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.
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.
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!
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!
Seasonal: More greens, more vegetable plants for your gardens! Arugula, Asparagus, Carrots, Chard, Collards, Kale, Mint, Potatoes, Radishes, Rhubarb, Spinach, Turnips, and more!
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.
Muesli! It requires no heat, no chopping, and no prep. As close to “cereal and milk” as you can get with whole foods. 4 parts flaked grain (oats, wheat, etc.), 1 part nuts or seeds, 1 part dried fruit. My favorite is a combo of flaked rye and oats, flax meal (lightly ground seeds) and raw pumpkin seeds, and dried apricots. I may have to switch to it soon, when the heat comes back!
Greens w/ cheese and fruit and crackers – boom, lunch! Last week, I went through a round of Prairie Fruits Farm’s Little Bloom on the Prairie at work with some of their homemade crackers, some local honey, milk and carrot sticks and apples.
But if you’re looking for something more, well, MORE, I’m very partial to The Kitchn at the moment for salad ideas.
Kale and Quinoa Salad – The Kitchn
This is a simple variation of the grain-kale salad. No having to choose your combo, just make it as is, and it’s a super tasty one. I’m not sure on local sources for the dates — I love the whole medjool dates that I know you can get at Fresh Market, but check Green Top and Common Ground! Pantry check: onion, quinoa, lacinato kale, dates, almonds, orange, lime, maple syrup
Golden Beet and Barley Salad – The Kitchn
No need to wait for golden beets, this is just as delicious with red! Another easy grain salad that you can make ahead and have waiting for packed lunches for at least a couple of days. Pantry check: beets (golden or red), barley, red onion, swiss chard, lemon juice, feta cheese
“Airplane Salad” (The Kitchn) – so easy, I’ll post the basics here. It’s not that different from the Oh She Glows mighty protein salad, or other grain/green salads; it’s simple and eminently packable, even if you’re traveling.
~ 3 c chopped kale
~ 1 c chopped carrots or chopped steamed broccoli
1/2 c chopped frozen blueberries or peaches
1/4 c cooked and cooled grain brown rice, wheat berries, or farro
1/4 c nuts (I like pecans), seeds (flax or sesame) and/or craisins
2 T. evoo
1 T lemon juice
salt and pepper
I don’t know about you, but when it’s as hot as it’s been recently, I don’t feel much like standing over a stove after work. Grilling, though? Maybe. So this week, I’ve gathered a handful of non-stove recipes that I like. Grill on!
Garlic-Mustard Glaze – Bobby Flay / Smitten Kitchen
Deb (of sk) uses this on skewered chicken, but it’s great on any meat!
Pantry check: Dijon mustard, whole-grain mustard, white wine vinegar, soy sauce, honey, rosemary, paprika
Lemon-Parsley Bean Salad – Cookie and Kate
Quick and pantry-friendly this time of year — w/ the exception of the tomatoes! Just don’t bother, until you can find them locally. Pantry check: kidney beans, garbanzo beans, red onion, celery, tomato (not this time of year, but later!), cucumber, parsley, fresh dill or mint, lemon juice.
Split Whole Cumin Chicken – Food Network
Wondering what to do with a whole chicken from your chicken CSA? Here’s one option! Pantry check: 4-6# whole chicken, honey, cilantro, buttermilk, onion powder, garlic powder, paprika, cumin, fennel seed
On the side: a quick carrot salad: Grate 2-3 carrots, add a bit of minced garlic, toss with evoo, lemon juice, salt and pepper, parsley, and a little cayenne if you like some heat.
Chicken Salad w/ Arugula, Lemon and Pine Nuts – Food and Wine
I haven’t made this one before, but I’m definitely going to this week! It’s too early for zucchini around here, so I’ll probably leave it out. There will be PLENTY of time for zucchini-friendly recipes later in the season!! Pantry check: currants (or raisins or craisins), cumin, lemon, zucchini, shallot, chicken breasts, pine nuts, arugula
Cowboy Caviar – Cookie and Kate
SO much better than dumping Italian dressing on beans, which I’ve done to great disappointment. Pantry check: black-eyed peas, black beans, corn (I suggest frozen), bell pepper, red onion, cilantro, jalapeno, red wine vinegar, oregano, basil, honey, red pepper flakes
Every week in this section, we’ll bring you a preview of what’s expected at the market (depending on availability), and a set of links to recipes that feature seasonal produce, with ingredients to help guide your market and other shopping.
A note about the recipes that follow: they were selected to make use of seasonal local products, with room to alter them to fit your family’s needs. This week features vegetarian recipes, but suggestions for meat additions will be included as well. In the shopping lists that appear below each recipe, we’ll assume that you have the following in your pantry: Garlic, Olive Oil, Salt and Pepper. Click over to the recipe at its source for complete lists with amounts (and instructions).
