These three recipes can be made all together or eaten on their own. All using the delicious root vegetables of July! We hope you enjoy.
Rosemary Roasted Potatoes
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1-2 green peppers, seeded and diced into bite-size pieces
1-2 yellow squash, diced into bite-sized pieces
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (around 3 cloves)
2 tablespoons rosemary leaves
Preheat the oven to 375 degrees F. Cut the red potatoes in half or quarters. Place the potatoes, peppers, and squash into a bowl. Drizzle the potatoes with the olive oil, salt, pepper, garlic and rosemary until well coated. Pour the vegetable mixture onto a baking sheet and spread out into 1 layer. Roast in the oven for at least 45 minutes, or until golden in color and cooked tender. Halfway through cooking, flip the vegetables with a spatula to ensure even cooking/browning of the potatoes. Remove the vegetables from the oven, season to taste with additional salt/pepper (if needed). Serve in a decorative bowl.
Simple Kale, Carrot and Leak Soup
1 tsp olive oil (or other oil)
1 leek, diced (white part only – cut it in half and rinse it well, to remove dirt in between layers)
1 clove garlic, diced
2 stalks celery, diced
2-4 carrots, peeled and diced
1-2 bay leaves
1 tsp dried thyme, parsley and rosemary
6 cups vegetable stock or water (I used 2 cups veggie stock and 4 cups of water.)
4-5 large leaves of kale greens, stems removed, wrapped together (by leaves), and sliced diagonally, into strips.
Heat the oil in a large pot over medium heat. When the oil is hot, add in the carrots, celery, leeks, and garlic. Stir and cook for around 8-10 minutes. Add the bay leaf, thyme, parsley, rosemary and vegetable sock to the pot. Bring to a boil then reduce the heat and simmer for around 20 minutes, or until the carrots are tender and cooked through. Add in the strips of kale (greens) and stir to blend the soup together. Cook the soup for around 10 minutes, until all ingredients are blended together well and it looks like “soup.” Taste and adjust with salt/pepper as needed. Enjoy!
Simple & Delicious Pan-Fried Beets
2-3 large beets
¼ cup of olive or vegetable oil
Thoroughly wash the beets. Slice the beets into ¼ inch slices. Pre-heat your frying with oil on medium heat. The oil should coat the entire pan, but not completely cover the beet slices. When pan the pan is hot, add beet slices and allow them to cook around 5 minutes on each side, and flip over halfway through cooking. Once the beet slices are browned on both sides, transfer to a plate lined with paper towel to drain. Season both sides with salt. You can serve these beets plain or with a simple yogurt dipping sauce of plain yogurt dill, parsley, salt & pepper.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.