Let's face it: vegetables get a bad reputation. People see them as gross, boring foods that only goats like eating. But in reality, vegetables are not only amazing for you but they are versatile foods that can be cooked in many different ways. These two recipes by Chef Sarah Williams at the Shawnee Fresh Stop Market on June 8th display two completely different ways to prepare vegetables. Use your fresh veggies from the latest Fresh Stop share to whip up these delicious recipes.
SUPER GREEN SOUP
Vegetable broth (about 4 cups)
Spices (garlic minced, salt, and pepper)
Boil washed potatoes in water until slightly soft. Once potatoes are slightly tender transfer chopped green onion to vegetable broth and season. Add spices. Reduce heat and allow potatoes to cook until tender. In another pan sauté garlic and olive oil until fragrant. Quickly toss washed kale, collards, and spinach in the olive oil/garlic. Add to the vegetable broth about 10 minutes before serving.
RAINBOW ROMAINE WRAP
Olive oil (3-5 tablespoons)
Ground ginger (1 tablespoon)
Lemon (1, juiced)
Spices (Minced garlic, salt and pepper)
Finely chop radishes, carrots, broccoli, beets, kohlrabi, and green onion. In a separate bowl mix olive oil, ginger, lemon, and spices in a separate bowl. Toss dressing in with shredded vegetables. Separate & wash romaine leaves. Spoon shredded vegetables on to individual romaine leaves. Roll the lettuce over the vegetables and serve chilled.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.