Field Notes #1 - Market Meal Plan
🥦 Day 1: Spring Asparagus Pasta
Ingredients
12 oz pasta (linguine or penne)
1 lb asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
1 lemon (zest + juice)
½ cup grated parmesan
2 tbsp olive oil
Salt and pepper to taste
Optional: 1 cup cooked chicken or white beans for protein
Directions
Bring a large pot of salted water to a boil and cook pasta until al dente.
In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
Add asparagus and cook until tender-crisp, about 4–5 minutes.
Drain pasta, reserving ½ cup of cooking water.
Toss pasta with asparagus, lemon zest, juice, parmesan, and reserved water.
Season with salt and pepper. Stir in chicken or beans if using.
🍗 Day 2: Rhubarb-Glazed Chicken + Roasted Potatoes
Ingredients
4 boneless chicken breasts
1 cup chopped rhubarb
2 tbsp honey
1 tbsp apple cider vinegar
1 lb baby potatoes, halved
2 tbsp olive oil
Salt and pepper to taste
Directions
Preheat oven to 400°F (200°C).
Toss potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden.
In a saucepan, combine rhubarb, honey, and vinegar. Simmer until thickened, about 10 minutes.
Season chicken with salt and pepper. Grill or pan-sear until cooked through.
Brush rhubarb glaze over chicken and serve with roasted potatoes.
🥗 Day 3: Farmers Market Salad Bowls
Ingredients
6 cups mixed lettuce greens
½ cup chopped herbs (parsley, dill, chives)
4 radishes, thinly sliced
2 hard-boiled eggs, quartered
½ cup local cheese or grilled chicken
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Directions
In a large bowl, combine greens, herbs, radishes, and eggs.
Whisk olive oil, lemon juice, salt, and pepper for dressing.
Toss salad with dressing and top with cheese or chicken.
🍳 Day 4: Herb + Veggie Frittata
Ingredients
6 large eggs
¼ cup milk
½ cup chopped chives
1 cup spinach, chopped
½ cup sliced mushrooms
1 tbsp olive oil
Salt and pepper to taste
Directions
Preheat oven to 375°F (190°C).
In a skillet, heat olive oil and sauté mushrooms and spinach until softened.
Whisk eggs, milk, chives, salt, and pepper.
Pour egg mixture over veggies and cook until edges set.
Transfer skillet to oven and bake 10–12 minutes until center is firm.
Slice and serve with toast or roasted vegetables.
🥢 Day 5: Early-Season Stir Fry
Ingredients
1 lb asparagus, cut into 2-inch pieces
1 cup snap peas
4 green onions, sliced
2 tbsp soy sauce
1 tbsp grated ginger
1 tbsp sesame oil
2 cups cooked rice
Directions
Heat sesame oil in a wok or skillet over medium-high heat.
Add ginger and green onions; stir-fry for 1 minute.
Add asparagus and snap peas; cook until tender-crisp, 4–5 minutes.
Stir in soy sauce and toss to coat.
Serve over rice with extra soy-ginger sauce if desired.