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!)
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.
A Fresh, Healthy Take on the Classic Spaghetti and Marinara Prepared by Chef Laura Rountree from The Table Restaurant in the Portland Neighborhood of Louisville
Everyone loves carbs, it's a proven fact. But too many carbs may leave you feeling bloated, heavy, and might stop you from shedding those few extra pounds. Substituting zucchini noodles for regular pasta won't leave you feeling guilty (or bloated) after eating the second plate of this "pasta"! The turnips in the tomato sauce add fiber and density to the meal so you become fuller, quicker! Check out this simple recipe that was prepared at the Shawnee Presbyterian Fresh Stop Market on June 15th. Enjoy!!
Turnip, Tomato, and Greens with Zucchini Noodles
1 tbsp. minced garlic
½ cup chopped onion
4 cups chopped tomatoes
2 cups diced turnips
2 cups chopped leafy greens (kale, chard, etc.)
1 tsp Italian seasoning (or chopped fresh herbs—basil, oregano, rosemary)
Salt to taste
4 cups zucchini, in thin strips on a mandoline or spiralizer
Sauce: In large sauté pan, soften garlic & onion in olive oil. Add tomatoes and turnips and seasoning or herbs. Cook over medium heat until soft, about 10 minutes. Stir in leafy greens and cook until tender, about 5 minutes. Add salt to taste.
Noodles: In another sauté pan, add zucchini strips to hot olive oil and cook for 3-5 minutes until tender but not mushy. Add salt to taste.
Serve turnip tomato sauce over zucchini strips. Add extra fresh herbs or parmesan to make it extra tasty. Enjoy!
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.