Potato and Radish Salad by Chef Lisa Dettlinger from Habitat for Humanity at the Smoketown Fresh Stop Market
Easy, delicious, and gorgeous! Three words that describe this recipe from chef Lisa! How refreshing it was to have the tri-colored radish infused with potatoes and cucumbers. Look no further for dinner or an awesome side dish for tonight!
Potato and Radish Salad
1 lb. potatoes
½ cucumber, thinly sliced
2 tsp salt
1 bunch of radishes, thinly sliced
1 tbsp. Dijon mustard
2 tbsp. olive oil
1 tbsp. white wine vinegar
2 tbsp. mixed, chopped herbs
Spicy Pickled Okra & Sesame Cucumber Noodles by Chef Meghan Urevick from LifeBar at the Old Louisville Fresh Stop Market
Part of what's so great about the cooler months is the pickled veggies from the summer. It's not too late to get crackin' on pickling! If you have leftover okra or green beans (like I do), pickling is the way to go! Meghan from LifeBar was thoughtful and gave us some tips on how to use all of your veggies over a longer period of time. Just like the way our grandparents used to do...She also created a really delicious cucumber noodle (yes, you do can do this with a spiralizer!) with cashews (allergy alert!)...seriously so good! It's time to get creative and satisfy that growl in your stomach.
Spicy Pickled Okra
Equipment Needed: 1 quart-sized jar, 1 cutting board, 1 sharp knife, measuring spoons and cups, 1 small stainless steel saucepan
1. Wash and trim the stems of the okra. Your goal with using the okra is to ﬁll one-quart jar so they’re packed in tightly. Smaller okra pods are preferable.
2. Clean your quart jar well, and add 2 cloves of sliced garlic, 1 tsp dill seeds and bullhorn peppers, halved lengthwise.
3. Pack okra into the jar, and don’t be afraid to really pack it in tight!
4. To make the brine, dissolve 2 tablespoons of pickling or kosher salt in 1 cup of distilled water and 1 cup of white wine vinegar. Bring to a boil in a small stainless-steel saucepan.
5. Pour hot brine into your okra-packed quart-sized jar and put a lid on it. Do not screw on the lid too tightly, as you want to allow some of the gasses to escape. Let sit on the countertop to cool for about an hour and then place jar in the fridge. Your pickles will be tasty after 2 weeks, delicious after 3 weeks, and taste amazing after 4 weeks. Pickles will keep fresh between 3-6 months in the back of your fridge.
Sesame Cucumber Noodles
Equipment Needed: spiralizer, 1 cutting board, 1 sharp knife, 1 mixing bowl, whisk, measuring spoons
1 large English cucumber or about 2 large regular ones, washed
2 tablespoons organic mello miso paste (or use coconut aminos as a soy-free and gluten-free alternative)
1 Tablespoon organic rice vinegar
1 teaspoon organic sesame oil (or use tahini to make no oil added)
1/4 teaspoon organic red pepper ﬂakes
Handful of grape tomatoes, washed, stemmed and halved
Salt and pepper, to taste
2 teaspoons organic sesame seeds
1/2 cup organic, unsalted, raw cashews, cut into pieces
Optional: garnish with cilantro or fresh basil
1. Spiralize the cucumber.
2. With a whisk, mix the mellow miso paste, rice vinegar, sesame oil, red pepper ﬂakes and salt and pepper in a medium-sized mixing bowl to make the dressing.
3. Toss the noodles in the dressing so that it evenly coats the noodles. Sprinkle the noodles with the sesame seeds, and ﬁnish with the chopped grape tomatoes and cashews. Enjoy!
*Serve on a bed of mixed greens, topped with a fried egg or enjoy with beans
Cucumbers are so refreshing! Nicole, our Shively Fresh Stop Market farmer liaison, and owner of Break The Mold CrossFit Gym, created this alternative creamy sauce made with cashew butter (beware allergies!) These cucumbers were beautiful! You won't see wax on these guys...Nutty and cool, now that's a funky fresh dish! Thanks Nicole!
Chop onion and cucumber and combine in a bowl. In a second bowl combine the dressing ingredients and whisk until dressing consistency. Combine dressing and vegetables, serve cold.
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
You may be asking yourself...what is a delicata squash? Well, chef Corinne at the Shawnee Redeemer Fresh Stop Market sure knows what it is. She has prepared this easy recipe with squash rings that are out of this world! Pair with a salad or some other veggies, and enjoy!
