Field Notes #6 - Market Meal Plan

Cherry–Garlic Chicken Skillet with Beets & Chard

Ingredients

• 1 lb chicken thighs

• 1 cup fresh cherries, pitted

• 3 cloves garlic, minced

• 2 cups Swiss chard, chopped

• 2 medium beets, diced

• 1 tbsp honey

• 1 tbsp balsamic vinegar

• 2 tbsp olive oil

• Salt & pepper

• 2 tbsp parsley, chopped

Instructions

1. Heat olive oil in a skillet and sear chicken thighs 4–5 minutes per side until browned.

2. Add diced beets and cook 5 minutes.

3. Stir in garlic and cherries; cook until cherries soften.

4. Add honey + balsamic; simmer until the glaze thickens and coats the chicken.

5. Fold in Swiss chard and cook until wilted.

6. Season, top with parsley, and serve warm.

Blueberry–Radish Chicken Salad with Dill Yogurt

Ingredients

• 2 cups cooked shredded chicken

• 4 cups lettuce, torn

• 1 cup blueberries

• 6 radishes, thinly sliced

• 1/2 cup Greek yogurt

• 2 tbsp dill, chopped

• 1 tbsp chives, minced

• 1 tbsp lemon juice

• Salt & pepper

Instructions

1. Whisk yogurt, dill, chives, lemon juice, salt, and pepper.

2. Toss lettuce, radishes, blueberries, and chicken.

3. Drizzle with the dill yogurt dressing.

4. Serve chilled.

Beef & Broccoli Stir Fry with Rhubarb + Peas

Ingredients

• 1 lb flank steak, sliced thin

• 2 cups broccoli florets

• 1 cup peas

• 1 cup rhubarb, thinly sliced

• 2 cloves garlic, minced

• 2 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp rice vinegar

• 2 tbsp oil

• Fresh basil, torn

Instructions

1. Sear beef strips in oil until browned; remove.

2. Add broccoli and garlic; cook 3 minutes.

3. Add peas and rhubarb; sauté until rhubarb softens.

4. Stir in soy sauce, honey, and vinegar.

5. Return beef to the pan and toss.

6. Finish with torn basil.

Herb‑Roasted Chicken with Beet & Turnip Smash

Ingredients

• 1 lb chicken breasts or thighs

• 3 beets, peeled

• 3 turnips, peeled

• 3 tbsp olive oil

• 2 cloves garlic, minced

• 2 tbsp parsley, chopped

• 1 tbsp oregano, chopped

• Salt & pepper

Instructions

1. Roast chicken at 400°F with salt, pepper, and olive oil (25–30 minutes).

2. Boil beets + turnips until tender; drain.

3. Smash onto a baking sheet.

4. Brush with garlic oil; roast at 425°F for 20 minutes.

5. Drizzle with parsley‑oregano herb oil.

6. Serve chicken over the smashed vegetables.

Beef & Chard Bowls with Black Raspberry–Currant Compote

Ingredients

• 1 lb ground beef

• 4 cups Swiss chard, chopped

• 2 cups potatoes, diced

• 1 cup black raspberries

• 1/2 cup currants

• 1 tbsp honey

• 1 tbsp lemon juice

• 1 tbsp mint, chopped

• Olive oil, salt, pepper

Instructions

1. Roast potatoes at 425°F with olive oil, salt, and pepper (25 minutes).

2. Brown ground beef; season with salt and pepper.

3. Sauté chard with garlic until wilted.

4. Simmer black raspberries, currants, honey, and lemon juice until jammy; stir in mint.

5. Build bowls: potatoes → beef → chard → berry compote.

6. Serve warm.