Feelin' zingy? We are! Try out this twist on a typical stir fry with a lemony-ginger kick. Lemon and ginger are immune boosting and gut healing, and of course...crazy delicious!
Lemon Ginger Stir Fry
1 large pan
Small prep bowl
Lemon Ginger Sauce:
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.
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!
Crispy, Roasted Vegetable Salad by Chef Nikkia Rhodes, Chef Liaison for the Smoketown Fresh Stop Market
This salad is like a party in your mouth–with crispy kale chips, roasted beets, cauliflower, and zucchini over a bed of spinach with blueberries–you won't dread eating it! Chef Nikkia Rhodes prepared this salad that contains many layers of flavor using this week's share of veggies (and blueberries!) Try this recipe out, we hope you enjoy!
Roasted Vegetable Salad with Blueberries and Kale Chips
1 bunch spinach
1 bunch mixed greens
1 bunch kale
1 head cauliflower
3 medium beets
1/2 pint blueberries
2 medium zucchini
4 lemons - juiced and zested
Salt & Pepper
2 cups olive oil
1/4 cup white wine vinegar
2 t sugar or honey
1 t salt
1/4 t pepper
1. Wash and dry all produce. Preheat oven to 350. Remove the stems from the kale leaves, tear leaves into medium chunks. Toss your leaves into a bowl. Add 2 tbsp. olive oil, sprinkle of salt and pepper, and the zest of 2 lemons. Massage seasonings into the kale.
2. On a parchment/foil lines bake for 10-15 minutes until lightly brown. Set aside and allow to cool completely.
3. Trim cauliflower into into small florets and place on lined baking sheet. On the other half of the baking sheet, add whole beets. Season with a drizzle of olive oil, salt, and pepper. Roast in the over for 20-25 minutes or until tender and cauliflower is browned.
4. Once beets are cool, peel and dice into small cubes. Preheat grill/medium sauté pan.
5. Slice zucchini lengthwise into medium spears. Toss with a drizzle of olive oil, and a sprinkle of salt and pepper. Grill or sauté until tender.
6. While the vegetables are cooking, combine spinach and mixed greens, with sprinkle of salt, and blueberries in a large bowl.
7. In a small bowl, combine juice of 2 lemons, white wine, sugar (or honey/agave), salt, pepper, and 1 cup of olive oil. Whisk or shake to combine.
8. When all vegetables are cooked, toss in cauliflower florets, cubed beets, and zucchini spears with the greens. Coat with the dressing. Top the salad with the crispy kale chips and finish with a big zest of lemon.
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 Nicole Harp shared this recipe with us at the Russell Fresh Stop Market on June 25, 2016. We hope you enjoy it!
Kohlrabi and Zucchini Fritters
Peel the kohlrabi and use a grater or food processor to grate the kohlrabi and the zucchini.
Place the grated kohlrabi and zucchini mixture into a cheesecloth and squeeze to let all the water out.
Once that is done, beat the egg, salt, garlic powder, and chili powder together and mix into a large bowl with
the kohlrabi and zucchini mixture.
Form little patties with the mixture.
Heat up a non-stick skillet with the vegetable oil on medium-high.
Fry the patties until they are golden brown on one side, then flip and cook on the second side until golden brown.
Once done, place fritters on a plate with a paper towel to soak up the extra oil.
Serve and enjoy.
Mix the mayonnaise and the Sriracha in a small bowl until well blended and serve with Fritter.
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.
Chef Chris Hamilton of the Louisville, KY restaurant Decca shared these two amazing recipes with the Smoketown Neighborhood Fresh Stop Market on June 16, 2015. We hope you enjoy the Braised Greens and Couscous with Vegetables!
Melt butter over medium heat in a lidded pot and sweat onions til translucent. Add cut greens and cook down for 5 mins or so. Deglaze with vinegar and add remaining seasons. Pour in stock, cover with lid, and cook down. Braise to desired doneness and adjust seasonings if needed.
Couscous with Vegetables:
Place couscous in metal or glass bowl and separately bring water to a boil. Pour over grains and cover tightly with plastic wrap and steam for 6 min. Uncover and fluff with a fork. Incorporate extra virgin olive oil, lemon, herbs, and salt. While couscous steams, melt butter and saute onion over medium heat. Once tender, add squash and zucchini and cook to desired texture. Fold cooked vegetables into seasonal grains once completed.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.