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Market Express Recipe: Cucumber and Carrot salad with Sesame Miso Dressing

miso dressingIngredients:

2 cucumbers, peeled, cut in half length-wise and thinly sliced

4 carrots, peeled and thinly sliced

1/4 cup mild white miso

1/4 cup rice vinegar

2 tablespoons soy sauce

2 teaspoons toasted sesame oil 1 clove garlic, minced

Salt and pepper

Directions: In a large bowl, mix together the carrots and the cucumbers. In a small mixing bowl, add miso, vinegar, soy sauce, honey, sesame oil and garlic. Whisk until smooth. Pour over the vegetables slowly. You may not need all of the dressing, to add to your preference. Stir to combine. Season with salt and pepper to taste.

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Market Express Recipe: Gazpacho

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Ingredients:
6 ripe tomatoes
½ large cucumber – peeled, halved, seeded and cut into chunks
1 red bell pepper, cut into chunks (or any color bell pepper)
1 jalapeno, seeded and coarsely chopped
2 garlic cloves, smashed
1/3 cup extra-virgin olive oil
2 T sherry vinegar
Salt and pepper
Optional: Chopped herbs (cilantro, basil, chives, parsley, oregano), hot sauce, additional chopped tomatoes, cucumber and bell pepper for garnish

 

Directions:
In a blender or food processor, combine the tomatoes, cucumber, peppers, garlic, oil and vinegar. Process until coarsely pureed. Add water if the mixture is too thick. Season with salt and pepper and herbs to taste. For best results, refrigerate for at least 1 hour before serving. Optional: Top with additional diced tomatoes, cucumbers and bell pepper and a dash of hot sauce.

Market Express: Zucchini Ribbons with Avocado Cream Sauce

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zuchini

Ingredients:
4 small (or 2 large) zucchini, ends trimmed and cut into matchstick size pieces
1 avocado
½ a cucumber, chopped
juice of ½ a lemon
1 clove garlic, chopped
2 tablespoons coconut milk
about 8 leaves of basil
salt & pepper
Optional Garnish: halved cherry tomatoes, additional basil leaves

Directions:
To make the avocado sauce, use a food processor or an immersion blender to combine the avocado, cucumber, lemon juice, garlic clove, coconut milk, and basil until smooth. Toss the zucchini with the avocado sauce in a large bowl until fully coated. Season with salt & pepper to taste. Garnish with cherry tomatoes and basil leaves as desired.

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Market Express recipe: Green and white bean salad

7.15.14 029Ingredients:
1 pound green beans, trimmed and cut into bite-sized pieces
1 can (15oz) low-sodium white beans, drained and rinsed
1 pint cherry tomatoes, cut into bite-sized pieces (or whole if small)
½ red onion, diced
Juice from 1 lemon
3 T olive oil
1-2 garlic cloves, minced
Herbs (choose what you like: basil; rosemary & thyme; cilantro; chives & parsley; etc.)
Salt and pepper to taste

Directions:
Combine the lemon juice, olive oil, garlic and herbs in a small bowl. Mix well. In a large bowl, mix together the green beans, white beans, cherry tomatoes and red onion. Pour the dressing over the veggies and stir to coat. Season with salt and pepper to taste. For best flavor, combine at least 15 minutes before serving. Keep refrigerated.

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Market Express recipe: Cherry hazelnut energy bites

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Ingredients:
1 ½ cup dry, old-fashioned oats
½ cup hazelnuts, chopped
½ cup peanut butter (or substitute any type of nut-butter, or sunbutter)
1/3 cup honey
¼ cup flax seeds, ground (or sub wheat germ or chia seeds)
½ cup cherries, pitted and chopped
Optional: Chocolate chips, dried fruit, other nuts

Directions:
Mix all ingredients together in a large bowl using a spoon or your hands. Adjust ingredients to taste. Add additional honey or peanut butter (or other nut butter) if mixture isn’t sticking together. Use a spoon, ice cream scoop or your hands to form mixture into small balls approximately 1-inch in diameter. Store covered in the refrigerator for up to 1-2 weeks.

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Market Express recipe: Root vegetable slaw

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032Ingredients:
Zest and juice of 1-2 limes (about 1 tablespoon zest, 1/4 cup juice)
1/2 teaspoon ground cumin
2 tablespoons rice vinegar
3 tablespoon extra virgin olive oil
1/2 teaspoon honey
2 pounds of root vegetables (about 6-8 cups total of shredded veggies) – use any combination of carrots, parsnips, beets, celery root, jicama, rutabagas, radishes, etc.)
Salt and freshly ground pepper to taste

Directions:
In a large bowl, whisk together the lime zest and juice, cumin, vinegar, olive oil, and honey. Peel and shred the root vegetables either by hand or in a food processor. Add the shredded veggies to the large bowl with the dressing.Toss to combine. Season to taste with salt and pepper. For best flavor, let flavors combine for at least 10 minutes before serving.

 

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Market Express recipe: kohlrabi & blackberry salad

HIbooth2_KCemployee news

This week’s recipe featured Neng farms and Hayton farms.

IMG_1984Ingredients:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
2 medium kohlrabi, peeled, cut into matchstick-size pieces
1 cup blackberries
3 tablespoons green onions, chopped
2 tablespoon fresh basil, chopped

Directions:
Whisk oil, vinegar, and mustard in a large bowl; season with salt and pepper.
Add kohlrabi, blackberries, green onion and basil to bowl with dressing and toss to coat; season with salt and pepper.
Enjoy!

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