Market Meal Plan: Week 13

Summer veggies are coming in strong and spring veggies are slowly phasing out. This means we’re about to be innundated by some of the best produce to buy fresh, local, and season: squash, tomatoes, garlic, onions, and new potatoes. When things are grown with intention, sustainable & organic farming techniques, with ethical labor it presents itself in flavor and quality. I implore you to learn about the food you eat and what systems they’re supporting. This weekend, ask a farmer a question about their growing practices; ask market staff about why they love the market; research where your food comes from!

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Market Shopping List

2 medium yellow squash
2 medium zucchini
1 bunch oregano
1 bunch mint
3 cloves garlic
2 lbs green beans
3 celery stalks
4 oz sugar snap peas
1 pint pea shoots (or microgreens)
1 large head broccoli
2 lbs rutabaga (or turnips or kohlrabi)
½ cup fresh sheep’s milk cheese, feta, or mozzarella
1 bunch cilantro
1 fennel bulb
2 rhubarb stalks, sliced on a diagonal
½ cup coarsely chopped fresh tender herbs (parsley, chives, basil, tarragon, and dill)

Pantry Needs

Produce
1 lime

Pantry
1 cup cooked quinoa (from ⅓ cup raw)
½ cup raw pistachios (or other nut)
½ cup dried breadcrumbs

Fridge
white miso
Dijon mustard
4 tbsp butter

Spices
crushed red pepper flakes
agave
½ cup sugar
Flaky sea salt, ground pepper

Oils & vinegars
virgin coconut oil
1 cup red wine vinegar
white wine vinegar
1 cup olive oil


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MONDAY

Skillet Roasted Squash with Oregano, Mint, and Cheese

Serves 6 | 50 minutes
Source: Saveur Spring 2019

2 medium yellow squash, sliced ½ inch thick
2 medium zucchini, sliced ½ inch thick
½ cup olive oil, divided, plus more for drizzling
2 tsp. freshly chopped oregano
1 ts finely chopped mint
½ cup fresh sheep’s milk cheese, feta, or mozzarella, crumbled
½ tsp chili flakes
½ cup dried breadcrumbs

  1. Set a rack in the center of the oven and preheat to 450 F. In a large bowl, add yellow squash and zucchini. Drizzle with ¼ cup of olive oil and toss to coat.

  2. Heat large cast-iron over medium-high heat, then add one third of vegetables. Cook until the pieces are evenly browned, about 3 minutes per side. Transfer to a large bowl and repeat with remaining vegetables in two more batches.

  3. Remove skillet from heat. To the vegetables, add the oregano, mint, and cheese. Season with the chili flakes and salt to taste. Toss well to combine, and return the squash mixture to the skillet.

  4. In a small bowl, add the breadcrumbs and remaining ¼ cup olive oil. Stir to combine, then sprinkle the crumbs evenly over the squash mixture. Bake until the crumbs are browned and crispy, the squash is tender, and the cheese is bronzed. 15-18 minutes.

  5. Remove the pan and let cool for 5 minutes, then drizzle with additional olive oil, if desired.


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TUESDAY

Blistered Green Beans with Garlic and Miso

Serves 4 | 30  minutes | Vegan, GF
Source: Bon Appetit July 2016

3 cloves garlic, finely chopped
3 tbsp fresh lime juice
3 tbsp white miso
1 tbsp agave
3 tbsp virgin coconut oil
1.5 lbs green beans, trimmed
Pinch of crushed red pepper flakes
Flaky sea salt, ground pepper
⅓ cup coarsely chopped cilantro

  1. Mic garlic, lime juice, miso, and agave in a small bowl to combine. Set garlic mixture aside.

  2. Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8-12 minutes.

  3. Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to platter and top with cilantro


WEDNESDAY

Farmers Market Quinoa Salad

Serves 4 | 45 minutes | Vegan, GF
Source: Bon appetit August 2015

½ cup raw pistachios
8 oz green beans
4 oz sugar snap peas
Kosher Salt
½ cup coarsely chopped fresh tender herbs (parsley, chives, basil, tarragon, and dill)
⅓ cup olive oil
2 tbsp white wine vinegar
2 tsp Dijon mustard
Freshly ground black pepper
1 large head broccoli, florets chopped
2 cup pea shoots
1 cup cooked quinoa (from ⅓ cup raw)

  1. Preheat oven to 350 F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop..

  2. Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.

  3. Blend herbs, oil, vinegar, mustard, and 2 tbsp toasted pistachios in a blender, adding water by the tbsp if dressing is too thick. Should be smooth and the consistency of heavy cream. Season with salt and pepper to taste.

  4. Toss beans, peas, broccoli, pea shoots, quinoa, and remaining pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.


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THURSDAY

Quick-Pickled Rhubarb Salad

Serves 4 | 15 minutes | Vegan, GF
Bon Appetit May 2017

If there’s no rhubarb, use turnips, carrots, kohlrabi,

2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
½ cup sugar
1.5 tsp kosher salt
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus leaves for serving
Olive oil
Ground black pepper

  1. Pack rhubarb into jar. Bring vinegar, sugar, 1.5 tsp kosher salt, and ¾ cup water to a boil in a saucepan, stirring to dissolve sugar and salt. Pour into Jar. Cover and chill until cold, at least 1 hour.

  2. Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 tbsp pickling liquid in a large bowl to combine. Season with salt

  3. Arrange salad on a platter. Drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.


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FRIDAY

Mashed Rutabaga

Serves 6 | 45 minutes

2 lbs rutabaga, peeled and chunked
4 tbsp butter
Option additions: nutmeg, chives, roasted garlic, caramelized onion

  1. Add rutabaga to a large pot of salted water, cover, and bring to boil. Reduce to simmer and cook until rutabaga easily sides off fork when pierced about 30-40 minutes.

  2. Drain into a colander then add back to the warm pot for 3 minutes to cook off some of the water. Mash with potato-masher or fork. Add salt, pepper to taste.



Landon Bubb