Acorn Squash & Aubergine Baba Ghanoush by Chef Trevor Semones from Wild Eggs, at the Sun Valley Fresh Stop Market
Mmm did someone say baba?! Chef Trevor Semones from Wild Eggs cooked up fall spin on this traditional Mediterranean dip/topping. Aubergine, aka eggplant, is the key ingredient in what makes this a baba ghanoush, over a regular hummus. Dip in a few veggies and send your taste buds into heaven!
Acorn Squash & Aubergine Baba Ghanoush
2 Eggplant (Aubergine) - halved 1 Shallot
2 Acorn Squash - quartered 2 cloves of Garlic
Sesame Oil 1 tsp. Cumin
Olive Oil 1 tsp. Onion Powder
Sea Salt 1 tsp. Smoked Paprika
Cracked Pepper 1 tsp. Parsley -chopped
¼ cup of Tahini paste Juice of ½ Lemon
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
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.
Fried eggplant can be eaten on its own or with the addition of marinara and vegan cheese, can be made into a delicious vegan eggplant parmesan. Who said eating healthy had to be bland and boring? Enjoy!
Easy Fried Eggplant
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 flax eggs (3 tsp. of water, 1 tsp. of flax seed meal)
2 cups dry vegan bread crumbs
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in flax eggs, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
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.
Chef Nikkia Rhodes shared this recipe with us at the Shawnee Fresh Stop Market on July 21, 2016. We hope you enjoy it!
Shawnee Fresh Stop Market Stir Fry
1 clove Garlic- minced
1 candy onions - sliced
Garden heirloom carrots – julienned
1 zucchini and Yellow squash - halved and sliced
1 green bell peppers – julienned
Italian eggplant - quartered lengthwise and sliced
Cucumber - halved lengthwise and sliced
1/4 C basil - shiffanod
Salt and pepper
For the sauce:
4 T brown sugar
T soy sauce
2 pinch red pepper flake
1 t fresh grated ginger, or 1/8 t ground ginger
2 T rice vinegar
2 T flour
1 1/2 t sesame oil or olive oil
In a large pot, boil salted water. When water comes to a boil, add the julienned carrots and cook for 2 minutes. While carrots cook, prepare a large bowl of ice water. Take the carrots out of the boiling water and plunge directly into ice water. This is called blanching. The boiling water will cook the carrots until they are just tender, and the ice water will shock the carrots, to stop the cooking process, so that they do not overcook. Set carrots aside with the other veggies. In a medium sized skillet, at medium heat, add olive oil or sesame oil. Sautee sliced onion for 1 minute. Next add the garlic, ginger, and pepper flake. Sautee these things for another minute. Once you have sautéed the spices, add the vinegar and soy sauce, and brown sugar. Next add the carrots, and squash. Cook on medium high for 2 minutes.. Add the green bell peppers and eggplant and sauté for another 2-3 minutes. Finally, add the cucumber and cook for one additional minute. When all of the vegetables are added and cooked to desired doneness, and coated in sauce, add in the 2 T of flour to thicken the sauce. Finish the dish with the basil and serve immediately. To Garnish the dish, add some thinly slice green onions or scallion, and some toasted sesame seed.
Chef Amy Burns shared this recipe with us at the Old Louisville Fresh Stop Market on July 21, 2016. We hope you enjoy it!
Baba Ganoush (Roasted Eggplant Dip)
2 large or 4 small eggplants
Juice of 1 lemon
3 tablespoons tahini
2 teaspoons salt, divided
5 tablespoons olive oil, divided
½ teaspoon pepper
½ teaspoon onion powder
1 teaspoon cumin
2 cloves garlic, minced
Preheat oven to 375. Peel eggplants and cut into 1-inch cubes. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Roast for 30 minutes, turning halfway through. Remove from oven and allow to cool while you prepare your other ingredients. Place the lemon juice, tahini, 1 tablespoon salt, onion powder, cumin, and garlic into a high powered blender or food processor. Blend until smooth. Add the roasted and cooled eggplant and 3 tablespoons olive oil into the blender and run until smooth. Transfer to a bowl and serve with sliced raw vegetable or use as a sandwich spread.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.