Market Meal Plan: Week 28


Market shopping List

3 heads garlic cloves
2 cloves garlic
2 large yellow onion
1 bunch Swiss chard, kale or collard greens
1 cup mint leaves
8 medium red potatoes
1 large red bell pepper
2 lbs roma/plum tomatoes
5 ounces feta cheese
6 large eggs
1 bunch Radishes with tops
1 large sweet potato
1 cup arugula
1 pint shishito peppers

Pantry Needs


ground turmeric
red-pepper flakes
ground cumin
sweet paprika

Oils & Vinegars
Hot sauce
1+ cup olive oil
rice vinegar
toasted sesame oil

1 (2-inch) piece ginger
Toasted pita
, lavash or other flatbread

2 (15-ounce) cans chickpeas
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1/2 cup peanut butter
1 cup brown rice
1 cup quinoa
Pumpkin Seeds


Spiced Chickpea Stew With Coconut and Turmeric

Serves 4-6 | 55 minutes | Vegan
Source: Alison Roman of New York Times

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

  1. Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.

  2. Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!

  4. Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

  5. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.



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.



Serves 4 | 45 minutes | Vegetarian, GF 
Source: New York Times

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
2 lbs roma/plum tomatoes, diced
¾ teaspoon salt
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

  1. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.

  2. Make 6 indentions with the back of a wooden spoon. Gently crack eggs into skillet over mixture. Season with salt and pepper. Cover skillet and cook until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, cheese, and serve with hot sauce.


Grain Bowls with Spicy Peanut Sauce

Serves 4 | 50 minutes | V

For the Peanut Dragon Dressing
1/2 cup peanut butter
2 cloves garlic, peeled
1/3 cup water
3 tablespoons rice vinegar
2 tablespoons tamari
1 tablespoon agave
1 tablespoon Sriracha
1 teaspoon toasted sesame oil
Salt to taste

1 bunch Radishes, quartered
Radish tops, rinsed and chopped
1 large sweet potato, peeled, and diced into coins
1 cup arugula
1 cup brown rice
1 cup quinoa
1 tbsp peanut oil
Pumpkin Seeds
to taste

  1. Peanut Dragon Dressing: Place all of the ingredients in a small blender or food processor and blend until smooth. Keep tightly sealed and refrigerated until ready to use for up to 5 days

  2. Preheat oven to 400℉

  3. Turnips, sweet potatoes, and any remaining root vegetables from the week. Toss veggies in olive oil, pepper, and salt. Bake for 40 minutes flipping halfway

  4. Prepare grains according to package or internet.

  5. Heat large pan over medium high heat. Add peanut oil and saute radish greens until tender .

  6. In serving bowls, make a bed of of grains and layer with greens and roasted veggies. Drizzle with leftover Spicy Peanut Sauce from Dragon Noodle Salad and top with pumpkin seeds


Sauteed Shishito Peppers

Serves 2 | 15 minutes | Vegan, GF

1 pint shishito peppers
Olive oil
Sea salt
1 tbsp lemon juice

  1. Heat a little olive oil in a wide saute pan until hot but not smoking. Add peppers tossing frequently until they blister about 10-15 minutes. 

  2. Toss in sea salt and a squeeze of fresh lemon. 

Landon Bubb