Watermelon Radish and Arugula Salad with Pumpkin & Sweet Potato Kale Hash by Chef Pete Jones (with help from Elijah Rowlett) at the Parkland Fresh Stop Market
Pete is loving his pumpkin! He and Elijah, our Parkland Fresh Stop Market's chef liaison's awesome son, created two pumpkin inspired dishes to complete the Parkland Fresh Stop Market 2017 season. They were both so delicious, it was hard to put down the fork! Thanks of much for your time Pete and Elijah!!
Watermelon Radish and Arugula Salad with Pumpkin
Pie pumpkin (and seeds!)
Salt, pepper, optional other seasonings
Thinly slice watermelon radish and let sit a bit in lemon and oil; toss arugula and other greens in lemon and oil. Gut and roast the pie pumpkin, blending with water as needed to puree. Roast pumpkin seeds and season as desired. Arrange radish and top with arugula and other salad greens. Top with a small amount of pumpkin and pumpkin seeds.
Sweet Potato Kale Hash
Chopped onions, peppers, and garlic first in a pan with oil. Next is the grated sweet potato. When everything is looking almost done add the kale leaves, shredded to bite sized pieces. Season with salt and pepper.
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
Quick and Easy Vegan Pumpkin Burgers and Long-cooked Broccoli from Chef Sydney Smith from New Roots Headquarters at the Gendler Grapevine @ the J
Sydney, an AmeriCorps VISTA at New Roots was our cook this week at the Gendler Grapevine Fresh Stop Market. Pumpkin burgers have never been easier to make! Tired of those traditional burgers? Tired of just bean burgers? Fall in love with our pumpkin burgers! Made in just a few minutes, these are going to be quick to become your favorite. Don't forget your broccoli! Never leave a stem again with shaved broccoli to get every bit of green in your diet!
Quick and Easy Vegan Pumpkin Burgers
For the beet sauce:
1 1/2 pounds broccoli
1/4 cup olive oil
6 garlic cloves, peeled and chopped
Pinch of dried chili flakes
A few good pinches of salt
1 cup water
Juice and zest of 1 lemon
Everyone loves potato soup, and chef Dianne always knows how to make our bellies happy. Thanks for sharing your recipe, it was delicious!
Dianne’s Ultimate Potato Soup
Potato and Winter Squash Soup and Autumn Kale Soup by Chef Trevor Semones from Wild Eggs at the New Albany Fresh Stop Market
Winter veggies galore ahead! If you're feeling any cold weather blues, be sure to take a dose of Potato and Winter Squash Soup, and pair it with Trevor's Autumn Salad. It'll get your spirits lifted as quick as you can say Fresh Stop Market!
Potato and Winter Squash Soup
3 winter squash
2 cloves garlic, minced
1 T olive oil
3 large potatoes
2 tsp smoked paprika
1 tablespoon each salt and pepper
1-quart vegetable stock
2 tsp oregano
1 tsp onion powder
1 yellow onion, diced
2 tsp turmeric
Autumn Kale Salad
1 small bunch of kale
1 bunch of spring mix
Dried cranberries (optional)
2 C olive oil
1 C apple cider vinegar
1 teaspoon each: salt/pepper, parsley and onion powder
¼ C spicy mustard
Green Soup and Citrus Vinigarette with Tossed Salad by Chef Donna Phillips and Cindy Adelburg at the Smoketown Fresh Stop Market
This is an excellent recipe, but also a template. You could use any greens, and any herbs. Instead of the potato, you could use Arborio rice or quinoa.
Citrus Vinaigrette for Tossed Salad
**Good with fresh greens of all kinds with apples, pears, beets or any fruit (and avocados!)
3-1/2 tablespoons apple cider vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh squeezed orange juice
3 teaspoons Dijon mustard
2/3 cup light olive oil
Salt and freshly ground black pepper to taste
2 tablespoons pure maple syrup (or honey) (OPTIONAL)
Place all ingredients in an air-tight container and shake well, or whisk ingredients in a bowl with a wire whisk. You can also add all the ingredients to a blender and blend well.
Apple Cranberry Salad Toss, Vegetarian Portuguese Kale Soup and Cinnamon Baked Pears by Chef Marilyn Sink from the Purdue Extension Office at the Jeffersonville Fresh Stop Market
Chef Marilyn Sink is a Health and Human Sciences educator from the Purdue Extension Office. She created a few awesome fall inspired (and you can use these for Thanksgiving, too!) recipes. If you are looking for more recipes from Purdue, please find the link at the bottom of the recipes! Thank you for being with us at the Jeffersonville Fresh Stop Market!
Apple Cranberry Salad Toss
Toss lettuce, apples, walnuts, cranberries, and onions in large bowl.
Add dressing, and toss to coat. Serve immediately.
Vegetarian Portuguese Kale Soup
In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the vegetable stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup. Remove the bay leaves and serve hot. Enjoy!
Cinnamon Baked Pears
2 ripe pears
3 tablespoons chopped walnuts
2 teaspoons honey/agave/maple syrup or brown sugar
1⁄4 teaspoon cinnamon
1 tablespoon dried cranberries
Heat oven to 350°F. Cut the pears in half lengthwise. Remove the core and seeds with a spoon or melon baller. Place pears in a baking dish. Fill the cored-out centers with chopped walnuts and drizzle about half a teaspoon of honey or brown sugar over each pear half. Sprinkle each half with cinnamon and cranberries. Bake 25 to 35 minutes or until pears are soft when poked with a fork. Serve warm. Refrigerate leftovers within 2 hours.
For more recipes like these, visit extension.purdue.edu/foodlink
Squash Dip and Japanese Curry Stew by Chef Mary Curnutte from Louisville Grows and Jeremy Johnson from Meta
Chef Mary Curnutte from Louisville Grows and Jeremy Johnson from Meta both used their culinary backgrounds to serve up a tasty delicious twist on squash! I would have never thought to use squash as a dip, but they made it happen! They also made a curried Japanese stew--curry anything in my opinion and it's amazing! Enjoy these dishes, and thank you for being here Mary and Jeremy!
1 large or 2-3 small squash
4-6 cloves garlic
½ cup olive oil
Salt and pepper to taste
Roast squash and garlic at 400 degrees for 30 minutes. Let cool and peel skin off squash. Blend with olive oil, salt and pepper. Eat with pita chips or fresh cut vegetables.
Japanese Curry Stew
1 yellow onion
1 bunch hardy greens (kale)
1-2 green peppers
1 bunch carrots
Japanese curry mix
1-2 Tbsp. sriracha
1 Tbsp. honey (or agave/maple syrup)
Salt and pepper to taste
Heat stovetop and stock pan to high. Dice yellow onion and green peppers and sauté in 1 Tbsp. olive oil until onions are slightly translucent. Turn heat to medium. Cut potatoes in 1-inch cubes. Add to onion and pepper mixture. Cover with water and boil until slightly tender (test with fork) but still firm. Add diced carrots, diced apple and cut kale. Add Japanese curry mix and stir until dissolved. Add sriracha, honey, salt and pepper. Serve over rice or eat alone as a soup.
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
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
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.