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
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
Being creative in the kitchen during the summer is hard. In the winter, soups and potatoes are staples to keep everyone full and warm. In the summer, the heat can cause cravings for light, and fresh meals. Don't know what to have? You're in luck! This week at the Old Louisville Fresh Stop Market, Chef Sunshine Flagg prepared a light and zesty dinner salad and a healthy broccoli rice casserole using the fresh spinach, broccoli, kohlrabi, and carrots. Try the recipes for yourself!
Jeweled Dinner Salad
2 handfuls chopped spinach
1/4 head romaine lettuce (cut length-wise)
2 carrots sliced into coins
1/2 beet sliced into thin rounds
2 Tbsp olive oil
2 Tbsp honey
1 Tbsp dried or fresh dill
1 Tbsp lemon juice
1 tsp lemon zest
2 Tbsp olive oil
Pinch of salt and pepper
1. Heat oven to 375F toss beet slices with olive oil and bake for 15 minutes. Remove from oven and toss with a pinch of salt and dill.
2. Heat cast iron pan and lay 1/4 head of romaine lettuce in it for 2 minutes on each side. Remove from pan and chop lettuce.
3. Cook carrot coins in 1/4 cup of water until water evaporates. Add honey and cook for 1 more minute remove from heat a pinch of salt and stir to coat evenly.
4. Dressing: put lemon juice, zest, salt and pepper in blender and slowly add the olive oil as it blends.
5. Toss the all veggies (except the beets) together with the dressing and top with the beet chips
Broccoli Rice Casserole
2 cups small chopped broccoli
1 cup chopped kale
1 cup diced kohlrabi
2 green onions chopped fine
3 cups cooked rice
2 cups almond milk
4 Tbsp nutritional yeast
1 tsp paprika
Salt and pepper to taste
1. Microwave broccoli and kale in a covered bowl for 2 minutes
2. Combine almond milk, kohlrabi and green onion in a pot and cook on medium until very soft about 20 minutes. Mash the kohlrabi into the almond milk and add nutritional yeast, paprika and salt and pepper. Stir everything together with the rice and bake at 350F for 20 minutes.
The best part of summer? Crisp, fresh veggies. Chef Elana Levitz shared a couple of her favorite summer salad recipes for the Gendler Grapevine Fresh Stop Market at the J on May 24, 2017. These salads are perfect for lunch or dinner and as a side dish or an entree. Who knew salads could be anything but bland and boring?
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.