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!

Week 5 Market Menu: Summer is Coming!

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

Seasonal: Greens: Arugula, LOTS of Lettuces, Kale, Swiss Chard, Spinach and Collard Greens!  Root Veg: Beets, Carrots, Potatoes, Radishes, and Turnips.  Summer squashes, including Zucchini!!  Herbs: Cilantro, Dill, Mint.  Kohlrabi and Cabbage!  And Strawberries!!!!

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.

 

 

It’s a short one this week!!

Breakfast Ideas:

I’ve been starting to crave smoothies in the morning, now that it’s getting warmer. And it might be all in my head, but I do feel like greens in the morning help keep me awake and alert until lunch. A quick trip in the blender, pop it in a cup and I can hit the road with my breakfast, which is an extra plus for me. I usually wing it, as far as a recipe. I start with around 12 oz milk (almond or soy milk works, too!) and protein powder. Then, flavor!  Frozen bananas and a handful of kale is my go-to, but I also like kale with frozen peaches, or spinach and frozen mango and banana!  Citrus is a nice balance to the green. I use a regular blender, and just start with a handful of greens at first. Search “Green Smoothie” and you’ll find literally dozens of recipes/combinations. Check out this list from DailyBurn.com.

 

Lunch Ideas:

Last week, I mostly stuck to a bagel or crackers, some Little Bloom on the Prairie with a touch of honey, and a handful of greens for lunch. Add just a touch of good olive oil and a splash of your favorite flavored balsamic vinegar to the greens, and you’re good to go! Here are a few other ideas for enjoying local produce in your lunches this week:

  • Radishes with garlic scape butter – add some crackers and cheese, and you have lunch!
  • Roast chicken (whole or parts) w/ a little olive oil, cool, then break down and portion out
  • Wheat berries are delicious in salads!
  • Hard-boil some eggs over the weekend, and add them to your lunchboxes during the week

 

Dinner Ideas:

  • If you’re grilling burgers or brats, slice up some turnips (less than 1/4″ thick) and put the finished grilled meat on top of the slices. The heat (temperature) of the meat softens up the turnips and dulls the heat (bite!) of the turnip. For someone like me, who’s not accustomed to the flavor of turnips, it’s a nice way to enjoy their flavor without the spiciness.
  • Pasta salads are a lovely way to avoid having the stove on at dinnertime. You can cook the pasta the night before, and dress it with your favorites. This one with swiss chard and garlic scape pesto looks delicious. Green garlic or garlic scapes would be great, especially with a little lemon zest and radishes.
  • Did you remember to pull some meat out of the freezer for tomorrow’s dinner? I wish I could consistently remember to do that!
  • Double up on things that require the oven, like casseroles or roasted veggies or meat. Plan to have leftovers for dinner the next day! Something like this chicken and kale casserole, or this spinach and egg strata.
  • If you grill or roast veggies and have leftovers, and are wondering what to do with them, why not try a Buddha bowl? Just add some grain and your favorite things from your fridge, basically. It works. Surprisingly well.

 

 

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!

Week 2 Market Menu:

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

Seasonal: More greens, and lots of vegetable plants for your gardens! Arugula and Spinach and Collards and Chard and Kale, Carrots, Chives, Mint, Potatoes, Radishes, Rhubarb, Turnips, and more. And confirmed with at least one vendor that there will be asparagus!

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’s Market Menu:

The name of the game this week is “work with what you have!” We have a lot of turnips, so I’ve gathered several recipes to help us make salads with them. But if a recipe calls for something you don’t have, don’t worry! I substitute heavily when I cook, with a few notable exceptions:

  1. vinegar – try to use the same kind specified. If there’s one kind of vinegar I try never to run out of, though, it’s plain white.  At the very least, it won’t overpower a dish if you have to use it in place of apple cider vinegar or white wine vinegar. I’ve made the mistake in the past of keeping a deep pantry of balsamic, and then finding I was out of every other kind of vinegar.
  2. spices – omit something you don’t have, rather than substitute (or at least taste first!)
  3. butter/oil – follow your heart and taste buds here, but I like to use whatever the recipe calls for.

Breakfast Ideas:

Wheat Berries w/ dried fruit & nuts – New York Times
Pantry Check: Wheat Berries, optional spices (anise or fennel, cinnamon, nutmeg), raisins or other dried fruit, nuts, yogurt, brown sugar or maple syrup

 

Fried-and-Scrambled (aka Frambled) Eggs – Epicurious
Pantry Check: Eggs, Butter, optional add-ins (sausage, greens)

 

Lunch Ideas:

Salad w/ New Potatoes and Pickled Spring Onions – Smitten Kitchen
Pantry Check: new/fingerling potatoes, asparagus, spring peas or beans (optional), radishes, spring onions, white wine vinegar, whole-grain mustard, smooth dijon mustard

Your Custom Salad: Green, Big, and Single-Subject Salad, and Dressings! – New York Times, “How to Make Salad”. I plan to make several versions of this throughout the week, using whatever greens I grab at the market. Arugula for sure.
Pantry Check: whatever looks good to you!!

