Market Meal Plan: Week 29

This week at the market we’re featuring one of my favorite restaurants in town! I lived on the same block as Dondero’s Kitchen for 3 years and have a deep love and respect for the whole family! They used to be in regular rotation for cooking demos at the market and I’m so happy to have them back! Their demo should be equal parts delicious and informative.

For our meal plan, I’m featuring one of my favorite new cookbooks—Ruffage: a Practical Guide to Vegetables by Abra Berens. It almost reads like a textbook for market shopping which I love. She has wonderful food pairings, substitutions, and illustrations. I am most proud this week for finding a use for an entire bottle of white wine in four separate dishes!

If you like the meals this week, please consider buying a copy from Avid Bookshop!

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Market Shopping List

2 small jalapeño pepper
1 medium-large butternut squash or 2-pound piece of heirloom pumpkin (e.g., “Long Island Cheese” or French)
2 medium onion
1 small-medium green bell pepper
2 heads garlic
2 large tomatoes
1 bunch medium-large fresh basil leaves
2 bunches radishes with bright green leaves
2 bunches chard or kale
2 lbs potatoes-
any type, or mix different colors, textures
1 lbs green beans
1 lbs tomatoes

Pantry Needs

Produce
1 lemon (juice and zest)
Parsley

Pantry
1 cup stone-ground grits 
¾ cup uncooked lentils

Fridge
1 cup milk
Parmesan cheese
Butter
1 whole egg
2 cups chicken stock or vegetable stock

Spices
chili flakes
Salt
& freshly ground black pepper

Oils & Vinegars
1 bottle of white wine
olive oil
Neutral Oil


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MONDAY

Sautéed Winter Squash over Jalapeño-Cheese Grits

Serves 6-8 | 30 minutes | Vegetarian
Guest Chef: Tim & August Dondero from Dondero's Cafe

Jalapeño-Cheese Grits
1 cup milk
3-1/2 cups water (or 3 cups water plus 1/2 cup white wine)
1 cup stone-ground grits (Georgia, and yellow, preferred)
1 small jalapeño pepper, seeded and minced
3/4 teaspoon salt, plus more to taste
1/4 teaspoon grated black pepper
2 tablespoons grated Romano or Parmesan cheese

In a heavy pan, bring milk and water (or water plus wine, if used) to a boil, being careful they don’t boil over. Stirring constantly with a whisk or wooden spoon, add the grits in a thin stream. Reduce heat to medium, and continue to stir frequently, scraping the bottom of the pot, as the grits begin to thicken, 4 to 5 minutes. Add the minced jalapeño, salt, and pepper. Reduce the heat to the lowest, cover the pot and simmer, stirring from time to time, until grits are becoming tender, 20 minutes or more depending on the grits used. Stir in the cheese. Taste, and add a little salt if necessary. Continue to simmer (or place the pot in a larger pan with an inch of boiling water to serve as a hot water bath as they simmer) until ready to serve, stirring from time to time and adding a little water if becoming thick. The longer the grits simmer the better. Before serving, do a final taste and adjust the salt, if necessary.


Sautéed Winter Squash or Pumpkin 
1 medium-large butternut squash or 2-pound piece of heirloom pumpkin (e.g., “Long Island Cheese” or French)
4 tablespoons olive oil
1 medium onion, diced
1 small-medium green bell pepper, seeded and coarsely chopped
1 very large clove garlic, minced
1 small jalapeño, seeded and minced
2 large tomatoes, cored and coarsely chopped
1 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper
1/2 cup water (or white wine), plus more water as needed
6 medium-large fresh basil leaves, cut in half
2 tablespoons grated Romano or Parmesan cheese
A little more grated cheese, or minced parsley, for garnish

Peel the butternut or other pumpkin/squash, cut it across into 3/4-inch slices, scooping out the seed cavity when you get to that part. Cut the flesh into 3/4-inch chunks. Fry (sauté) these gently in a large pan with the olive oil, stirring frequently. Meanwhile prepare the other vegetables as indicated, keeping the tomato separate. 

When the squash is just starting to become tender (test with a toothpick), add the onion, bell pepper, garlic, and jalapeño. Add the salt and pepper, and sauté the mixture, stirring frequently and scraping the bottom of the pan, until the bell pepper and onion become tender. Stir in the chopped tomatoes and sauté about 2 minutes, stirring carefully several times. Add half a cup of water and sauté briefly until the vegetables are tender. The mixture should be slightly wet. If not, add a little water to moisten. Taste several bits of vegetable and stir in a little salt, if needed. Remove from the heat, and stir in the basil and grated cheese.

