Watermelon Radish and Arugula Salad with Pumpkin & Sweet Potato Kale Hash by Chef Pete Jones (with help from Elijah Rowlett) at the Parkland Fresh Stop Market
Pete is loving his pumpkin! He and Elijah, our Parkland Fresh Stop Market's chef liaison's awesome son, created two pumpkin inspired dishes to complete the Parkland Fresh Stop Market 2017 season. They were both so delicious, it was hard to put down the fork! Thanks of much for your time Pete and Elijah!!
Watermelon Radish and Arugula Salad with Pumpkin
Pie pumpkin (and seeds!)
Salt, pepper, optional other seasonings
Thinly slice watermelon radish and let sit a bit in lemon and oil; toss arugula and other greens in lemon and oil. Gut and roast the pie pumpkin, blending with water as needed to puree. Roast pumpkin seeds and season as desired. Arrange radish and top with arugula and other salad greens. Top with a small amount of pumpkin and pumpkin seeds.
Sweet Potato Kale Hash
Chopped onions, peppers, and garlic first in a pan with oil. Next is the grated sweet potato. When everything is looking almost done add the kale leaves, shredded to bite sized pieces. Season with salt and pepper.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.