A December Market Menu!

It’s time for the December Indoor Market, and a special edition of the Market Menu!

The indoor market is held at the Grossinger Arena in downtown Bloomington. Use the Front St. entrance for the December market; the vendors will be in the space just inside those doors, by the concessions. Free parking is available around the corner by the Pepsi ice center, or across the street.

The following vendors are expected to attend:

Above Normal Eggs – organically fed, free range, on pasture chicken AND duck eggs
Ackerman Certified Organic Farm & More – greens, herbs, and Brussel sprouts
Bauer Crops & Cattle – beef
Browns Fresh Produce – produce and popcorn
C & B Apiaries
Central Illinois Bakehouse – breads and pastries, including German stollen
Cracked Up Pottery
Dearing Country Farms – eggs
Destiny Meats – pork
Grani’s Acres, LLC
Grandpa Bill’s Gluten Free Bread – gluten-free gingerbread and cookies!
Herbonita Soap Company, Inc.
Huelskoetter Pork – pork sausage, pork burgers, and more
Ludwig Farmstead Creamery
Pollen and Pastry – cookies, candy, and pastries
PrairiErth Farm – root vegetables, cabbages, fennel, leeks, wellness products
Smoothis Natural Skincare
Trimble’s Produce Farm
Umland’s Pure Dry Cheese

The variety of meat, dairy, and produce available through the winter is pretty amazing right now! Here are just a few recipes that feature some of the items available at the December market:

 

Breakfast wheat berry bowl – if you want to save some time, I bet these would cook up superquick in the Instant Pot! (also: wondering about wheat berries? Check out this post on The Spruce).

Roasted root vegetables with rosemary

Perfect one-pan mashed potatoes (made even more delicious with the use of chicken or duck fat!)

Charred chicken with sweet potatoes and oranges

Colcannon – a sort of potato / leek / cabbage mash (with cream and butter)

Sweet potato rolls – gorgeous little puffs made with sweet potato in addition to flour

Sweet potato pancakes (latkes)

Beet and feta burgers – this recipe uses grated beets, so any size will do

Winter eggs – cooked in a ramekin with bread cubes, walnuts and sage

 

Market Menu: October 14

watermelon radishes!

I honestly can’t tell most days whether it’s supposed to be fall or still summer. The leaves are just starting to change, the root vegetables are ABUNDANT, and occasionally there’s an actual chill in the air in central Illinois.

Since we’re wrapping back around, in a way, to some beginning-of-the-season offerings (greens, herbs, radishes), I thought I’d pull up selections from prior weeks. Do you have any favorites? We’d love to hear from you! Check out our Facebook page and message us!

Carrot salad w/ harissa & feta & mint

carrots

This dish is one of my favorites from Smitten Kitchen, and a great alternative to green salads when you have vegetarians to feed. It’s absolutely amazing when made with locally-grown carrots. If you haven’t had them raw, you’re in for a treat; they’re almost as surprising as a local tomato, I think. This recipe is great with or without the harissa — a spicy, garlic-y paste/spice mix. You can make your own, substitute it with another garlic-y chili paste, or just leave it out altogether.
Pantry Check / Shopping list: carrots, caraway seeds (optional), cumin seeds, paprika, harissa (optional), sugar, lemon, flat leaf parsley, fresh mint, feta cheese. 

 

 

 

 

 

Vegetable Frittata with Greens and Potato

eggsHere’s a base recipe for the frittata (from Epicurious).  To that base, add what you have! I like greens, herbs, potatoes, cheese, maybe some bacon or ground pork. If you have leftover roasted root veggies, chop them up (bite-sized) and add them as well; I think it actually works best when you have pre-cooked potatoes (or carrots or sweet potatoes)!

Pantry Check / Shopping List: chives, spinach or kale, eggs, potatoes, milk, sausage (optional), goat cheese (chevre).

Soups:

(Be sure to check out this post on soups generally)

Thai Carrot Sweet Potato Soup (Cookie and Kate, from the Oh She Glows Cookbook) – with red curry and peanut, lime and cilantro!!

Irish Carrot Soup (Food and Wine) – onion and potato, and lots of butter and cream

Polenta with Greens

So easy, though it does call for a lot of stirring. There are a lot of recipes out there for polenta with a braised or steamed green (try beet greens!). This recipe from Food.com has swiss chard and a topping with dried fruits and nuts, as well as cheese (which is a must for polenta, in my opinion).

