Market Meals Recipe

Cook the grain

Rinse the short-grain brown rice (or farro) under cold water. Combine the grain, 3 cups water and 1 tsp kosher salt in a medium saucepan. Bring to a boil, then reduce to a low simmer, cover and cook until tender: about 30–35 minutes for brown rice or 20–25 minutes for farro. Drain any excess liquid, fluff with a fork and stir in 1 tablespoon olive oil. Let cool slightly.

Prepare vegetables: while the grain cooks, dice the cucumber, halve the cherry tomatoes and thinly slice the radishes. Place baby arugula or mixed greens in a large serving bowl.

Assemble bowls: once the grain is warm but not hot, layer it into the bowl with greens. Add diced cucumber, tomatoes, sliced radishes, crumbled feta, and toasted pepitas. Spoon the charred corn & peppers over the grain. Drizzle with herb lemon vinaigrette and toss gently to combine. Serve immediately or chill for 20 minutes for a cooler salad.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon butter or olive oil and swirl to coat.

Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes to develop color, then stir or toss. Add the diced red and yellow bell peppers and continue cooking, stirring occasionally, until peppers are tender and corn is charred in spots, about 5–7 minutes total.

Stir in 1/2 tsp ground cumin and 1/4 tsp smoked paprika; cook another 30 seconds to bloom the spices. Remove from heat, stir in 1 tablespoon fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Set aside to cool slightly before adding to the grain bowl.

In a small bowl or jar, combine 1/3 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon honey or maple syrup, 1 teaspoon Dijon mustard, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Whisk vigorously (or shake in a jar with a tight lid) until emulsified. Taste and adjust acidity or sweetness. If making ahead, store refrigerated up to 3 days and bring to room temperature before using; whisk to recombine.

Grilled chicken: season 2 boneless chicken breasts with salt and pepper and grill or pan-sear over medium-high heat until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes, slice and serve over bowls.

Roasted chickpeas: toss 1 can (15 oz) drained chickpeas with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp cumin and 1/2 tsp salt. Roast at 425°F (220°C) on a rimmed baking sheet for 25–30 minutes, shaking halfway, until crisp.

Pan-seared salmon: season fillets with salt and pepper. Heat 1 tbs oil in a skillet over medium-high and sear skin-side down 4–5 minutes until crisp, flip and cook 2–3 more minutes until done. Flake into large pieces for the bowls.