Hello friends! I’m finally getting around to writing up a weekly market haul, the past weeks I’ve slacked on doing this because we’ve been out on weekends. But, here’s a lovely June haul + what I’m planning to cook with it. Keep in mind that this is not ALL the food I have in the house- of course I have other bulk staples still in the pantry to round this out. Let me know if you’d like a “pantry staples” type post to explain what I always have on hand to make healthy meals. It has been HOT HOT HOT here and we’ve been out and about at the pool and day trips lately to cool down. I’ve been making big batches of food so that I always have something on hand to pack in our tiffin for impromptu outings. I ALWAYS bring food with us when we go out, because inevitably someone gets hungry, and then there just aren’t usually healthy, vegan, zero waste options readily available. After getting in the habit of doing this, it’s actually pretty easy to remember. I also keep a 1/2 gallon of filtered water in the trunk just in case (saved our butts more than once- I use an upcycled Kombucha growler), and some almonds in the glove compartment for emergencies. Also: a set of silverware, a napkin or two, a mason jar and a few folded newspaper sachets for keeping compost like cherry pits or avocado skins until we get back home- see @zerowastechica post HERE for a how-to.
Ok, now to the food, here’s what I bought, and what I’m planning to make, with links to recipes when possible.
huge giant head of green cabbage: for making a new batch of sauerkraut, an absolute staple in our house to top grain bowls, salads, sammies, toast and more. I aim to include fermented food into my diet daily, and find that adding it to meals really improves digestion. Find my recipe HERE.
various stone fruit: apricots, plums, peaches. Getting them in as much as we can during their fleeting season. We eat plain or top our morning oats of afternoon chia pudding with them.
limes: I’ve been really into squeezing TONS of lime all over my salads and watermelon.
eggplant: for more ratatouille, see the recipe and video post HERE.
bell peppers: for more ratatouille, see above. Also, to roast and add to this quick hummus pasta. And to take to the pool along with other crunchy veggies for dipping in hummus or guac.
cucumbers: for snacking and salads.
carrots: for french style grated carrot salad with parsley and vinaigrette a la THIS recipe (and I like to add shallots and lentils too). Keeps well in the fridge a few days and is perfectly packable for lunch.
pattypan squash: for the aforementioned ratatouille. Also, I love making THIS recipe for a simple, delicious rendition- btw, she has a lot of good simple recipes on that channel.
bananas: we love making “nice cream” when the weather is hot- frozen bananas blended up with cocoa powder, vanilla and a splash of nut milk and pureed till smooth soft serve consistency. Top with a dollop of almond butter and some cacao nibs or coconut flakes and it’s heaven.
romano beans: if you’ve never had them before, I highly reccomend keeping your eye out for them. An heirloom Italian bean, these are wide and flat green beans that have a really tender texture and superb flavor. I simply steam them whole. I’ve also made THIS recipe with them before (omit the feta or use THIS tofu feta recipe).
sun gold cherry tomatoes: this variety is my all time favorite for cherry tomatoes. Super sweet, nice acid balance, and tons of flavor, they’re perfect to snack on or add to quinoa salads, potato salads, or stew on top of polenta. They also pair really well with vanilla like in THIS recipe that I’ve made a million times.
early girl tomatoes: a consistent, classic red tomato variety, I’ll be adding these both to the ratatouille and salads.
red onion: for pickling. Pickled onions pep up any dish and look so beautiful. Recipe HERE.
parsley: for the carrot salad, and I also like to pick off whole leaves and add them into salads for a delicious flavor (same with dill).
avocados: california avocados are going strong and they’re quite cheap here. We eat them a lot, on bowls, sandwiches and toast.
bavarian buttercrunch lettuce: so crispy and juicy, I’ll be using this baby for salads with my citrus tahini dressing- recipe in THIS post– scroll down to the “buddha bowl” recipe.
dried mango: for another batch of Loni Jane’s burcha, so good in the morning or on the go, it really fills you up and is packed with nutrients.
French lentils: I got a huge jar of these guys, I love them any which way, they are amazing because they cook relatively quickly and don’t get mushy or lose their shape like other lentils. So, they are perfect to add to salads, grain salads, soups etc. My favorite ways to cook them are THIS simple salad, adding them to the aforementioned carrot salad, or THIS recipe with cumin and tahini and tomatoes.
organic soybeans: trying my hand at making my own tempeh (one of my favorite foods, but comes in plastic always.). Recipe HERE. I will use banana leaves to wrap instead of the plastic ziploc.
links to what I made last week:
chickpea tahini brownies: so delicious and grain free, I used coconut sugar and maple syrup in place of the cane sugar and honey. Recipe HERE.
moros y cristianos aka cuban style black beans and rice: an easy one pot meal that’s super satisfying. We brought this to a picnic dinner last week, packed in our tiffins and topped with avocado, pickled onion and chiles. Recipe HERE.
creamy macaroni salad: this whole food, plant based recipe was so delicious and a perfect dinner or lunch for hot days when you want something cool, or for bring to a picnic or BBQ. Recipe HERE.