 

Pantry Check / Shopping List: Swiss chard, crushed red pepper flakes, golden raisins, yellow cornmeal, milk, grated parmesan cheese, pine nuts.

Green Chickpea & Chicken Curry w/ Beet Greens

Green Chickpea & Chicken Curry w/… The recipe is written for swiss chard, but did you know that beet greens are like identical cousins? They’ll do very nicely in this recipe.
Pantry Check: chicken thighs, shallots, green curry paste, chili paste, ginger, coconut milk, chickpeas, greens

Extras:

Magic Sauce – From 101 Cookbooks, this stuff is like liquid gold… use it on eggs, pasta, potatoes, just about anything.
Pantry Check: fresh rosemary, fresh thyme, fresh oregano, paprika, garlic, bay leaves, red pepper flakes, lemon juice

 

 

Be sure to check out Jen’s post on beets — we can’t get enough of beets in my house, even though at least half of them end up pickled

Market Menu: October 7

It’s time for another Market Menu!

While fall brings some cooler-weather items back to the market, the list of offerings is HUUUUGE compared to spring! I don’t ever get tired of roasting root vegetables, and I could probably eat them every day, but I might not say that in a couple more weeks. So I definitely want to put some casseroles or soup into the freezer for busy weekdays later on. The roots don’t freeze so well, but most everything else does!

I’d love to get another batch of red pepper soup together, and maybe some chicken and vegetable. Neither are very labor-intensive, and they’re super tasty in the middle of winter. I’ll post recipes on our facebook page, such as they are.

So, what else is on the menu for the week?

Breakfasts:

Fall marks the return of some hot cereal options in my house:

whole wheat berries with fuit and honey and a splash of cream or yogurt. Once cooked (and they take quite a while to cook!), these keep well in the fridge for a second day, so I like to make a batch on the weekend. They’re even tasty cold, in a pinch.

For something hot and hearty, a big pan of frambled eggs with kale, magic sauce and some local sausage will do the trick. They actually aren’t bad pre-made and portioned into cups for enjoying later in the week. I like to chop the kale and sausage and mix them in with the eggs before putting into individual portion-sized containers. Add magic sauce when you reheat during the week (before putting in the microwave).

For a treat, how about some french toast (Pekara’s Paesano bread is AMAZING for this) with bacon and maple sirup? (if you still have some left!)

Lunches:

Leftovers are a life-saver for a busy October; I’m planning on making more stuffed peppers (before this amazing crop stops producing!), some casseroles and soups to enjoy for easy lunches. But I’ve also been playing with big mash-up bowls of goodies:

hummus, roasted sweet potato, lettuce, pickled beets, watermelon radishes, shaved carrots, quinoa and a little cheese, with some lemon-tahini dressing on top.

roasted carrots and parsnips, toasted bread, hard-boiled eggs, garbanzo beans, and feta or chevre.

Autumn Market Salad – Bon Appetit. With butternut squash, arugula, walnuts, oj and lemon.

Now playing at the market: Winter Squash!!! If you’re a fan of the acorn, butternut, hubbard, kabocha, delicata and other squashes, this is your time!

Dinners:

Potato-Leek Gratin – something to do with your leeks and potatoes besides soup!

Roasted Vegetable Pizza – the combo is up to you! I love little bits of things: pickled fennel, olives, dried tomatoes, sauteed onions (slow and low, to get them caramelized), chevre and pork sausage, with a little shredded mozzarella on top.

Butternut Squash, Apple and Onion Galette w/ Stilton – Food Network (but many versions of this recipe are out there, including this one without the apple, and this one with brie). A galette is a sort of pie with a freeform crust. Instead of baking in a pie plate, galettes are usually baked on a pan, with the edges folded over the ingredients (but not all the way to the center).  Don’t be intimidated by the pastry! A quick trip in the food processor will combine the ingredients, and a large ziploc bag works wonders at bringing the pastry together without making a mess. Galettes are fantastic to have in your repertoire, because you can use the pastry to wrap sweet or savory ingredients. And just like pies, you *could* freeze them for future baking.

Enjoy the last few weeks of the market! And don’t worry – – we’re not going away when the outdoor market shuts down for the season. We’ll be talking to our farmers about their winter cover crops and planning, writing about working through stored produce, and hunting for those elusive winter crops!!

Market Menu: September 30 – The EAT LOCAL Challenge!

