Market Meal Plan: Week 5


Market Shopping List

4 large radishes
2 carrots
3 medium beets
1 bunch kale
1 pound bok choy
4 heads baby bok choy
1 lb asparagus
1 lb Strawberries
fresh herbs (dill, basil, and/or parsley)
green onions
6 Eggs

Pantry Needs

3 shallots
1 red onion
3 lemons
3 limes
1 medium piece of ginger
3 cloves garlic

1 cup quinoa
2 cups canned chickpeas
8 oz thin rice noodles
vegetable broth
peanut butter

1 cup greek yogurt
1 block tofu

granulated sugar
toasted sesame seeds
brown sugar
2 tbsp red curry paste

oils and vinegars
4 tsp coconut oil
dijon mustard
white wine vinegar
olive oil
toasted sesame oil
peanut oil
mirin or agave nectar
grapeseed oil
soy sauce
rice vinegar


Matzo Brei with a quick Strawberry Sauce

Serves 4 | 30 minutes
Source: My Grandma

Matzo Brei is a traditional jewish dish usually served for passover breakfast. Growing up I would help my grandma break the Matzo into the bowl. This is a great breakfast for dinner dish or just weekend brunch.

Strawberry Sauce
1 lb strawberries, rinsed, hulled and thickly sliced
1/3 cup sugar
1 Tbsp lemon juice (from 1/2 Lemon)

Matzo Brei
4 squares of Matzo
4 tbsp of milk
1 tsp salt
for the pan

  1. Sauce: Place all ingredients in a medium saucepan over medium-high heat. Bring up to a boil, stirring occasionally to prevent burning on the bottom. Reduce heat to a simmer for 20 minutes until sauce has thickened.

  2. Matzo Brei: In a large bowl, whisk eggs until combined. Add milk and salt. Break matzo into bite sized pieces into the same bowl.. Using your whisking fork, fold and stir everything together until every piece is well coated in egg.

  3. Heat a large pan over medium heat. Add butter and spread to cover base of pan.

  4. Pour matzo mixture into pan and spread evenly. It's ok for matzo to be a layered a little. Let cook on one side until you can peel it up with a spatula and the bottom has started to brown. Grab your two biggest spatulas and maybe some help and try to flip in one go. Continue cooking until there are no wet spots.

  5. Remove from heat, cut into equal sized pieces, and serve hot. Serve with strawberry sauce, honey, and/or fresh fruit.


Farmer Chaat

Serves 4 | 45 minutes | GF
Source: Crop Stories Vol. 2 Radishes

This is a Indian street food that brings so many flavors to seasonal radishes. Crispy, creamy, zesty, all in one! Also check out Crop Stories for histories, farmers spotlights, and recipes produced from Andre Gallant and a team of exceptional food writers, chefs, and farmers.

4 large radishes
4 tsp coconut oil, melted
1 cup greek yogurt
1 tsp lemon zest
4 tsp lemon juice
4 tbsp cilantro
& pepper to taste
2 tbsp chopped cilantro
3 tsp chopped red onion
2 carrots, diced
2 cups cooked chickpeas

  1. Preheat oven to 375 F. Green a baking sheet or line with parchment paper.

  2. Peel radishes and slice thinly using a mandoline or knife. Try to keep as consistent as possible. Place in a bowl and mix with coconut oil until coated. Add salt and pepper.

  3. Place radishes in a single layer on prepared baking sheet and roast for 22-30 minutes or until lightly browned and crispy. Allow to cool for 5-10 minutes

  4. Combine yogurt, lemon zest, lemon juice, and cilantro. Add salt and pepper to taste. Set aside

  5. To assemble, place radishes on a serving dish followed by cilantro, red onion, carrot and chickpeas. Place a dollop of yogurt sauce on top with your favorite chutney

A refreshing tasty salad featuring local kale, beets, dill, and parsley.

A refreshing tasty salad featuring local kale, beets, dill, and parsley.


Roasted Beet & Quinoa Salad

Serves 4 | 30 minutes | Vegan, GF
Source: Thug Kitchen Vol. 1

Shaking, peeling, and boiling are the most difficult cooking techniques for this but the complexity and brightness of this dish is amazing. Makes for great cold leftovers!

1 shallot, diced
1 tsp dijon mustard
3 tbsp white wine vinegar (or whatever vinegar you have on hand)
¼ cup olive oil

3 medium beets, peeled and chopped into small chunks
1 tsp white wine vinegar
2 tsp olive oil
Salt and ground pepper
to taste
2 cups water
1 cup quinoa, rinsed
1 cup kale, stems removed, sliced into thin strips
¼ cup diced fresh herbs (dill, basil, and/or parsley)

  1. Preheat oven to 400.

  2. Make dressing by shaking ingredients in a jar

  3. In a medium bowl, toss beets with vinegar, olive oil, and salt. Pour onto a baking sheet and roast for 20 minutes stirring halfway through.

  4. While the beets roast, bring water to a boil in a medium pot. Add the quinoa. Bring back up to a boil, cover, and adjust heat to low. Cook on a low simmer until tender, about 15 minutes

  5. Scoop quinoa into a medium bowl. Fold kale into the hot quinoa and add the dressing. Add fresh herb of your choice and mix

  6. When beets are done, fold into quinoa. Add salt and pepper to taste. Serve the salad at room temperature or refrigerate until cold.


