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.
This slaw recipe is anything but boring! Bring it to the Fourth of July BBQ or have it alongside some grilled veggie burgers. Let's spice up an old classic, enjoy!
Green Zing Slaw
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh basil
1 tablespoon white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
Slice cabbage and chard greens into thin ribbons. Spiralize the zucchini (or cut very thinly) and shave the cucumbers into very thin slices (use a vegetable peeler). In separate bowl combine ingredients for the lemon basil vinaigrette. Garnish with additional basil sliced into thin ribbons.
Don't Worry About Getting Your Greens in With These Two Recipes by Chef Miranda Miller, Sun Valley Fresh Stop Market
We all know that vegetables, especially greens, contain amazing health benefits. But most, struggle with getting enough green in their diet. With these two recipes for a Colorful Cabbage Soup, and Sautéed Swiss Chard, you won't mind eating a second serving of your veggies. We hope you enjoy!
COLORFUL CABBAGE SOUP
2 tbsps. olive oil
1 tbsp. garlic
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head of cabbage, chopped
1 one ounce envelope dry onion soup mix
OR ¼ cup dried onion flakes, ¼ tsp onion powder, ¼ tsp parsley flakes, 1/8 tsp celery seed, 1/8 tsp paprika, 1/8 tsp black pepper, 2 tbsp. soy sauce
1 pound green beans
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can vegetable broth
Salt and pepper
Place olive oil, garlic, carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Sauté for 5-10 minutes with olive oil. Add onion soup mix, tomato juice, broth, and enough water to cover vegetables. Season with salt, pepper, and hot sauce to taste. Simmer until vegetables are tender, 10-15 minutes.
SAUTÉED SWISS CHARD WITH VEGAN PARMESAN CHEESE
2 tbsp. vegan butter (or double olive oil)
2 tbsp. olive oil
1 tbsp. garlic
½ small red onion, diced
1 bunch swiss chard, stems and center ribs cut out and chopped
together, leaves coarsely chopped separately
½ cup dry white wine
1 tbsp. fresh lemon juice
2 tbsp. freshly grated Parmesan/vegan cheese
Salt and pepper, optional
Melt butter (optional) and olive oil together in a large skillet over medium heat. Stir in the garlic and the onion and cook for 2 minutes. Add the chard stems and the white wine. Simmer about 5 minutes. Stir in the chard leaves and cook until wilted. Finally, stir in the lemon juice and Parmesan cheese. Season with salt and pepper.
Chef Andrea Wells shared this recipe with us at the Sun Valley Fresh Stop Market on June 29, 2016. We hope you enjoy it!
Beet, Kale and Swiss Chard Salad with Blueberries
Preheat oven to 350. Roast beets until tender when poked with a sharp knife. Should take at least 20-25 min., if small beets. Large beets take about an hour. Place beets on lined baking sheet with parchment paper. Roast until done, cool and peel. While beets are cooking, place 1 tablespoon of olive oil in pan and heat on medium. Add chopped onion and sauté until soft. Add the chopped kale and swiss chard to pan. Mix with onions and 1/2 tablespoon of olive oil on top. mix up. cover to cook on low. This should take about 5 min. to cook. Check in two minutes to make sure it does not burn. Mix well. Place kale and chard on plate with roasted beets and sprinkle some blueberries on top.
*If needed, mix up oil of choice and vinegar to toss on top of salad.
Chef Pam Sears shared this recipe with us on June 29, 2016 at the Shively Fresh Stop Market. We hope you enjoy it!
Simple Kale and Swiss Chard Frittata
Preheat oven to 400 degrees or cook on stovetop. Wash the Kale and Swiss Chard well, remove the stems and cut or tear into small pieces. Heat olive oil in a large, 10-inch non-stick or cast iron skillet. Add the diced onion and cook until it softens but not brown. Add the garlic and kale to the pan along with the water to keep the kale from sticking to the pan. Continue cooking and season well with salt and pepper. Whisk the eggs with the milk. Season with salt and pepper. When the kale has wilted and cooked down, remove the pan from the heat and pour the eggs over the kale and rearrange as necessary so everything is evenly distributed in the pan. Turn down to low and cover, or place pan in the oven and bake for about 15 to 20 minutes or until eggs are set. Let cool slightly before cutting into wedges.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.