Market Meal Plan: Week 2

After the first market of the season, my heart is so full. Coming from what seemed like an endless winter everything at the first market seems so more vibrant. The reunited hugs feel tighter, the veggies taste fresher, and the community feels bigger. I mark the passage into Spring by the start of the market and the availability of some of my favorite veggies. This week I wanted to highlight some of my favorite flavors of early spring: the sweetness of carrots, the crisp spice of radishes, the freshness of leafy greens.

Market Shopping List

6 cups turnip greens

6 cups shredded mustard, collard, or kale

1 cup diced onion

1 tbsp minced garlic

1 lb carrots, peeled and halved lengthwise

1 cup cucumbers, thinly sliced

1 cup radishes, thinly sliced

8 cups salad greens

8 cups shredded kale (6 oz)

cilantro

1 large sweet potato

Pantry Needs

1 cup vegetable broth

4 large shallots

1 large ripe avocado

1 head garlic

8 ounces pad thai rice noodles

rice vinegar

maple syrup

liquid smoke or liquid aminos

sea salt and pepper

olive oil

whole-grain mustard

mellow white miso

nutritional yeast

tamari

sriracha

lemon

black sesame seeds

peanut butter

agave

toasted sesame oil

brown rice

quinoa

MONDAY

Glazed Carrots

Serves 4 to 6 | 40 minutes | V

Mississippi Vegan by Timothy Pakron

Incredibly flavorful and you only have to use one dish! You can serve this over rice, on a bed of green, or paired with fish if you’re feeling fancy.

1 lb carrots, peeled and halved lengthwise

4 large shallots, peeled, rinsed, and quartered

2 tbsp olive oil

2 tbsp maple syrup

2 tbsp whole-grain mustard

2 tbsp mellow white miso

2 tbsp nutritional yeast

2 tsp rice vinegar

2 tsp tamari

2 tsp sriracha

  1. Preheat oven to 350

  2. Toss carrots, shallots, olive oil, maple syrup, mustard, miso, nutritional yeast, vinegar, tamari, and sriracha, into a 9 x 13 inch baking dish and toss well.

  3. Roast until the carrots are soft and tender, about 30 minutes, tossing halfway.

TUESDAY

Avocado Kale Salad

Serves 4 to 6 | 10 minutes | V

Mississippi Vegan by Timothy Pakron

A an easy, healthy way to elevate your Kale. For a meal, top with cooked chickpeas, and sliced radishes. Making a double batch of this would be great to put on some breakfast toasts. Store any leftover lemon wedges for grainbowls at the end of the week (yay no waste!)

8 cups shredded kale (6 oz)

1 large ripe avocado

1 clove garlic, finely minced with microplane

2 tbsp lemon juice

2 tbsp nutritional yeast

Black pepper to taste

Salt to taste

In a large bowl, combine all the ingredients. Using your hands, massage everything together for a few minutes squeezing the kale as hard as you can. Once soft and tender, transfer to serving bowls. Garnish with more nutritional yeast and lemon juice.

WEDNESDAY

Turnip Greens

Serves 4 to 6 | 30 minutes | V

Mississippi Vegan by Timothy Pakron

Another tasty one-pot dish! Serve this with some black-eyed peas or pork

6 cups shredded turnip greens

6 cups shredded mustard, collard, or kale

1 cup vegetable broth

1 cup diced onion

1 tbsp minced garlic

1 teaspoon rice vinegar

1 teaspoon maple syrup

Splash of liquid smoke

Sea salt and pepper, to taste

Place all ingredients except the salt and pepper into a large pot and mix well. Bring to medium-high heat, stirring often. Once bubbling place the lid on top and cook for 5 minutes. Remove the lid and lower the heat to medium. Cook greens, stirring frequently, until most of the liquid has evaporated and the greens are tender, 10 to 15 minutes. Season with salt and pepper

THURSDAY

Spicy Dragon Noodle Salad

Serves 4 | 15 minutes | V

Source: Isa Does It by Isa Chandra

A great way to use the radishes and leafy greens of spring! If you’re feeling fancy, serve with some dry fried tofu or chicken strips. This keeps well as cold leftovers so make extra for lunch. If you want to be a day ahead, double the Peanut Dragon Dressing to use for tomorrow’s grain bowls

8 ounces pad thai rice noodles

1 cup cucumbers, thinly sliced

1 cup radishes, thinly sliced

8 cups salad greens

For the Peanut Dragon Dressing

1/2 cup peanut butter

2 cloves garlic, peeled

1/3 cup water

3 tablespoons rice vinegar

2 tablespoons tamari

1 tablespoon agave

1 tablespoon Sriracha

1 teaspoon toasted sesame oil

Salt to taste

fresh cilantro

4 tablespoons toasted or black sesame seeds

  1. Peanut Dragon Dressing: Place all of the ingredients in a small blender or food processor and blend until smooth. Keep tightly sealed and refrigerated until ready to use for up to 5 days

  2. For the noodle salad: Prepare the noodles according to package directions. Once soft, drain and run under cold water until cool

  3. In a large mixing bowl, toss noodles, radishes and cucumber with most of the dressing, setting aside a little bit for drizzling.

  4. Place a layer of greens on each plate and top with noodles. Sprinkle with sesame seeds, top with a little cilantro, and serve.


FRIDAY

Grain Bowls with Spicy Peanut Sauce

Serves 4 | 50 minutes | V

This is a great time to take out any leftover veggies and incorporate them here! Roast it with the root veggies, saute it with your greens, slice on top. Whatever you do will be great

1 large sweet potato, peeled, and diced into coins

Leftover turnips

Leftover Greens

1 cup brown rice

1 cup quinoa

1 serving Spicy Peanut Sauce

1 tbsp peanut oil

Salt to taste

  1. Preheat oven to 400℉

  2. Wash, peel, and chop into bite size pieces: turnips, sweet potatoes, and any remaining root vegetables. Toss veggies in olive oil, pepper, and salt.

  3. Bake in oven and flip after 20 minutes. Bake 20 more minutes

  4. Prepare grains

  5. Heat large pan over medium high heat. Add peanut oil saute greens until tender  

  6. In serving bowls, make a bed of of grains. Layer with sauteed greens, roasted veggies. Drizzle with leftover Spicy Peanut Sauce from Dragon Noodle Salad


Landon Bubb