Julienne (cut into thin strips) onion. Heat a pan over low heat Add 2 tbsp. olive oil. Slow cook onions until translucent and lightly browned. Stir frequently. Remove cores of bell peppers and dice small. Add drained red kidney beans, but keep liquid reserved. Warm a cast iron skillet over medium heat. Add 2T olive oil. Add red wax potatoes and stir to coat in oil. Allow potatoes to brown, adding more oil if necessary. Season with salt and pepper to taste. Add onions and kale. Cover to wilt kale. Add liquid from beans as necessary to prevent sticking. Finish with green peppers. Finally, season with paprika and fresh thyme.
Beet and Fennel Slaw
1 lb. raw beets, peeled and grated
¼ lb. carrots, peeled and grated
¼ lb. onion, peeled and grated
½ lb. fennel, peeled and grated
1 lb. Napa cabbage, sliced thinly
¼ cup apple cider vinegar
2 tbsp. olive oil
2 tbsp. maple syrup (or honey)
2 tbsp. salt
2 tbsp. ground black pepper
1 tsp. celery seed
Directions: Place all ingredients in a sauce pan and bring to a boil.
Pour over veg and toss well. Place uncovered in the fridge. Served when completely cooled. Can be made a day ahead of time. Perfect as a side for grilled fish.
These three recipes can be made all together or eaten on their own. All using the delicious root vegetables of July! We hope you enjoy.
Rosemary Roasted Potatoes
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1-2 green peppers, seeded and diced into bite-size pieces
1-2 yellow squash, diced into bite-sized pieces
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (around 3 cloves)
2 tablespoons rosemary leaves
Preheat the oven to 375 degrees F. Cut the red potatoes in half or quarters. Place the potatoes, peppers, and squash into a bowl. Drizzle the potatoes with the olive oil, salt, pepper, garlic and rosemary until well coated. Pour the vegetable mixture onto a baking sheet and spread out into 1 layer. Roast in the oven for at least 45 minutes, or until golden in color and cooked tender. Halfway through cooking, flip the vegetables with a spatula to ensure even cooking/browning of the potatoes. Remove the vegetables from the oven, season to taste with additional salt/pepper (if needed). Serve in a decorative bowl.
Simple Kale, Carrot and Leak Soup
1 tsp olive oil (or other oil)
1 leek, diced (white part only – cut it in half and rinse it well, to remove dirt in between layers)
1 clove garlic, diced
2 stalks celery, diced
2-4 carrots, peeled and diced
1-2 bay leaves
1 tsp dried thyme, parsley and rosemary
6 cups vegetable stock or water (I used 2 cups veggie stock and 4 cups of water.)
4-5 large leaves of kale greens, stems removed, wrapped together (by leaves), and sliced diagonally, into strips.
Heat the oil in a large pot over medium heat. When the oil is hot, add in the carrots, celery, leeks, and garlic. Stir and cook for around 8-10 minutes. Add the bay leaf, thyme, parsley, rosemary and vegetable sock to the pot. Bring to a boil then reduce the heat and simmer for around 20 minutes, or until the carrots are tender and cooked through. Add in the strips of kale (greens) and stir to blend the soup together. Cook the soup for around 10 minutes, until all ingredients are blended together well and it looks like “soup.” Taste and adjust with salt/pepper as needed. Enjoy!
Simple & Delicious Pan-Fried Beets
2-3 large beets
¼ cup of olive or vegetable oil
Thoroughly wash the beets. Slice the beets into ¼ inch slices. Pre-heat your frying with oil on medium heat. The oil should coat the entire pan, but not completely cover the beet slices. When pan the pan is hot, add beet slices and allow them to cook around 5 minutes on each side, and flip over halfway through cooking. Once the beet slices are browned on both sides, transfer to a plate lined with paper towel to drain. Season both sides with salt. You can serve these beets plain or with a simple yogurt dipping sauce of plain yogurt dill, parsley, salt & pepper.
Vegetables Don't Have to Be Boring - Recipes by Chef Sarah Williams Prepared for the Shawnee Fresh Stop Market on June 8th, 2017
Let's face it: vegetables get a bad reputation. People see them as gross, boring foods that only goats like eating. But in reality, vegetables are not only amazing for you but they are versatile foods that can be cooked in many different ways. These two recipes by Chef Sarah Williams at the Shawnee Fresh Stop Market on June 8th display two completely different ways to prepare vegetables. Use your fresh veggies from the latest Fresh Stop share to whip up these delicious recipes.
SUPER GREEN SOUP
Vegetable broth (about 4 cups)
Spices (garlic minced, salt, and pepper)
Boil washed potatoes in water until slightly soft. Once potatoes are slightly tender transfer chopped green onion to vegetable broth and season. Add spices. Reduce heat and allow potatoes to cook until tender. In another pan sauté garlic and olive oil until fragrant. Quickly toss washed kale, collards, and spinach in the olive oil/garlic. Add to the vegetable broth about 10 minutes before serving.
RAINBOW ROMAINE WRAP
Olive oil (3-5 tablespoons)
Ground ginger (1 tablespoon)
Lemon (1, juiced)
Spices (Minced garlic, salt and pepper)
Finely chop radishes, carrots, broccoli, beets, kohlrabi, and green onion. In a separate bowl mix olive oil, ginger, lemon, and spices in a separate bowl. Toss dressing in with shredded vegetables. Separate & wash romaine leaves. Spoon shredded vegetables on to individual romaine leaves. Roll the lettuce over the vegetables and serve chilled.
While Kohlrabi is a part of the cabbage family, it resembles broccoli with a sweet-yet-peppery taste. Chef Kate Frakes at the New Albany Fresh Stop Market prepared a lovely Roasted Rosemary Roots dish which utilizes all of the summer vegetable staples. Enjoy!
Roasted Rosemary Roots by Chef Kate Frakes
Chopped green onions
1. Peel root vegetables if desired.
2. Cut beets, kohlrabi, carrots, and onions into desired sizes (smaller bits for faster cooking.)
3. Preheat oven to 350 degrees.
4. Wipe inside of baking dish lightly with olive oil.
5. Spread beets in single layer, drizzle with olive oil, season with salt and pepper to taste, bake around 20 minutes then flip.
6. Add kohlrabi and carrots, drizzle with more olive oil and seasonings. Cover with foil and return to the over for another 15-20 minutes until veggies are tender.
7. Remove from over, let cool, and enjoy!
Asian-Inspired Kohlrabi Slaw by Chef Lacy Snyder from Toast and Chef Kate Frakes at the Jeffersonville Fresh Stop Market
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 (optional)
1 t. lime juice
1 t. rice vinegar
1 T agave
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.