Market Meal Plan: Week 19

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Market Shopping List

1 green bell pepper
2 medium zucchini (about 1 1/2 lb.)
1 medium eggplant (about 1 lb.)
2 large heirloom or beefsteak tomatoes
1 lb okra
1.5 lb cherry tomatoes
1 medium cantaloupe
8 oz. Ciliegini (mini fresh mozzarella balls)
1 lb green beans

Pantry Needs

Fridge
½ cup buttermilk

Spices
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
3 tbsp nutritional yeast

Oils & Vinegars
Vegetable oil
3/4 cup extra-virgin olive oil, divided
2 Tbsp. white wine vinegar
1 tsp rice vinegar

Produce
2 large leeks
1 bunch fresh cilantro
1 lime
1 bunch green onions
1 Tbsp. thyme leaves
1 cup basil leaves
1 bunch green onions
1 lemon
1 bunch fresh mint leaves

Pantry
1 can black-eyed peas
10 oz. penne or casarecce pasta

MONDAY

Southern Salsa

Serves 4 | 15 minutes | Vegan, GF
Source: UGA SNAP-Ed

1 can black-eyed peas, drained and rinsed 
⅓ cup green onions, diced
⅓ cup green bell pepper, diced
½ bunch fresh cilantro, chopped
3 tbsp lime juice
1 tsp canola or vegetable oil
½ tsp salt
¼ tsp black pepper

  1. Rinse and prepare black-eyed peas, green onions, green bell pepper, and cilantro and add to large bowl.

  2. Combine lime juice, salt, and black pepper in a small bowl. Stir well.

  3. Pour lime juice mixture into bowl and mix well. 

  4. Serve as a salad or with baked tortilla chips


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TUESDAY

Grilled Ratatouille Pasta Salad

Serves 4 | 40  minutes | Vegetarian
Source: Anna Stockwell, Epicurious July 2018

2 medium zucchini (about 1 1/2 lb.), halved lengthwise
1 medium eggplant (about 1 lb.), cut into 1" wedges
3/4 cup extra-virgin olive oil, divided
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
10 oz. penne or casarecce pasta
1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
2 Tbsp. white wine vinegar
1 Tbsp. thyme leaves
1 cup basil leaves

  1. Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.

  2. Cook pasta according to package directions.

  3. Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.

  4. Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.




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WEDNESDAY

Okra & tomatoes

Serves  4-6 | 30 minutes | vegan, GF
Source: Mississippi Vegan by Timothy Pakron

1 lb okra, washed
1 lb cherry tomatoes, rinsed
1 cup thinly sliced green onions, plus more for garnish
3 tbsp nutritional yeast
1 tsp rice vinegar
1 tsp salt plus more to taste
½ tsp black pepper, plus more up taste

  1. Preheat oven to 450 F

  2. Place all ingredients in a 9x13 inch baking dish or skillet and mix well. Roast for 20 minutes. Remove and mix well. Garnish with more green onions, salt, and pepper to taste. 


THURSDAY

Savory Shaved Cantaloupe Salad

Serves 4 | 15 minutes | Vegan, GF
Source: Claire Saffitz, Bon Appetit July 2016

½ medium cantaloupe
Olive oil, for drizzling
Tarragon leaves
Aleppo-style pepper
Flaky sea salt

  1. Take half of cantaloupe and carefully remove rind in a very thin layer with a knife. Scoop out seeds. 

  2. Cut in half and very thinly slice each piece crosswise on a mandoline or by hand to make ribbons.

  3. Arrange cantaloupe on a platter and drizzle with oil. Top with tarragon, Aleppo-style pepper, and sea salt


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FRIDAY

Green Bean and Tomato Salad with Buttermilk Dressing

Serves 6 |  30 minutes | Vegetarian
Source: David Chang, Bon appetit September 2014

½ cup buttermilk
2 teaspoon lemon juice
½ tsp garlic powder
½ tsp onion powder
3 tbsp olive oil, divided
Kosher salt
Freshly ground pepper
1 lb green beans, trimmed
2 large leeks, white and pale-green parts only, halved, cut into 4” pieces
1 pint cherry tomatoes, halved
1 large heirloom tomato, sliced
½ cup thinly sliced fresh mint leaves
¼ cup chopped fresh chives

  1. Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tbsp oil in a small bowl; season with salt and pepper

  2. Cook beans in a large pot of boiling salted water until just tender, about 3 minutes

  3. Using a slotted spoon, transfer to colander set in a bowl of ice water; drain. Place beans in a large bowl

  4. Return water in pot to a boil and cook leeks until just tender, about 3 minute; drain. Transfer to the colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 tbsp oil and toss to combine; season with salt and pepper

  5. Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives. 

Landon Bubb