Stewed Potatoes, Super Food Salad, Please and Thank You Juice, and the Fresh Stop Market Juice by Chef Vitalis Lanshima from ASPIRE Juice Bar + Café at the Gendler Grapevine Fresh Stop Market
Vitalis is the CEO and founder of ASPIRE Juice Bar + Cafe and is a Paralympic Athlete and World Record Holder, He discovered that freshly made juices and smoothies helped him recover faster after intense workouts that physically depleted him, leaving him dehydrated, and mentally exhausted. He chose to share his experience through a business venture and inspire others to live a healthy lifestyle. He even created a Fresh Stop Market juice! Enjoy his creations! Thank you for being with us Vitalis!
Prep time: 10 min, Cook time: 25 minutes, Total time: 35 min
3³Super Food Salad
Total time: 10 min
Triple Citrus Vinaigrette Ingredients
Please and Thank You (Juice)
Total time: 5 min
Fresh Stop Market (Juice)
Total time: 5 min
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 Gabe Sowder, the Culinary Director of the Walden School prepared two delicious, protein packed vegan meals at this weeks Gendler Fresh Stop Market @ The J. The Red Potato and Kale Hash with Red Kidney Beans has nutrient-packed vegetables, protein-packed beans, and potatoes to help fill you up. This dish with a side of the Beet and Fennel Slaw is lacking no flavor or nutrition. We hope you enjoy!
Red Potato and Kale Hash with Red Kidney Beans
1 lb. red potatoes
1 lb. of kale
½ lb. of onions
4 tbsp. of olive oil
½ lb. of green bell peppers
1 can red kidney beans, drained with liquid reserved
1tbsp fresh thyme, & 1 tbsp. paprika.
Lightly boil potatoes in heavily salted water until easily pierced to center with a toothpick. (Usually 20 -30 minutes depending on size.) Do not rapidly boil. Drain potatoes and split in half. Place in fridge to cool completely. (This can be done a day ahead) When cooled, large dice potatoes. Wash kale if necessary. Remove stems from leaves and finely chop leaves. Julienne (cut into thin strips) onion. Heat a pan over low heat Add 2 tbsp. olive oil. Slow cook onions until translucent and lightly browned. Stir frequently. Remove cores of bell peppers and dice small. Add drained red kidney beans, but keep liquid reserved. Warm a cast iron skillet over medium heat. Add 2T olive oil. Add red wax potatoes and stir to coat in oil. Allow potatoes to brown, adding more oil if necessary. Season with salt and pepper to taste. Add onions and kale. Cover to wilt kale. Add liquid from beans as necessary to prevent sticking. Finish with green peppers. Finally, season with paprika and fresh thyme.
Beet and Fennel Slaw
1 lb. raw beets, peeled and grated
¼ lb. carrots, peeled and grated
¼ lb. onion, peeled and grated
½ lb. fennel, peeled and grated
1 lb. Napa cabbage, sliced thinly
¼ cup apple cider vinegar
2 tbsp. olive oil
2 tbsp. maple syrup (or honey)
2 tbsp. salt
2 tbsp. ground black pepper
1 tsp. celery seed
Directions: Place all ingredients in a sauce pan and bring to a boil.
Pour over veg and toss well. Place uncovered in the fridge. Served when completely cooled. Can be made a day ahead of time. Perfect as a side for grilled fish.
Chef Mai Nguyen shared this delectable recipe with the Smoketown Neighborhood Fresh Stop Market on July 14th, 2015. Mai has spent the past few years teaching what she knows about food, health and the environment to young people through her work at YouthBuild, Kentucky State University, and now New Roots. She maintains her own garden in the Shawnee Neighborhood of West Louisville and keeps up her kitchen skills working for Wiltshire Pantry.
Heat oil in skillet over medium heat. Add sliced fennel. Sprinkle with salt and pepper.
Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes
Place cut potatoes into a pot. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender (test with a fork!), about 15 minutes. Drain as much water as possible. Return potatoes to pan and mash them. Turn off heat.
Add garlic and broth to fennel and bring to simmer. Add the mixture to the potatoes in two batches. Stir to combine. Season with a little salt and a pinch of pepper.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.