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.
You may be asking yourself...what is a delicata squash? Well, chef Corinne at the Shawnee Redeemer Fresh Stop Market sure knows what it is. She has prepared this easy recipe with squash rings that are out of this world! Pair with a salad or some other veggies, and enjoy!
2 delicata squash
salt & pepper to taste
1/2 tsp. garlic powder
1 tsp. dried sage
2 tbsp. Olive oil
Fresh parsley, chopped, for garnish
1/2 cup (gluten-free?) breadcrumbs
2 tbsp. (vegan?) grated Parmesan or nutritional yeast
2 tbsp. Olive oil
Although the summer heat calls for light dishes that won't make you feel too full, sometimes you just need some good ole' comfort food. These two dishes will fill your stomach up with delicious flavors and vital nutrients. The whole family will love these dishes! We hope you enjoy.
Desired veggies of choice for shell
Rice and/or protein
Any additional veggies desired
You can choose whatever veggies you want to stuff (eggplant, squash, peppers, or cabbage leaves).
Cabbage: Cut the core of the cabbage from the head of cabbage with a paring knife and place the whole head in a pan that will fit it, with about 2 inches of water in it and steam over low heat until leaves soften and easily peel away from head. Remove large steamed leaves and set aside.
Other veggies: For round or oblong veggies, slice in half so they will sit like a bowl or a boat. Scoop out some of the insides with a spoon or knife leaving at least 1/2 inch of flesh inside the edges of your boat. Set aside what you scooped out for your stuffing mix. Lightly coat your boats and bowls with your choice of cooking oil and arrange them on a pan face down. Cook in a 350-degree oven for 10-15 minute. Remove from oven and flip over. Set aside.
For the filling, chop or shred the veggies you already scooped out, and sauté them along with onion, garlic, chard or kale, and any other veggies you want to use. You can add cooked rice and proteins to the filling mixture if desired. Once veggies are soft, remove from heat. Spoon filling into veggie boats or cabbage leaves (then fold or roll like a burrito or eggroll) and arrange on a pan with a lip, or a casserole dish.
You can top your stuffed veggies with sliced tomatoes, smashed potatoes, marinara, breadcrumbs, or any other toppings you like before baking. Bake at 375 for 20-35 minutes depending on size of veggies. For large veggies, you may want to cover the pan with foil. Remove from oven once they are cooked thoroughly. Serve as a main or side dish.
Roasted Beans ‘n Roots
Cut red potatoes
Fennel (and any other dense root veggies) into one inch cubes (or smaller)
Salt and pepper
Make sure all the pieces are around the same size for even cooking. Add trimmed green beans to cut roots and toss in olive or canola oil. Add big chunks of garlic, onion, bell pepper, or other favorites if you have them. Salt and pepper to taste, or sprinkle with your favorite savory herb! Roast in a 400-degree oven for 20-25 min, or until evenly roasted. Stir veggies one time during roasting.
Sometimes, the simpler the dish, the better. These two simple dishes by Chef Eneitra Beattie from the Brown-Forman Corporation Bourbon Street Cafe are not only simple but also flavorful. Whip up both dishes in no time and enjoy the fresh flavors of summer. We hope you enjoy!
Diced Summer Squash Sauté
2 tablespoons extra virgin olive oil
½ medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 ½ pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 leeks chopped
Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the leeks and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
Swiss Chard Sauté
3 lb. green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips. Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.
Chef Nikkia Rhodes shared this recipe with us at the Shawnee Fresh Stop Market on July 21, 2016. We hope you enjoy it!
Shawnee Fresh Stop Market Stir Fry
1 clove Garlic- minced
1 candy onions - sliced
Garden heirloom carrots – julienned
1 zucchini and Yellow squash - halved and sliced
1 green bell peppers – julienned
Italian eggplant - quartered lengthwise and sliced
Cucumber - halved lengthwise and sliced
1/4 C basil - shiffanod
Salt and pepper
For the sauce:
4 T brown sugar
T soy sauce
2 pinch red pepper flake
1 t fresh grated ginger, or 1/8 t ground ginger
2 T rice vinegar
2 T flour
1 1/2 t sesame oil or olive oil
In a large pot, boil salted water. When water comes to a boil, add the julienned carrots and cook for 2 minutes. While carrots cook, prepare a large bowl of ice water. Take the carrots out of the boiling water and plunge directly into ice water. This is called blanching. The boiling water will cook the carrots until they are just tender, and the ice water will shock the carrots, to stop the cooking process, so that they do not overcook. Set carrots aside with the other veggies. In a medium sized skillet, at medium heat, add olive oil or sesame oil. Sautee sliced onion for 1 minute. Next add the garlic, ginger, and pepper flake. Sautee these things for another minute. Once you have sautéed the spices, add the vinegar and soy sauce, and brown sugar. Next add the carrots, and squash. Cook on medium high for 2 minutes.. Add the green bell peppers and eggplant and sauté for another 2-3 minutes. Finally, add the cucumber and cook for one additional minute. When all of the vegetables are added and cooked to desired doneness, and coated in sauce, add in the 2 T of flour to thicken the sauce. Finish the dish with the basil and serve immediately. To Garnish the dish, add some thinly slice green onions or scallion, and some toasted sesame seed.
Chef Bob Young shared this recipe with us at the Old Louisville Fresh Stop Market on July 7, 2016. We hope you enjoy it as much as we did!!
Chilled Cucumber and Squash Soup
In a blender, combine the chopped cucumber and squash with the yogurt, lemon juice, green onion, garlic, dill, parsley, and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, green onion and a drizzle of olive oil and serve.
Chef Sherry Hurley shared this recipe with us at the Smoketown Fresh Stop Market on July 5, 2016. We hope you enjoy it!
Lemon Thyme Vinaigrette
Make this before the salad so the flavors have time to combine. Combine all ingredients except olive oil in a jar and stir. Add olive oil and place lid on jar and seal lid. Shake vigorously until combined. Taste and adjust seasoning/flavor to taste.
Yields 1 cup
Raw Summer Vegetable Salad
Wash all ingredients thoroughly. Prepare vegetables as listed. Combine in a bowl, drizzle with vinaigrette, and toss well until vegetables are lightly coated. Season with salt and pepper to taste.
Yields 4-6 servings.
Chefs Jon Kaelin and Kir Hollenback shared this mouthwatering recipe with us at the Old Louisville Fresh Stop Market June 23, 2016. We hope you enjoy it!
Fill a medium pot 3/4 of the way with water and set on medium-high heat. Dice onion, red pepper, and chop green onions. Slice zucchini and squash, salt and pepper to taste. Once the water is boiling, add the pasta. Cook it for 8-10 minutes or until tender. Strain the pasta and run cold water over it then place it in the fridge to continue cooling.
Place a medium sized sauté pan on medium-high heat on the stove. Once it's warm, add olive oil and sear squash and zucchini. Once they get color, flip them. Then let them cool. Next, add onions and peppers to the pan and cook them until they're tender. Chill them.
Once all the ingredients are chilled, place them into a mixing bowl. Add pesto and mix them all together. Serve chilled, and garnish with chopped green onions.
Chef Maria Bell shared this scrumptious recipe with us at the Parkland Fresh Stop Market on June 21, 2016. We hope you love it!
Greek Vegetable Stew
This recipe serves 4-6 servings.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.