Throughout September, the central Illinois chapter of Buy Fresh Buy Local is hosting the Eat Local challenge.  The challenge is to spend $20 a week on locally grown food during the month of September.

A week of meals based on $20 of local food? We’ve got this!

Five Days of Breakfast:

Carrot and apple smoothie – from Oprah.com
Market items: carrots, apples

Local oats (or wheat berries!) with your favorite toppings – from Epicurious. Oats are inexpensive and store easily, and it just might be chilly enough this weekend for a hot breakfast. The next time I make oatmeal, I’m going to try adding in some of my homemade applesauce — which is basically just chopped up apples left in a crock pot until they’re soft.
Market items: Oats! 

Crispy egg on toast – from Smitten Kitchen
Market items: eggs, bread

Scrambled tofu with greens – from Yup it’s Vegan. This is a great way to incorporate vegetables in your breakfast, if that’s a thing you want to do. You can also add in leftover roasted vegetables – sweet potatoes are delicious in a breakfast scramble, too.
Market items: greens!

Freezer-friendly breakfast burritos – from The Kitchn
Market items: eggs, potatoes, peppers, bacon or sausage

 

Five days of Lunches

Carrot Salad – This is a fantastic grated carrot salad with parsley and lemon, from Once Upon a Chef. While not a meal on its own, it would go well with some cheese and fruit and/or another assortment of things.  I’d put money on this going well with feta cheese, in particular. 
Market items: 
carrots, parsley, cheese, apples

The Peppers and Sausages below make great leftovers, if you chop up the sausages before packing into individual serving containers. Add some rice or bread for a hearty lunch.

My favorite and most reliable lunch these days is chicken and sweet potatoes and applesauce. We’re in the heart of sweet potato season now, so I suggest that you stock up. I like to peel and cut my sweet potatoes into large chunks and boil them (and then mash), or else cut in small-medium (1/2″) cubes and roast. I’ll bake the chicken with a glug of italian dressing and foil over the baking dish, and then retain some of the liquid that remains after cooking (otherwise the chicken can get dry). If you’re going to chop the chicken up after cooking, be sure to let it rest first — otherwise, you’ll definitely have dry chicken.

 

Five days of Dinners

Spicy Stuffed Cabbage Rolls – filled with rice, spicy pork, and fresh napa cabbage. Made by the Serious Eats folks, in their “Cook the Book” series, from Faith Durand’s Not Your Mother’s Casseroles. As the Serious Eats staff note, the filling can easily be customized for your family’s tastes:  less or more spicy, different vegetables, substituting ground beef for pork, etc.
Market items: Ground pork

Peppers and Sausages – done in the slow cooker, to serve in a bun or over rice.

The recipe is dead simple, and takes only 10 minutes in the morning.  Slice the peppers and onion (I’d probably do this the night before, and wrap gently – who wants to go to work with onion hands? not I!). Then you add whole-grain mustard and beer, and put the whole sausages on top, and let it cook for the day.

Not only has the weather turned perfectly just in time for hot dinners, but this has been an AMAZING season for peppers! Just check out these beauties at the market!!
Market items: Peppers, onions, sausages

 

 

Sheet Pan Chicken Thighs and Cabbage – from Food52. This calls for a head of green cabbage, and chicken thighs or drumsticks, and a simple quick marinade of sesame oil, soy sauce, vinegar, sriracha and salt and pepper. The cabbage goes in later – this is the key with sheet pan dinners, is getting the timing right. If you haven’t roasted cabbage or brussels sprouts before, you’re in for a treat. If it were me, I’d make some mashed potatoes to go along with this hearty dinner.
Market items: cabbage, chicken, potatoes

Roasted Root Vegetables and Hummus – if you’ve ever felt like making a dinner of appetizers, then this is your recipe. A combination of roasted vegetable chips and three different hummus recipes, to which I’d add some cooked quinoa and roasted broccoli, and maybe a hard-boiled egg. Some crusty bread, maybe.
Market items: beets, turnips, radishes, broccoli, eggs, bread

Vegetable Mulligatawny Soup – I adore this recipe from Madhur Jaffrey’s World Vegetarian. I’m not a vegetarian, but I make this at least once every fall, with an array of local vegetables. It calls for a long list of vegetables, but a small quantity of each: potatoes, carrots, turnips, basil, garlic, onion, plus fennel, cumin, coriander and peppercorns that you dry-roast in a pan and then grind fresh. It calls for vegetable stock, but chicken would be just fine if you eat chicken.
Market items: potatoes, carrots, turnips, basil, garlic, onion

The Eat Local Challenge: Eating Well at the Market, On a Budget

Throughout September, the central Illinois chapter of Buy Fresh Buy Local is hosting the Eat Local challenge.  The challenge is to spend $20 a week on locally grown food during the month of September. When Buy Fresh Buy Local asked us to collaborate on the Eat Local Challenge, Steph and I jumped at the chance to share some resources and ideas for eating well at the market without breaking the bank.

