The farmer’s market is one of my favorite parts of summer. I love buying homegrown fruits and vegetables to use in my meals. This week’s trip to the farmer’s market was especially exciting, because they were having a dollar sale. I stocked up and made some great make ahead meals for the week ahead.
Farmer’s Market Make Ahead Meals
As I was driving to the grocery store half asleep at 6:30 this morning, I noticed some activity at my favorite farmer’s market. They were outside putting up signs. As I got closer, I saw they said $1.00 sale. Yay! Fresh produce for $1! The market wasn’t open yet, so I went to the grocery store first.
After stocking up on this week’s grocery store deals, I drove back to the farmer’s market. When I walked inside, they had baskets filled with produce that were each $1.00.
Here’s what I got:
- 3 eggplants for $1.00
- 5 zucchini for $1.00
- a big bag of spinach for $1.00
- a huge head of cabbage for $1.00
- 5 apples for $1.00
- 5 peaches for $1.00
All that produce for $6.00 was a steal! I couldn’t wait to find recipes to use all these fruits and veggies.
Monday – Baked Eggplant Parmesan
The three eggplants I got were huge! I knew I needed more than one recipe to use them all. I already knew I wanted to make eggplant parmesan, but I didn’t want to spend an hour pan frying it.
When I discovered the Baked Eggplant Parmesan recipe from Whole Foods Market, I knew it was perfect. All I had to do was bread the eggplant and pop it in the oven. Then, I could do other things while it baked.
This recipe came together so quickly and easily. I will definitely be making it again. Now, I just need to heat it Monday night, and it will be ready for us to eat before soccer practice.
Tuesday – One Pan Garlic Parmesan Chicken and Zucchini
I figured that since I was breading the eggplant, I would also bread the chicken tenders I picked up at the grocery store. I found the recipe for One Pan Garlic Parmesan Chicken and Zucchini from Chelsea’s Messy Apron. Just like the eggplant, the chicken bakes in the oven, so there’s no hot, splashing oil. The zucchini cooks on the same sheet as the chicken, so this will be a really easy meal to clean up.
Wednesday – One Pot Unstuffed Cabbage Rolls
This Wednesday, I have my Meet the Teacher Night at school. That means I get home at 4:30 and have to leave again by 6 to go back to school. I need a really quick supper. That’s why I decided to make the One Pot Unstuffed Cabbage Rolls from Corey at Family Fresh Meals.
My grandma always used to make stuffed cabbage rolls. They took her hours to prepare, though, because she had to boil the cabbage, carefully remove the leaves, make the sauce and filling, and assemble them. I just don’t have time for that. When I saw the recipe for the unstuffed version, I knew it was perfect. Chopping my huge head of cabbage was the part that took the longest. Then, everything simmered on the stove while I prepared the rest of the meals.
Now, I can just pop a few servings in the microwave Wednesday night before I rush back to school and Tony takes both kids to soccer practice.
Thursday – Spinach and Cheese Stuffed Chicken
Thursday night, we will be having the Spinach and Cheese Stuffed Chicken from Danya at Love and Cilantro. I picked up some thin sliced chicken breasts at the grocery store today. All Perdue chicken was 40% off, so I got a pack of 6 for $2.50. All I had to do was cook the spinach and put it and some cheese in the center of the chicken. Then, I just folded it over. It was really easy, and this recipe was ready in 10 minutes.
Friday – Eggplant and Ground Turkey Casserole
Since I had so much eggplant, I decided to use it Friday night instead of having our normal pizza night. I found the recipe for Eggplant and Ground Turkey Casserole from Smart Balance. It sounds really healthy and delicious! Tony and I will definitely like it. I added some cheese to the top to entice the kids to eat it, but they might be having some English Muffin pizzas.
Dessert – Fresh Peach Crumb Bars
I knew I wanted to use either the apples or the peaches for dessert. Then, I found the recipe for Fresh Peach Crumb Bars from Tricia at Saving Room for Dessert, and it sounded perfect! It was really easy to make, and it smelled delicious as it was baking.
The apples will be snacks. We all love cutting them and dipping them in peanut butter. Yummy!
I’m sad that farmer’s market season is soon coming to an end. The air is already getting cooler, and the pumpkins are out for fall. I might end up freezing some of the leftovers from these meals, like the Unstuffed Cabbage Rolls and the Eggplant Parmesan which both made large portions. That way, I can just pull some out over the winter and enjoy some of our farmer’s market favorites even when they aren’t in season.
What is your favorite thing to get at the farmer’s market?
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