Market Meal Plan: Week 17

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Market Shopping List

1 pint cherry tomatoes
1 cucumber
1 red onion
1 yellow onion
3/4 cup feta cheese
2 lbs rutabaga
1 bunch radishes with tops
2 medium yellow squash
2 medium zucchini
oregano
mint
fresh basil
1 head garlic
Mango Thai Basil preserves
from Piedmont Provisions
Leafy greens, or just radish tops
breadcrumbs

Spices
Salt & Pepper
½ tsp chili flakes

Oils & Vinegars
½ Olive oil
hot pepper sauce 
3 tbsp grapeseed oil
¼ cup basic lemon vinaigrette
2 tbsp Tamari

Pantry Needs

Produce
lime
2 corn cobs
1 Tbsp ginger, peeled and minced

Pantry
¼ cup walnuts
4 Tbsp vegetable broth
2 Cups White Rice, cooked according to package

Fridge
1 block firm tofu
4 tbsp butter
½ cup frozen mangos
Option additions: nutmeg, chives, roasted garlic


MONDAY

Fresh Corn Salad

Serves 4 | 30 minutes | Vegetarian, GF
Source: UGA SNAP Ed 

5 tsp Olive oil, divided
1 tbsp lime juice
½ tsp hot pepper sauce (to taste)
1.5 cup corn, cut from cob (about 2 ears)
1 tsp salt
1.5 cups cherry tomatoes (halved)
1/2 cup cucumber (chopped)
¼ cup red onion (chopped)
2 tbsp fresh basil (minced, or 2 tsp dried)
¼ cup feta cheese (Crumbled)

  1. In a small bowl, whisk 4 tsp oil, lime juice, salt, and hot sauce, set aside

  2. In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly

  3. Add the tomatoes, cucumbers, onion, and basil

  4. Drizzle with dressing and toss to coat. Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. 


TUESDAY

Skillet Roasted Squash with Oregano, Mint, and Cheese

Serves 6 | 50 minutes | Vegetarian
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. 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. 


WEDNESDAY

Shaved Radish Salad

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

¼ cup walnuts
2 cups thinly sliced radishes
Salt
& Pepper
¼ cup basic lemon vinaigrette

  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.


THURSDAY

Mashed Rutabaga

Serves 6 | 45 minutes | Easily Vegan, GF

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

  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. 


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FRIDAY

Mango Thai Basil Stir Fry

Serves 4 | 45 minutes | Vegan, GF

1 block firm tofu, drained, cut into 1 inch cubes
3 tbsp grapeseed oil
3 cloves garlic, minced
1 Tbsp ginger, peeled and minced
1 yellow onion
1 pint snap peas, strings removed
4 Tbsp vegetable broth
1 head broccoli, cut into florets
½ cup frozen mangos
2 tbsp Tamari
3 tbsp Mango Thai Basil preserves from Piedmont Provisions
Leafy greens (radish tops would be great!)
Salt
2 Cups White Rice, cooked according to package

  1. Cook rice according to package

  2. In a deep frying pan or wok, heat 1 Tbsp oil over medium-high heat, swirling to coat the pan. Add tofu and cook until lightly browned on one side, about 3 minutes. Turn tofu cubes, being careful not to break them and cook until browned on the opposite side. Transfer to plate.

  3. Wipe pan clean, place over high heat, and add 1 Tbsp of oil, again swirling to coat pan. Add onion and stir fry for 1 minute. Add peas, and a pinch of salt.

  4. Add garlic, ginger, carrot, and broccoli and frozen mango and stir fry for about 1 minutes. Add tamari, orange juice, and broth. Cover and cook on high heat until vegetables are almost tender, about 5 minutes. Add greens and stir until wilted. Add Mango Thai Basil to thicken remaining liquid into a sauce. Add tamari and salt to balance flavors.

Landon Bubb