Chef Meghan Levins shared these delicious recipes with us at the Smoketown Fresh Stop Market on June 21, 2016. We hope you enjoy them as much as we did!
Jackfruit and Peach al Pastor
Combine all in saucepan, including the brine. Cook covered for 30 minutes, then uncovered until most liquid is evaporated (this can be done in advance up,to 3 days. Mash jackfruit to “pull” into pork-like strands. Roast on a sheet pan in 350 degree oven until browned for a meatier texture when ready to serve
Assemble jackfruit in Napa cabbage leaves, top with salsa, fresh cilantro, dash of yogurt, whatever suits your fancy! Also great for nachos, masa cakes, salad, all gluten free and vegan!
Kohlrabi quick pickles
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.