Turnip and Cabbage Slaw with Yogurt Dressing – New York Times, “In Praise of Turnips, Year-Round”
Pantry Check: turnips, green cabbage, greek yogurt, dill

Shaved Turnip and Radish Salad with Poppyseed Dressing – Splendid Table
Pantry Check: lemon, Dijon mustard, shallot, poppy seeds, honey or maple syrup, turnips, watercress, radishes, asparagus, chives

Dinner Ideas:

Swiss Chard Pancakes – Smitten Kitchen
Pantry Check: milk, AP Flour, eggs, onion, chives, shallot, garlic, parsley, chard, yogurt (optional)

Creamed Chard and Spring Onions – Smitten Kitchen
Pantry Check: swiss chard, onions, butter, AP flour, milk

Green Chickpea & Chicken Curry w/ Swiss Chard – The Crepes of Wrath (apologies in advance for that page being VERY heavy with photos. It takes forever to load completely on the iPad I use in the kitchen, but I promise the recipe is worth it!)
Pantry Check: chicken thighs, shallots, green curry paste, chili paste, ginger, coconut milk, chickpeas, swiss chard

Kale Puree (which you can use in nearly anything) – Edible Manhattan (they suggest using it in a polenta, but I love it as an alternative to tomato sauce on pasta)
Pantry Check: garlic, kale, sea salt (Maldon, ideally), extra-virgin olive oil. That’s it, really!

 

Bonus: Maple-Butter Collard Greens!  This is my favorite way to enjoy collards, and doesn’t require anything you don’t probably already have in your pantry. If you haven’t tried them before, give this recipe a shot! Chop collards roughly and discard stems. Slice a yellow onion and cook over medium heat in a large pan with a little olive oil until they start to caramelize. Add your collards and a splash of water — you want enough water to keep the collards from burning in a dry pan, but not so much that you’re boiling or braising them. Continue cooking over medium heat for about 15 minutes. When greens are tender, set the greens aside in a bowl and wipe out the pan. Add the following to the pan over medium-high heat:  2 Tbs butter, 1 Tbs apple cider vinegar, 1 Tbs maple syrup (the real stuff!). Cook while stirring, until the combined and slightly reduced to make a sauce. You can either put this on the table in a small gravy pitcher, or toss the collards in the pan with the sauce before serving. This makes 2-3 servings of sauce, but you may want more.
Pantry Check: apple cider vinegar, butter, maple syrup (REAL maple syrup!)

Extra-Bonus: Magic Sauce – 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

 

Week 1 Market Menu: Greens!

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.
This week marks the start of outdoor market season, as well as the opening of our brand new co-op, Green Top Grocery! I hope you’re as excited as we are about this new opportunity to shop for locally-grown produce, in addition to Common Ground grocery in downtown Bloomington.
lettuce-farm

Expected Offerings at Market Week 1:

Seasonal:  Greens, greens, greens!  Arugula and Spinach and Kale, Carrots, Chives, Mint, Potatoes, Radishes, Rhubarb, Turnips, and more. And maybe, just maybe, some asparagus.
All summer: Eggs, chicken, beef, oats, wheat, cornmeal, pork, cheese, honey, baked goods, and much more. See the complete list of vendors at this year’s market for more information.
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).

Breakfast Ideas:

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.

Lunch Ideas:

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

kale1
Curly Kale

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.

 

wheatberries
wheat berries

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. 

Pantry Check / Shopping List: winter wheat berries, carrots, broccoli, chickpeas, kale, parsley, sunflower seeds, firm tofu.


Carrot salad w/ harissa & feta & mint

carrots
Carrots with tops — which you can use to make a very interesting pesto!

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

radish1
radishes w/ tops

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

kale3
Lacinato (aka dinosaur) Kale

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).

 


Dinner Ideas:

Green Rice

spinach

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

eggsUsing 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.


Bonus:

Creamy Asparagus Soup

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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.
Ingredients:
3 Tbs. butter
1 shallot, sliced
2 1/2 # asparagus, chopped into 1/2″ – 1″ lengths (remove tough ends first)
pinch of salt
1 14oz can coconut milk
1/2 c. water
1/2 tsp ground coriander
1/4 tsp cumin
1/2 c. chopped fresh cilantro
1/4 tsp lemon zest
1 tsp lemon juice
salt and pepper to taste
Instructions:
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.


Dessert:

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!
 -steph