Market Meal Plan: Week 18

Tomato season is in full swing at the market! This week’s meal plan is all about tomatoes in all their glory. I love that they are versatile in sweet, savory, and spicy dishes and this week I tried to highlight just that.

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Market Shopping List

2 large onion
1 large red bell pepper
3 garlic cloves
5 ounces feta cheese
6 large eggs
3 heads garlic
1 bell pepper
1 hot pepper
1 large cucumber
2 lbs roma/plum tomatoes
1 cup cherry tomatoes
5 lbs heirloom tomatoes

Pantry Needs

Spices
ground cumin
sweet paprika
cayenne
, salt
black pepper

ground cloves
dried oregano
bay leaf
curry powder

freshly cracked black pepper
crushed red pepper flakes
sugar
dried thyme or basil
nutritional yeast
Hot sauce

Oils & Vinegars
3/4 + cups olive oil
tamari
2 tbsp white wine vinegar

Produce
1 bunch cilantro
Fresh ginger
1 large avocado
fresh chives
2 large shallots
1 lemon 
parsley or fresh basil

Pantry
1.5 cups whole wheat or regular couscous
1 can coconut cream
2 cups red lentils
2 cups farro
¼ cup chopped walnuts

Fridge
Dijon mustard
2 cups vegetable broth
capers


Lil beauties from R & R Secret Farm

Lil beauties from R & R Secret Farm

MONDAY

Shakshuka

Serves 4  | 45 minutes |  Vegetarian, GF
Source: New York Times

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
2 lbs roma/plum tomatoes, diced
¾ teaspoon salt
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

  1. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.

  2. Make 6 indentions with the back of a wooden spoon. Gently crack eggs into skillet over mixture. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.


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TUESDAY

Tomato Couscous with capers

Serves 4 | 25 minutes | Vegan
Source: Veganomicon by Isa Chandra Moskowitz

2 large tomatoes (about 1.75 lbs) diced
2 tbsp olive oil
1 tsp dried oregano
1.5 cups uncooked whole wheat or regular couscous
½ tsp salt
Generous pinch of cayenne pepper
½ tsp ground cloves (optional)
2 tbsp small capers, drained of brine (if using large capers, chop coarsely) 

  1. In a measuring cup, strain and reserve liquid from diced tomatoes. Squeeze tomatoes in a strainer to remove as much liquid as possible. If not enough juice comes out, supplement with vegetable broth or water up to 1.5 cups.

  2. Combine the juice, oil, and oregano in a medium size saucepan. Cover and heat to medium-high to bring to a boil. Stir continuously as you pour in the couscous in a steady stream. Quickly stir in the salt, cayenne, and coves if using.  Stir to combine, turn off the heat, cover the pan, and allow to sit for 5 minutes, or until the liquid is completely absorbed. Fold in the reserved diced tomatoes and capers, cover again, and allow to sit for 2-3 minutes to warm the tomatoes. 


WEDNESDAY

Avocado, Cucumber, & Tomato salad

Serves 6 | 20 minutes | Vegan, GF
Source: Mississippi Vegan by Timothy Pakron

Vinaigrette
½ cup olive oil
1 cup minced shallots
10 cloves garlic, minced
2 tbsp lemon juice
2 tbsp white wine vinegar
2 tsp tamari
1 tsp Dijon mustard
1 tsp freshly cracked black pepper
½ tsp sea salt
½ tsp crushed red pepper flakes
½ tsp sugar

Salad
1 cup cherry tomatoes (halved if large)
½ cup diced heirloom tomato
2 cups cucumbers, peeled and sliced
1 large avocado, chunked 
Chopped fresh chives

  1. Make vinaigrette: in a large skillet, heat oil over medium heat. Add shallots and garlic and saute until they barely begin to brown. Remove from the heat and let cool. Scrape them out of the pan and into a large bowl. Add remaining vinaigrette ingredients.

  2. Assemble the salad: gently fold tomatoes, cucumbers, and avocado into the vinaigrette until everything is well coated. Garnish with chives and serve. 


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THURSDAY

Coconut Curry Lentils

Serves 4 | 40  minutes | Vegan, GF

2 tbsp olive oil
1 onion, diced
1 bell pepper, diced
2 tsp ginger, minced
2 cloves garlic, minced
1 hot pepper, diced
2 tbsp curry powder (or make your own combo)
1 can coconut cream
2 cups red lentils, washed 
1 heirloom tomato, diced
¼ cup cilantro, diced

  1. Heat olive oil in a large saucepan on medium-high. Add onions and saute until they begin to become translucent. Add peppers and saute for about 5 minutes. Add garlic, ginger, curry, salt, and pepper. Saute for a few minutes. 

  2. Add lentils and coconut cream. Add additional water if necessary to cover lentils. Bring up to a boil and reduce to medium heat. Cover for about 15 minutes until lentils are soft. Taste and adjust seasoning as needed. Fold in tomato and cilantro. 


FRIDAY

Baked Farro with Tomatoes & Herbs

Serves 6 | 1 hour | Vegan
Source: Veganomicon by Isa Chandra Moskowitz 

2 tbsp olive oil
2 cups uncooked farro
2 cloves garlic, minced
½ cup finely chopped shallot
1 bay leaf
2 cups vegetable broth
2 lbs tomatoes, diced
2 tsp dried oregano
1 tsp dried thyme or basil
½ tsp salt
½ cup finely chopped parsley or fresh basil
2 tbsp nutritional yeast

Topping
¼ cup chopped walnuts
½ cup nutritional yeast
½ tsp salt
½ tsp grated lemon zest
2 tbsp olive oil

  1. Preheat oven to 350 F and lightly grease a 9x13 inch baking sheet with olive oil.

  2. Rinse farro in colander. In large saucepan over medium, saute garlic and shallot in 1 tbsp of olive oil for 2 minutes to soften the shallt. Stir in the farro and the bay leaf and saute for another minute, then pour in the vegetable broth and the tomatoes. Increase the heat to high and bring to a rapid simmer. Cook for about 2 minutes. Turn off the heat and add oregano, thyme, and salt and remove bay leaf. Taste and add more salt if needed, stir in parsley and nutritional yeast. 

  3. Pour farro mixture into prepared baking dish and smooth the top. Cover tightly with foil and bake for about 40 minutes, or until farro has absorbed almost all the liquid. 

  4. Pulse together the topping ingredients ,except olive oil, in a food processor (or just dice really well) into coarse crumbs. Take the casserole out of the oven, remove the foil, and cover the top with the walnut topping. Drizzle 2 tbsp of olive oil on top and bake for 10 minutes to lightly brown the  top. Remove and let cool for about 10 minutes to firm up a bit. 

Landon Bubb