Field Notes #7 - Market Meal Plan
Sweet Corn & Zucchini Chowder with Basil Oil
Ingredients
3 ears sweet corn, kernels removed
1 medium zucchini, diced
1 summer squash, diced
1 small onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1/2 cup milk or cream
2 tbsp butter or olive oil
Salt & pepper
1/4 cup basil, finely chopped
2 tbsp olive oil (for basil oil)
Instructions
Sauté onion and garlic in butter until soft.
Add zucchini, squash, and corn; cook 5 minutes.
Pour in broth; simmer 10–12 minutes.
Blend half the soup for creaminess; return to pot.
Stir in milk/cream; season with salt and pepper.
Mix basil + olive oil; drizzle over bowls.
Cherry & Cucumber Summer Salad with Mint Yogurt
Ingredients
2 cups sweet cherries, pitted and halved
1 large cucumber, sliced
1 cup cherry tomatoes, halved
1/4 cup mint, chopped
1/2 cup Greek yogurt
1 tbsp lemon juice
1 tbsp honey
Salt & pepper
Instructions
Whisk yogurt, lemon juice, honey, salt, and pepper.
Toss cherries, cucumber, tomatoes, and mint.
Spoon yogurt dressing over the top.
Serve chilled for peak crispness.
Tomato & Eggplant Bake with Garlic Corn Crumbs
Ingredients
2 cups tomatoes, sliced
1 medium eggplant, sliced
2 cloves garlic, minced
1 cup sweet corn kernels
1/2 cup breadcrumbs
2 tbsp olive oil
1 tbsp oregano
Salt & pepper
Instructions
Layer tomatoes and eggplant in a baking dish; season with salt.
Mix corn, breadcrumbs, garlic, oregano, and olive oil.
Spread corn crumb mixture over the top.
Bake at 400°F for 25–30 minutes until golden.
Serve warm with fresh herbs.
Cantaloupe & Pepper Stir Fry with Basil Rice
Ingredients
2 cups cantaloupe, cubed
1 red or yellow pepper, sliced
1 cup snap peas or green beans
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
2 tbsp olive oil
1 cup cooked rice
1/4 cup basil, chopped
Instructions
Heat oil; sauté peppers and peas/beans for 4 minutes.
Add cantaloupe; cook 2–3 minutes until warmed but not mushy.
Stir in soy sauce, honey, and vinegar.
Serve over rice; finish with basil.