Creative Recipes For Your Farmer's Market
by Vicki Bradley
by Vicki Bradley
We are pleased to have the creative, healthful and delicious recipes of
Vicki Bradley on this page.
She is a master experimental chef and has a special way with food.
Welcome Vicki.
Vicki Bradley on this page.
She is a master experimental chef and has a special way with food.
Welcome Vicki.
Baked Apples
Ingredients
Arkansas Black apples
Gold Rush apples
Granny Smith apples
Pink Lady apples
Pecans
Raisins
Stevia liquid
Cinnamon
Water w/1 tsp lemon juice
Water w/cornstarch or arrowroot
Wash and peel apples. Core and slice. Dip into lemon water. Drain and place in a bake dish. Stir in a little water and cornstarch. Sprinkle with cinnamon. Top with raisins and pecans. Cook until tender to your taste. Serve with a little of the thickened liquid.
Great as a side dish or as a topping on ice cream, pancakes or plain cake.
©2010 Vicki Bradley
SWEET SQUASH SLAW
Ingredients Yellow Squash
Lemon Juice
Green Peppers
Tomatoes
Basil
Olive Oil
Nasturtium flowers
ENJOY
©2010 Vicki Bradley
Lemon Juice
Green Peppers
Tomatoes
Basil
Olive Oil
Nasturtium flowers
ENJOY
©2010 Vicki Bradley
ASIAN NAPA SLAW
Ingredients
Chinese cabbage hearts, sliced
Cucumbers, cubed
Radishes, cubed
Carrots, shredded
Vegetable oil (olive or grape seed oil)
Balsamic vinegar
Wash heart (Light color center portion) of a Chinese cabbage.
Drain. Slice into small shreds.
Add other vegetables.
Toss with vegetable oil and balsamic vinegar.
Enjoy
©2010 Vicki Bradley
Chinese cabbage hearts, sliced
Cucumbers, cubed
Radishes, cubed
Carrots, shredded
Vegetable oil (olive or grape seed oil)
Balsamic vinegar
Wash heart (Light color center portion) of a Chinese cabbage.
Drain. Slice into small shreds.
Add other vegetables.
Toss with vegetable oil and balsamic vinegar.
Enjoy
©2010 Vicki Bradley
BEET GREENS OMELET
Ingredients
Olive Oil
Butter, unsalted
Eggs
Water
Braised beet greens with stalks and onions
Sea Salt
Heat oil and butter in a skillet. Beat eggs with a little cold water (~1 tsp).
Pour eggs into pan and tilt to force the liquid over the surface.
Cook till set and turn omelet over.
Heat greens slightly in the microwave.
Fill half the omelet with the beet greens mixture and fold over.
Salt lightly and serve with sliced tomatoes or fresh fruit.
©2010 by Vicki Bradley
Olive Oil
Butter, unsalted
Eggs
Water
Braised beet greens with stalks and onions
Sea Salt
Heat oil and butter in a skillet. Beat eggs with a little cold water (~1 tsp).
Pour eggs into pan and tilt to force the liquid over the surface.
Cook till set and turn omelet over.
Heat greens slightly in the microwave.
Fill half the omelet with the beet greens mixture and fold over.
Salt lightly and serve with sliced tomatoes or fresh fruit.
©2010 by Vicki Bradley
CABBAGE ROLLS
Ingredients
Napa cabbage large leaves
Vegetable Medley
(leftover cooked squash and onions, corn etc.)
Field peas, cooked
Sausage links, cooked, diced
Tomatoes, diced
Basil leaves, chopped
Sea Salt
Boil water in a large pot.
Drop large cabbage leaves into the water for 1½ minutes.
Plunge into cold water and then drain in a colander.
Lie flat on a paper towel to dry.
Combine vegetables, peas and sausage. Stir to mix.
Fill each leaf with vegetable mixture.
Roll up and close with a toothpick.
Place on a plate.
Top with tomatoes and basil leaves.
Microwave for approximately 45 seconds for each 2 servings you are heating.
Serve lightly salted.
©2010 by Vicki Bradley
Napa cabbage large leaves
Vegetable Medley
(leftover cooked squash and onions, corn etc.)
Field peas, cooked
Sausage links, cooked, diced
Tomatoes, diced
Basil leaves, chopped
Sea Salt
Boil water in a large pot.
Drop large cabbage leaves into the water for 1½ minutes.