Baby Bok Choy with Crispy Shallots & Sesame Seeds

Serves 4 | 20 minutes | GF, V
Veganomicon by Isa Chandra Moskowitz

1 pound bok choy, rinsed and cut into bite size strips
2 small shallots, sliced very thin
1 (½ inch) cube fresh ginger, peeled and minced
2 tablespoons peanut oil
1 tablespoon mirin or agave nectar
1 tablespoon tamari
1 tablespoon toasted sesame seeds

  1. Heat peanut oil in a large skillet over medium heat.

  2. Add sliced shallots and fry for 5 minutes or until they’re deep golden brown and crisp. Remove from pan and set aside

  3. Add ginger and stir-fry for 15 seconds

  4. Add bok choy and stir-fry for about 2 minutes or the leaves start to wilt

  5. Stir in the mirin and tamari and cover the pan. Steam for 2 minutes, then remove the lid

  6. Transfer to a serving plate, top with fried shallots, and sprinkle with toasted sesame seeds.

Beautiful and rewarding!

Beautiful and rewarding!


Spring Veggie Bowl with Red Curry Lime Sauce

Serves 4 | 1 hour plus pressing and marinating tofu | Vegan, GF
Source: Thug Kitchen 1, Rodale

This dish has a lot of steps and a lot of ingredients but you’ve got it! This is a great excuse to whip out your grill for the veggies but if you don’t have one, cook your veggies on your stove top in batches. You can get ahead by pressing and starting the marination the night before so you can come home to well marinated tasty tofu that you just have to bake. I promise the end result will be a beautiful, flavorful showstopper!

8 oz thin rice noodles
2 heads baby bok choy, halved lengthwise
2 tbsp grapeseed oil
1 lb asparagus, trimmed
½ lime
½ cup sliced green onions
4 tbsp Cilantro

Ginger-Sesame Tofu
1 block tofu
¼ cup soy sauce
¼ cup rice vinegar
2 tbsp lime juice
2 tbsp brown sugar
1 tbsp fresh ginger, minced
2 tsp toasted sesame oil
2 tsp Sriracha
2 cloves garlic, thickly sliced

Red Curry Lime Sauce
1 cup vegetable broth
2 tbsp red curry paste
½ tsp grated lime zest
2 tbsp lime juice
2 tbsp minced fresh ginger
1 tbsp peanut butter
1 tbsp brown sugar
2 tsp soy sauce
1 clove garlic, minced
1 tbsp cornstarch

  1. Marinate Ginger-Sesame Tofu: Drain tofu, wrap in paper towels or a clean dish towel and put between two plates, and put some weight on it (beans, books, cutting boards). This presses water out so other flavors can be picked up. This takes about 30 minutes to an hour.

  2. Mix your marinade into a shallow, rimmed dish or tupperware.

  3. Cut tofu into width-wise planks no thicker than ¼ inch or about 12 pieces. Put in marinade and make sure all pieces are covered. Cover and put in fridge for at least two hours or overnight. Stir and flip if you remember to.

  4. Baking Tofu: heat oven to 450 F. Prepare a baking sheet with parchment paper or oil.

  5. Take tofu out of marinade (save marinade) and arrange plants on baking sheet. Bake for 15 minutes, flip, and spoon a little more marinade on each piece. Bake for 10 more minutes, flip, and sauce again. Make for 5 more. The edges should start looking a little burnt. Let it sit for a few minutes then cut into smaller strips or cubes.

  6. Cook noodles according to the package directions. When they’re done, run them under cold water to stop the cooking process

  7. Red Curry Lime Sauce: Measure 1 tbsp of vegetable broth and set aside

  8. Put rest of broth in a small saucepan and bring to a simmer. Add curry paste, lime zest, lime juice, ginger, peanut butter, sugar, soy sauce, and garlic. Mix it all up and make sure there’s no chunks of curry or peanut butter.

  9. Mix together the cornstarch with the broth in the small bowl until there are no chunks and it gets thick. Pour into the simmering sauce and whisk until sauce starts getting thick. Turn off heat, taste, add more lime juice, salt or whatever you feel. I trust you.

  10. Grill Veggies: Brush the bok choy with 1 tbsp oil and toss asparagus in the other tbsp. Heat up your grill or pan to medium-high heat and lightly crease with oil. Throw asparagus and grill until all the sides have some browning and stalk has a little give when you pick it up with your tongs, 5 to 8 minutes with periodic rotation. Next add bok choy and cook on each side for 3 to 4 minutes so they start to brown. When the veggies are done, squeeze lime juice over them and add a sprinkles of salt. Remove from heat and once cool enough to handles, cut bok choy in half vertically. Cut the asparagus into 1 inch pieces

  11. Assemble bowls: On one half of the bowl, mound up a handful of noodles. On the other two-thirds of the bowl, pile the grilled veggies and tofu strips. Drizzle everything with the sauce, top with green onions, cilantro and serve.

Landon Bubb