Kale Chips

Ingredients

  • 1 bundle of curly kale
  • 1-2 tbsp of avocado oil or light tasting olive oil
  • Seasonings of choice (sea salt and pepper, curry powder, garlic salt, etc.)
kale chips on a white plate sitting on a checkered white tablecloth
"Kale Chips from Vegan Junk Food (0001)" by smiteme is licensed under CC BY-NC-ND 2.0

Instructions

Preheat your oven to 225 degrees Fahrenheit. Rinse and thoroughly dry your kale before tearing into small pieces, removing large stems. Add your leaves to a mixing bowl with your oil and seasonings of choice. Toss with your hands to ensure the kale leaves are evenly coated.

Spread the kale in a single layer over two large baking sheets with as little overlap as possible. Bake for 15 minutes and then lightly toss/turn the leaves before baking for another 5-10 minutes. Kale can burn very easily but you want to get these crispy before removing them. Once they’re crispy, remove from oven and let sit for another 5 minutes to crisp some more. Now they’re ready to eat!

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Eggroll Bowl

Ingredients

  • 1 medium green cabbage
  • ¾ cup sliced carrots
  • 1 ½ tsp fresh ground ginger
  • 1/2 cup mushrooms
  • 2 tsp soy sauce
  • 1-2 cloves minced garlic
  • 1 ½ tbsp cooking oil
  • ½ tsp sesame oil
  • White rice
  • Scallions to top
shredded cabbage with mushrooms in a bowl
"Vegetarian Egg Roll Filling" by sherimiya ♥ is licensed under CC BY-NC 2.0. This image has been edited from the original.

Instructions

Begin by slicing the cabbage into slices, about a ¼ inch width. Add both your cooking and sesame oil to a large skillet over medium high heat. Swirl the two together and once it’s hot add in the carrots. Cook for a 3-5 minutes until softened slightly and then add your garlic. When the garlic becomes fragrant add the cabbage, mushrooms, ginger, and soy sauce.  Toss everything to make sure it is all coated, and cook until carrots are easily pierced with a fork. Remove from heat and serve with white rice. Top with scallions or a swirl of Sriracha for a little bit of heat.

You can also make this recipe with other vegetables you have on hand (like snap peas), or with ground pork.

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Lavender Simple Syrup

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 3 tbs dried lavender buds
A jar of purple liquid with lavender buds on top and lemons around it

Instructions

Add sugar, water, and lavender buds to a pot and bring to a simmer over medium heat, or until the sugar has dissolved completely. Let simmer for a couple of minutes, then remove from heat and steep for 30 minutes. Once steeped and cooled, strain liquid through a mesh strainer and into a clean jar or container for refrigeration.

Use simple syrup in cocktails, lemonade, or sparkling water for a refreshing summer beverage!

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Garlic Scape Pesto

Ingredients

  • 1 cup garlic scapes, cut into ½ pieces
  • ½ cup basil leaves
  • ½ cup extra virgin olive oil, plus more as needed.
  • ½ cup parmesan, cut into ¼ inch chunks
  • 1/3 cup pine nuts (or walnuts, or sunflower seeds)
  • Lemon juice to taste
  • ½ tsp salt
  • pepper to taste
pesto on bread topped with a slice of tomato
"Garlic Scape Pesto Pizza" by miriamwilcox is licensed under CC BY-NC-ND 2.0

Ingredients

Add garlic scapes, basil, and salt to food processor. Pulse a few times until ingredients are mixed and rough in texture. Slowly add the olive oil and continue to pulse until mostly smooth. Add the parmesan, pine nuts, and lemon juice. If the mixture seems too thick, add one additional tablespoon of olive oil at a time and process until your desired consistency is achieved.

Use pesto in pasta or just add to flatbread and top with tomato slices for a slice of pesto pizza.

