Market Meal Plan: Week 25

This week we’re throwing a pizza party ya’ll! Scott has been cooking pizza for years and is starting his own pizza popup side-business. He’ll be at the market to answer all your dough-related questions and to showcase all the ways you can incorporate market produce into a great pizza.

This is definitely the week to splurge on your favorite pizza ingredients because I added pizza pepper poppers to the list midway through the week. If you haven’t tried Hobo cheese, now is the time!



Market Shopping List

1 pint okra
3 medium onion
2 med bell peppers
1 cup bush or pole beans
2 squash
2 zucchini
2 ears corn
10 to 12 mini sweet peppers
½ cup arugula
1 lb mixed greens
2 head garlic
2 bell pepper
1 large Italian eggplant
2 pints cherry tomatoes
1 green chili
2 cups chopped radish (daikon)

Additional toppings for pizza & pizza poppers: onions, Hobo Cheese, peppers, arugula, mushrooms, meats, tomatoes

Pantry Needs

cumin powder
cumin seeds
mustard seeds
cayenne pepper
Nutritional Yeast

Oils & Vinegars
1/2 cup white wine
coconut oil
Apple Cider Vinegar

Basil, thyme, rosemary

2 cup vegetable stock
3tbsp cane syrup
309g King Arthur Bread Flour
1 cup quinoa or rice
½ cup diced canned tomato
.071g Instant Dry Yeast
200g Cashew Nuts (soaked in water overnight)
Tapioca Starch

2 tablespoon butter
7 strips thick sliced bacon (or pork belly or tempeh)
½ cup shredded mozzarella cheese 
½ cup marinara sauce



New York Style Pizza with Cashew Cheese

Serves 4-6 | Start the day before | Vegan
Guest Chef: Scott from Earth Is Flat Pizza

309g King Arthur Bread Flour
6.8g Kosher or Sea Salt
6g Extra Virgin Olive Oil
.071g Instant Dry Yeast (approximately 30 granules of instant dry yeast)
Whatever toppings you prefer from the market! Fresh herbs, garlic, onions, peppers, mushrooms, tomatoes

  1. Combine water and instant dry yeast in a large mixing bowl.

  2. Add roughly half of the flour and mix by hand. 

  3. Add salt and the rest of the flour and continue to mix until a rough, shaggy dough forms.

  4. Cover dough with a damp towel or a lid for approximately 30 minutes to allow dough to fully hydrate and begin gluten development. 

  5. Uncover your dough and mix in your oil. Once oil is incorporated, empty contents out onto a lightly floured surface and begin to knead. Continue to knead until dough becomes smooth (about 4 minutes). If dough is too wet, feel free to add some extra bench flour to keep the dough from sticking to your hands.

  6. Place dough back into a clean bowl. Place in a covered bowl to allow dough to rise for 16-22 hours at room temperature.

  7. 4 hours before your bake, shape your dough balls. Dough should be doubled in size at this point. This recipe yields two 9-ounce pizzas, so divide into equal halves. Fold the dough into itself until dough is taut (as if you are shaping a backwards bowl). Seal the seam by pinching together the bottom. Place seem side down into a clean bowl for 4 hours.

*Always keep dough covered during its multiple rests to prevent from drying out. If dough becomes too large, re-ball your dough. In this case allow dough to rest 4 hours before handling again. Allow oven to heat up for an hour at 500 degrees. This will allow the pizza stone to get to temp. 

Cashew Cheese

200g Cashew Nuts (soaked in water overnight)
220g of Water
1 Small Garlic Clove
Pinch of Salt
1 Tbsp of Nutritional Yeast
1 Tbsp of Apple Cider Vinegar
1 Tbsp Tapioca Starch

  1. Drain cashews and rinse. 

  2. Combine first 6 ingredients in a high-speed blender or food processor and blend until creamy. 

  3. Add Tapioca Starch and blend just to incorporate.

  4. Empty contents into a nonstick pan on medium to low heat. Stir constantly until cheese thickens. Consistency should allow you to pinch a piece of cheese off of the whole. It should be tacky.

