Previewing the Market: May 12, 2018

This week, I thought I’d share some recipes that have been hanging around my (browser) tabs recently. They tend towards the green and light, just right for the season.

Beet Salad with Broiled Feta and Sesame Sunflower Seeds – you could save this recipe for later in the season when local beets are back, or you could grab some golden beets at Green Top, and some of the new local goat milk feta (from a farm in Arthur) that make this worth trying now!

Chilaquiles Brunch Casserole – thanks to Smitten Kitchen (from which I never met a bad recipe), featuring eggs and tortillas and lots of options for add-ins.

Savory Green Curry French Toast – Ok, bear with me here. Let’s not call it french toast, maybe? Let’s call it Thai-spiced fried bread. Or something. Read the author’s recollection of her childhood savory-spicy breakfasts, and if you’re on the fence, I think it might help push you over the edge.

Potlikker Papperdelle – Southern (U.S.) and Southern (Italy), already close and made closer. Bacon, garlic and shallot, vinegar, collards and a simple, flat pasta. One-pot, one-dish.

Rhubarb Galette – from Ottolenghi, in case you need a new/easier application for your rhubarb (mine is going gangbusters already!)

Farfalle Pasta with Arugula Gremolata – from Mollie Katzen, delicious hot or cold, and best with fresh, delicate  spring arugula.

Simple Green Salad with Dill Vinaigrette – the first of many salad dressing recipes we’re hoping to post this summer!

This time last year: Market Menu, week 2 

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!

 

 

 

 

Week 4 Market Menu: Better Late Than Never!

This week at the Downtown Bloomington Farmers’ Market and Artists’ Alley:

Seasonal: More greens, BEETS, more vegetable plants for your gardens! Arugula, Asparagus, Carrots, Chard, Collards, Kale, Mint, Potatoes, Radishes, Rhubarb, Spinach, Turnips, and more! And some STRAWBERRIES at Olive Berry Acres!

All Summer: Eggs, chicken, beef, oats, wheat, cornmeal, pork, cheese, honey, baked goods, lavender, mushrooms, popcorn, and much more. See the complete list of vendors at this year’s market for more information about produce and products.

This week and weekend got away from me in epic fashion, but as I get ready to prep some meals for the week, I’m pretty encouraged by what I see in my fridge:  arugula, turnips, carrots, chicken, eggs (including a duck egg from Above Normal!), lots of bok choy, bread from Pekara/Central IL Bakehouse, bacon from Huelskoetter Farms, some chevre, and a pretty good array of staples. Sounds like bacon and eggs for a couple of breakfasts (oatmeal for the rest), salads for lunches (with chicken or hard-boiled egg, and maybe some strawberries), egg salad with radish, a chicken stir-fry with the bok choy, and the carrot-feta salad I posted about in week 1.

 

Nothing fancy! Nothing too time-intensive, or that requires long hours in the kitchen over a hot stove.

Here are some additional notes/explanations/recipes:

  1. When it’s strawberry season, I love them on salads, but only with this poppyseed dressing. Arugula or other greens, strawberries, chopped carrot, maybe a little red onion, and that’s it. Add chicken if you want protein on the salad. A bit of chevre (soft goat cheese) wouldn’t hurt at all.
  2. Grain salads are very forgiving, and will happily accept your fridge full of fresh veg. I wouldn’t say I’m a fan of turnips, but I’m working on it. This farro and turnip salad, which uses the greens from the turnips as well, is one I’m looking forward to trying this week.
  3. We posted about roasting your bok choy last week, but I always enjoy it in a stir fry (which doesn’t have to take a long time on the stove!). This recipe from the NYT has you steam before adding them. It’s a pretty simple recipe, though: chicken broth, sherry, soy sauce, cornstarch, oil, garlic and ginger, sugar and sesame seeds.
  4. I’d like to try this radish and egg salad recipe this week (hold the sprouts).

In case anyone is wondering what to do with those whole oats at the market, I’ve been experimenting with different ways of cooking them. I like the nutty bit of a bite to them, but I also like a creamy sort of porridge. For me, that requires a short trip in the food processor or slightly longer time with the stick blender, to break open some of the berries. They don’t all have to be chopped, though. Just enough to let some starch out. Super tasty!

Prep-Freeze-Cook(ish), Part 1: Putting a Meal Together from Your Freezer

In our household, no one likes to cook during the week. I envy those people who say that cooking dinner helps them relax – executing a meal on a Tuesday night is right up there for me with being tied to my couch and forced to binge-watch The Lawrence Welk Show.

So in order to avoid a Weekday Jennifer Meltdown, we (and we is mostly me unless it’s grilling season) do as much batch cooking on the weekends as possible with the plan to get lunches and dinners for two through Thursday. In short, we live for leftovers – prized in our household for thrift, convenience, and the chance to eat more of what you enjoyed a night or two ago.

I’ve also learned to help myself out by stocking the freezer with meal “parts” in the same way you stock a pantry: items that you can pull out, thaw, pair with fresh items (or other leftovers), and get on with your evening.

A great, cheap, nutritious staple to have in the freezer is brown rice. I freeze large batches of brown rice so that I can make Bhudda bowls, a stir fry, or a quick pilaf, and rice is a great supporting character when you’ve got fresh vegetables to use.

The most ingenious way to make brown rice – ready for this? – is in your oven. Alton Brown’s strategy is one that can easily be doubled or tripled and frozen in small batches. (My go-to freezer storage is an old school deli container. For years I hoarded/obsessively guarded a collection of containers from Thai and Chinese takeout until it dawned on me that you can buy anything on the interwebs.) I store 32-ounce containers of rice and take them out a day or two ahead of when I’ll need to use them – or in a pinch, you can certainly defrost in the microwave.

Along with fresh vegetables, I also try to keep things like edamame beans, peas and other frozen veggies around for stir fry.

We’ve got an entire season of fresh veggies just begging to make friends with brown rice, so here are some options to check out to help you avoid Weekday Meal Meltdown:

Spring Green Stir Fry: Fried Rice with Collards (any green leafy will work here)

Mid-Summer Buddha Bowls: Oh She Glows Summer Bhudda Bowls, One Green Planet Veggie Bowls,

Almost Anytime Bowl: Sweet Potato Chick Pea Buddha Bowl

 

Enjoy!

— J.S.