To Serve

Spread a portion of grits on a plate. Spoon some of the squash mixture over it. Sprinkle with either a little grated cheese or minced parsley.

Recipes by: 

Tim Dondero
Executive Chef, Donderos’ Kitchen
590 No. Milledge Ave., Athens (www.donderoskitchen.com) 30601

Tim’s recipe blog: www.timdonderosrecipes.blogspot.com


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TUESDAY

Roasted radishes with their greens and white wine

Serves 4 | 20  minutes | easily vegan
Source: Ruffage by Abra Berens
Pair with poached salmon and wild rice, asparagus and hard cooked egg, or grilled pork loin and baby potatoes.

2 bunches radishes with bright green leaves
Neutral Oil
Salt
¾ cup white wine
2 Tbsp butter

  1. Wash and dry radishes and greens very well (the wetter they are, the more they will split in the pan). Cut the radishes in half or into wedges. 

  2. Heat a large frying pan and heat a glug of neutral oil over high heat until smoking. Add the cut radishes and a big pinch of salt. Let them brown, undisturbed. When the radishes have a lovely brown crust, stir and let their other sides brown.

  3. When both sides are well caramelized, add the wine and let it reduce by half. Add the radish green and toss to wilt. Add the butter and a big pinch of salt, toss to coat, and serve immediately.


WEDNESDAY

Sauteed greens with garlic and chili flakes

Serves 2 | 15 minutes | vegan
Source: Ruffage by Abra Berens

Pair with grits and egg, tomato slabs and white beans, or salmon and buttered rice

Neutral oil
2 bunches chard or kale, midribs stripped out, cut into ribbons
½ cup white wine
Pinch salt
Pinch of chili flakes
2 garlic cloves, cut into thin slices

Heat a large frying pan with a glug of neutral oil over high heat until smoking hot. Add the greens and let cook until lightly browned. Flip or stir the greens and add the white wine, salt chili flakes, and garlic. Let the wine reduce until almost dry and serve immediately. 


THURSDAY

Roasted potatoes paprika and garlic mayo

Serves 4 | 50 minutes | vegetarian 
Source: Ruffage by Abra Berens

2 lbs potatoes- any type, or mix different colors, textures-- unpeeled and cut into wedges
Neutral oil
Salt
& freshly ground black pepper
Parsley

garlic mayo
1 whole egg
½ tsp salt
3 cloves garlic
1 lemon (juice and zest)
10 fl oz neutral oil

  1. Heat the oven to 400 F. Toss the potatoes with a glug of neutral oil, big pinch of salt, and ½ tsp of smoked and sweet paprika, and chili flakes. Transfer to a baking sheet and spread in a single layer. Roast until the outside is crispy and the iside is tender when poked with a paring knife, about 40 minutes. 

  2. Meanwhile, make garlic mayo. In a food processor, whiz the egg, salt, 3 cloves garlic, and juice and zest of 1 lemon until well blended. Slowly drizzle in the oil until the mixture is thick. If it’s too thin, add more oil.  Will keep in the fridge for a week.

  3. Arrange potatoes on a platter, drizzle with ½ cup garlic mayo, and garnish with chopped parsley.


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FRIDAY

Green Beans with tomatoes, lentils, and onions

Serves 4 | 60 minutes | vegan
Source: Ruffage by Abra Berens

Olive oil 
¼ tsp chili flakes
1 medium onion, cut into thin slices
3 garlic cloves, cut into thin slices
¾ salt
1 cup white wine
¾ cup uncooked lentils
1 lbs green beans, stems snapped off
1 lbs tomatoes cut into bite sized pieces
2 cups chicken stock or vegetable stock
2 oz Parmesan
5 sprigs fresh basil

  1. Heat oven to 350 F. In a large Dutch oven, heat a glug of olive oil. When hot, briefly fry the chili flakes, about 30 seconds.

  2. Add the onions, garlic, and salt and stir to combine. Add the wine and reduce by half, about 5 minutes. Add the lentils, green beans, tomatoes, and stock, bring to a boil, cover, and cook in the oven until the lentils are tender and the liquid is mostly absorbed, about 50 minutes.

  3. Remove from the oven and grate the Parmesan over the whole thing. 

  4. Top with basil and garlic mayo

Landon Bubb