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
Feelin' zingy? We are! Try out this twist on a typical stir fry with a lemony-ginger kick. Lemon and ginger are immune boosting and gut healing, and of course...crazy delicious!
Lemon Ginger Stir Fry
1 large pan
Small prep bowl
Lemon Ginger Sauce:
A salad, entree, and sweet iced tea...what more could a meal need? Chef Lacy Snyder from Toast on Market at the Jeffersonville Fresh Stop Market has given us a recipe for an easy balsamic summer salad, cabbage rolls, and a peach basil iced tea. With these recipes, we've got your next dinner party ready! Enjoy!
Easy Balsamic Summer Salad
Slice all ingredients into bite sized pieces. Toss with balsamic vinegar, oil, salt, pepper.
Vegetarian Cabbage Rolls
Tomato pasta sauce
Fresh chopped basil
On a cheese grater, grate eggplant and potatoes, set aside. Chop onion. Mix onion, potatoes, eggplant, and garlic, sauté until tender. In a sauce pan, boil water and blanche 6 to 8 cabbage leaves. Fill soft cabbage leaves with potato mixture and place seam side down into cast iron skillet. Cover cabbage rolls with pasta sauce and cook covered until completely tender. Garnish with chopped basil.
Peach Basil Iced Tea
Fresh sliced peaches
Fresh basil leaves
Fill a pitcher with ice. Add peaches and a few basil leaves. Fill rest of pitcher with brewed black tea. Serve after tea completely chills
Everything but the Kitchen Sink Cabbage Soup by Chef Dianne White / Shawnee Presbyterian Fresh Stop Market
Whether you don't feel like cooking or you have leftover vegetables you don't know what to do with, throw everything into a pot to make this cabbage soup by Chef Dianne White at the Shawnee Presbyterian Fresh Stop Market. We hope you enjoy!
Kitchen Sink Cabbage Soup
1 tsp olive oil
4 cloves of garlic
1 large onion
1/2 lb. carrots
4 medium potatoes
1/2 bunch celery
1 green pepper
1/2 lb. green beans
28 oz. canned diced tomatoes
8 oz. canned crushed tomatoes
1/2 head green cabbage
6 cups vegetable broth
1/4 bunch fresh parsley, chopped
1/2 tbsp. smoked paprika
1 tsp dried oregano
salt and pepper to taste
1-2 tbsp. lemon juice to taste
Mince the garlic, dice the celery and onion. Add to a large soup pot along with the olive oil and sauté over medium heat until onion and celery are soft and transparent. While the onion, celery, and garlic are cooking, peel and slice carrots. Cube potatoes and dice the bell pepper. Add carrots, potatoes, bell pepper, and green beans to the pot followed by the diced tomatoes (and their juices) and crushed tomatoes. Stir to combine. Allow the vegetables in the pot to heat while you chop the cabbage. Chop the cabbage into one-inch strips or squares, then add them to the pot. Add the vegetable broth, chopped parsley, oregano, thyme and pepper. Stir to combine. Place a lid on the pot and bring to a boil. Once boiling, turn the heat down to medium-low and allow to simmer until the cabbage is tender. Turn off the heat and salt to taste. Start with about 1/2 tsp salt and add more as needed. Start with one tbsp. of lemon juice and add more if you want a tarter flavor.
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.
Trying to cut back on carbs? This recipe uses cabbage leaves as taco shells and stuffs it with tons of fresh veggies. Low on the carbs but still full of flavor, try this recipe out and let us know what you think!
Veggie Stuffed Cabbage Tacos
1 large head savoy cabbage
Protein of your choice (we like sautéed tofu)
1 jar hoisin sauce
1 seedless cucumber
1 bunch scallions
1 bunch cilantro
2 large carrots
1 green pepper
1 large avocado, sliced
garnish: lime wedges, sesame seeds, chili flakes
On the stove, set a large pot of salted water on to boil. Carefully peel individual cabbage leaves from the head of cabbage until you have about 12 “cups” of varying sizes. Drop the cabbage leaves into the boiling water and blanch for about 1 1/2 minutes. In the meantime, fill a large pot of water with ice water, then plunge the cabbage leaves into the ice water to stop the cooking. When completely cool, wrap gently in towels to dry while you prep the filling. In a jar, place 3/4 cup hoisin sauce, squeeze the juice of 1 lime, then add 1/4 cup hot water. Shake firmly until combined. Place the protein in a bowl, add half the hoisin mixture, and stir to combine. Use a spiralizer to make cucumber noodles, or use a knife to cut into little sticks. Cut carrots into skinny little sticks, then use a sharp knife to slice the scallions lengthwise into long ribbons. Chop the cilantro. Put all the toppings, including chili and avocado, into individual bowls, then place on a tray with the cabbage leaves and let everyone build their own “tacos.” Serve with additional hoisin sauce and garnishes
Cauliflower steaks were all the rage last summer, but now there's a new kind of veggie steak: Cabbage Steak. This "steak" is glazed in balsamic vinegar which gives it a zesty, sweet taste. Did you know that Cabbage is full of vitamin K and anthocyanins that help with mental function and concentration? These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Forget the meat and enjoy all the nutrients in these glazed Cabbage Steaks curtesy of Chef Bert Hoskinson from the Boys and Girls Haven.
