Field Notes #2 - Market Meal Plan

🌮 Day 1 - Spring Vegetable Tacos with Rhubarb Salsa

Ingredients

• 1 lb asparagus, trimmed and chopped

• 1 cup sugar snap peas, halved

• 3 green onions, sliced

• 4 radishes, thinly sliced

• 1 cup microgreens

• 8 small corn tortillas

• Olive oil, salt, pepper

Rhubarb Salsa

• 1 cup diced rhubarb

• 1 tbsp honey

• Juice of 1 lime

• 2 tbsp chopped cilantro

• Pinch of salt

Directions

1. Sauté asparagus, peas, and green onions in olive oil until crisp‑tender.

2. Combine salsa ingredients and let sit 10 minutes.

3. Warm tortillas, fill with veggies, top with radishes, salsa, and microgreens.

🍗 Day 2 - Crispy Chicken Cutlets with Asparagus–Herb Gremolata

Ingredients

• 2 chicken breasts, pounded thin

• ½ cup flour 

• 1 egg 

•  ½ cup breadcrumbs

• 1 cup chopped asparagus tips

• 2 tbsp chopped parsley

• 1 tbsp chopped mint

• Zest of 1 lemon

• Olive oil, salt, pepper

Directions

1. Dredge chicken in flour, egg, then breadcrumbs; pan‑fry until golden.

2. Mix asparagus, herbs, lemon zest, olive oil, salt, and pepper for gremolata.

3. Spoon gremolata over cutlets; serve with a salad of spring greens and radishes.

🍲 Day 3 - Spring Pea & Herb Dumpling Soup

Ingredients

• 6 cups vegetable broth

• 1 cup peas

• ½ cup chopped green onions

• 1 cup chopped spinach

• 2 tbsp chopped dill or parsley

Dumplings

• 1 cup flour

• 1 tsp baking powder

• ½ tsp salt

• 1 egg

• ¼ cup milk

• 2 tbsp chopped herbs

Directions

1. Bring broth to a simmer; add peas, onions, and spinach.

2. Mix dumpling ingredients; drop spoonfuls into simmering soup.

3. Cook 10 minutes until dumplings float; garnish with microgreens.

🐟 Day 4 - Rhubarb & Ginger Glazed Salmon with Sesame Greens

Ingredients

• 4 salmon fillets

• 1 cup diced rhubarb

• 1 tbsp grated ginger

• 2 tbsp honey

• 1 tbsp soy sauce

• 4 cups mixed greens (spinach, kale, arugula)

• 1 tbsp sesame oil 

• 1 tsp sesame seeds

Directions

1. Simmer rhubarb, ginger, honey, and soy sauce until thickened; brush over salmon.

2. Bake at 400°F for 12–15 minutes.

3. Sauté greens in sesame oil; top with sesame seeds and salmon.

🍚 Day 5 - Spring Fried Rice with Asparagus, Peas, and Radishes

Ingredients

• 3 cups cooked rice (cooled)

• 1 cup chopped asparagus

• 1 cup peas

• 3 green onions, sliced

• 3 radishes, thinly sliced

• 2 eggs

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• Microgreens for garnish

Directions

1. Scramble eggs in a large skillet; set aside.

2. Sauté asparagus, peas, and onions in sesame oil.

3. Add rice and soy sauce; stir‑fry 5 minutes.

4. Mix in eggs and radishes; top with microgreens before serving.