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!)
Apple Cranberry Salad Toss, Vegetarian Portuguese Kale Soup and Cinnamon Baked Pears by Chef Marilyn Sink from the Purdue Extension Office at the Jeffersonville Fresh Stop Market
Chef Marilyn Sink is a Health and Human Sciences educator from the Purdue Extension Office. She created a few awesome fall inspired (and you can use these for Thanksgiving, too!) recipes. If you are looking for more recipes from Purdue, please find the link at the bottom of the recipes! Thank you for being with us at the Jeffersonville Fresh Stop Market!
Apple Cranberry Salad Toss
Toss lettuce, apples, walnuts, cranberries, and onions in large bowl.
Add dressing, and toss to coat. Serve immediately.
Vegetarian Portuguese Kale Soup
In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the vegetable stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup. Remove the bay leaves and serve hot. Enjoy!
Cinnamon Baked Pears
2 ripe pears
3 tablespoons chopped walnuts
2 teaspoons honey/agave/maple syrup or brown sugar
1⁄4 teaspoon cinnamon
1 tablespoon dried cranberries
Heat oven to 350°F. Cut the pears in half lengthwise. Remove the core and seeds with a spoon or melon baller. Place pears in a baking dish. Fill the cored-out centers with chopped walnuts and drizzle about half a teaspoon of honey or brown sugar over each pear half. Sprinkle each half with cinnamon and cranberries. Bake 25 to 35 minutes or until pears are soft when poked with a fork. Serve warm. Refrigerate leftovers within 2 hours.
For more recipes like these, visit extension.purdue.edu/foodlink
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.
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.
Salsa is literally good any time of the year. and Chef Meg Stern knows that, too. Grab some tortilla chips and dive into this Summer Salsa! Mm mm mm!
1 med red or yellow onion
1 Bell Pepper
1-2 lbs. ripe tomatoes
1-2 cloves garlic
Juice of one lime
1/2 cup chopped cilantro leaves
1 hot pepper (optional)
1 t cumin
1 t chili powder
2 ears fresh corn
Dice onions, bell peppers, and tomatoes small. Mince Garlic, and jalapeño or Serrano peppers to taste (wear gloves when handling hot peppers, and remove seeds and membranes to calm heat). Cut corn from cob. Add Lime juice, Cilantro, Cumin, Chili Powder, and other seasonings to taste. Mix all ingredients and allow to blend in fridge for an hour or more.
Mm mm mm! Did someone say gazpacho?! What is a gazpacho anyways? Gazpacho is a Spanish-styled raw soup that’s served cold, and tastes best with the freshest vegetables, according to chef Angela. She hooked up the New Albany Fresh Stop Market this week with her take on a gazpacho...but with watermelon! Okay, our mouths are watering too-- just try this!
Fine mesh strainer
8 juice glasses – chill overnight in refrigerator in in freezer for a couple of hours
Chop all vegetables in large chunks.
4 large and very ripe tomatoes
1 bell pepper, seeded (for this recipe, I prefer the yellow bell pepper)
1 large cucumber, peeled, seeded and chopped.
1 small onion
4 cups of fresh watermelon, chopped and seeded. Dice 1/4 cup for garnish.
Salt to taste
1/3 cup extra virgin olive oil
3+ tablespoons red wine vinegar
1/3 cup fresh mint leaves (reserve a small amount for garnish)
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.
Gazpacho is like a soup but it's cold! Therefore, being a perfect summer dish. When the temperatures and humidity rise, cool off with a refreshing bowl of vegan gazpacho curtesy of Chef Michele Hill from Commonwealth Cure. We hope you enjoy!
4 large tomatoes, coarsely chopped
1/2 bell pepper
2 garlic cloves
1 celery rib, chopped
1tbsp lemon juice
1/2 sweet onion, quartered
3tbsp red wine vinegar or balsamic vinegar
1/2 tsp salt
Dash of black pepper
1 tsp fresh parsley
1 tsp fresh basil
1/4 tsp cayenne pepper (optional)
Put cucumbers, tomatoes, bell peppers, garlic, celery and pinion in food processor blend. Add vinegar, salt and pepper blend. Transfer to bowl add parsley and basil. Place in refrigerator for 30 min. Garnish with croutons and avocado. Serve with green salad.
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
Everything but the Kitchen Sink Cabbage Soup by Chef Dianne White / Shawnee Presbyterian Fresh Stop Market
Whether you don't feel like cooking or you have leftover vegetables you don't know what to do with, throw everything into a pot to make this cabbage soup by Chef Dianne White at the Shawnee Presbyterian Fresh Stop Market. We hope you enjoy!
Kitchen Sink Cabbage Soup
1 tsp olive oil
4 cloves of garlic
1 large onion
1/2 lb. carrots
4 medium potatoes
1/2 bunch celery
1 green pepper
1/2 lb. green beans
28 oz. canned diced tomatoes
8 oz. canned crushed tomatoes
1/2 head green cabbage
6 cups vegetable broth
1/4 bunch fresh parsley, chopped
1/2 tbsp. smoked paprika
1 tsp dried oregano
salt and pepper to taste
1-2 tbsp. lemon juice to taste
Mince the garlic, dice the celery and onion. Add to a large soup pot along with the olive oil and sauté over medium heat until onion and celery are soft and transparent. While the onion, celery, and garlic are cooking, peel and slice carrots. Cube potatoes and dice the bell pepper. Add carrots, potatoes, bell pepper, and green beans to the pot followed by the diced tomatoes (and their juices) and crushed tomatoes. Stir to combine. Allow the vegetables in the pot to heat while you chop the cabbage. Chop the cabbage into one-inch strips or squares, then add them to the pot. Add the vegetable broth, chopped parsley, oregano, thyme and pepper. Stir to combine. Place a lid on the pot and bring to a boil. Once boiling, turn the heat down to medium-low and allow to simmer until the cabbage is tender. Turn off the heat and salt to taste. Start with about 1/2 tsp salt and add more as needed. Start with one tbsp. of lemon juice and add more if you want a tarter flavor.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.