Hospital Offers Healthy Recipes for Fresh Farmers' Market Vegetables

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Now that you’ve loaded up your refrigerator with fresh, healthy produce from the farmers’ market, what should you do with it?

Henry Ford Wyandotte Hospital has some good ideas that will be presented beginning July 30 at the Wyandotte Farmers Market in a partnership with Generation With Promise to promote healthy lifestyles and eating.

Demonstrations will be presented at the two other upcoming farmers’ markets. All demonstrations take place from 3:30-6:30 p.m. on the market grounds at the corner of First and Elm streets.

But your produce is in the refrigerator now. We’ve got some recipes developed by Henry Ford Health System Generation With Promise tht you can prepare right now, but first, a few more housekeeping details:

A farmers market pasta salad will be prepared July 30, grilled summer vegetables on Aug. 27 and kale pesto on Sept. 24.

Tastes are free. So are recipes. And so is information about how to shop for and prepare meals that are nutritious, tasty and made with local ingredients. Many recipes are easy enough for kids to make themselves.

Besides showing market visitors how to make the featured recipes, hospital staff and Generation With Promise chefs will explain the benefits of eating in-season, local produce. Generation With Promise is a Henry Ford Health System program that aims to empower children – and their families – to lead healthy lifestyles.

Now, let’s get ready to eat:

Farmers’ Market Pasta Salad

Peak Season, September to December

1 box/bag whole grain pasta, cooked according to package directions

½ head cauliflower

½ bunch cilantro

1 bunch green onions

2 tomatoes

1 bell pepper

1 cucumber

1 avocado

Toss noodles with ½ cup vinaigrette, let cool. Toss cooled noodles with chopped vegetables.

Variations

• Greek: Kalamata (or black) olives, red onion, cucumber, tomatoes, feta cheese, mint. Use lemon juice in dressing. Italian: artichoke hearts, roasted red pepper, mushrooms, chopped spinach, tomatoes, basil
• Asian: green onions, shredded carrots, bean sprouts, sesame seeds, snow peas. Add ginger and sesame oil for dressing.

Home-made Ranch Dressing

½ cup mayonnaise

1 cup plain yogurt

Up to ¾ cup buttermilk or non-fat milk

Your choice of the following seasonings, to taste

• Black pepper
• Onion powder (or minced fresh onion)
• Garlic powder (or minced fresh garlic)
• Parsley (fresh or dried flakes)
• Dill (fresh or dried)
• Chives (fresh or dried)
• Cayenne pepper or hot sauce
• Thyme (fresh or dried)
• Oregano (fresh or dried)
• Lemon juice
• No more than ½ teaspoon salt

Stir together mayonnaise and yogurt. Add just enough milk to thin to desired consistency. Add seasonings to taste and serve with fresh raw vegetable pieces.

Servings 2 ½ cups, 14 calories and 1 gram of fat per Tablespoon

Kale Pesto

Peak season, June – October

12 Kale leaves

2-oz. (1/3 cup) slivered almonds, toasted

1 Clove garlic

1-oz. Parmesan cheese

2 cloves garlic, minced

1/4 Cup extra virgin olive oil

1/4 Teaspoon salt

Black pepper, to taste

Steam kale until softened but still bright green. Drain (should yield about 4 oz cooked kale) and when cool enough to handle, trim off stems. In a food processor or blender, puree kale with almonds and garlic until well chopped. Add cheese and while the machine is running, pour in oil. Season with salt and pepper. Serve with pasta, as a sandwich spread or on pizza.

About 20 T, each serving 1 T, 51 calories, 4 g of fat, 1 g carb, 9 percent daily allowance for Vitamin A

Grilled Summer Bounty Vegetable Medley

Slice 1 large eggplant, skin on, into 1/2 inch rounds and grill until browned and softened. Repeat with 1 yellow squash, 1 green zucchini squash and one bell pepper. When cool enough to handle, chop vegetable into large pieces and toss with 2 cups chopped tomato (fresh or canned). Season with pepper, balsamic vinegar, and fresh basil. Serve with pasta or chicken.