2 delicata squash
salt & pepper to taste
1/2 tsp. garlic powder
1 tsp. dried sage
2 tbsp. Olive oil
Fresh parsley, chopped, for garnish
1/2 cup (gluten-free?) breadcrumbs
2 tbsp. (vegan?) grated Parmesan or nutritional yeast
2 tbsp. Olive oil
Mm mm mm! Did someone say gazpacho?! What is a gazpacho anyways? Gazpacho is a Spanish-styled raw soup that’s served cold, and tastes best with the freshest vegetables, according to chef Angela. She hooked up the New Albany Fresh Stop Market this week with her take on a gazpacho...but with watermelon! Okay, our mouths are watering too-- just try this!
Fine mesh strainer
8 juice glasses – chill overnight in refrigerator in in freezer for a couple of hours
Chop all vegetables in large chunks.
4 large and very ripe tomatoes
1 bell pepper, seeded (for this recipe, I prefer the yellow bell pepper)
1 large cucumber, peeled, seeded and chopped.
1 small onion
4 cups of fresh watermelon, chopped and seeded. Dice 1/4 cup for garnish.
Salt to taste
1/3 cup extra virgin olive oil
3+ tablespoons red wine vinegar
1/3 cup fresh mint leaves (reserve a small amount for garnish)
All the flavors of summer by Chef Meghan Levins (Monnik Beer Company) / Sun Valley Fresh Stop Market
Chef Meghan Levins from Monnik Beer Company prepared two delicious recipes using some of the ultimate summer flavors: peach and eggplant. This creamy gazpacho and spiced eggplant dish are perfect to prepare on Sunday and eat throughout the week. Enjoy!
Creamy Vegan Peach Gazpacho
Peaches, 3 each (peeled if preferred, pit removed)
Tomatoes, 3 each (core removed)
Bell pepper, 1 each (seeded)
Cucumber, 1 each (peeled)
Onion, ½ each
Olive oil, ½ cup
Bread (stale is ok!), 1 slice
Kosher or sea salt, see method
Vinegar (apple cider, red wine, etc.), 2 tbsp.
Chop peaches into medium sized pieces and set aside. Chop remaining vegetables and place in large bowl; sprinkle salt over vegetables and toss well (about 1 tbsp). Put vegetables in a colander and set over the large bowl; let sit for 10 minutes. Tear bread into pieces and add to the juice that has drained from the vegetables into large bowl. Add vegetables and peaches and combine well. Add half this mixture to blender and slowly drizzle half the olive oil until completely smooth (if you prefer a chunkier texture, you can use a food processor but the olive oil will not emulsify into the creamy texture). Finish with 1/2 vinegar, repeat for second batch. Stir together in large bowl and let chill 1-24 hours. Top with chopped veggies, herbs, drizzle olive oil, vinegar, etc.
Bonjan Salat (Spiced Eggplant)
Eggplant, 1 each (peeled)
Kosher or sea salt, see method
Olive oil, ¼ cup
Garlic clove, 2 each minced
Red pepper flakes, 1 tsp
Tomatoes, 2-3 each
Cinnamon, 1 tsp
Mint (fresh or dried), 1 tbsp.
Dice eggplant in medium cubes, place in a bowl; sprinkle with salt and toss; put in colander and allow liquid to run through in a sink for ten minutes (this takes the bitterness out). Dice tomatoes and reserve (can substitute for 1 can diced or pureed tomato or even neutral sauce). Rinse eggplant and dry over layer of paper towels. Add 2 Tbl olive oil to a wide skillet, heat until shimmery then add eggplant. Brown eggplant, turning continuously until slightly wilted; remove from pan. Add remaining olive oil, heat and cook garlic until fragrant, then add tomatoes. Cook tomatoes down to liquid on low heat, mashing them against the bottom of the skillet to create a sauce (add water if juice evaporates quickly); cook until tomatoes form a paste and skins are dissolved. Add mint, cinnamon and pepper flakes and cook until fragrant. Stir in eggplant and cook until soft. Serve with flat bread, pita, corn chips, topping for pasta, rice, hummus, salad, use a sandwich spread, endless uses! **Keeps for one week.
Gazpacho is like a soup but it's cold! Therefore, being a perfect summer dish. When the temperatures and humidity rise, cool off with a refreshing bowl of vegan gazpacho curtesy of Chef Michele Hill from Commonwealth Cure. We hope you enjoy!
4 large tomatoes, coarsely chopped
1/2 bell pepper
2 garlic cloves
1 celery rib, chopped
1tbsp lemon juice
1/2 sweet onion, quartered
3tbsp red wine vinegar or balsamic vinegar
1/2 tsp salt
Dash of black pepper
1 tsp fresh parsley
1 tsp fresh basil
1/4 tsp cayenne pepper (optional)
Put cucumbers, tomatoes, bell peppers, garlic, celery and pinion in food processor blend. Add vinegar, salt and pepper blend. Transfer to bowl add parsley and basil. Place in refrigerator for 30 min. Garnish with croutons and avocado. Serve with green salad.
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
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
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.