Market Meal Plan: Week 10

Real Talk: I moved last week and things wildly fell apart. My kitchen was boxed up and the prospects of finding all my ingredients and supplies to do a demo at the market was anxiety-inducing. So, I did what I encourage you all to do this week: advocate for your emotional needs and make space for self care. Usually, having a meal plan is one way that helps me nourish myself and handle uncertainty. But, do whatever self care you need this week. If that’s cooking one or all of these meals, great! If that’s going to hi-lo every night, you do you!

This week’s meal plan features the first of my farmer spotlight dishes. Throughout the season, I’ll be asking farmers how they love to prepare the seasonal veggies they grow. Melissa from Lazy Willow Farm lent me (us?) her favorite way to spotlight beets with a borscht with horseradish yogurt.

-Landon Bubb


IMG_20190330_080838.jpg

Market Shopping List

1 lbs raw beetroots, any color
½ cup strawberries
2 cup spinach
2 lb asparagus
6 oz shiitake mushrooms
4 carrots
fresh chives
3 Porch Farm gomasio
2 heads broccoli
2 spring onion/leek
2 peppers (if available)
1 bunch of greens (kale, chard, whatever is available)
3-4 large mushrooms
1 1/2 cups of dandelion greens

Pantry Needs

Produce
1 large onion
4 tsp fresh horseradish
3 lemon
7 clove garlic
Small piece of ginger

Pantry
4.25 cups  vegetable broth
1/4 cup agave
1 cup short grain brown rice
2 cups cooked chickpeas
¾ cup cooked fava beans

Fridge
1/2 cup / 120 ml plain yogurt

Oils & Vinegars
2+ cup olive oil
apple cider vinegar
1/3 cup white wine vinegar
peanut oil
¼ cup dry white wine or sake
tamari

Spices
mustard seeds
cumin seeds
Ground cumin
sea salt & freshly ground pepper
bay leafs
poppy seeds


MONDAY

Cumin Spiced Vegetable Hash with Dandelion Green Salsa Verde

Serves 4 | 30 minutes | Vegan, GF
Guest Chef: Greg Zock from the Heirloom 

This is a really fun, easy dish that lets you use and highlight many seasonal veggies. Feel free to sub various greens and vegetables according to their availability. Serve it with a side of tempeh bacon for great breakfast for dinner night!

Dandelion green salsa verde
3 cloves of garlic
1 cup of olive oil
1 1/2 cups of dandelion greens
salt
juice 2 lemons
2 tablespoons of apple cider vinegar
1 spring onion, diced

Vegetable hash
1/2 cup olive oil
3 teaspoons of ground cumin
salt and pepper
2 carrots
3 garlic cloves
2 broccoli heads
1 spring onion/leek
2 peppers (if available)
1 bunch of greens (kale, chard, whatever is available)
3-4 large mushrooms

  1. Salsa verde: In a pan, heat the olive oil and throw in the minced garlic. Cook for 1-2 minutes without browning. Add in dandelion greens and saute until wilted (2-3 minutes). Once wilted, take off the heat and let cool. In a food processor, add the greens, lemon juice, spring onion, diced shallot, and enough oil to puree into a thick paste.

  2. Dice carrots, peppers, mushrooms, leek, broccoli, and spring onion and throw into hot pan with olive oil. Add salt and pepper while the vegetables sauté. Once vegetables begin to become tender, add minced garlic, cumin, and the greens. Continue to cook until the greens are wilted.

  3. Optional items to add are a farm fresh egg and potatoes.

  4. Serve with a dollop of the dandelion green salsa verde on top.



TUESDAY

Borscht – Beetroot Soup

Serves 4 | 45 minutes | GF
Farmer Spotlight: Lazy Willow Farm

This recipe is submitted by Melissa at Lazy Willow Farm. The recipe comes from Green Kitchen Stories and is a staple recipe in her home. If you want to make this vegan, sub oil and an unsweetened vegan yogurt. If you can’t find horseradish or don’t like it, replace it with sour cream.

