Nothing says southern cookin' like mashed potatoes and sliced watermelon. Rob Locke from Habitat for Humanity made a wonderful vegan spin on his mashed potatoes and paired it with his Watermelon Salad! It was a perfect sweet and salty combination, crafted to make your taste buds go wild!
Garlic Mashed Potatoes
2 lbs potatoes
3 cloves garlic
4-6 tablespoons of olive oil (or (vegan) butter)
1 teaspoon of salt
Black pepper to taste
Clean potatoes and cut into 1 1/2" pieces. Peel garlic cloves and quarter. Boil potatoes 15-20 min until tender then drain. Mash potatoes and garlic with olive oil or (vegan) butter. Then add salt and pepper. If it’s too thick you can thin with vegetable stock or your favorite creamy milk.
Cut watermelon into 1" chunks
Cut tomatoes into 1" chunks
Diced fresh basil leaves
Two tablespoons of olive oil to 1/2 tablespoon of balsamic vinegar plus salt and pepper to taste.
Coat watermelon and tomatoes with dressing. Sprinkle diced fresh basil leaves and sprinkle over top of salad.
(Optional but yummy- sprinkle feta cheese over the top)
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)
Chefs Chase Barmore and Jamie Isenberg shared these recipes with us at the Old Louisville Fresh Stop Market on August 4, 2016. We hope you enjoy it!
Green Beans and Roasted Tomatoes
1 tablespoon olive oil
2 tomatoes chopped, strained
2 tablespoon minced garlic
1/2 teaspoon salt
1 ounce lemon juice
2 tablespoons balsamic vinegar
1/2 cup kalamata olives
3/4 lb. green beans trimmed
In a large skillet, sauté oil, green beans, tomatoes, and garlic for 3 min. Deglaze pan with lemon juice, and balsamic. Add salt, and kalamata olives.
Tomato and Watermelon Salad
3 large tomatoes cut into 2 inch chunks
1 pound watermelon cut into 2 inch chunks
Balsamic vinegar drizzle
Coarse sea salt
Olive oil drizzle
1 bunch Basil leaves coarsely chopped
Combine into large mixing bowl stir, and chill in fridge before serving!
Warm potato Salad with Okra
3 ears of corn, cut off cobb.
6 red potatoes steamed and quartered
1 tablespoon mustard seed
1 tablespoon cumin
2 ounce red wine vinegar
6 lady fingers cut into 1 inch pieces
1 teaspoon salt
1 ounce olive oil
1 teaspoon paprika
2 green bell peppers finely chopped
1 red onion finely chopped
2 ounce fresh squeezed lemon juice
Combine okra, potatoes in large pot, boil with salt, cook until fork tender. Mix together olive oil, vinegar, cumin, mustard seed, lemon juice, corn, green pepper, onion, and paprika. Strain potatoes and okra, then combine in large bowl with mixture, serve warm, or chill for tomorrow.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.