Market Meal Plan: Week 21


Market Shopping List

2 small red onion
1 large onion
1 small-medium watermelon
1 red or orange bell pepper
5 cucumbers
19 small tomatoes small tomatoes
2 large fresh tomatoes
3 small green chiles
5 large russet potatoes
1 head garlic
6 medium eggplants
small zucchini

Pantry Needs

salt and pepper
cayenne pepper
dried oregano
bay leaf
cinnamon stick

Oils & Vinegars
1/4 cup red wine vinegar
1 cup olive oil
2 cups Vegetable oil
2 teaspoons garlic-infused olive oil

1 bunch of fresh parsley
1 lemon

2/3 cup green lentils
2 (13.5-ounce) cans of chickpeas, drained and rinsed
1/2 cup Almond flour
Slivered almonds

1/2 cup Parmesan cheese grated
3/4 cup plain whole-milk Greek yogurt
1 Egg 



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.




Serves 12 | 2.5 hours mostly inactive | Vegan
Source: Vegetarian Times May 2017

5 large russet potatoes, peeled and cut into chunks (3 1/2 lb.)
4 cloves garlic, peeled
1/4 cup plus 2 Tbs. olive oil, divided
1 large onion, chopped (1 1/2 cups)
3 Tbs. dried oregano
4 tomatoes, chopped
2/3 cup green lentils
1 bay leaf
1 cinnamon stick
2 medium eggplants, sliced
2 small zucchini, sliced
3 tomatoes, thinly sliced

  1. Cook potatoes and garlic in boiling salted water 10 minutes, or until soft. Drain, and reserve liquid. Mash with 1/4 cup olive oil and 2 cups cooking liquid. Season with salt and pepper.

  2. Heat 2 Tbs. olive oil in saucepan over medium heat. Add onion and oregano, and sauté 5 minutes. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. Remove bay leaf and cinnamon, and purée lentils in food processor until chunky. Season with salt and pepper.

  3. Place eggplant slices on paper-towel-lined baking sheet, and sprinkle with salt. Let stand 30 minutes. Rinse, and pat dry.

  4. Preheat oven to 350˚F. Coat deep 13- x 9-inch baking dish with cooking spray. Spoon 1 1/2 cups lentil mixture into bottom. Top with eggplant, followed by zucchini and tomatoes. Spoon 2 cups lentil mixture over top. Spread half of potatoes over lentil mixture. Top with remaining eggplant, and lentil mixture. Spread remaining potatoes over top, making sure to cover completely. Bake 1 1/2 hours, or until top is browned.


Chickpea and Eggplant Salad

Serves 4 | 1 hour | Vegan, GF 
Source: Amelia Freer Cook. Nourish. Glow. January 2016

1/2 a small red onion, finely sliced
1 large eggplant, cut in half lengthwise and sliced into thin half moons
A good glug of extra virgin olive oil
Juice and zest of 1 lemon
2 (13.5-ounce) cans of chickpeas, drained and rinsed
2 large fresh tomatoes
1 bunch of fresh parsley, chopped
2 teaspoons garlic-infused olive oil
1 teaspoon cayenne pepper
Slivered almonds, to serve

  1. Cover the onion with water and set aside for half an hour—this reduces the harshness of its taste when eaten raw.

  2. Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice—you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.

  3. On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.

  4. Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.



Fried Eggplant, Tomato, and Cucumber Salad

Serves  6 | 60 minutes | Vegetarian, GF
Source: Yotam Ottolenghi Bon Appétit August 2014

1/2 cup fresh cilantro leaves with tender stems
1/2 cup fresh flat-leaf parsley leaves with tender stems
1 garlic clove, chopped
2 small green chiles, such as Thai, seeds removed, chopped, divided
1/2 cup olive oil, divided
3/4 teaspoon kosher salt, plus more
3/4 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
2 medium eggplants
(about 1 1/2 pounds), cut into 1 1/2" pieces
Vegetable oil (for frying; about 2 cups)
1 pound small tomatoes (about 8), cut into wedges
1/2 pound cucumbers (about 3), sliced

  1. Purée cilantro, parsley, garlic, half of chiles, and 1/4 cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.

  2. Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.

  3. Place eggplants in a colander set in the sink; season with 3/4 teaspoon salt. Let sit 30 minutes to drain, then pat dry.

  4. Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.

  5. Working in batches and returning oil to 375° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes. Using a slotted spoon, transfer eggplants to paper towels to drain; season with salt. Let cool.

  6. Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Season salad with salt.

  7. Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.

  8. Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.



Baked Eggplant Parmesan slices

Serves 4 | 40 minutes | Gf
Source: Cedar Grove Farm adapted from

1 Eggplant
1/2 cup Parmesan cheese grated
1/2 cup Almond flour
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 teaspoon Oregano optional
1 Egg beaten

  1. Preheat the oven to 400F degrees

  2. Cut the eggplant into slices of about 1 cm thick, removing the top and bottom of the eggplant.

  3. Place the almond flour, Parmesan, herbs, salt and pepper in a bowl and combine.

  4. Dip the eggplant slices in the beaten egg, then into the Parmesan mixture. Double dip if you want.

  5. Place the coated eggplant slices on a parchment paper lined baking tray.

  6. Bake for 25-30 minutes, turning the slices over half way through when crispy and brown.

  7. Goes great with fresh tomato sauce! I've been simmering paste tomatoes, fresh basil, garlic and olive oil in a saucepan for about an hour and then blending.

Landon Bubb