Market Meal Plan: Week 20


Market Shopping List

8 medium red potatoes (1.75pounds)
1 head garlic
1 cantaloupe
1 lb okra
1 lb cherry tomatoes
1 pint grape tomatoes
3 cups Sun Gold tomatoes
2 cups whole-milk fresh ricotta (about 1 lb)
3 (1"–1 1/2"-thick) strip steaks (about 2 1/4 lb.)
2 medium zucchini (about 1 lb total)

Pantry Needs

1 bunch green onions
2 large shallots
1 cup basil leaves
1 1/2 cups coarsely torn basil

2 lbs store-bought pizza dough

4 oz thinly sliced, soppressata

Flaky sea salt
Tarragon leaves
Aleppo-style pepper
smoked paprika
1 Fresno chile
nutritional yeast

Oils & Vinegars
1/2 cup extra-virgin olive oil
rice vinegar
red wine vinegar



Crispy Smashed Potatoes

Serves 4 | 50 minutes | Vegan, GF

8 medium red potatoes (about 2 inches long; 1.75pounds)
1/2 cup extra-virgin olive oil
to taste
2 cloves garlic, crushed

  1. Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet or plate and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.

  2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. In the last 10 minutes of cooking, add garlic. Serve sprinkled with cheese. Season generously with pepper.


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



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. 


Blistered Tomatoes & Green Beans with Steak

Serves  4 | 40 minutes
Source: Andy Baraghani, Epicurious June 2018

3 (1"–1 1/2"-thick) strip steaks (about 2 1/4 lb.), patted dry
1 1/2 lb. runner beans, green beans, and/or haricots verts, trimmed
9 Tbsp. extra-virgin olive oil, divided, plus more
Kosher salt
3 cups Sun Gold tomatoes, divided
2 Tbsp. smoked paprika
1 Fresno chile, very thinly sliced
1 large shallot, thinly sliced into rounds, rinsed
1 garlic clove, finely grated
3 Tbsp. red wine vinegar
1 1/2 cups coarsely torn basil

  1. Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6–8 minutes.

  2. Meanwhile, place a small skillet on grill; pour in 2 Tbsp. oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.

  3. Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2 Tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

  4. Halve remaining tomatoes and toss with chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.


Summer Pizza with Salami, Zucchini, and Tomatoes

Serves  6-8 | 50  minutes 
Source: David Tamarkin, Epicurious July 2018

Soppressata is similar to salami but is much more coarsely ground with big chunks of visible. Feel free to omit it or sub a different salty protein.

5 tbsp olive oil, divided2 lbs store-bought pizza dough, room temperature
2 cups whole-milk fresh ricotta (about 1 lb)
1.5 tsp. Kosher salt, divided
1 tsp freshly ground black pepper, divided
4 oz thinly sliced, soppressata
1 medium shallot, finely chopped
2 tbsp red wine vinegar
2 medium zucchini (about 1 lb total), thinly shaved lengthwise on a mandoline or a vegetable peeler
1 pint grape tomatoes, halved
1 cup basil leaves

  1. Preheat oven to 425 F. Brush an 18x13” rimmed baking pan with 1 tbsp oil. Gently stretch dough to a 16x12" oval and place in prepared baking sheet, pressing dough into edges of pan. (If dough springs back, cover with plastic wrap and let rest 10 minutes before stretching again.) Brush dough with 1 Tbsp. oil, then bake until golden and dry, 15–18 minutes.

  2. Meanwhile, whisk ricotta, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until mixture looks a little whipped and fluffy. (If your ricotta is on the drier side, add another tablespoonful of oil.)

  3. Spread ricotta mixture over crust, leaving about a 1/2" margin on all sides. Top with a single layer of soppressata, overlapping slightly if needed. Bake pizza until ricotta mixture is golden and edges of soppressata are curled up and crisp, about 15 minutes.

  4. Whisk shallot, vinegar, and remaining 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Gently toss zucchini, tomatoes, and basil in a large bowl. Drizzle about one-third of the dressing over and toss again. Pile onto pizza with your hands. Drizzle remaining dressing over pizza and cut into slices.

Landon Bubb