Throw your greasy bean dips and potato salads out the door.
With one last long summer weekend — Labor Day weekend — upon us, Jason Farnsworth, the head chef for Iowa City’s Her Soup Kitchen is here to show you how to make your backyard BBQ a hit.
Farnsworth is the third local chef to take on the Farmers Market Challenge and has created a beautiful spread of three healthy, vegetarian side dishes for under $20.
Check out the video above.
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Caramelized Beets with Bleu Cheese and Sesame Seeds
6 Red Beets (No larger than a baseball)
Maytag Bleu Cheese (1/4-1/2 cup)
Sesame Seeds (1 Tablespoon)
Olive Oil (2 Tablespoons)
Balsamic Vinegar (1/4 - 1/2 cup)
Salt and Pepper (to taste)
Season raw beets with salt and pepper, wrap in foil and roast in the oven until tender, let cool. Roast sesame seeds in a dry pan until the start to turn lightly golden brown and become fragrant. Cut beets in half and each half into wedges. Heat olive oil in a pan until just starting to smoke, add beets and sautee for 2 minutes. Add balsamic vinegar (** BE CAREFUL IF COOKING ON OPEN FLAMES! THE VINEGAR WILL CAUSE FLARE UPS!!**) and cook until the vinegar reduces and the beets become caramelized. Remove from pan and let cool. Once cool crumble bleu cheese and coat with sesame seeds.
2 Large Eggplant (deep purple color)
2 Ripe Tomatoes (Heirlooms if possible) ( Peeled and de-seeded, coarse chopped)
2 Scallions (minced)
2-3 Garlic Cloves (minced)
6 Tablespoons Olive Oil
1 Teaspoon Lemon Juice
1 Teaspoon Cumin
Salt and Pepper (to taste)
Roast eggplants under a broiler until the skins turn black all over and the flesh is very giving, let cool. Cut eggplant in half and scoop out flesh with a spoon. Place the eggplant, tomatoes, garlic, scallions, cumin, and half of the oil and lemon juice into a food processor or blender. Pulse blend until desired consistency, season with salt and pepper. Adjust taste with remaining oil and lemon juice. Serve with pita bread or crostinis.
2 Large Red Peppers
2 Large Yellow Peppers
1 Large Eggplant
1 Large Zucchini
1 Large Yellow Squash
1 Large Red Onion
1/2 Cup Raisins
1 Tb Tomato Paste
1 Tb Red Wine Vinegar
2 Tb Gelatine
1 2/3 Cup Tomato Juice
Salt and Pepper (To Taste)
Roast peppers until the skin is charred all over and the flesh is pliable, place into a plastic bag and let cool. Slice eggplant, zucchini, and squash lengthwise ino 1/4 inch pieces. Brush with oil and season with salt and pepper, roast under a broiler until slightly charred and pliable. Thinly slice red onions and sautee with the rasins, tomato paste and the red wine vinegar until the mixture becomes syrupy. Warm 1/2 of the tomato juice and gelatine in a pan until disolved and thickened. Remove peppers, peel and de-seed.
Grease a 9" x 4" x 2.5" terrine or loaf pan and line with a generous length of plasic wrap. Start by layering with the red peppers, then coat with the tomato juice gelatine sauce, next layer with zucchini and coat with sauce. Continue layering with remaing vegetables and onion mixture, making sure to coat each layer with the sauce. Finish with red peppers and pour over remaing sauce. Tap the sides of the pan to evenly disperse the liquids. Cover terrine with plastic wrap and place a heavy, strudy object on top to pack down and "set" your layers. Let cool a minimum of 3 hours, overnight is preferred. When ready to serve, turn over your terrine onto a plate and using the plastic film gently remove the pan. WIth a sharp knife cut slices and serve with a simple vinaigrette.