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Mobile Food Market

Category: Mobile Food Market

Lettuce wraps with sweet potato, zucchini, carrots and chickpeas

This week’s mobile food market features lettuce, sweet potatoes, zucchini, and Carrots. Here’s a delicious recipe to try:

Ingredients:
1-2 sweet potatoes, cleaned and cubed
1-2 zucchini, cleaned and cubed
1-2 carrots, cleaned and sliced thinly
1 can chickpeas, drained and rinsed
2 tbsp Olive oil
1 tsp salt
1 tsp pepper
1/2 tsp paprika
2 cloves garlic, chopped or pressed
Lemon juice
lettuce

  1. Preheat oven to 400 degrees
  2. Spread sweet potatoes in a single layer on baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast 35-40 minutes, then add zucchini and carrots and roast an additional 10-15 minutes
  3. In a frying pan over medium heat, saute chickpeas, garlic and paprika and 1 tablespoon of olive oil for 3-5 minutes
  4. Add roasted sweet potatoes, zucchini, carrots and lemon juice, stirring together and saute another 3-5 mins

Place spoonfuls of mixture onto lettuce leaf, wrap and enjoy!

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Roasted Broccoli with Red Pepper and Onion

This week’s mobile food market features broccoli, red peppers and onions. Here’s a delicious recipe to try:

Ingredients:
2 cups Broccoli Florets
1 Red pepper
1 Red Onion
1 tsp Italian Seasoning
1/2 tsp Salt
1/2 tsp Pepper
3 tsp Olive Oil

  1. Preheat your oven to 425F
  2. Clean and chop broccoli into bite-sized pieces, slice the red pepper and onions into long strips.
  3. In a small bowl, mix the olive oil, salt, pepper and Italian seasoning together to make a seasoning mix.
  4. Drizzle the seasoning mix over the vegetables and toss to coat evenly.
  5. Place the vegetables on a baking sheet and bake for 20 minutes, mixing once.

Enjoy over rice or noodles, or as a side!

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Mango Salad

A Bright and Flavourful Thai Inspired Salad

Ingredients:

2 Tbsp Olive Oil

Juice of 1 Lime

1 Tbsp Honey

Pinch of Chili Flakes

Salt and Pepper to taste

½ Red Onion, peeled and thinly sliced

1 Mango, pitted, peeled and thinly sliced *See Note Below*

3 Cups of Lettuce, washed and roughly chopped

¼ Cup Minced Fresh Mint (Optional)

¼ Cup Chopped Peanuts (Optional

Serves 4 as a side dish

  1. In a mason jar, combine the oil, lime juice, honey, chili flakes, salt and pepper. Shake for 15-20 seconds, until the dressing is combined.
  2. In a large bowl, combine the red onion, mango and lettuce. Pour over the dressing and toss to combine thoroughly.
  3. Top with the fresh mint and peanuts, if using, then divide and enjoy!

*How to cut a mango*

  1. Place the mango on a cutting board, with the stem facing up. Cut the mango into thirds, straight down, to avoid the pit in the middle. Set aside the middle piece
  2. For each end piece, use a sharp paring knife to slice the mango into thin strips, without cutting through the skin. You can press down on the mango to get a cleaner edge.
  3. Using a spoon, scoop the flesh off of the skin and into your salad bowl.
  4. Go back to the middle piece. Using your paring knife, remove the skin, then find the edges of the tough pit in the center, and remove it as well. Thinly slice the remaining flesh and add it to the salad bowl.

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Sauteed Cabbage and Apples

Your New Favourite Oktoberfest Side

Ingredients:

  • 3 Tbsp Olive Oil
  • 1 Onion, thinly sliced
  • 2 Cloves of Garlic, peeled and chopped
  • 4 Cups shredded Cabbage
  • 1 Tsp Paprika
  • 1 Tsp dried Mustard
  • 2 Apples
  • 2 Tbsp Apple Cider Vinegar
  • Salt and Pepper to taste

