What I Meal Prepped This Week

seasonal summer meal ideas from the farmer's market

Summer is the most abundant time of year. From an abundance of light, to an abundance of produce, my favorite thing to do this time of year is go to the Farmer’s Market, pick up local, organic food, and make meals inspired by what I picked up.

Nothing makes me feel better than eating seasonal, locally produced food and I’m so grateful to the growers in my community who make that possible.

Here’s what I’m making this week from ingredients I got from the market.

Farmers Market Finds:

• Baby Eggplants

• Fennel

• Beets (red, golden, and chioggia)

• Corn

• Basil

• Kale

• Lamb

• Cherry tomatoes

Ground Lamb with Beet Greens and Kale

I sauteed the lamb (no oil required since it’s so fatty), added some garlic, chopped up the beet greens from the beets and the kale and added it in. For seasoning, I used a gyro mix I got in Greece last summer, but you could use anything you have on hand! So simple.

Roasted Beets with Sumac

I cut up all the beet varieties, tossed with a little bit of olive oil, sumac, and salt, and roasted at 400 degrees for 40-50 minutes. In retrospect, I should have steamed them so they would have retained their beautiful vibrant color, but they’re going to be equally delish.

Baba Ghanoush with Tahini

I’ve never cooked with eggplant before? But these baby eggplants looked so cute so I got them, and wondered what I could make, and realized it goes great with my other meal prepped ideas. I just roasted the eggplant at 400 for 30-40 min, when they cooled I blended with tahini, olive oil, and lemon juice.

Summer Corn, Cherry Tomato, Fennel, Chickpea Salad

I’m trying to do more meal prepped lunches as I step back into work after my maternity leave for something quick and nutrish and so I boiled summer corn, cut it off the cob, put together a salad with shaved fennel, chickpeas, basil, the fennel fronds, and put in whole cherry tomatoes so it stays more fresh throughout the week! For the dressing I just did mustard, olive oil, ACV, and salt.

Here’s the final result!

What are you making this week? Comment below!