Market Meal Plan: Week 27


Market Meal Plan

1 Cup Cherry Tomatoes
¼ lb Feta Cheese (Hobo Cheese Mulligan)
1 English Cucumber
¼ cup chopped dill
1 pound bok choy
1 inch fresh ginger
1 small yellow onion
1 large russet potato
2 medium red bell peppers
1 small green chile or serrano chile
1 lb okra
3 garlic cloves
1 1/2 pounds green beans

toasted sesame seeds
cumin seeds
fennel seeds
ajwain seeds 
ground turmeric
ground coriander
(dry mango powder)
red pepper flakes

Oils & Vinegars
White Wine Vinegar
Olive oil
(¼+ cups)
peanut oil
agave nectar
coconut oil

Pantry Needs

2 small shallots
3 limes juice
1 bunch cilantro

1 Cup Orzo
¼ cup roasted unsalted peanuts

Dijon Mustard
white miso



Lu’s Greek Orzo Salad

Serves 4 | 15 minutes | Vegetarian
Guest Chef: Chef Lu Cooper

1 Cup Orzo
1 tbsp Dijon Mustard
¼ cup White Wine Vinegar
¼ cup Olive oil
1 tsp Salt
1 Cup Cherry Tomatoes, cut in halves
1 English Cucumber, diced
¼ lb Feta Cheese
¼ cup chopped dill

  1. Boil orzo in salted water, cook until al-dente, about 7 minutes.

  2. In a mixing bowl, whisk together the mustard, white wine vinegar, and salt. Slowly whisk in the olive oil until completely emulsified. Set aside.

  3. In another bowl, combine the orzo, tomatoes, cucumbers. Toss to combine and break up the feta over the top. Sprinkle in the dill and drizzle vinaigrette and toss together. Serve immediately or chill for up to 8 hours.


Baby Bok Choy with Crispy Shallots & Sesame Seeds

Serves 4 | 20 minutes | GF, V
Source: Veganomicon by Isa Chandra Moskowitz

1 pound bok choy, rinsed and cut into bite size strips
2 small shallots, sliced very thin
1 (½ inch) cube fresh ginger, peeled and minced
2 tablespoons peanut oil
1 tablespoon mirin or agave nectar
1 tablespoon tamari
1 tablespoon toasted sesame seeds

  1. Heat peanut oil in a large skillet over medium heat.

  2. Add sliced shallots and fry for 5 minutes or until they’re deep golden brown and crisp. Remove from pan and set aside

  3. Add ginger and stir-fry for 15 seconds. Add bok choy and stir-fry for about 2 minutes or the leaves start to wilt. Stir in the mirin and tamari and cover the pan. Steam for 2 minutes, then remove the lid

  4. Transfer to a serving plate, top with fried shallots, and sprinkle with toasted sesame seeds.



Red Pepper, Potato, and Peanut Sabzi

Serves 4 | 30 minutes | GF, Vegan
Source: Indian-Ish by Priya Krishna

2 tbsp olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1 small yellow onion, diced into 1/2 inch pieces
1 large russet potato, diced into ½ inch cubes
2 medium red bell peppers, diced into ¾ inch pieces
1 tsp kosher salt, plus more if needed
¼ cup roasted unsalted peanuts, crushed
1 tbsp fresh lime juice (from about half a lime), plus more if needed

  1. In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Reduce heat to medium and stir in fennel seeds. Add onions and cook until translucent, 4  to 6 minutes.

  2. Stir in the potato, then spread the mixture into an even layer in the pan. Cover and cook for 7 to 10 minutes, until the potato is tender but not mushy. Stir in the bell peppers and salt. Cover and cook for 5 to 7 minutes, until the peppers are slightly softened. Use a serving spoon or spatula to scrape up the charred bits at the bottom of the pan and stir them into the dish.

  3. Stir in the crushed peanuts and lime juice. Taste and adjust the salt and lime juice, if needed, before serving



Bhindi (Charred, Spiced Okra)

Serves 2 to 4 | 30  minutes | GF, Vegan 
Source: Indian-Ish by Priya Krishna

2 tbsp olive oil
1 teaspoon ajwain seeds (cumin seeds if in a pinch)
¼ tsp ground turmeric
Pinch of asafetida (optional but great)
1 small green chile or serrano chile, finely chopped
1 lb okra, sliced into 1 inch pieces
1 tbsp ground coriander
½ tsp fennel seeds
¼ tsp kosher salt, plus more if needed
½ tsp amchur (dry mango powder)

  1. In a large, shallow pan over medium heat, warm the oil. Once the oil begins to shimmer, add ajwain seeds and cook until they turn golden brown, about 1 minute. Swirl in the turmeric and asafetida, then add the chile. Increase the heat to high and toss in the okra, coriander, and fennel seeds. Stir gently using a flat spatula. Reduce the heat to medium, spread the okra in an even layer in the pan, and cook for about 10 minutes, flipping the okra pieces about halfway through so that both sides brown. (a good way to flip the okra pieces without mashing them is to move the pan around in a circular motion) The okra may look gummy at first but will eventually start to char. 

  2. Add the salt and cook for 5 more minutes. The okra should turn a dark shade of green and be lightly charred. Reduce the heat to low, add the amchur, and mix gently. Taste and adjust the salt if needed before serving.


Blistered Green Beans with Garlic and Miso

Serves 4 | 20 minutes | GF, Vegan
Source: Mary Gonzalez & Maddie Gordon, Bon Appetit July 2016

3 garlic cloves, finely chopped
3 tablespoons fresh lime juice
3 tablespoons white miso
1 tablespoon agave nectar
3 tablespoons virgin coconut oil
1 1/2 pounds green beans, trimmed
Pinch of crushed red pepper flakes
Flaky sea salt, freshly ground pepper
1/3 cup coarsely chopped cilantro

  1. Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.

  2. Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8–12 minutes.

  3. Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.

Landon Bubb