Deals at the Market: Buying in Bulk

September is an amazing time to get deals at the market. Vegetables like summer squashes, peppers, and tomatoes are nearing the end of their season but are still producing at a prolific rate. Traffic at the market also sometimes slows down, so farmers find themselves with a lot of produce that they are willing to sell in bulk, which is a boon to shoppers.

Keep your eyes peeled for signs that offer “two for one” bunches and “bulk” anything! The key is knowing which veggies are “bulk-ready” and using those items in your meal planning.

Prices on vegetables at the market can also change over time. According to Katie Bishop of PrairiErth Farm, when a crop first comes into season, there isn’t much of it but there is a lot of demand – think of those shoppers lined up for first-of-the summer tomatoes. Farmers may leverage this demand (that is, charge a little more). After a few weeks, they will drop the price because the supply is so much greater and they need to sell it. Tomatoes that were $4 per pound in July are now $3.25 in September – and they are probably available for far less if you’re buying in bulk. (Click here and here for ideas on preserving bulk tomatoes for later use.)

Potatoes also tend to cost less as the season goes on. “New” potatoes must be hand-dug and washed, says Katie Bishop. It takes a lot of hands-on labor to get those beautiful spuds out of the ground. But potatoes in October are mechanically harvested and machined washed. There is less work for the farm, so they can drop the price. (And who doesn’t love potatoes?!)

Ask For Seconds

Most farmers put only their most beautiful products out at the market – but they’ve probably got a few bins in the truck that hold less-than-perfect but still perfectly edible items. Farmers would far prefer to sell those items than to compost them (especially if they don’t have to haul it back to the farm). Ask your favorite farmer if they can offer any deep discounts on these veggies. With a few extra minutes of prep (to cut off bad spots, for instance), you’ve saved a lot of money but still ended up with great food.

One great item to ask about is carrots. “Juice carrots” might not look beautiful but can be pureed, juiced, peeled, shredded, etc. – and the taste is just as good as the cosmetically perfect carrots. Peppers are another item that can be incredibly cheap in bulk and as seconds (try cutting them up and freezing them in small amounts to use later in soups, a stir fry, or chili).  Peppers can also be roasted and frozen for a range of uses later.

Resources for Eating Locally On a Budget

Our blog focuses on easy meal preparation that features great, fresh, local food. For that reason, we love Lee Ann Brown’s Good and Cheap – a cookbook designed for families utilizing SNAP benefits (formerly known as good stamps). Shoppers can use the Illinois Link card to purchase items at The Downtown Bloomington Farmers’ Market every Saturday.

Good and Cheap is available at no cost here. Brown’s website is also fantastic, featuring an extensive recipe index and other great tips. Her recipes are for everyone who likes tasty food with easy prep!

Buy Pantry Staples in Bulk, Too! Other good things to buy (and cook/prep/freeze) in bulk include:

Both Green Top Grocery and Common Ground Natural Grocery in Bloomington have extensive bulk selections. (Green Top is a cooperative grocery, and is owned by members – and anyone can shop there, no membership needed.) We’ve got some great ideas on prepping and freezing in earlier blog posts, too. (More tips on buying in bulk here.)

Recipes for the Eat Local Challenge

You might be surprised how far you can make $20 go at the market. We are also happy to feature a number of recipes from Good and Cheap below.

Five Days of Breakfast:

Lunches and Dinners:

Did you accept the Eat Local Challenge? We would love to hear from you.

Have a great week, and see you at the market!

 

 

 

Market Menu: September 8

Do you remember September?

Wait, it’s only early September…still PLENTY of veggies pouring into the market every week. (By the way, this song plays in my head every year, basically all September long. Now it’s your ear-worm. I am sorry. It’s groovy, though! Dance with your veggies…) Look, it’s been a long week (you, too?) and I offered to help Steph with the Market Menu this week and I might be a little goofy-punchy today.