2 tbsp ghee or cold pressed olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 large onion, finely chopped
1 lbs / 500 g raw beetroots, any color, coarsely grated
4 cups / 1 l vegetable broth
2 bay leafs
1 tbsp apple cider vinegar
sea salt & freshly ground pepper

Horseradish Yogurt
4 tsp freshly grated horseradish, or more to taste
1/2 cup / 120 ml plain yogurt

  1. Heat ghee in a large saucepan on medium heat, add mustard and cumin seeds and stir constantly to prevent from burning. Fry until fragrant. Then add onion and fry until soft, stirring occasionally. Add the grated beetroot, vegetable broth and bay leafs. Bring to a boil, lower the heat and let simmer for 30-40 minutes.

  2. Prepare the Horseradish Yogurt by combining both ingredients in a bowl and set aside.

  3. Add apple cider vinegar, salt and pepper to the beetroot soup and let simmer for another minute or so. Adjust seasoning to taste. Serve in bowls with a dollop of Horseradish Yogurt.


WEDNESDAY

Spinach Strawberry Poppyseed Salad

Serves 4 | 15 minutes | Vegan, GF

I know I’m recommending salad’s pretty much every week but leafy green season isn’t forever so get them while you can! This dish is always a easy beautiful way dress up a salad,

dressing
1/2 cup olive oil
1/3 cup white wine vinegar
1/4 cup  agave
1/4 cup strawberries, stem removed
1 tablespoon poppy seeds
1/4 teaspoon salt

2 cup spinach
1/4  cup strawberries, stems removed, sliced
Optional: pecans, pinenuts

Combine all dressing ingredients in a food processor or blender, and blend until the strawberries are liquified. Refrigerate in an airtight container.

Assemble the salad


THURSDAY

Spring Rice Bowls with Chive Oil

Serves 4 | 60 minutes | Vegan, Gluten Free
Source: Whole Bowls by Allison Day

I love bowls because you can easily swap things out as needed and still end up with an easy. Arrange all the toppings in an aesthetically appealing way because you are worth a beautiful dinner.

bowls
1 cup short grain brown rice
2 cups water
1 lb asparagus, though ends trimmed, cut into 1-inch pieces
2 cups cooked chickpeas
¾ cup cooked fava beans
2 carrots shredded

chive oil
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh chives, diced
½ tsp sea salt
Ground black pepper, to taste

  1. Preheat oven to 400 F.

  2. Add rice and water to a medium saucepan, bring to a boil, reduce to a simmer, cover, and cook for 45 minutes.Once all water is cooked out, take off heat, and leave covered for 5 minutes to steam. Fluff with fork before serving.

  3. Roast asparagus on baking sheet for 10 minutes.

  4. In medium bowl, combine chickpeas and fava beans.

  5. For the chive oil, combine all ingredients in a small bowl and mix.

  6. Assemble bowls and drizzle with chive oil. Serve warm or chilled


FRIDAY

Stir-Fried Asparagus with Shiitake Mushrooms & Sesame Seeds

Serves 4-6 | 15 minutes | Vegan, GF
Vegetable of the Day by Kate McMillan

This is an easy delicious way to highlight asparagus while we still have them in season. If you can’t get to the market in time to snag them, I’m so sorry.

3 Tbsp peanut oil
1 clove garlic, minced
1 Tbsp ginger, peeled and grated
6 oz shiitake mushrooms, stems trimmed, caps thinly sliced
1 lb asparagus, ends trimmed, spears cut into 2 inch pieces
¼ cup dry white wine or sake
¼ cup vegetable broth
2 Tbsp tamari
2 tsp gomasio

  1. In a large, deep frying pan or wok, heat the oil over high heat. Add garlic and ginger and cook, stirring frequently until fragrant but not brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until they begin to brown, about 2 minutes. Add Asparagus and cook stirring constantly, until bright green and tender, about 3 minutes

  2. Pour in wine, broth, and sauce sauce and cook until the liquid is reduced and the vegetables are tender, 2-3 minutes. Stir in the sesame seeds and serve.

Landon Bubb