Steel-Cut Oats or Whole Oats
No matter the weather, I can always eat steel-cut oats for breakfast. You can cook them the night before and then reheat in the morning, set up in the crock pot overnight, or just cook them in the morning (if you have an hour or so). Alton Brown’s recipe is deliciously rich (containing butter, milk, and buttermilk!). Bob’s Red Mill version is simply oats and water. I like a ratio of 1:3 or 1:4, 1/2 c. oats, 1 1/2 c. water, and 1/2 c. milk (added at the end, so that it doesn’t boil for too long). Very recently, I’ve started adding peanut butter — the fresh-ground kind, which you can grind yourself at Green Top. Optional additions include maple syrup or honey, nuts and/or dried fruit, or preserves. (If you have any fruit left in your freezer from last season, this is a good time to get it out and make some quick refrigerator preserves!). Note: if your oats are whole, rather than cut, you can cook them in that form, too. To release a bit of the starch and make the finished oatmeal more creamy, just pulse them in the food processor a few times.
1/2 c. dry oats will serve 2, with each serving containing 152 calories, 6.6g protein, 26g carbs, 2.7g fat (oats-only). Pantry Check / Shopping List: steel-cut or whole oats, milk (optional), optional additions.
How do you like your lunch routine? It’s easy to get stuck in a lunch rut during the long midwestern winter, but spring greens give you dozens of options. This week, I plan to make four different “salads” (to use the term loosely). There’s no reason you can’t make these for dinners, of course, but the one thing they all have in common is that they can be prepped and stored for a few days, and taste just as good.
Kale Salad with Wheat Berries and Tofu
I really like this Mighty Grain Salad recipe from The First Mess (via Happyolks) as a base for grain salads. It’s flexible enough to make with what you have on hand, but delicious made exactly as written, too.
This week, I’m planning to use winter wheat berries for the grain in the recipe. If you haven’t eaten wheat berries before, you’re in for a treat! They’re nutty and chewy and a little sweet, and available straight from local farmers at the market. Wheat berries can take up to an hour to cook, but they can be cooked in advance and frozen; just make sure to drain them well before freezing. I’ll use carrots and broccoli for the veg, plus chickpeas, curly kale, parsley, sunflower seeds, and cubed firm tofu, with lemon juice for the acid and just a touch of olive oil. If you wanted to add more protein to your meal, add your favorite meat on the side; roasted or baked chicken breast would be delicious with this.
Tip: if you have a food processor, try shredding the carrots with the grater attachment, then switching to the chopping blade. Pulse a few times, until crumbly. Dump the carrots into a large bowl, and add rough-chopped broccoli into the processor bowl. Pulse a few times, until the texture is similar. The image at the right is a simplified version of this food-processor salad, using only carrots and broccoli with lemon juice (hemp hearts optional). It’s super tasty, and keeps incredibly well through the week.
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!! And it’s good 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 — the salad will still be delicious! Pantry Check / Shopping list: carrots, caraway seeds (optional), cumin seeds, paprika, harissa (optional), sugar, lemon, flat leaf parsley, fresh mint, feta cheese.
HB Eggs / Egg Salad Sandwiches with Radish Salad
I’ve been eyeing this Radish and Herb Salad with Meyer Lemon Dressing for a while, and it’s the first thing I want to make now that we’ve finally arrived at radish season! I love the combination of rich egg salad with the dry bite of a good radish. You could add some sliced radishes to your sandwich and not bother with the salad at all, if you want to keep it simple. The meyer lemon is lovely, but I think regular lemons are just fine in this recipe. You could also use orange juice. Pantry Check / Shopping list: fresh crusty bread, white wine vinegar, celery, eggs, whole-grain dijon, mayonnaise, shallots, lemon, parsley, radishes, fennel, capers.
Kale Salad with Sweet Potato and Black Beans
This hearty “salad” comes from Cookie and Kate. I say “salad” because it’s nothing like a traditional green salad with dressing; it’s greens and grains, roots and beans, and the dressing is tailor-made for it (and easy to make!) All the ingredients are things I tend to have in my pantry, or can easily substitute or omit. It’s great when made with kale, but you can use spinach or another green if you prefer. The quinoa is quick to cook, but you could use rice or another grain here, too. I’ve often made this with homemade hummus instead of the avocado sauce (since buying avocados in the midwest is a bit like playing roulette). The cumin-paprika-coriander and cilantro-lime are deliciously compatible flavors, so I don’t usually mess around with those too much, but otherwise feel free to experiment!! Pantry Check / Shopping List: quinoa, kale, lime, sweet potatoes, cumin, paprika, avocado, jalapeno, cilantro, coriander, black beans, feta cheese, pepitas (green pumpkin seeds).