Plunge into cold water and then drain in a colander.
Lie flat on a paper towel to dry.
Combine vegetables, peas and sausage. Stir to mix.
Fill each leaf with vegetable mixture.
Roll up and close with a toothpick.
Place on a plate.
Top with tomatoes and basil leaves.
Microwave for approximately 45 seconds for each 2 servings you are heating.
Serve lightly salted.
©2010 by Vicki Bradley
BOK CHOY w/Confetti
Ingredients
Olive Oil
Celery
Onions
Sweet Peppers, green, red and orange
Mushrooms
Baby Bok Choy
Salt
Pepper
Heat oil. Slice onions and celery. Dice peppers. Saute in oil a few minutes.
Slice mushrooms. Add to vegetables. Cook till weeping. Remove from pan. Cover.
Wash and slice baby bok choy. Add to pan with a little water. Cover and cook on low heat till tender. Add cooked veggies. Stir. Add cashews for protein.
Serve on a bed of rice, noodles, couscous or quinoa.
Great with leftover grilled chicken or tofu.
Eat slowly & enjoy.
©2010 by Vicki Bradley
Olive Oil
Celery
Onions
Sweet Peppers, green, red and orange
Mushrooms
Baby Bok Choy
Salt
Pepper
Heat oil. Slice onions and celery. Dice peppers. Saute in oil a few minutes.
Slice mushrooms. Add to vegetables. Cook till weeping. Remove from pan. Cover.
Wash and slice baby bok choy. Add to pan with a little water. Cover and cook on low heat till tender. Add cooked veggies. Stir. Add cashews for protein.
Serve on a bed of rice, noodles, couscous or quinoa.
Great with leftover grilled chicken or tofu.
Eat slowly & enjoy.
©2010 by Vicki Bradley
KOLRABI
Ingredients
Olive oil
Unsalted butter
Onion
Celery
Kolrabi
Wash sand and dirt from kohlrabi.
Peel off any tough looking areas on root bulb.
Cut root bulb into small cubes. Remove leaves and slice thin. Dice stalks.
Rinse and drain all parts separately.
Boil cubed root in a small amount of water till tender.
Saute stalks with diced onion and sliced celery in a little olive oil.
Add leaves and ¼ cup water. Cover.
Simmer on low till greens are tender.
Drain root cubes.
Add butter, sea salt and pepper. Season with fenugreek.
Toss all ingredients together and serve warm.
Opt. Add cubed potatoes along with root cubes during the cooking process. Saute red, orange or yellow sweet peppers with the onions.
Add pine nuts for protein.
Enjoy.
2010 Vicki Bradley
Olive oil
Unsalted butter
Onion
Celery
Kolrabi
Wash sand and dirt from kohlrabi.
Peel off any tough looking areas on root bulb.
Cut root bulb into small cubes. Remove leaves and slice thin. Dice stalks.
Rinse and drain all parts separately.
Boil cubed root in a small amount of water till tender.
Saute stalks with diced onion and sliced celery in a little olive oil.
Add leaves and ¼ cup water. Cover.
Simmer on low till greens are tender.
Drain root cubes.
Add butter, sea salt and pepper. Season with fenugreek.
Toss all ingredients together and serve warm.
Opt. Add cubed potatoes along with root cubes during the cooking process. Saute red, orange or yellow sweet peppers with the onions.
Add pine nuts for protein.
Enjoy.
2010 Vicki Bradley
KOLRABI "RICE" with VEGTABLES
Ingredients
Olive Oil
Unsalted Butter
Onion, chopped
Celery, sliced
Green Pepper, chopped
Mushrooms, minced
Carrots, cooked and cut
Field peas, cooked
Fresh Lemon Thyme
Sea Salt, Pepper
Kolrabi, shredded and steamed
Wash kohlrabi. Peel away any tough areas.
Shred with a food processor. Rinse and drain.
Steam in Microwave or stovetop. Butter.
Cover and reserve.
Heat oil in a large skillet. Sauté onions, celery and green peppers until tender.
Add mushrooms. Cook till weeping.
Stir in carrots and field peas. Sprinkle with thyme leaves and salt and pepper.
Cover.
Simmer on low till heated throughout.
Serve on a bed of Kolrabi “rice”.
Opt : Add cooked turkey sausage links cut into circles.
©2010 Vicki Bradley