Chef Bert Hoskinson, Boys and Girls Haven
Balsamic Sweet-Glazed Cabbage Steaks
1 head green cabbage
1/3 cup balsamic vinegar
1/3 cup agave syrup
1/3 cup olive oil
Salt and black pepper to taste
Cut core end of cabbage flat and stand on flat surface. Slice top to bottom in 1/2 inch slices. Whisk together remaining ingredients. Lightly brush bottom of pan with glaze. Lay cabbage in pan in single layer and lightly brush tops with glaze. Place in a 400 degree oven uncovered for 15 minutes or until slightly tender.
This slaw recipe is anything but boring! Bring it to the Fourth of July BBQ or have it alongside some grilled veggie burgers. Let's spice up an old classic, enjoy!
Green Zing Slaw
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh basil
1 tablespoon white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
Slice cabbage and chard greens into thin ribbons. Spiralize the zucchini (or cut very thinly) and shave the cucumbers into very thin slices (use a vegetable peeler). In separate bowl combine ingredients for the lemon basil vinaigrette. Garnish with additional basil sliced into thin ribbons.
These two recipes can be paired together for a meal or eaten separately with a bigger main entree. Both recipes include fresh, seasonal vegetable that are anything but bland. Enjoy!
Collard and Cabbage Slaw
1 red onion
1 bunch collards
½ head cabbage
½ cup apple cider vinegar
⅔ cup olive oil
2 tbsp. whole grain mustard
Salt and pepper to taste
1-½ tablespoon honey/agave (optional)
Combine onion, vinegar, mustard, honey/agave, olive oil. Season with salt and pepper. Let sit 10-15 mins, tossing occasionally until onion is wilted. Add collards, cabbage, and carrots. Chill 15 mins.
Sizzlin’ Seasonal Vegetables
3 tbsp. olive oil
4 medium garlic cloves
2 cups chopped onion
1 bay leaf
2 medium sweet bell peppers
4-5 cups seasonal vegetables
2-3 fresh tomatoes (or 14-½ oz. can tomatoes)
2 tbsp. fresh basil (or 1-½ tsp dried)
2 tbsp. fresh oregano (or 1-½ tsp dried)
½ tbsp. rosemary and/or thyme (½ tsp dried)
1-½ tsp salt
½ tsp black pepper
Fresh minced parsley for garnish
Heat olive oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and sauté over medium heat for about 5 minutes. Add seasonal vegetables and bell peppers, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally for 8-12 minutes. Add pepper and tomatoes. Cover and simmer for 5-10 more minutes are until vegetables are cooked to preferred doneness. Serve hot, warm, or room temperature and top with chopped parsley and options toppings.
Don't Worry About Getting Your Greens in With These Two Recipes by Chef Miranda Miller, Sun Valley Fresh Stop Market
We all know that vegetables, especially greens, contain amazing health benefits. But most, struggle with getting enough green in their diet. With these two recipes for a Colorful Cabbage Soup, and Sautéed Swiss Chard, you won't mind eating a second serving of your veggies. We hope you enjoy!
COLORFUL CABBAGE SOUP
2 tbsps. olive oil
1 tbsp. garlic
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head of cabbage, chopped
1 one ounce envelope dry onion soup mix
OR ¼ cup dried onion flakes, ¼ tsp onion powder, ¼ tsp parsley flakes, 1/8 tsp celery seed, 1/8 tsp paprika, 1/8 tsp black pepper, 2 tbsp. soy sauce
1 pound green beans
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can vegetable broth
Salt and pepper
Place olive oil, garlic, carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Sauté for 5-10 minutes with olive oil. Add onion soup mix, tomato juice, broth, and enough water to cover vegetables. Season with salt, pepper, and hot sauce to taste. Simmer until vegetables are tender, 10-15 minutes.
SAUTÉED SWISS CHARD WITH VEGAN PARMESAN CHEESE
2 tbsp. vegan butter (or double olive oil)
2 tbsp. olive oil
1 tbsp. garlic
½ small red onion, diced
1 bunch swiss chard, stems and center ribs cut out and chopped
together, leaves coarsely chopped separately
½ cup dry white wine
1 tbsp. fresh lemon juice
2 tbsp. freshly grated Parmesan/vegan cheese
Salt and pepper, optional
Melt butter (optional) and olive oil together in a large skillet over medium heat. Stir in the garlic and the onion and cook for 2 minutes. Add the chard stems and the white wine. Simmer about 5 minutes. Stir in the chard leaves and cook until wilted. Finally, stir in the lemon juice and Parmesan cheese. Season with salt and pepper.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.