Serves 4, as a side dish

  1. Heat a large pot, or high-sided frying pan, on medium. Add the oil, then the onion and garlic and sauté for 3-5 minutes, until softened.
  2. Add the cabbage, paprika, mustard, salt and pepper, and 1 cup of water. Stir together and bring to a boil. Leave uncovered and cook for 10-12 minutes, stirring occasionally, until the water has mostly evaporated.
  3. Meanwhile, core the apples and cut into matchsticks.
  4. Add the apple and continue cooking for another 5-7 minutes, stirring regularly to prevent sticking, until the cabbage is softened. Remove from the heat, add the vinegar and stir thoroughly. Taste and add more salt and pepper if desired.
  5. Serve alongside sausages or schnitzel for a traditional German meal, or with lentils or beans for something substantial and vegetarian. Enjoy!

Squash and Pear Soup with Kale

This Slightly Sweet and Hearty Soup will get you in an Autumn Mood

Serves 4 with Leftovers

Ingredients:

  • 1 Butternut Squash
  • 3 Tbsp Cooking Oil
  • 1 Leek, rinsed and finely chopped
  • 4 Cloves of Garlic, peeled and minced
  • 2 Tbsp Ginger, Grated or Minced
  • 2 Large Pears, washed, core removed and cut into quarters
  • Vegetable or Chicken Stock
  • Salt and Pepper to Taste
  • 4 Kale leaves, removed from the Stem and Roughly Chopped
  • 1/3 Cup Milk or Heavy Cream (Optional)
  • 1 Tbsp Maple Syrup (Optional)

Directions:

  1. Heat oven to 375 degrees. Place squash on a sheet pan and roast whole for 30-40 minutes, until it’s softened. Remove and set aside to cool. Once it’s cool enough to work with, cut in half, remove and discard the seeds and scoop the flesh out of the skin, into a bowl to reserve.
  2. Warm oil in a large saucepan over medium heat. Add the leek and garlic sauté for 3-5 minutes, until soft and translucent. Add the ginger and sauté for 1-2 more minutes, stirring regularly so the ginger doesn’t burn.
  3. Add the squash and pears, then enough stock to cover the vegetables and bring to a boil. Add some salt and pepper, reduce heat to leave at a simmer, and cook for at least 15 minutes, until the pears are tender.
  4. Let the soup cool slightly, then puree. You can either do this in batches in a blender or with an immersion blender until smooth.
  5. Add milk or heavy cream and maple syrup, if using, and stir to mix. Add the kale and bring the soup back to a simmer, cooking for another 10 minutes until the kale is wilted. Taste, seasoning further with salt and pepper if needed. Serve with fresh bread and butter. Enjoy!

Grilled Corn and Eggplant Salad 

A Delicious Summer Salad You Can Make on the Grill or in the Oven 

Serves 4 

Ingredients: 

  • 4 Cobs of Corn, shucked 
  • 2 Jalapeno Peppers 
  • ½ Red Onion, peeled 
  • 1 Eggplant, cut in half 
  • 3 tbsp Canola or Olive Oil 
  • 1 Lemon 
  • 2 Tomatoes, cored and cut into bite-sized pieces 
  • Salt and Pepper to taste 
  • 1 Bunch of Parsley or Cilantro, roughly chopped 

Directions:

  1. Drizzle the vegetables with 2 tbsp of oil and sprinkle with the chili flakes. If you’re grilling, heat the grill to medium. If you’re using the oven, set the broiler to low and put the corn on one sheet pan and the other vegetables on a second sheet pan. 
  2. Grill the corn, or roast it under the broiler, for about 5 minutes, turning occasionally, until cooked through and charred. Set aside to cool. 
  3. Grill, or roast, the pepper, onion, and eggplant, again turning as needed, until they’re charred and cooked, another 3-5 minutes. Set aside to cool. 
  4. Once the corn has cooled enough to work with cut the kernels off the cobs and add them to a large bowl with the tomatoes. Remove the stem and the seeds from the peppers, then thinly slice them and the red onion. Cut the eggplant into bite sized pieces, then add everything to the bowl of corn and tomato. 
  5. Zest the lemon over the salad, then cut it in half and squeeze over the juice. Add a little more oil, if desired, as well as the salt, pepper and either parsley or cilantro. Mix thoroughly, then serve and enjoy!