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.
Spinach and Chickpeas, Tahini Sauce, and Ms. Mary's Turnip Gratin by Chef Karyn Moskowitz, Executive Director of New Roots
Beans! They're magical, and are a really big staple in a lot of healthy protein packed vegan meals! They're a high source of amino acids, protein, antioxidants, and fiber! Thanks to the Executive Director of New Roots, Karyn has made a wonderful and easy to make spinach and chickpea (which are also commonly used in hummus) dish that involve lovely leeks as well! She has also recreated Ms. Mary's, our uber farmer liaison, Turnip Gratin dish, yum! Yum!
Spinach and Chickpeas
Fry onion or leeks in the oil until soft, then add the drained chickpeas and the tomatoes. Cover with water. Simmer one hour, or until the chickpeas are tender, adding salt and pepper when they begin to soften and water if necessary, letting it reduce when chickpeas are done. Wash and drain greens and squeeze the water out. Remove stems if hard. Place on top of chickpeas. Put lid on, so that the greens are steam-cooked. As soon as the spinach flops (within minutes), add a little salt and pepper and stir. Serve hot. Serve with tahini sauce.
4 TBS tahini (can find at Krogers or a Middle Eastern Grocery store like Al-Watan or Dinos in the Buechel area)
Put tahini in bowl. Add fresh squeezed lemon. Stir until the tahini gets hard. Slowly drizzle in ice water, whipping the mixture until glossy and smooth, and has the consistency of ranch dressing.
Ms. Mary’s Turnip Gratin
Turnips, thinly sliced
Salt and Pepper
Almond milk or other non-dairy milk-type product
Put olive oil in pan and warm. Add sliced turnips and pile on each other, no more than two levels. Add salt and pepper. Put top of pan. Let cook gently, gently tossing turnips for about ten minutes until almost tender. Add almond milk until barely covered. Put lid back on and let cook a little bit more, until everything gets creamy and turnips are tender but not too mushy. Add more salt and/or pepper to taste. You can cook a little longer with lid off to thicken the dish if necessary.
Being creative in the kitchen during the summer is hard. In the winter, soups and potatoes are staples to keep everyone full and warm. In the summer, the heat can cause cravings for light, and fresh meals. Don't know what to have? You're in luck! This week at the Old Louisville Fresh Stop Market, Chef Sunshine Flagg prepared a light and zesty dinner salad and a healthy broccoli rice casserole using the fresh spinach, broccoli, kohlrabi, and carrots. Try the recipes for yourself!
Jeweled Dinner Salad
2 handfuls chopped spinach
1/4 head romaine lettuce (cut length-wise)
2 carrots sliced into coins
1/2 beet sliced into thin rounds
2 Tbsp olive oil
2 Tbsp honey
1 Tbsp dried or fresh dill
1 Tbsp lemon juice
1 tsp lemon zest
2 Tbsp olive oil
Pinch of salt and pepper
1. Heat oven to 375F toss beet slices with olive oil and bake for 15 minutes. Remove from oven and toss with a pinch of salt and dill.
2. Heat cast iron pan and lay 1/4 head of romaine lettuce in it for 2 minutes on each side. Remove from pan and chop lettuce.
3. Cook carrot coins in 1/4 cup of water until water evaporates. Add honey and cook for 1 more minute remove from heat a pinch of salt and stir to coat evenly.
4. Dressing: put lemon juice, zest, salt and pepper in blender and slowly add the olive oil as it blends.
5. Toss the all veggies (except the beets) together with the dressing and top with the beet chips
Broccoli Rice Casserole
2 cups small chopped broccoli
1 cup chopped kale
1 cup diced kohlrabi
2 green onions chopped fine
3 cups cooked rice
2 cups almond milk
4 Tbsp nutritional yeast
1 tsp paprika
Salt and pepper to taste
1. Microwave broccoli and kale in a covered bowl for 2 minutes
2. Combine almond milk, kohlrabi and green onion in a pot and cook on medium until very soft about 20 minutes. Mash the kohlrabi into the almond milk and add nutritional yeast, paprika and salt and pepper. Stir everything together with the rice and bake at 350F for 20 minutes.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.