Market Meal Plan: Week 3

IMG_20190330_080838.jpg

Market Shopping List

2 bunch beets with greens
2 bunch radishes with greens
1 bunch carrots
1.5 pounds collards
2 bunches beet greens
2 lbs kale
1 bag mixed salad greens
3 Porch Farm gomasio
1 loaf French bread

Pantry Needs

2 large yellow onion
3 heads of garlic
4 medium sized potatoes
4.5 cups vegetable broth
non-dairy milk
3 lemons
¼ cup mixed seeds and nuts of choice
1 can white beans
vegan butter
Safflower oil
olive oil

Vinegar
nutritional yeast
Sea salt
black pepper
Balsamic Vinegar

Agave or Honey
Caesar Dressing OR

  • smooth tahini

  • white or yellow miso

  • capers with brine

  • Dijon mustard


This week I wanted highlight two of my favorite Spring vegetables: Radishes and Beets. We will also practice using the underrated greens so we get the most out of the vegetable. On Monday we’ll use radish tops to make a creamy and nutrient dense soup. Wednesday we’ll use our beet greens to add complexity to collard greens. Also, if your loaf of Comerian bread makes it to Friday, we’ll practice turning stale bread into garlic roasted croutons for a Kale Tahini Caeser Salad!


MONDAY

Radish Top Soup

Serves 4 | minutes 40 | Vegan, GF

1 tbsp vegan butter
1 large yellow onion, diced
3 cloves garlic roughly chopped
4 medium sized potatoes, peeled and cubed
4 cups vegetable broth
6 packed cups radish tops, roughly chopped
4 tbsp non-dairy milk
1 lemon juiced
Sea salt and black pepper to taste

Potential toppings:
Chopped parsley, cracked mixed pepper, seaweed, gomasio, sliced radishes, creme fraiche

  1. Heat large saucepan over medium-high heat. Melt butter then add onion. Saute until they start to get translucent but not brown.

  2. Add garlic, potatoes, salt and let everything cook together for about 5 minutes.

  3. Add vegetable broth and bring to a low simmer until potatoes are tender when poked with a fork about 20 minutes.

  4. Add milk, radish tops, lemons, pepper and more salt to taste. Cook until radish tops are wilted.

  5. Blend everything using an immersion blender OR let cool a little bit and blend in batches using a blender or food processor.

  6. Serve and sprinkle with toppings of your choice and good French loaf


TUESDAY

Roasted Radish Salad

Serves 4-6 | 30 minutes | Vegan, GF
Source: Good Eatings YouTube

2 bunches Radishes, tops removed, washed and halved
1 bag salad greens
1/2 lemon juiced
1/4 cup seeds and nuts of choice
Safflower oil or oil with high smoke point
Salt to taste

  1. Preheat oven to 400

  2. Toss Radishes with oil, salt, pepper on a baking tray.  10-15 minutes until tender but not brown

  3. Heat a large skillet and add seeds and a few pinches of salt. Toast over medium high heat while shaking pan often so seeds don’t burn. Continue until nuts turn golden and smell fragrant.

  4. Assemble a bed of greens either on individual plates or one large serving dish.. Drizzle with lemon juice

  5. Top greens with radishes and toasted nuts!


WEDNESDAY

Greens with Beans

Serves  4 | 30 minutes | Vegan, GF
Source: FoodTalk

1.5 pounds collards
2 bunches beet greens
3 tablespoons olive oil
1 onion, diced (medium sized)
2 cloves minced garlic
1⁄2 cup broth
1 can white beans (rinsed and drained)
2 tablespoons vinegar

  1. Trim all stems from collards. Wash collard and beet greens. Bunch washed leaves together, roll tightly and cut crosswise into thin strips.

  2. Heat oil in large, heavy skillet over medium heat. Cook onion, stirring until lightly brown.

  3. Add garlic and broth to skillet. Bring to boil then add green strips by handfuls, stirring continuously. As greens reduce in size, continue adding greens until they all fit into the skillet. Cook until greens are soft but still maintain their bright green color.

  4. Stir in beans. Heat through. Add vinegar to taste. Serve hot. Enjoy!


Carrots from Hickory Hill Farm

Carrots from Hickory Hill Farm

THURSDAY

Balsamic Glazed Beets & Carrots

Serves 4 | 60 minutes | Vegan, GF

Remaining bunch of Carrots, washed, and cut into half moon
2 bunch Beets, peeled and quartered
3 tbsp Balsamic Vinegar
1 tbsp Agave or Honey
½ tsp Salt

  1. Preheat oven to 400 F

  2. Whisk together balsamic, olive oil, salt, and agave in a bowl. Add carrots and beets and toss well.

  3. Spread on single layer of baking pan. Roast for 45 minutes hour, tossing halfway, until caramelized and tender

  4. Remove from oven and drizzle with more balsamic


FRIDAY

Kale Tahini Caesar Salad

Serves 4-6 | 30 minutes | V

This salad is amazingly delicious. Making your own salad dressing is great but I won’t judge you for buying caesar dressing. Making your own croutons is a really easy way to use any bread that’s getting stale from the last market.

Tahini caesar dressing
1 cup smooth tahini
1 cup hot water
4 tbsp olive oil
2 tbsp lemon juice
4 tsp white or yellow miso
4 cloves garlic
4 tsp Dijon mustard
2 heaping tbsp capers with brine
Ground black pepper

Kale Salad
2 lbs kale
4 cups homemade croutons
4 tbsp nutritional yeast
1 bunch radishes
2 carrots shredded

Croutons
1/4 cup olive oil
4 cloves garlic, diced
1 tbsp lemon juice
Half a loaf of stale French loaf , torn into bite sized pieces
½ teaspoon salt

Optional additions
thinly sliced red onions, sliced sun-dried tomatoes, sliced artichoke hearts, nuts

Croutons

  • Preheat oven to 400 F. Mix oil, garlic, lemon juice in a large bowl. Toss torn bread making sure every piece is coated. Spread on a baking sheet and sprinkle with salt. Bake for 12-14 minutes, stirring halfway, until golden brown.

Prepare the dressing:

  • Pulse all ingredients in blender until smooth. Taste and add miso or lemon juice as needed. Keep refrigerated up to 2 days.

Assemble the salad:

  1. Wash and dry the Kale. Tear away thick stems then tear remaining kale into bite size pieces. Put in large salad bowl.

  2. Add croutons, additional veggies, and dressing. Sprinkle nutritional yeast. Toss the salad making sure everything is well coated in dressing. Add a few cracks of black pepper and serve.

Landon Bubb