But that’s because the confluence of school getting into full swing, days getting shorter, and the air getting cooler means I’m totally energized by the beautiful veggies that are available this time of year. It’s pretty amazing, because you have the tail-end of (still truly fresh and delicious) summer veggies like peppers and tomatoes, the return of more delicate greens and lettuces, and NEW potatoes, squashes, and various root vegetables. To me, that spells menu inspiration.

Steph and I were chatting about what we love to make and eat this time of year – and we both landed on soups and salads. It’s really a perfect match for that summer-into-fall mood. Maybe we’re not ready to let go of summer’s bounty, but (admit it) we’re kind of excited to see fall colors and maybe even shift our energy level to a different space. The recipes below play off the idea of combining those seasonal vegetables in straightforward, fresh ways. Serve with bread and you’ve got a great lunch or light dinner.

Summer-into-fall minestrone and roasted beet salad with goat cheese

Yukon potato soup (optional add-in: bacon) and vegetarian Italian chopped salad (any sturdy lettuce will work here; salami or other cured meat optional)

Moroccan red lentil harira soup and cucumber pepper salad

Tortilla soup and Mexican cabbage salad

Roasted Thai-inspired carrot soup and cucumber melon salad with mint

What’s that, you say? Pressed for time? Right there with you. How about some hands-off, slow-cooker recipes for weeknights?

Red and Green Chili (great for those market sweet and spicy peppers) and roasted carrot salad

Sweet Potato Soup and arugula and watermelon salad

Vegetarian Black Bean Tacos with Fresh Cabbage Slaw

Got just a bit more time on your hands? Here are some things I love to make when the temperatures start to dip just a bit:

Sauteed Delicata Squash with Parmesean

Roasted vegetable lasagna (you can do it without noodles too)

Spicy green bean stir fry (you could use any protein here)

Arugula and tomato salad

We hope your fall is getting underway beautifully – and see you at the market!

 

 

 

 

Market Menu: September 2

I don’t have any idea how we got to September already. I mean, SEPTEMBER?! Where did July and August go? Every year, the summer seems to fly by, and I find myself wondering if it was all just a dream. But then those tomatoes keep coming, and I know it wasn’t a dream. (though with our weather forecast tonight, those tomatoes might need some cover soon!)

What should you expect to see this weekend at the Bloomington market?

The return of some salad greens! Arugula, lettuce, and some other cooler-weather (spring/fall) greens, in addition to kale. Also, the return of some cooler-weather vegetables like radishes, cucumbers, carrots, beets, and swiss chard. Plus, all the midsummer veg like tomatoes, peppers, summer squash, eggplant, onions, scallions and herbs.

So, what could we make from a market haul?

Breakfasts:

Is there anything at the market this week that might change your breakfast selections? I’m not above having toast with butter or cream cheese and tomato for breakfast… or for second breakfast, or elevenses. Enjoy those beauties while you can!

Slightly cooler weather, even a temporary string of it, definitely makes me think of hot cereal in the morning. Don’t forget about those berry preserves and syrups you made while the berries were coming so quickly! They make a tasty addition to oatmeal, cream of wheat, cream of rice, or any other hot cereal.

If you’re in the mood for something hearty, these breakfast frittata squares from the Food Network might have to be a weekend freezer prep, they look so simple and good. And I can’t imagine why the squares couldn’t be shrink-wrapped and frozen. You’d have to experiment with thawing and heating temperatures and time, but my first instinct would be to thaw overnight and heat in the microwave for about 40 seconds. They look eminently portable though, and that’s a huge plus.

Mark Bittman first made a name for himself as a food critic in the New York Times and has recently become an evangelist of a “mostly plant-based” diet. Check out his ideas for breakfast bread pudding and other unique breakfast ideas (recipes in the article). You can easily sub the fruit in the recipes for whatever is in season.

If your weekend includes hosting guests for brunch or a snack, check out these easy lime buttermilk scones. (I vote for adding a handful of ripe, seasonal berries, too.) Local buttermilk is available from Kilgus Farms at Common Ground Grocery and Green Top Grocery.

Lunches:

Are you a fan of Medici in Normal? It’s easy to make their popular Moroccan Ragout at home, and it takes to variations very easily. A close match is the harira recipe on Epicurious. Although this recipe uses chicken, I usually leave it out (doing so makes it a very close cousin to the Medici soup).  Add zucchini or some diced potatoes for additional heft and flavor.