This recipe is the result of a mistake that I decided to run with. It’s super tasty if you love spinach, and might even be tasty if you don’t love spinach (yet!). The spinach is blended into a sort of sauce, which is added to rice as it cooks. So if your dislike of spinach is based on the texture, rather than flavor, this may be the perfect recipe for you (and perhaps your kids). The original recipe was the green rice portion of these sweet potato bowls. My mistake is that I used about 3x as much spinach I was supposed to, but I loved the results. I now make it as the base of a buddha bowl, or to serve alongside grilled meat or fish or baked tofu. I’ve also tried it topped with feta and sunflower seeds for a sort of one-pot / stovetop version of Mollie Katzen’s Spinach Rice Casserole.
Pantry Check / Shopping List: brown rice, vegetable broth, spinach, cilantro, jalapeno or serrano pepper (optional), shallot, plus whatever you’re serving the rice with.
Vegetable Frittata with Greens and Potato
Using a base recipe for the frittata (we’re a fan of base recipes here!), I’m going to use fresh kale, chives and potatoes, and some fresh goat cheese if I can find it this week! Add some meat, if you like; fresh pork sausage would be delicious. If you’ve never made a frittata before, never fear! The Epicurious recipe linked above is easy to follow and gives you a blank slate for all sorts of add-ins.
Pantry Check / Shopping List: chives, spinach or kale, eggs, potatoes, milk, sausage (optional), goat cheese (chevre).
Polenta with Greens
Polenta is cornmeal which has been boiled, giving it the creamy texture of hot cereal. It may be served hot as a porridge, or cooled and sliced and then fried. This recipe from Food.com uses it in its porridge form, adds swiss chard and a topping with dried fruits and nuts, as well as cheese. I plan to make it exactly as written, as it’s simple and quick! Note that you can use the same type of greens as in the salad above, if you want to get double-duty out of them. Pantry Check / Shopping List: Swiss chard, crushed red pepper flakes, golden raisins, yellow cornmeal, milk, grated parmesan cheese, pine nuts.
Bow Tie Pasta w/ Arugula Gremolata
I love this recipe from Mollie Katzen of the Moosewood restaurant and cookbooks. A gremolata is a chopped-herb topping usually consisting of lemon, garlic, and parsley. This version uses arugula instead, and it’s a delicious way to get the peppery flavor of young arugula. I’ve come to think of this recipe as soon as I see arugula in the spring, it’s so simple and tasty. Best of all, it works as a hot dish or as a cold salad making for excellent leftovers! Pantry Check / Shopping List: bow-tie pasta, gorgonzola cheese, golden raisins (regular raisins are fine), cherry tomatoes (I omit until we get local tomatoes!), walnuts, arugula, lemon zest.
Creamy Asparagus Soup
Asparagus season is nearly behind us, but I wanted to include this recipe in case you come across any more. It’s my attempt at a very light curry flavor, without losing the delicious asparagus flavor. It’s a simple, quick soup to make, and can easily be made vegan: just substitute coconut oil for the butter.
Heat butter in a large skillet or heavy-bottomed pot until it starts to bubble a bit. Saute the shallots for 1-2 minutes, until they soften. Add the asparagus and a pinch of salt, and cook about 5 minutes, until they turn bright green and are tender. Turn off the heat and put the asparagus and shallots into your blender. Add the coconut milk — be sure to use the canned stuff, not the cartons sold for drinking. They’re two very different things! You can use the low- or full-fat versions depending on your preferences. Blend until smooth, taking care to “burp” between pulses if it’s still quite hot.
Return to the pot, turn the heat to medium, and add the sour cream and water, the spices, lemon zest and juice, and salt and pepper to taste. Stir periodically to incorporate, and make sure it doesn’t burn. I like mine with a dollop of sour cream on top, but feel free to leave it out.
Rhubarb crisp! This NY Times recipe is quick to assemble, and might be nice to bake this weekend while it’s still so chilly! 1) Chop rhubarb, toss with sugar and lemon and put it in your casserole dish; 2) mix up the crumble ingredients (butter, brown sugar, flour, cinnamon, salt, rolled oats, pecans) and spread on top of rhubarb; 3) bake at 375F for 45 minutes. The recipe calls for a food processor, but honestly you can mix the crumble part by hand or with a fork. Gluten-free flours such as rice or oat will also work well here, if you need to substitute for the (wheat) AP flour. Pantry Check / Shopping List: butter, rhubarb, lemon juice, brown sugar, AP flour, cinnamon, rolled oats, pecans.
Stay tuned for next week’s Market Menu, to see what’s new!