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.
Chefs Chase Barmore and Jamie Isenberg shared these recipes with us at the Old Louisville Fresh Stop Market on August 4, 2016. We hope you enjoy it!
Green Beans and Roasted Tomatoes
1 tablespoon olive oil
2 tomatoes chopped, strained
2 tablespoon minced garlic
1/2 teaspoon salt
1 ounce lemon juice
2 tablespoons balsamic vinegar
1/2 cup kalamata olives
3/4 lb. green beans trimmed
In a large skillet, sauté oil, green beans, tomatoes, and garlic for 3 min. Deglaze pan with lemon juice, and balsamic. Add salt, and kalamata olives.
Tomato and Watermelon Salad
3 large tomatoes cut into 2 inch chunks
1 pound watermelon cut into 2 inch chunks
Balsamic vinegar drizzle
Coarse sea salt
Olive oil drizzle
1 bunch Basil leaves coarsely chopped
Combine into large mixing bowl stir, and chill in fridge before serving!
Warm potato Salad with Okra
3 ears of corn, cut off cobb.
6 red potatoes steamed and quartered
1 tablespoon mustard seed
1 tablespoon cumin
2 ounce red wine vinegar
6 lady fingers cut into 1 inch pieces
1 teaspoon salt
1 ounce olive oil
1 teaspoon paprika
2 green bell peppers finely chopped
1 red onion finely chopped
2 ounce fresh squeezed lemon juice
Combine okra, potatoes in large pot, boil with salt, cook until fork tender. Mix together olive oil, vinegar, cumin, mustard seed, lemon juice, corn, green pepper, onion, and paprika. Strain potatoes and okra, then combine in large bowl with mixture, serve warm, or chill for tomorrow.
Quinoa Chickpea and Veggie Salad
Quinoa chickpea ingredients:
2 cups water
1 cup uncooked quinoa
1 teaspoon salt
Rinse the raw quinoa in a strainer under cold running water until the water runs clear. Drain the excess water. Combine the Quinoa, salt and water in a saucepan. Bring to a boil and reduce to simmer. Cover and cook for approximately 15 minutes, until the seeds are translucent and have spiraled out from each seed. Place cooked Quinoa in a large bowl and refrigerate.
2-3 ears of corn
1 cup diced fresh tomatoes
1 cup diced carrots
1 cup diced bell pepper
1/2 cup red onion
1 can chickpeas (drained and rinsed)
1 cup cucumbers
Ground black pepper to taste
1-2 teaspoons lemon juice
2-4 tablespoons extra virgin olive oil to taste
Stir Veggies into the cold Quinoa:
Drain and cool the corn, then slice the kernels from the cob. Mix in with the the tomatoes, carrots, peppers, onions, chickpeas and cucumbers, then add ground black pepper to taste. Drizzle on the lemon juice and olive oil mix to taste.
Chef Gina Brown runs Every Day Fresh With Chef Gina, teaching cooking classes for the public. She also works as an adjunct professor at Sullivan University and is a part-time employee at Trader Joe's. One of her specialities in the kitchen is pie making. She is also skilled at making good, tasty food out of simple ingredients on a tight budget. Gina's approach to cooking is to keep it "easy peasy." "I want to teach people that once they learn a new method, they can apply it to other recipes," she said. "I'm not a fancy cook, but I can cook some really good food."
For The Dressing (makes about 2 cups)
Rough chop cilantro. Set aside. Blend the remaining ingredients together until smooth. Add cilantro. (should keep about a week) And I like to make early in the day or the day before. I like it chilled before adding to salad.
For The Salad:
To Ensemble Salad:
If you have a pretty glass bowl, layer veggies and then toss with dressing. Add a little extra cilantro on top as a garnish
Here’s some extras that will make your salad awesome!!
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.