You know what’s great about your having already bought local buttermilk for scones? (See: breakfast.) We are headed into prime lettuce season once again, and you might be craving a great bibb salad with homemade creamy dressing. In this quick recipe, you can use those precious summer tomatoes (and, really, any kind of sturdier lettuce lead will work great). If salad is your midday meal, you could also add chick peas (or any bean) or chicken for protein.

We’re still inundated with summer vegetables, and this is the time to enjoy them (they’ll be gone pretty soon!). Peppers are prolific right now. You can toss chicken or beans into any of these raw sweet bell pepper salads:

Mediterranean Pepper Salad

Roasted Red Pepper Salad with Feta (tips on roasted red peppers here).

Broccoli and Pepper Salad

Dinners:

Cooler weather inspires us to bake and to cook satisfying, one-pot meals – I’m thinking chili and cornbread. Chili is so flexible (we know, we know! Please don’t report us to the Texans…) and you can pile in the veggies. Get inspired by summer vegetable black bean chili or beef and summer squash chili. Here is a summer vegetable and pork chili that you can do in your slow cooker while you’re at the Labor Day BBQ.

And you can’t have chili without buttermilk jalapeño cornbread…yet another justification for that buttermilk.

Use those radishes that are coming back as a topping for your chili or slice them in a cucumber radish salad on the side.

And then there is THIS chili-lime melon salad. I will leave it at that.

 

Market Menu: August 19

There’s no stopping the list of fresh local produce available at the Downtown Bloomington Farmers Market and other sources. It’s practically endless!!

Newest:  

  • Melons! Cantaloupes and Watermelons of many varieties
  • Sweet corn!
  • Chile peppers:  poblano, cubanelle, jalapeno, banana
  • Sweet peppers: minis, giant red bell peppers, purple, yellow, green, bullhorn
  • Tomatoes: including determinates like San Marzano, Amish Paste, plus cherry tomatoes, lots of varieties of heirloom, and canning boxes of seconds

Still going strong: beets, cabbage, carrots, cucumbers, eggplant, fennel, garlic, kale, leeks, lettuce, onions, patty pan squash, potatoes, scallions, shallots, summer squash, turnips, zucchini

This week, we wanted to feature recipes that allow substitutions — recipes (or styles of cooking) that let you throw whatever you have on hand into a dish that you’ll enjoy.

When we polled readers on our facebook page as to their favorite dish in this category, stir-fry was the most common. So, here are some ways that you can enjoy seasonal vegetables in a stir-fry.

Equipment: Having a wok is not essential; a large skillet or other large pan with a flat bottom will work, too. Make sure to start with a hot pan, and hot oil (something other than extra-virgin olive oil). Then add aromatics like ginger and garlic or onion first, then your veg.

 

  1. Ginger and Garlic – for 2-4 servings, start with 1 T oil, 1 T fresh ginger (grated or minced), 2-3 cloves of garlic (crushed or minced). Keep it moving or keep stirring for about a minute, until the kitchen smells amazing. Then add your vegetables: green onions, carrots, summer squash, kale — whatever you have on hand!!  You can even cube kohlrabi and add it to this. Just be conscious of how long each veg will take to cook, relatively. I generally add carrots, kohlrabi, and broccoli stalks first; summer squash or peppers in the middle, and kale later. When you add your veg, also add 1-2 T of soy sauce. Keep stirring for a few minutes until everything is cooked to your taste. I often do veg-only stir fries, but lately I’ve been using the high protein extra-firm tofu from Green Top, and it’s great in this. You can pre-marinate it, or just add it in with your vegetables. If you want meat, I usually cut up my chicken into bite-sized pieces first, then add to the hot pan at the very beginning of cooking, with the aromatics.
  2. Garlic Sauce – I haven’t tried this, but for fans of dishes like tofu in garlic sauce, this looks like a winner!! It includes soy sauce, chicken broth, rice wine, sugar, sesame oil, pepper, garlic, and ginger. I’d definitely try this with green beans, if you have any around.
  3. Sweet and Sour sauce with Ginger – this is pretty close to what my mother made for us growing up (as taught to her by our Cantonese neighbor). The main difference is that she would cook the meat and vegetables with everything except the sugar, vinegar, and cornstarch. She’d mix the sugar and vinegar together and then add it to the pot and cook for a bit, then mix the cornstarch with a little cold water, and add it once the sugar-vinegar mixture was boiling.
  4. This list of stir-fry sauces includes some coconut and lime-based Thai sauces, which look interesting!

