Chef Amy Burns shared this recipe with us at the Old Louisville Fresh Stop Market on July 21, 2016. We hope you enjoy it!
Roasted Summer Vegetable Salad with Balsamic Vinaigrette
4 cups assorted seasonal vegetables, cut into bite-sized pieces
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
Salad greens, washed and cut into bite-sized piece
For the balsamic vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons honey or real maple syrup
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¾ cup olive oil
¾ cup balsamic vinegar
Preheat the oven to 400 degrees. Place chopped seasonal vegetables on a cookie sheet and drizzle with olive oil. Add the salt, pepper, and garlic powder on top and mix until evenly distributed. Roast for 30 minutes, flipping halfway through. Remove from the oven and let cool while chopping the salad greens and preparing the balsamic vinaigrette. Place all ingredients for the balsamic vinaigrette in a container with tight-fitting lid (Mason jar or equivalent). Shake the container until the dressing ingredients combine and emulsify. Place the washed and chopped salad greens into a large bowl, top with roasted assorted vegetables Drizzle with the balsamic vinaigrette and toss to coat.
Chef Bob Young shared this with us at the Old Louisville Fresh Stop Market on July 7, 2016. We hope you enjoy it!
Mixed Greens (Quick Version)
Bring a large pot of water (1/2 full) to a boil. While waiting for the water to boil: Wash greens, lay them out flat and de-vein (remove middle stalk). Finely chop the onion and garlic. Blanch greens by submerging them in a large pot of boiling water for 5 minutes. Remove and drain the greens. Set aside. Use the same pot – combine chicken stock, rice vinegar, garlic, onion, salt and pepper. Cook over medium heat for 5 minutes. Stirring occasionally. Add greens to the pot of chicken stock. Cover and simmer for 30 minutes. Remove top and continue simmering over medium heat for 15 minutes or until tender, stirring occasionally. To cook greens using traditional method, do not blanch the greens. Instead, simply cook in the chicken stock mixture for 2-3 hours (or until tender)
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.