  5. Empty contents into an ice bath to set the cheese. 

  6. Drain the water and refrigerate until ready to use.



Seasonal Succotash

Serves 4 | 30 minutes | Easily Vegan
Guest Chef Amanda & Megan Brock

“This dish so easy that I made it after drinking three Gin and Tonics at Church Bar on a Wednesday night. The simplicity of it really highlights all the great seasonal veggies!”

1 pint okra, split the long way
1 medium onion, small diced
2 med bell peppers, small diced
1 cup bush or pole beans, cut into 1 in pieces
1 squash, med diced
1 zucchini, med diced
2 ears corn, cut from the cob
1/2 cs veg stock
2 tablespoon butter(optional)

Glazed Bacon Topping (optional)
3tbsp cane syrup
7 strips thick sliced bacon (or pork belly or tempeh),cut into 2 in pieces
1/2 cup veg stock

  1. Heat a pan with about a tablespoon of oil, on med high heat. When oil is hot add okra to pan and sear until brown. Add onions and peppers, cook for about 2 mins, add beans And 1/2 cup of veg stock, cook out until beans are slightly tender and stock is almost gone. Add 2 tablespoon of butter, the squash, zucchini, and corn. Cook for 5 mins and season to your liking with salt and pepper.

  2. In a pan add bacon and warm to med low heat. Cook until fat is rendered and bacon starts to color. And veg stock and cane syrup to the pan and cook until liquid starts to thicken and glaze. Take off the heat.



Mini Pepper Pizza Poppers

Serves  4 | 30 minutes | Easily whatever you need it to be
Source: Veggie Buds Club

“A cute fun way to get the kids in your life excited about food. They’re like stuffed peppers but pizza themed.”

1 cup cooked quinoa or rice
½ cup marinara sauce
½ cup baby spinach or arugula, finely chopped
½ cup shredded mozzarella cheese (optional)
10 to 12 mini sweet peppers, halved lengthwise and seeds and ribs removed

Additional toppings: sliced olives, pepperoni, or anything else you’d like

  1. Preheat oven to 375 degrees. Line a baking sheet in parchment paper or aluminum foil.

  2. In a medium-sized bowl, mix quinoa, marinara sauce, chopped spinach, and a ¼ cup of the cheese.

  3. Stuff each pepper half with about a teaspoon or so of the quinoa mixture then place on the prepared baking pan. Once peppers are all filled, sprinkle each one with a pinch of the remaining cheese and top with any additional toppings.

  4. Bake peppers until cheese is melted and lightly browned, 12 to 15 minutes. Serve warm.




Serves 4 | 20 minutes | Vegan
Guest Chef: Savannah Sasser from the Expat 

“Another great way to highlight all the great produce in season right now! It’s also a one pot dish which is always great for the middle of the week”

1 small yellow onion, diced 
4 cloves garlic, sliced 
2 bell pepper,  diced
1 large Italian eggplant,  diced
2 pints cherry tomatoes 
1 zucchini,  seeds removed, half moons 
1 squash, seeds removed half moons
1/2 cup white wine
Veg stock
White pepper
Basil, thyme, rosemary

Sauté onions, garlic and peppers in a small amount of olive oil. Add eggplant and stir for 2 minutes. Add tomatoes, white wine, and stock simmer for 15 minutes add squash and season with herbs. Cook until squash begins to get tender.



Radish Curry

Serves  4 | 30 minutes | Vegan, GF
Source: Crop Stories no. 3: Radishes

“Serve this over rice or make it into Indian night serving it alongside naan and potatoes”

2 tbsp coconut oil
2 tsp coriander
1.5 tsp cumin powder
1 tsp cumin seeds
1 tsp mustard seeds
¼ tsp cayenne pepper
Pinch of turmeric
1 large onion, diced
3 cloves garlic, minced
2 inch piece of ginger, peeled and minced
1 green chili, minced
2 cups chopped radish (daikon)
½ cup diced canned tomato
1 lb mixed greens
Salt to taste

  1. In a large saute pan, melt coconut oil over medium heat. Add coriander, cumin powder, cumin seeds, mustard seeds, cayenne pepper, and turmeric and cook for 1 minute

  2. Add onion, garlic, ginger, chili, and radishes and cook or 5-10 minutes until onions are translucent and radishes start to brown. 

  3. Add tomatoes, greens, and salt and cook for 10-15 minutes until greens are tender. 

Landon Bubb