For me, having lots of veggies on hand and no plan for them usually means making a frittatta or tortilla espagnole. The latter requires (waxy) potatoes, both require eggs, and the frittatta definitely needs some cheese. But the more critical thing is time; the tortilla espagnole starts with thin-sliced potatoes, which make a sort of crust at the bottom of the pan, under a layer of egg and vegetables.  Delicious! But slicing and pre-cooking them adds about 15 minutes to cooking time, compared to the frittatta. Here are a few options for each.

Tortilla Espagnolesimple recipe from Food tv, though you can certainly add to it!

FrittattaAlton Brown has a great recipe, as does Epicurious (so great that I think I’ve posted it before!) and the Pioneer Woman (who emphasizes the nearly-endless versatility of this crustless quiche!)

Market Menu: August 12

Here are some things we’re looking forward to making with market and other local ingredients:

Breakfast Ideas:

by flickr user heymrleej

Creamy Breakfast Polenta – this gets its creaminess from tahini — which might sound a bit strange in a breakfast porridge, but give it a chance!
Pantry check: cornmeal, almond milk, water, salt, brown sugar or honey, tahini, cinnamon, cardamom, berries 

Amaranth, Quinoa, and Polenta Porridge – amaranth on its own doesn’t have a lot of flavor, but I really like the idea of adding the quinoa and polenta. Homemade multigrain cereal! I’m not aware of a local amaranth grower, but I’m pretty sure that Common Ground carries it in their bulk area.
Pantry check: amaranth, quinoa, polenta or cornmeal, water, milk, cinnamon, maple syrup, nuts or seeds  

Lunch Ideas:

Raw squash salad with radishes, manchego, and lemon vinaigrette
Pantry check: summer squash, shallot, radishes, garlic, honey, lemons, white wine vinegar, salt & pepper, olive oil, horseradish (optional), basil and mint, manchego cheese (or parmesan)

Roasted vegetables & hummus – as a dip or sandwich

Fresh tomatoes, mozzarella, basil, olive oil & balsamic vinegar, a little green onion, lettuce if you have it.

Mediterranean Chopped Salad
Pantry check: olive oil, white wine vinegar, almonds, canned chick peas. Swap out veggies as desired – this recipe features sweet bell peppers, but carrots, fennel, or shaved zucchini would work well here, too. 

Come to think of it, is there any better time of year for any kind of chopped salad? Smitten Kitchen’s would make a great non-sad desk lunch, too.
Pantry check: olive oil, red wine vinegar, chick peas, salami. 

With all the fresh veggie options, its a great time of year for noodle salads. Martha Stewart has 17 ideas for you.

Dinner Ideas:

Penne with sweet summer vegetables, pine nuts, and herbs – the recipe calls for roasting all the vegetables, which is one option for reducing the time spent standing at the stove. You could roast ahead of time, even. Sub in whatever you have and love; it doesn’t need to be exactly this combination of vegetables.
Pantry check: cherry tomatoes, corn, summer squash, red onion, garlic, olive oil, penne (or other pasta), basil and oregano, salt and pepper, pine nuts

BBQ chicken with peach and feta slaw – this recipe calls for store-bought, pre-shredded broccoli slaw, but it’s gonna be that much better with the real deal. Use a food processor to turn your broccoli into slaw, or just slice very fine.
Pantry check: olive oil, sherry vinegar (or sub wine vinegar), your fave store-bought BBQ sauce. 

Grilled steak and endless options for summer-veggie sides:

Roasted green beans with Harissa

Pantry check: sliced almonds, Harissa paste

Grilled veggies
pantry check: fresh basil, olive oil, fresh garlic

Hummus heaped with tomatoes and cucumbers – and you don’t even have to make your own hummus (but if you want to, you can. And let us know if you peeled the chick peas!). Pantry check: sumac, za’atar (optional – both can be found at Common Ground in Bloomington), olive oil, fresh lemon, fresh herbs. 

Shakshuka works as a quick dinner, reheats as a great lunch, and is perfectly at home for breakfast, too. You don’t have to make it spicy – there are plenty of variations on this dish.
Pantry check: tomato paste, cumin seeds, caraway, paprika, eggs, honey, garlic, greens. 

 

Market Menu: July 29!

What to make when you have EVERYTHING available at the market? It’s almost hard to choose!!

