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
Harvest Salad with Apple Cider Vinaigrette by Chef Lacy Snyder from Toast at the Jeffersonville Fresh Stop Market
Sweet salad, oh my! Lacy Snyder from Toast created an awesome sweet Harvest Salad (that you will most definitely want to harvest on!) that was to die for! Sweeten this salad with apple cider vinegar and cranberries, and you'll find yourself in heaven. Thanks Lacy!
Harvest Salad with Apple Cider Vinaigrette
1 bag Spring Mix
1 bunch of carrots
1 bunch of kale
1 large broccoli stem
3 bull horn peppers
½ yellow onion
1 cup dried cranberries
1 cup pumpkin seeds
1/4 c Apple cider vinegar
1 T Dijon mustard
Potato, Bell Pepper, Squash, and Turnip Enchiladas, Apple, Pear, and Beet Salsa, and Kale Chips from Chef Sarah Williams at the Russell Fresh Stop Market
Creative! Sarah created an awesome twist on enchiladas and tried out a different way to eat the famous kale! Not to mention, her fruit inspired salsa was so fresh. If you're looking for any low carb, gluten free, AND yummy dishes to make with your share, look no further! Thanks Sarah for your recipe!
Potato, Bell Pepper, Squash, and Turnip Enchiladas
(Vegan, low carb, and gluten free!)
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
Fall Veggie Hash and Sauteed Apples and Pears by Chef Lisa Dettlinger from Habitat for Humanity at the Shawnee Redeemer Fresh Stop Market
Chef Lisa Dettlinger from Habitat for Humanity keeps it simple and simply healthy with her two awesome fall dishes. The Fall Veggie Hash (when in doubt with ample amounts of veggies, make a hash!) was filled with so much flavor. Pear (ha!) it with the sauteed pear and apples, and you have an awesome warm dinner ready to go within an hour!
Fall Veggie Hash
Place oils in a large skillet over medium heat. Mix in potatoes, pepper, squash, carrots and garlic. Season with salt and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender. Mix kale, green onions and rosemary into skillet. Continue cooking 5 minutes until kale is wilted and serve.
Sautéed Apples & Pears
Heat a medium, well-seasoned cast iron or nonstick skillet over med heat and add coconut oil. Once heated, add the apples and cook/stir a couple of minutes, then add the pears and combine. Sprinkle the salt evenly over the top and stir, continue to cook until softened, about 3 minutes, adding any extra coconut oil and adjusting heat to lower if you need to. Lower the heat to low and sprinkle the cinnamon over apples and pears, stir. If mixture is very sticky you can add a drop of water to thin it out. Once fruit is coated with cinnamon, soft and lightly browned, remove from heat, drizzle honey/substitute (optional) over top and serve.
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
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
Sauteed Kale & Leeks with Lemon Zest, Rosemary Roasted Sweet Potatoes & Turnips, Charred Tomato Salad, and Miss Mary's Curried Potatoes by Chefs Karter Louis and Germante Johnson at the Russell Fresh Stop Market
Shareholders couldn't get enough of this four course delight from chefs Karter Louis and Germante Johnson! If you're looking for a new way to eat leeks, tomatoes, or turnips, they have made it so easy to create your favorite veggie meals! Thank you for making our bellies sing!
Sautéed Kale & Leeks with Lemon Zest
Salt and pepper to taste
Rough chop kale and slice leeks to your desired thickness. Soak in clean cool lightly salted water for about five minute. Add olive oil to a hot skillet quickly add leeks. When leek begin to soften and brown add kale. Sauté leeks and kale together. Add salt & pepper to taste. Sauté a little more. Zest with lemon then serve
Rosemary Roasted Sweet Potatoes & Turnips
Cut turnips and sweet potatoes into bite size pieces. Toss in olive oil, add a hand full of finely chopped fresh rosemary, and a hand full of kosher salt. Roast evenly spread out in the oven on a cookie sheet at 425 degrees for 20 to 30 minutes.
Charred Tomato Salad
Char tomatoes on open flame. Chop tomato into big chunks then add salt, olive oil and balsamic vinegar, rosemary and oregano. Spoon over lettuce, tomato, & juice over fresh lettuce.
Miss Mary’s Curried Potatoes
Madras curry powder
Salt and pepper
Slice potatoes & leeks place in a large bowl. Mix olive oil, “Madras” curry powder, salt and pepper. Mix well with your hands. Then spread out on a baking sheet. Bake at 400 degrees for 15 to 20 minutes.
Kale Soup and Sweet Potato Butter by Chef Dianne White from the Shawnee Presbyterian Fresh Stop Market
Thank you Dianne for this warm recipe! Enjoy!
2 tsp. olive oil
1 medium onion, chopped
1 leek, chopped
1 large stalk of celery, diced
1 medium carrot, diced
2 turnips, diced
3 cloves of garlic, minced
1 tsp. basil
½ tsp. crushed red pepper
¼ tsp tomato paste
6 white potatoes, diced
1 can of Great Northern beans, drained and rinsed
4 cups chopped kale
Salt to taste
Sweet Potato Butter
6 sweet potatoes boiled until soft
4 tablespoons plain soy yogurt
½ cup of coconut sugar (optional)
½ tsp salt
1 tsp cinnamon
Peel skin from potatoes. Place pulp with all ingredients in a blender. Puree until well combined and creamy. Refrigerator until ready to use. This makes a tasty topping for biscuits or toast.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.