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Bruschetta

Ingredients

  • 4-5 fresh ripe tomatoes, chopped and drained
  • 1 clove garlic
  • 1/2 cup fresh basil, thinly sliced
  • 1 tbsp olive oil
  • ½ tsp salt
  • Italian bread and balsamic vinegar to serve
bruschetta on toast

Instructions

Nothing says summer like fresh bruschetta with garlicky crusty bread! This recipe has endless variations and can be tweaked to your liking, but the basics are all here.

To enjoy bruschetta at its best, make sure that your tomatoes are nice and ripe. After chopping tomatoes, drain as much excess liquid as possible.

Place chopped tomatoes in a medium bowl with thinly sliced basil and salt and tablespoon of olive oil. Stir and set aside to marinate.

While tomatoes are marinating, slice your loaf of bread. If possible, use a loaf a rustic Italian bread. Cut the clove of garlic in half lengthwise and rub your slices of bread with it before toasting. You can brush the bread lightly with olive oil or butter to ensure a nice golden color when you toast it. Once bread has been toasted, top with tomato mixture. Add a drizzle of balsamic vinegar before serving.

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Image of Ivy Hagedorn and Lori Haun holding a Missouri Main Street Connection award

Outstanding Economic Impact Project awarded to Downtown Joplin’s Empire Market

Congratulations to our own Ivy Hagedorn and Lori Haun, for winning the Outstanding Economic Impact Project award at this year's Missouri Main Street Connection Conference in St. Louis! See below for press release details. Image of Ivy Hagedorn and Lori Haun holding a Missouri Main Street Connection award "Downtown Joplin’s Empire Market has quickly become a destination for visitors to purchase products and produce from local vendors and farmers. Through their visits to other Main Street communities and cities across the country, Lori Haun and Ivy Hagedorn realized a need in Joplin for a market for local artists, farmers, and vendors. From these travels the idea for The Empire Market was born and when Downtown Joplin Alliance acquired the Empire building in downtown Joplin, a facility was found to make the idea come to life. In April 2018, The Empire Market opened and in its first month of operation it brought in over 3,000 visitors with 22 vendors seeing over $20,000 in total gross revenue. By the end of the first summer, the market accounted for 378 volunteer hours, $135,594 in market sales, and an estimated 17,500 visitors. The market is held every Saturday from 10:00am through 3:00pm. The market has not only impacted downtown Joplin, but also the farmers and other vendors who have a place to sell their products to a wide audience. Over 200 acres of farmland are utilized every week in the production of the food that is sold at the market each weekend. Additionally, one vendor who baked bread out of his small kitchen was able to buy two industrial size ovens and contract as a vendor to local restaurants as a result of selling his bread at the market. Downtown Joplin is continually working to improve the market and in 2019 introduced the acceptance of EBT and SNAP for low-income visitors wishing to purchase fresh, local produce. A Token/Debit program was also instituted where visitors can by tokens to be used at each vendor with their debit card. This will help cut down on the cost to vendors for their use of third-party credit card acceptance programs and allow even more money from the market to remain local. Thanks to the idea that Lori and Ivy had, The Empire Market has become a draw for downtown Joplin bringing in numerous visitors and encouraging them to shop local."
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Watermelon, Feta & Basil Salad

Ingredients

  • 1 small seedless watermelon (or 1/4 of a large one)
  • 1/2 of a red onion, thinly sliced
  • 16 leaves fresh basil
  • 1/4 cup (2 ounces) crumbled Feta
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
cut watermelon, with crumbled feta and chopped basil
"Watermelon with Feta and Basil" by Tom Ipri is licensed under CC BY-NC 2.0

Instructions

Cut the watermelon in half. Using a large spoon, scoop out bite-size pieces of the watermelon and add to a large bowl or platter (you should get about 8 cups).

Slice the onion into thin half moons and scatter over the watermelon. Then scatter the basil leaves over the top.

Crumble the Feta over the salad. Drizzle with the oil and lime juice and sprinkle with the salt and pepper (about 6 turns on pepper mill).

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