Recipe of the Week: Market Vegetable Fried Rice (via A Couple Cooks)

At the Indy Winter Farmers Market, we are lucky to be able to call the dynamic duo behind local food blog A Couple Cooks our friends. Sonja and Alex create beautiful and delicious recipes featuring fresh, whole foods. They frequently pick up their ingredients at the Indy Winter Farmers Market. Here is a recipe they have created for Market Vegetable Fried Rice. Make sure you check out their blog for more recipes, beautiful pictures and fun!

Market Vegetable Fried Rice

 

by: a Couple Cooks

Serves: 3 to 4

What You Need

• ½ yellow onion
• 1 large garlic clove
• 3 carrots
• 2 turnips
• ¼ small cabbage
• 4 small bok choy heads
• 3 tablespoons sesame oil
• 2 eggs
• ½ cup frozen peas
• 4 cups cooked brown rice, at least one day old
• 2 tablespoons soy sauce
• 1 teaspoon kosher salt
• Black pepper

What To Do

1. Dice the onion, and mince the garlic. Peel the carrots and turnips, then dice them. Shred the cabbage. Chop off the bottoms of the bok choy, then thinly slice (chiffonade) the leaves.
2. In a large skillet or wok, heat 2 tablespoons sesame oil. Saute the carrots, onion, and turnips 2 minutes. Add the bok choy and cabbage and saute for 2 minutes. Add the 2 eggs and scramble them in for 1 minute. Add the garlic, ½ cup peas, 4 cups rice, 2 tablespoons soy sauce, ½ to 1 tablespoon additional sesame oil, 1 teaspoon kosher salt, and fresh ground pepper. Heat, stirring, until all rice is coated. Serve hot.

Recipe of the Week: Spring Salads (via A Couple Cooks)

Temperatures are warming, the sun is keeping the evening lighter for longer, and bulbs are peaking their tops out of the soil. It's spring! Here are few spring-inspired side dish recipes from local food bloggers, A Couple Cooks: Radish and Pea Salad with Lemon Oregano Vinaigrette and Grilled Carrots with Lime and Cilantro. If either of these recipes intrigue you, head on over to the Indy Winter Farmers Market on Saturday to pick up the necessary lettuce, radishes, fresh oregano, olive oil, carrots and cilantro. See you Saturday!

Radish and Pea Salad with Lemon Oregano Vinaigrette

 

by: a Couple Cooks

Serves: 4

What You Need

• 1 head lettuce
• 1 bunch radishes
• 2 cups fresh or frozen peas
• 1 lemon (zest and juice)
• 1 handful fresh oregano
• 4 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon kosher salt
• Fresh ground black pepper
• ½ cup crumbled feta cheese

What To Do

1. Wash and dry the lettuce; chop it into bite-sized pieces. Thinly slice the radishes. Zest the lemon.
2. If the peas are frozen, thaw them in some warm water. If the peas are fresh, boil some water, add the peas and cook for about 3 to 4 minutes, until tender and bright green, then remove them and rinse with cold water.
3. Chop the fresh oregano. In a canning jar, add the oregano, 4 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
4. To serve, place the lettuce leaves in serving bowls or plates. Top with sliced radishes, peas, crumbled feta cheese, and lemon zest. Drizzle with vinaigrette and top with fresh ground pepper.

Grilled Carrots with Lime and Cilantro

 

by: a Couple Cooks

Serves: 4

What You Need

• 1 pound small carrots (or large carrots cut in half lengthwise)
• 1 lime
• 3 tablespoons fresh cilantro (chopped)
• A few pinches of cumin
• Olive oil
• Kosher salt
• Fresh ground black pepper

What To Do

1. Preheat a grill to medium heat. (or, toss the carrots with olive oil and a bit of salt and pepper, and roast at 400°F for 20 minutes.)
2. Wash the carrots and toss them with a bit of olive oil in a bowl. Place the carrots on the grill and cook until the carrots turn paler in color and a bit wrinkled; flip over and cook the same amount (around 8 minutes total for small carrots; the timing will depend on the thickness of the carrots). When fully cooked, the carrots can be easily pierced with a fork.
3. Roughly chop the cilantro.
4. When the carrots are done, place them in a bowl and toss them with juice from 1 lime, a few pinches kosher salt, fresh ground black pepper, cilantro, and a few pinches of cumin.

Recipe of the Week: Radish and Egg Salad Sandwiches (via A Couple Cooks)

Local food bloggers Sonja and Alex Overhiser of A Couple Cooks have plenty of delicious recipes that feature fresh, whole foods. Here is an easy, delicious recipe for a fabulous lunch: Radish and Egg Salad Sandwiches. Recipe ingredients like eggs, radishes, bread and microgreens for a garnish can all be purchased at the Indy Winter Farmers Market.

Radish and Egg Salad Sandwiches

by: a Couple Cooks

Makes: 4

What You Need

• 8 eggs
• 1 bunch radishes
• 1 bunch chives
• ½ cup Greek yogurt
• 2 tablespoons Dijon mustard
• ½ teaspoon kosher salt
• Alfalfa sprouts
• 8 slices whole grain bread

What To Do

1. Boil the eggs, using the Perfect Hard Boiled Eggs method.
2. When the eggs are cooked and cooled, peel them and chop them roughly.
3. Wash the radishes, then cut them in half and thinly slice them. Thinly slice 3 tablespoons chives.
4. In a bowl, combine the eggs, radishes, and chives with ½ cup Greek yogurt, 2 tablespoons Dijon mustard, and ½ teaspoon kosher salt. Taste, then add more seasonings as desired.
5. To assemble, spread egg salad on one bread slice, then top with sprouts and another bread slice.

Recipe of the Week: Celery Root, Carrot, and Kale Soup (via Verses from my Kitchen)

Whether or not people want to admit it, it's fairly safe to say that there are always a few vegetables you see at farmers market and have no idea 1) what they are and 2) what to make with them. Celeriac, aka celery root, is a common IWFM product people pass by from sheer unfamiliarity. Why does this mystery vegetable deserve a chance? It's low in calories and contains a great source of Vitamin K, antioxidants, iron and calcium. This recipe, courtesy of Verses from my Kitchen, is sure to spark your love for this knobby root vegetable. 

Celery Root, Carrot, and Kale Soup

INGREDIENTS:

• 1 medium celery root, peeled and diced
• 4 carrots, peeled and diced
• 2 garlic cloves, chopped
• 2 cups kale, roughly chopped
• 1 leek, thinly sliced
• 1 celery, thinly sliced
• 2 bay leaves
• 6 cups vegetable stock
• sea salt & fresh ground pepper
• 1/4 cup tubed pasta
• 2 tbsp. chopped flat leaf parsley
• 4 slices baguette, cut on the bias
• 2 tsp. unsalted butter
• garlic clove, cut in half
• Parmesan cheese, grated

PREP:

1. Heat oil in a stockpot over medium-high heat and add the celery root, carrots and garlic. Cook until golden, about 10 minutes. Stir in the leek, celery and kale and cook for another minute. Pour in the stock and add the bay leaves and season well. Bring to a boil and reduce heat and simmer for 15 minutes, or until the vegetables have softened.
2. Boil salted water and add in the pasta and cook according to the directions, roughly 8 minutes.
3. Meanwhile, heat the oven to 425F degrees. Butter the baguette slices and place in the oven until golden brown, roughly 5 minutes.
4. Discard the bay leaves and and stir in the  pasta and parsley. Ladle the soup into a bowl and top with a baguette slice and some grated Parmesan.