Market Meal Plan: Week 12

The phrase of the week is “to taste.” Recipes are a great guide but when you approach cooking, you’re coming in with your complex expectations, food histories, and tastes. Salt, pepper, spices, and acids (lemon, etc.) are your easiest in to subtly change the dynamics of your dish.

This week I’m featuring a lot of very simple dishes whose success is built around that subtle mastery of spices and acid. Make sure along the way your tasting and determining what it needs to be a dish you love because you are worth it!



4 summer squash
1 bunch chives (or spring onions/scallions)
1 bunch radishes
1 pint shishito peppers
1 large head cauliflower
1 bunch fresh cilantro
½ cup parsley
1 lb shiitake mushrooms
2 large leeks
1 bunch mint

Pantry Needs

2 Lemon
1 large head garlic
1 large lime
1 medium avocado

2.5 cup vegetable stock
¼ cup walnuts
½ cup raw almonds
12 ounces orecchiette or other fun shape pasta

1 tbsp white miso
unsalted butter
1/4 cup cream
1.5 cup (½ lb) Parmesan
maple syrup

Salt & pepper
2 1/2 tsp shawarma spice blend

Oils & Vinegars
canola oil
¼ cup basic lemon vinaigrette
olive oil



Summer Squash Cacio e Pepe

Serves 4 | 30 minutes
Guest Chef: Wes Gregory from 5 & 10

2 tbsp canola oil (or any neutral oil)
4 summer squash
1/3 cup vegetable stock (or chicken stock)
2-4 tbsp unsalted butter, cut into tbsp size cubes
1 tbsp white miso
1/4 cup cream
1 tbsp finely chopped chives (or spring onions/scallions)
2-4 parmesan fricos (depending on how many you’re eating)
Salt, pepper, and lemon juice to taste


  1. Preheat oven to 325 F

  2. With a microplane, finely grate 1/4 cup of parmesan per frico.

  3. Line a sheet tray with a nonstick baking sheet. Arrange grated parmesan into 4” diameter circles on baking sheet.

  4. Bake for 7 minutes, or until fricos are light yellow in color. Let cool.


  1. Cut the squash on a bias into small bite size pieces.

  2. Heat the canola oil in a large frying pan. Once the pan is hot, lightly season the squash with salt, and place in the pan until seared.

  3. Once the squash have seared and reached a tender texture, deglaze the frying pan with vegetable stock (or chicken stock).

  4. Add the miso to the pan and vigorously stir until homogenous. Continue to reduce the stock by half

  5. Add one tbsp of butter at a time while vigorously stirring over med-high to high heat to build a pan sauce.

  6. Finish with a 1/4 cup of cream and let bubble to thicken the sauce.

  7. Adjust seasoning with salt and lemon, toss chives with all ingredients in the pan, and finish with a large amount of pepper (to taste).

  8. Place the “Cacio e Pepe” on the plate and garnish with parmesan fricos.



Cauliflower Steaks

Serves 2 | 30 minutes | Vegan, Gluten Free
Source: Minimalist Baker

1 large head cauliflower, rinsed, green leaves peeled
1 Tbsp coconut or olive oil
1/4 tsp sea salt
2 tsp maple syrup
2 1/2 tsp shawarma spice blend (Make your own or similar spices you have on hand!)

1 bunch fresh cilantro, ~3 ounces, stems mostly removed
3 cloves garlic, crushed
~1/4 tsp each Salt and pepper, to taste
1 large lime, juiced
1 Tbsp maple syrup or agave,plus more to taste
1-2 Tbsp water (to thin)
1/2 medium avocado (optional, for extra creaminess)

  1. Preheat oven to 400 degrees F (204 C) and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps the “steaks” hold together.

  2. Place on a bare or parchment-lined baking sheet and rub the "steaks" with oil (or water), sea salt, maple syrup, and shawarma spice blend to evenly coat. Be gentle, as the cauliflower steaks can break apart, which is no big deal (but it's ideal if they remain in one solid piece).