Breakfasts:

I’m partial to toast and jam or steel-cut oats and peanut butter, but eggs are always a delicious breakfast option.

How to Poach an Egg, by a self-described terrible egg poacher – Smitten kitchen
Worth a read/try. I won’t swear by any method, as I am also a terrible egg poacher, but when you get it right, it’s so rewarding.

Muesli / Refrigerator Oats – Epicurious
I know this has been going around Pinterest for a while, but I can’t think of a better time of year to give it a try. No need to put anything on the stove, not even a pot of water. Check out the Ackermans at the market for local oats, and the Food Forest in Normal is bursting with berries that you can add as-is, or make into preserves.

Radish and Turnip Hash – The Kitchn
If you still have turnips taking up space in your produce drawer, (I do!), here’s a good and tasty way to use them up.

Lunches:

I found these at the grocery store last week while shopping for lunches and snacks for my office while absolutely HANGRY.

I was intrigued! Veggies I hadn’t thought to put together, chopped and raw, with just a small packet of salsa and some cheese, and you microwave them to soften and mix. They weren’t bad! But there’s no reason I can’t make these at home, since they involve no pre-cooking at all.

 

My version of the southwest nourish bowls is below. This made 7 portions, and I plan to add some chicken to them for lunches.

Ingredients:
1 sweet potato, diced
1 kohlrabi, diced
1/2 yellow onion, diced
1 bunch kale, chopped medium-fine
1 medium zucchini, chopped
1 jar (about 2 c.) corn & black bean salsa

You could also add egg or meat or tvp, for more protein (I brought some cheese to add to this one).

 

Other easy, packable lunches include:

Smashed Chickpea Salad – from ‘wichcraft, via Smitten Kitchen
Great on toasted bread, but untoasted would also work in a pinch, especially if you have something crusty like a baguette.

Hummus with Tomato and Cucumber – Smitten Kitchen
If you’re in the market for some pita bread to go with the hummus (and the dip below), check out local baker Chad Sanders’ pita at the Garlic Press or the Downtown Bloomington market — delicious!!

Smoky Eggplant dip – from David Liebovitz, via Smitten Kitchen
I like to do the eggplant on the grill, whole but with slots cut in the outside to stuff whole cloves of garlic into. Throw it on the grill after your meal has cooked, but before you turn the gas off. Leave it while you’re eating, just check on it before you reach for that second bratwurst. When it’s all wrinkly like this, blackened in a few areas, you’ll know it’s done. Set aside until it’s cool. Really — don’t try to handle it until at least after dessert and you’ve played a couple board games or watched a good movie. Scoop out the insides, and proceed with the recipe as written. I feel pretty confident you’ll thank me for the grill+garlic tip. It’s that good — and a totally different way to enjoy eggplant.

Add grilled chicken to any or all of the above, and you have a pretty flavorful lunchbox!

 

Dinners:

I’ve been making a lot of zoodles lately. Well, they’re almost zoodles… but really just thin-sliced zucchini, since I don’t own a spiralizer. Just saute them in a pan with some olive oil and pesto or tomato sauce (or even just some small tomatoes!) until they’re softened, then add some parmesan cheese on top when serving. Cook them like vegetables, but flavor-wise, treat them like pasta. Very tasty, one-pot, and not too time-consuming.

There’s another zucchini-reliant dish I’ve been meaning to try for literally YEARS. I don’t know why I keep putting it off, but as soon as I get my hands on more squash, I’m making New Mexico-style Calabacitas. It’s a summer squash-corn saute with a little tomato, green chiles, cream and cheese. It’s mostly veg; the recipe above calls for 2# of squash and 2 c. of corn, and just 2 T butter, 1/4 c. half and half, and 1 c. grated cheese (both of which are optional).

With all the giant heirloom tomatoes available now, I’m planning to try this caprese quinoa casserole from Delish very soon. It makes use of lots of tomatoes and basil, garlic and shallots, and only takes a few more ingredients (quinoa, mozzarella, and balsamic vinegar). I grew up on cheeseburger pies, and I like that this is a sort of refined version of that. Though now I’m thinking about cheeseburger pie, and if you want to try it, here’s one from Chowhound that looks easy; and one from Food.com that looks like what my mom made (though we used shelf-stable pie crust sticks, which maybe don’t exist anymore? I haven’t seen them in ages). With all the local beef available here, and the broad customizability of this recipe, I should put these recipes into more of a regular rotation, I think!