Market Meal Plan: Week 24

My favorite thing about the Athens Farmers Market is that it is such a beautiful meeting space for the community. At the market you can always expect kids, seniors, families, college kids, farmers, chefs, artisans, and people of all backgrounds. This week I tried to feature recipes that embody the spirit of inclusion and culinary exploration!

This week Peter Dale will be joining us for the cooking demo! Peter is the head chef at the National and also owns Maepole. He has always been committed to sourcing locally and supporting the farmers market!


Market Shopping List

5 tomatoes
2 jalapeno
1 bell pepper
½ lbs shiitake mushrooms
2 medium yellow onion
1 small red onion
3 bell pepper
1 butternut squash
2 heads garlic
1 small-medium watermelon
1 medium squash or zucchini
2 lbs eggplant

Pantry Needs

cumin powder 
coriander powder
turmeric powder 
cayenne pepper 
curry powder
chili flakes

Oils & Vinegars
sesame oil
1/4 cup red wine vinegar
low sodium soy sauce
1/2 cup extra-virgin olive oil

2 cucumbers
1 large carrot
1 cup sugar snap peas
Small piece of ginger
4 scallions
2 bunch cilantro
¼ cup soft herbs (cilantro, mint, basil, tarragon)
½ cup pickles

1 can coconut cream
2 cups red lentils
1 can coconut milk 
3 cups brown rice
½ cup vegetable stock

sour cream
½ cup plain whole-milk Greek yogurt



Eggplant Dip

Makes 4 cups | 30 minutes | Vegetarian
Guest Chef: Peter Dale

“Greek yogurt and pickles make this eggplant dip zippy and fresh.  Perfect with pitas or sliced vegetables, or the base for a light lunch entrée or dinner appetizer served with lettuce and tomato slices.  Use your favorite pickle, and not just cucumber, think carrots, onions or giardiniera. Grilling or roasting eggplants in a pan works well, too.”f

-Peter Dale

2 lbs eggplant
¼ cup tablespoons extra-virgin olive oil, plus more for garnish
kosher salt
2 garlic cloves
½ cup pickles, diced  
¼ cup soft herbs, roughly chopped (cilantro, mint, basil, tarragon)
½ cup plain whole-milk Greek yogurt (use more for a creamier dip)
1 scallion, finely diced
1 teaspoon paprika
Optional:  chili flakes 

  1. Preheat oven to 450°. Slice eggplant in half lengthwise, then score the cut sides in a crosshatch pattern.

  2. Place eggplant on a baking sheet tray and drizzle all over with olive oil, season generously with salt.  Place eggplant cut sides down and roast until cut sides are dark golden brown and skin sides begin to collapse, 12–18 minutes. Cool. 

  3. While the eggplant is cooking, peel garlic cloves and finely grate with a microplane zester.  Combine grated garlic with pickles, herbs and yogurt and mix well. 

  4. When eggplant is cool enough to handle, turn cut side up and scoop flesh onto cutting board. Coarsely chop eggplant until mostly broken down, then add to bowl with yogurt mixture, leaving any excess liquid behind. Season to taste with salt.

  5. To serve, sprinkle scallion, paprika and chili flake (if using) over the top and drizzle with olive oil.

  6. Additional add-ins:  roasted tomatoes, roasted sweet or spicy peppers, or nuts such as pecans or almonds

Inspired by Bon Appetit



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. 



Shiitake Veggie Stir-Fry

Serves 4-6 | 20 minutes | Vegan
Source: Fortner Farms

3 tbsp low sodium soy sauce
½ cup vegetable stock
1 tsp cornstarch
2 tsp sesame oil
½ lbs shiitake mushrooms, sliced
1 red bell pepper, thinly sliced
1 medium squash or zucchini, cubed
1 tsp minced fresh ginger
1 garlic clove, minced
1 large carrot, grated
1 cup sugar snap peas
2 scallions, chopped
3 cups cooked brown rice

  1. In a small bowl, whisk together the soy sauce, vegetable stock, and cornstarch

  2. Heat the oil in a large skillet or wok over medium-high heat.

  3. Add shiitake mushrooms, bell peppers, zucchini, ginger, and garlic. Cook, stirring constantly, 5 minutes.

  4. Add carrots, snap peas, and scallions and cook 2 more minutes, stirring constantly.

  5. Stir in the soy sauce mixture. Cook for 2 more minutes, until the sauce comes to a boil and thickens.

  6. Serve over Brown Rice



Lightly Curried Butternut Squash Soup

Serves 4 | 40  minutes | vegetarian, GF
Source: Good & Cheap by Leanne Brown

1 butternut squash
1 tbsp butter 
1 medium onion
1 green bell pepper, diced
3 cloves garlic, finely chopped 
1 tsp cumin powder 
1 tsp coriander powder 
1 tsp turmeric powder 
1 tsp cayenne pepper 
1 can coconut milk 
3 cups water
salt and pepper
sour cream
fresh cilantro

  1. To prepare the squash, peel off the tough skin with a potato peeler. Cut the squash in half lengthwise with a sharp chef’s knife, then scoop out the seeds. Next, slice off the stem and very bottom of the squash and throw them away. Take each half of the squash and place it face-down on a cutting board. Chop each into 1⁄2” slices, then turn each slice into cubes. 

  2. Put a large pot or Dutch oven on the stove on medium heat. Melt the butter and let the pot get hot. Add the onion, pepper, and garlic, then sauté for two minutes.

  3. Add the cubed squash and spices and stir it all together. Put a lid on the pot and let it cook for another two minutes. Add the coconut milk and water and stir.

  4. Bring the soup to a boil, then turn down the heat to low and let it cook for about 30 minutes, or until the squash is tender.

  5. Once the squash is tender, taste the soup and add salt and pepper as needed. Soup usually needs a fair bit of salt, so be generous.

  6. If you have an immersion blender, you can purée the soup in the pot. If you have a normal blender, wait until the soup has cooled before transferring it to the blender. Purée until smooth, then taste again and add any more salt and pepper it might need.

  7. Serve as is or with another drizzle of coconut milk or a dollop of sour cream, plus some chopped scallions or cilantro.



Watermelon Gazpacho

Serves 4 | 10 minutes plus chilling| Vegan, GF
Source: Cedar Grove Farm

1 small red onion
1 small-medium watermelon chopped, seeded 
1 red or orange bell pepper
2 peeled and seeded cucumbers
3-4 tomatoes
1 jalapeno seeded 
cilantro, optional
2 tablespoons - 1/4 cup red wine vinegar to taste
1-2 tablespoons olive oil
salt and pepper
to taste

Blend in blender or food processor to desired consistency. Refrigerate several hours before serving

Landon Bubb