  3. Bake for 20-25 minutes total, flipping carefully once at the halfway point to ensure even browning on both sides, or until tender and browned.

  4. In the meantime, prepare the chutney by adding all ingredients (besides water // avocado is optional) to a food processor or high-speed blender and blend on high to combine, scraping down sides as needed. Then add water until a creamy sauce is formed.

  5. Taste and adjust flavor as needed, adding more maple syrup for sweetness, salt for overall flavor, garlic for kick, or lime for acidity. Add to a serving dish (store leftovers covered in the refrigerator for 4-5 days).

  6. Serve by plating cauliflower and drizzling with chutney sauce. This makes a generous side dish, or to make this a more complete meal, serve over a bed of quinoa, alongside beans or hummus, or with roasted vegetables and tahini (like this salad).


Sauteed Shishito Peppers

Serves 2 | 15 minutes | Vegan, GF

Once Shishitos are in season, they become by go to side item. They couldn’t be easier to make and their mild flavor stands strong against the char, salt, and lemon. I can eat these with everything but they would pair well with beef or the Cauliflower Steaks from yesterday if you want to make a show stopping meal. If you ever have leftovers, chop them up to put in scrambled eggs.

1 pint shishito peppers
Olive oil
Sea salt
1 tbsp lemon juice

  1. Heat a little olive oil in a wide saute pan until hot but not smoking. Add peppers tossing frequently until they blister about 10-15 minutes.

  2. Toss in sea salt and a squeeze of fresh lemon.



Shaved Radish Salad

Serves 4 | 15 minutes | Vegan, GF
Source: Bon Appetit August 2017

Radish season is winding down and this is a great way to feature them. If you have a mandoline, this is the time to use it. Thin, even slices make this dish seem even more professional. To make it a meal, serve it over quinoa, arugula, or rice.

¼ cup walnuts
2 cups thinly sliced radishes
& Pepper
¼ cup basic lemon vinaigrette
1 bunch Mint

  1. Preheat oven to 350 F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; crush with flat side of a chef’s knife.

  2. Arrange radishes on a plate. Lightly season with salt and pepper and drizzle vinaigrette over; top with walnuts and mint.



Orecchiette with Mushrooms, Leeks, and Almonds

Serves 4 | 30  minutes
Source: Bon Appetit

¼ cup plus 2 tbsp olive oil, divided
½ cup raw almonds, coarsely chopped
½ cup parsley with stems, chopped
1 tsp grated lemon zest
2 tbsp plus ⅓ cup grated Parmesan, divided
Salt & freshly ground pepper
1 lb shiitake mushrooms, stemmed, large caps torn in half
2 large leeks, pale-green and white parts only, halved, sliced into ¾ inch pieces
2 garlic cloves, grated
¾ cup vegetable stock
12 ounces orecchiette or other fun shape pasta

  1. Heat ¼ cup oil in a large skillet over medium-high. Cook almonds, tossing frequently, until golden, 1-2 minutes. Transfer almonds to a medium bowl, leaving oil in the skillet.

  2. Let almonds cool for 10 minutes. Toss with parsley, lemon zest, and 2 tbsp parmesan (or nutritional yeast); season with salt and pepper. Set aside.

  3. Add remaining 2 Tbsp olive oil to almond oil in the skillet. Heat over medium-might and cook mushrooms, undisturbed, until browned on 1 side, about 2 minutes. Season with salt and pepper and continue to cook, tossing occasionally, until mushrooms are tender but still retain their shape and have some bite, about 2 minutes. Add leeks and garlic, season with salt and pepper, and cook until leeks are bright greens and just getting tender, 4-5 minutes. Add stock and bring to a simmer.

  4. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and transfer to skillet with mushroom mixture. Add remaining ⅓ cup Parmesan and cook, tossing until sauce is nice silky.

  5. Serve pasta topped with reserved almond mixture.

Landon Bubb