Try These Quick, Cool Dishes Using Foods You Can Find At The Farmers Market.
Locally grown produce is tasty, nutritious and affordable. Maybe you’re looking for Jersey sweet corn, heirloom tomatoes and hydroponic greens and herbs; or perhaps you’re ready to be adventurous and try something new. Either way, be sure to check out the seasonal offerings each week at the Farmers Market at The Beth Greenhouse. The recipes here have been created by registered dietitians at Newark Beth Israel Medical Center’s Reverend Dr. Ronald B. Christian Community Health and Wellness Center.
Get Fresh At The Farmers Market
Many of the ingredients for the recipes on these pages can be found each week at the Farmers Market, held at The Beth Greenhouse at Newark Beth Israel Medical Center (NBI). “Every Thursday, our Wellness team works alongside our community partners to bring in food grown by local urban and New Jersey-based rural farmers for the weekly Farmers Market located at The Beth Greenhouse,” says Molly Fallon Dixon, MS, RDN, Community Wellness Coordinator at NBI’s Reverend Dr. Ronald B. Christian Community Health and Wellness Center.
The Farmers Market is held every Thursday from 11 a.m. to 4 p.m. at The Beth Greenhouse, located on the corner of Osborne Terrace and Lehigh Avenue. SNAP, WIC, and Senior Farmers Market Nutrition Vouchers are accepted.
Sweet and Crunchy Coleslaw
Serves 4
Cabbage and carrots are great ways to stretch your food dollar in the produce aisle. These hearty vegetables will last quite a while when properly stored at home. This coleslaw is a good source of both Vitamin A and Vitamin C—good for the eyes, immune system and taste buds, too.
INGREDIENTS:
- 2 tablespoons nonfat plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- Juice of 1 lemon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ small red cabbage, shredded (about 2 cups)
- 2 carrots, shredded (about ½ cup)
- 1 Granny Smith apple, julienned (cut into matchsticks) or diced
DIRECTIONS:
- In a large bowl, combine yogurt, olive oil, cider vinegar, lemon juice, salt and pepper.
- Add shredded cabbage, carrots and apples and toss to coat evenly.
- For best results, cover coleslaw with plastic wrap and set it in the refrigerator for at least 1 hour to allow flavors to combine.
Waldorf Chicken Salad In Lettuce Cups
Serves 6
Chicken salad gets a fresh makeover with our Waldorf Chicken Salad recipe. We cook the chicken ourselves, skipping the canned stuff to make sure we’re using fresh, lean chicken breast. To keep the recipe light, nonfat Greek yogurt replaces the traditional mayonnaise. Add fresh fruit and crunchy walnuts for a cool summer lunch or dinner.
INGREDIENTS:
- 2 boneless, skinless chicken breasts
- ¼ teaspoon salt, divided
- ¼ cup walnuts
- ¼ cup plain, nonfat Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- Juice of 1 lemon
- 1/8 teaspoon black pepper
- 1 small apple, diced
- 1 cup seedless red grapes, halved
- 2 celery stalks, diced
- ¼ cup raisins
- 12 leaves Boston or Bibb lettuce
DIRECTIONS:
- Place chicken breasts in a large pot and cover with water. Add 1/8 teaspoon salt and bring to a boil. Boil for 30 minutes, then set chicken aside to cool. When cooled, shred chicken with 2 forks.
- Meanwhile, add walnuts to a small, dry sauté pan and toast over medium heat for about 3 minutes until fragrant. Set aside to cool. When cooled, roughly chop walnuts.
- Combine yogurt, olive oil, vinegar, lemon juice, pepper and remaining 1/8 teaspoon salt in a large mixing bowl.
- Add shredded chicken, toasted walnuts, apple, grapes, celery and raisins to the dressing.
- To serve, fill lettuce leaves with chicken salad.
Grilled Peaches With Yogurt Drizzle
Serves 4
This recipe makes a great fresh breakfast or perfect summer dessert. Prep the yogurt and toast almonds ahead of time so all you need to wait for is the peaches to grill before digging in.
INGREDIENTS:
- 4 ripe peaches, pitted and quartered
- 1 tablespoon brown sugar
- 2 teaspoons vanilla extract, divided
- 1½ cups plain, fat-free yogurt
- 2 tablespoons honey
- ¼ cup sliced almonds
DIRECTIONS:
- Place the quartered peaches in a large bowl with brown sugar and 1 teaspoon vanilla extract. Allow to marinate for 10–15 minutes.
- Combine yogurt, remaining 1 teaspoon vanilla and honey in a small bowl and set aside.
- Heat outdoor grill or grill pan to medium-high heat. Place peaches on grill skin side down and grill for 3–4 minutes until grill marks appear. Turn to remaining sides and allow to cook 1–2 minutes more on each side until grill marks appear.
- Meanwhile, add sliced almonds to a small, dry sauté pan and toast over medium heat for about 3 minutes until fragrant.
- Place grilled peaches in 4 serving bowls, dividing evenly. Drizzle with yogurt and top with toasted almonds.
Broiled Tilapia Over Ratatouille
Serves 4
This ratatouille uses the summer’s freshest produce, including zucchini, eggplant and basil, to make a delicious bed of vegetables for a light tilapia fillet. Tilapia is a plain, flaky white fish, perfect for those who are trying fish for the first time.
INGREDIENTS:
- 2 tablespoons olive oil, divided
- 1 small eggplant, peeled and diced
- 1 small yellow onion, diced
- 1 large zucchini, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, no salt added
- ¼ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ cup fresh basil leaves, chopped
- 4 tilapia fillets, 4 ounces each
- Juice of ½ a lemon
DIRECTIONS:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the eggplant and cook to soften slightly, about 5 minutes. Remove the eggplant from the skillet and set aside.
- Heat remaining tablespoon olive oil in the skillet. Add onions and cook for 5 minutes until softened. Add zucchini and garlic and cook until soft, 5–7 minutes. Add eggplant, tomatoes,
- 1/8 teaspoon salt, ¼ teaspoon pepper, thyme and rosemary. Simmer for 10 minutes until thickened. Stir in fresh basil and remove from heat.
- While ratatouille is cooking, preheat broiler. Place tilapia fillets on a greased baking sheet. Sprinkle with 1/8 teaspoon salt and ¼ teaspoon pepper; squeeze lemon juice over fillets.
- Broil until fish is cooked through, about 7 minutes. Serve fish over 1 cup ratatouille.
The Reverend Dr. Ronald B. Christian Community Health and Wellness Center, located at 208 Lyons Avenue, offers free wellness classes to community members.