Green Bean Stir Fry by Chef Nicole Harp, Farmer Liaison for Shively Fresh Stop Market & Owner for Break the Mold CrossFit Gym
What else can you do with green beans? Make a stir fry, it's easy! With a kick of ginger, you've never had these kinds of beans! Yum! Check out Break the Mold CrossFit Gym here.
Green Bean Stir-Fry
Whisk together agave/honey/maple syrup, rice wine vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a Wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.
Everything but the Kitchen Sink Cabbage Soup by Chef Dianne White / Shawnee Presbyterian Fresh Stop Market
Whether you don't feel like cooking or you have leftover vegetables you don't know what to do with, throw everything into a pot to make this cabbage soup by Chef Dianne White at the Shawnee Presbyterian Fresh Stop Market. We hope you enjoy!
Kitchen Sink Cabbage Soup
1 tsp olive oil
4 cloves of garlic
1 large onion
1/2 lb. carrots
4 medium potatoes
1/2 bunch celery
1 green pepper
1/2 lb. green beans
28 oz. canned diced tomatoes
8 oz. canned crushed tomatoes
1/2 head green cabbage
6 cups vegetable broth
1/4 bunch fresh parsley, chopped
1/2 tbsp. smoked paprika
1 tsp dried oregano
salt and pepper to taste
1-2 tbsp. lemon juice to taste
Mince the garlic, dice the celery and onion. Add to a large soup pot along with the olive oil and sauté over medium heat until onion and celery are soft and transparent. While the onion, celery, and garlic are cooking, peel and slice carrots. Cube potatoes and dice the bell pepper. Add carrots, potatoes, bell pepper, and green beans to the pot followed by the diced tomatoes (and their juices) and crushed tomatoes. Stir to combine. Allow the vegetables in the pot to heat while you chop the cabbage. Chop the cabbage into one-inch strips or squares, then add them to the pot. Add the vegetable broth, chopped parsley, oregano, thyme and pepper. Stir to combine. Place a lid on the pot and bring to a boil. Once boiling, turn the heat down to medium-low and allow to simmer until the cabbage is tender. Turn off the heat and salt to taste. Start with about 1/2 tsp salt and add more as needed. Start with one tbsp. of lemon juice and add more if you want a tarter flavor.
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.
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.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.