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
Harvest Salad with Apple Cider Vinaigrette by Chef Lacy Snyder from Toast at the Jeffersonville Fresh Stop Market
Sweet salad, oh my! Lacy Snyder from Toast created an awesome sweet Harvest Salad (that you will most definitely want to harvest on!) that was to die for! Sweeten this salad with apple cider vinegar and cranberries, and you'll find yourself in heaven. Thanks Lacy!
Harvest Salad with Apple Cider Vinaigrette
1 bag Spring Mix
1 bunch of carrots
1 bunch of kale
1 large broccoli stem
3 bull horn peppers
½ yellow onion
1 cup dried cranberries
1 cup pumpkin seeds
1/4 c Apple cider vinegar
1 T Dijon mustard
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!)
Fall Veggie Hash and Sauteed Apples and Pears by Chef Lisa Dettlinger from Habitat for Humanity at the Shawnee Redeemer Fresh Stop Market
Chef Lisa Dettlinger from Habitat for Humanity keeps it simple and simply healthy with her two awesome fall dishes. The Fall Veggie Hash (when in doubt with ample amounts of veggies, make a hash!) was filled with so much flavor. Pear (ha!) it with the sauteed pear and apples, and you have an awesome warm dinner ready to go within an hour!
Fall Veggie Hash
Place oils in a large skillet over medium heat. Mix in potatoes, pepper, squash, carrots and garlic. Season with salt and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender. Mix kale, green onions and rosemary into skillet. Continue cooking 5 minutes until kale is wilted and serve.
Sautéed Apples & Pears
Heat a medium, well-seasoned cast iron or nonstick skillet over med heat and add coconut oil. Once heated, add the apples and cook/stir a couple of minutes, then add the pears and combine. Sprinkle the salt evenly over the top and stir, continue to cook until softened, about 3 minutes, adding any extra coconut oil and adjusting heat to lower if you need to. Lower the heat to low and sprinkle the cinnamon over apples and pears, stir. If mixture is very sticky you can add a drop of water to thin it out. Once fruit is coated with cinnamon, soft and lightly browned, remove from heat, drizzle honey/substitute (optional) over top and serve.
Squash Dip and Japanese Curry Stew by Chef Mary Curnutte from Louisville Grows and Jeremy Johnson from Meta
Chef Mary Curnutte from Louisville Grows and Jeremy Johnson from Meta both used their culinary backgrounds to serve up a tasty delicious twist on squash! I would have never thought to use squash as a dip, but they made it happen! They also made a curried Japanese stew--curry anything in my opinion and it's amazing! Enjoy these dishes, and thank you for being here Mary and Jeremy!
1 large or 2-3 small squash
4-6 cloves garlic
½ cup olive oil
Salt and pepper to taste
Roast squash and garlic at 400 degrees for 30 minutes. Let cool and peel skin off squash. Blend with olive oil, salt and pepper. Eat with pita chips or fresh cut vegetables.
Japanese Curry Stew
1 yellow onion
1 bunch hardy greens (kale)
1-2 green peppers
1 bunch carrots
Japanese curry mix
1-2 Tbsp. sriracha
1 Tbsp. honey (or agave/maple syrup)
Salt and pepper to taste
Heat stovetop and stock pan to high. Dice yellow onion and green peppers and sauté in 1 Tbsp. olive oil until onions are slightly translucent. Turn heat to medium. Cut potatoes in 1-inch cubes. Add to onion and pepper mixture. Cover with water and boil until slightly tender (test with fork) but still firm. Add diced carrots, diced apple and cut kale. Add Japanese curry mix and stir until dissolved. Add sriracha, honey, salt and pepper. Serve over rice or eat alone as a soup.
Stewed Potatoes, Super Food Salad, Please and Thank You Juice, and the Fresh Stop Market Juice by Chef Vitalis Lanshima from ASPIRE Juice Bar + Café at the Gendler Grapevine Fresh Stop Market
Vitalis is the CEO and founder of ASPIRE Juice Bar + Cafe and is a Paralympic Athlete and World Record Holder, He discovered that freshly made juices and smoothies helped him recover faster after intense workouts that physically depleted him, leaving him dehydrated, and mentally exhausted. He chose to share his experience through a business venture and inspire others to live a healthy lifestyle. He even created a Fresh Stop Market juice! Enjoy his creations! Thank you for being with us Vitalis!
Prep time: 10 min, Cook time: 25 minutes, Total time: 35 min
3³Super Food Salad
Total time: 10 min
Triple Citrus Vinaigrette Ingredients
Please and Thank You (Juice)
Total time: 5 min
Fresh Stop Market (Juice)
Total time: 5 min
Caramelized Green Tomato Salad & Marinated Eggplant by Chef Adrienne Galluser at the New Albany Fresh Stop Market
Chef Adrienne is a graduate from Sullivan University, and she prepared a few dishes that include a some of the not-as-popular vegetables: green tomatoes and eggplant! Not only were they delicious, but they're simple and nutritious!
Caramelized Green Tomato Salad
3-4 medium green tomatoes, quartered
1 medium red onion, thinly shaved
1 small cucumber, peeled and thinly sliced
2 carrots, peeled and thinly shaved
1 cup red cabbage, shredded
1/2 cup grape tomatoes, halved
2 tablespoons vegetable oil
4 tablespoons olive oil
2 tablespoon lemon juice
1 tablespoon cilantro, finely chopped
1 tablespoon mint, finely chopped
salt and pepper to taste
2 pounds eggplant, cut into 1/4-inch dice
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 1/2 cups grape tomatoes, halved
1 tablespoon capers
4 cloves garlic, minced
2 tablespoons fresh chopped basil
1 tablespoon fresh chopped oregano
1 1/2 cups olive oil
1/2 cup red wine vinegar
1/2 teaspoon ground black pepper
salt to taste
Salsa is literally good any time of the year. and Chef Meg Stern knows that, too. Grab some tortilla chips and dive into this Summer Salsa! Mm mm mm!
1 med red or yellow onion
1 Bell Pepper
1-2 lbs. ripe tomatoes
1-2 cloves garlic
Juice of one lime
1/2 cup chopped cilantro leaves
1 hot pepper (optional)
1 t cumin
1 t chili powder
2 ears fresh corn
Dice onions, bell peppers, and tomatoes small. Mince Garlic, and jalapeño or Serrano peppers to taste (wear gloves when handling hot peppers, and remove seeds and membranes to calm heat). Cut corn from cob. Add Lime juice, Cilantro, Cumin, Chili Powder, and other seasonings to taste. Mix all ingredients and allow to blend in fridge for an hour or more.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.