Field Notes #4 - Market Meal Plan

🍓 Day 1 — Strawberry Basil Flatbreads with Whipped Ricotta

Uses: strawberries, basil, mint, green onions

Ingredients

• 2 flatbreads or naan

• 1 cup ricotta cheese

• 1 tbsp honey

• 1 cup sliced fresh strawberries

• 6 basil leaves, torn

• 4 mint leaves, torn

• 2 green onions, thinly sliced

• 1 tbsp balsamic glaze

• Olive oil, salt, pepper

Directions

1. Whip ricotta with honey, salt, and pepper until smooth.

2. Toast flatbreads until lightly crisp.

3. Spread ricotta over each flatbread.

4. Top with strawberries, basil, and mint.

5. Drizzle with balsamic glaze and sprinkle green onions for contrast.

🥒 Day 2 — Zucchini & Pea Fritters with Lemon Herb Yogurt

Uses: zucchini, peas, dill, parsley, green onions

Ingredients

• 2 medium zucchini, grated

• 1 cup peas (fresh or thawed)

• 2 green onions, chopped

• 2 tbsp chopped dill

• 2 tbsp chopped parsley

• 2 eggs

• ½ cup flour

• Salt, pepper, olive oil

Lemon Herb Yogurt

• 1 cup Greek yogurt

• 1 tbsp lemon juice

• 1 tsp zest

• 1 tbsp chopped dill and parsley

Directions

1. Squeeze moisture from grated zucchini.

2. Mix zucchini, peas, herbs, eggs, flour, salt, and pepper.

3. Heat oil in a skillet; spoon batter and flatten slightly.

4. Fry until golden on both sides.

5. Stir yogurt ingredients together and serve alongside fritters.

🥕 Day 3 — Roasted Beet & Carrot Grain Bowls with Citrus Dressing

Uses: beets, baby carrots, spinach, mint, green onions

Ingredients

• 2 beets, peeled and cubed

• 1 cup baby carrots

• 2 cups cooked farro or quinoa

• 2 cups spinach

• 2 tbsp chopped mint

• 2 green onions, sliced

• Olive oil, salt, pepper

Citrus Dressing

• 2 tbsp orange juice

• 1 tbsp lemon juice

• 1 tsp honey

• 2 tbsp olive oil

Directions

1. Roast beets and carrots at 400°F for 25 minutes until caramelized.

2. Whisk dressing ingredients together.

3. Toss grains with spinach, mint, and green onions.

4. Add roasted vegetables and drizzle with citrus dressing.

🥦 Day 4 — Broccoli & Green Onion Fried Rice with Crispy Garlic

Uses: broccoli, green onions, cilantro, peas

Ingredients

• 3 cups cooked rice (day‑old preferred)

• 1 cup chopped broccoli

• ½ cup peas

• 3 green onions, sliced

• 2 cloves garlic, thinly sliced

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 2 tbsp chopped cilantro

Directions

1. Fry garlic slices in oil until crisp; remove and set aside.

2. Add broccoli and peas; stir‑fry until tender.

3. Add rice, soy sauce, and sesame oil; toss until heated through.

4. Stir in green onions and cilantro.

5. Top with crispy garlic before serving.

🍅 Day 5 — Rhubarb & Tomato Braised Lentils with Herb Salad

Uses: rhubarb, greenhouse tomatoes, parsley, cilantro, lettuce mix

Ingredients

• 1 cup lentils

• 1 cup diced rhubarb

• 2 cups chopped tomatoes

• 2 cups vegetable broth

• 1 tbsp olive oil

• 1 tsp cumin

• Salt, pepper

Herb Salad

• 1 cup lettuce mix

• ¼ cup chopped parsley

• ¼ cup chopped cilantro

• 1 tbsp lemon juice

• 1 tbsp olive oil

Directions

1. Sauté rhubarb and tomatoes in olive oil until softened.

2. Add lentils, broth, cumin, salt, and pepper.

3. Simmer 25–30 minutes until lentils are tender and sauce thickens.

4. Toss salad ingredients together and spoon over lentils before serving.