All the flavors of summer by Chef Meghan Levins (Monnik Beer Company) / Sun Valley Fresh Stop Market
Chef Meghan Levins from Monnik Beer Company prepared two delicious recipes using some of the ultimate summer flavors: peach and eggplant. This creamy gazpacho and spiced eggplant dish are perfect to prepare on Sunday and eat throughout the week. Enjoy!
Creamy Vegan Peach Gazpacho
Peaches, 3 each (peeled if preferred, pit removed)
Tomatoes, 3 each (core removed)
Bell pepper, 1 each (seeded)
Cucumber, 1 each (peeled)
Onion, ½ each
Olive oil, ½ cup
Bread (stale is ok!), 1 slice
Kosher or sea salt, see method
Vinegar (apple cider, red wine, etc.), 2 tbsp.
Chop peaches into medium sized pieces and set aside. Chop remaining vegetables and place in large bowl; sprinkle salt over vegetables and toss well (about 1 tbsp). Put vegetables in a colander and set over the large bowl; let sit for 10 minutes. Tear bread into pieces and add to the juice that has drained from the vegetables into large bowl. Add vegetables and peaches and combine well. Add half this mixture to blender and slowly drizzle half the olive oil until completely smooth (if you prefer a chunkier texture, you can use a food processor but the olive oil will not emulsify into the creamy texture). Finish with 1/2 vinegar, repeat for second batch. Stir together in large bowl and let chill 1-24 hours. Top with chopped veggies, herbs, drizzle olive oil, vinegar, etc.
Bonjan Salat (Spiced Eggplant)
Eggplant, 1 each (peeled)
Kosher or sea salt, see method
Olive oil, ¼ cup
Garlic clove, 2 each minced
Red pepper flakes, 1 tsp
Tomatoes, 2-3 each
Cinnamon, 1 tsp
Mint (fresh or dried), 1 tbsp.
Dice eggplant in medium cubes, place in a bowl; sprinkle with salt and toss; put in colander and allow liquid to run through in a sink for ten minutes (this takes the bitterness out). Dice tomatoes and reserve (can substitute for 1 can diced or pureed tomato or even neutral sauce). Rinse eggplant and dry over layer of paper towels. Add 2 Tbl olive oil to a wide skillet, heat until shimmery then add eggplant. Brown eggplant, turning continuously until slightly wilted; remove from pan. Add remaining olive oil, heat and cook garlic until fragrant, then add tomatoes. Cook tomatoes down to liquid on low heat, mashing them against the bottom of the skillet to create a sauce (add water if juice evaporates quickly); cook until tomatoes form a paste and skins are dissolved. Add mint, cinnamon and pepper flakes and cook until fragrant. Stir in eggplant and cook until soft. Serve with flat bread, pita, corn chips, topping for pasta, rice, hummus, salad, use a sandwich spread, endless uses! **Keeps for one week.
A salad, entree, and sweet iced tea...what more could a meal need? Chef Lacy Snyder from Toast on Market at the Jeffersonville Fresh Stop Market has given us a recipe for an easy balsamic summer salad, cabbage rolls, and a peach basil iced tea. With these recipes, we've got your next dinner party ready! Enjoy!
Easy Balsamic Summer Salad
Slice all ingredients into bite sized pieces. Toss with balsamic vinegar, oil, salt, pepper.
Vegetarian Cabbage Rolls
Tomato pasta sauce
Fresh chopped basil
On a cheese grater, grate eggplant and potatoes, set aside. Chop onion. Mix onion, potatoes, eggplant, and garlic, sauté until tender. In a sauce pan, boil water and blanche 6 to 8 cabbage leaves. Fill soft cabbage leaves with potato mixture and place seam side down into cast iron skillet. Cover cabbage rolls with pasta sauce and cook covered until completely tender. Garnish with chopped basil.
Peach Basil Iced Tea
Fresh sliced peaches
Fresh basil leaves
Fill a pitcher with ice. Add peaches and a few basil leaves. Fill rest of pitcher with brewed black tea. Serve after tea completely chills
The summer heat calls for refreshing dishes. This Tomato-Peach Salsa is sweet, tangy, and refreshing. Add it to your next burrito bowl or eat it as a side with tortilla chips. We hope you enjoy!
Tasty Tomato-Peach Salsa
· 2 medium yellow or orange tomatoes, cored and diced/cut into ½ inch pieces
· 2 ripe peaches, peeled, pitted, and diced
· 1 ½ tablespoons fresh mint, chopped.
· 1 ½ tablespoons fresh cilantro, chopped
· ½ cup of sweet onion (Vidalia), chopped
· 2 tablespoons of lime juice, plus more if desired for taste
· 2 teaspoons of jalapeño, seeded and minced; plus more if desired for taste
· ½ teaspoon kosher or sea salt; plus more if desired for taste
Tina Lee works as a Finance Assistant for a local non-profit during the day. By evening, the real magic happens as she transitions into a Culinary Maven for The Happy Chef, a Culinary Delivery Service that caters to community groups, working professionals, and small businesses, who enjoy the taste of delicious, wholesome food, delivered right to their office door. Tina’s love of cooking came as a teen girl, watching her family members cook up delicious, home-style meals for various holidays, church functions, and family reunions. She enjoys re-creating family recipes in new healthier versions and sharing these meals with family, friends, and in the community, at such venues like the Fresh Stop Market, Cooking Matters (Dare to Care volunteer), and Gilda’s Club Louisville.
She resides in Louisville with her family and grand pup, “Precious Baby,” and enjoys journaling/writing, music, the great outdoors and sharing her love of food and fellowship around the table with like-minded “food lovers.”
Tina loves the Fresh Stop Market concept and desires to share with others how fresh food can be prepared simply, tantalize our taste buds, and make us healthy at the same time.
Chef Meghan Levins shared these delicious recipes with us at the Smoketown Fresh Stop Market on June 21, 2016. We hope you enjoy them as much as we did!
Jackfruit and Peach al Pastor
Combine all in saucepan, including the brine. Cook covered for 30 minutes, then uncovered until most liquid is evaporated (this can be done in advance up,to 3 days. Mash jackfruit to “pull” into pork-like strands. Roast on a sheet pan in 350 degree oven until browned for a meatier texture when ready to serve
Assemble jackfruit in Napa cabbage leaves, top with salsa, fresh cilantro, dash of yogurt, whatever suits your fancy! Also great for nachos, masa cakes, salad, all gluten free and vegan!
Kohlrabi quick pickles
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.