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!)
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.
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.
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
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.
Red Potato Soup with Ginger, Leeks and Apple & Wild Rice With Squash, Bok Choy And Sage Butter by Chef Angela Zimmerman from the New Albany Fresh Stop Market
Chef Angela created an awesome warm, and zingy soup (gotta love the ginger addition!) and a wild rice dish to pair with it. These were both to die for! She used a immersion blender to puree the soup, it was so neat to watch (see picture)!
Red Potato Soup with Ginger, Leeks and Apple
Wild Rice With Squash, Bok Choy And Sage Butter
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.