Stop by your local market and stock up on fresh produce for this week's veggie-filled menu.


Monday: Eggplant Shakshuka

Eggplant Shakshuka

Eggplant is a filling addition to this hearty Mediterranean stew. Serve in individual bowls to spread the wealth, or devour it straight from the skillet with a warm, crusty pita to soak up the goodness.

Recipe: Try our Eggplant Shakshuka

Tuesday: Pizza with Fava Pesto, Asparagus & Ricotta

Farmers' Market Pizza with Fava Pesto, Asparagus & Ricotta
Credit: Photography by Kate Mathis

Throw together some market produce for this fresh, healthy take on pizza that doesn't skimp on flavor. With nutty pesto, salty prosciutto, and crunchy asparagus and red onion—not to mention dollops of creamy ricotta—this pie is no joke.

Wednesday: Farmers' Market Lasagna

Farmers' Market Lasagna

A cheesy, crispy, gooey lasagna is upgraded when the layers are overflowing with a hidden veggie kick. For reluctant eaters, thinly-sliced zucchini, eggplant, squash, Swiss chard, and roasted peppers camouflage nicely into the three-cheese blend.

Recipe: Try our Farmers' Market Lasagna

Thursday: Roast Mushrooms and Kale over Mashed Sweet Potato

Roast Mushrooms and Kale over Mashed Sweet Potatoes

Both an on-theme October concoction and a preview to Thanksgiving festivities, mashed sweet potatoes are perfect for this time of year. Cut the sweetness with crispy kale and your preferred mushroom—or whichever type the farmers' market has in stock.

Friday: Grilled Sausage, Potatoes & Carrots with Salsa Verde

grilled sausage potatoes carrots salsa verde 0918
Credit: Photography by Bobbi Lin

This recipe is a reminder to use every bit of your produce, from the stems to the stalks. Before tossing your carrot greens, think again! Blend the tops with basil and garlic for salsa verde with an extra dash of flavor.

Shopping list

For the eggplant shakshuka:

  • 1 large, firm eggplant (about 1 lb.)
  • Salt
  • 3 tbsp. olive oil
  • 1 onion
  • 1/2 cup pitted Greek green olives
  • 1 small fresh red chile, such as finger or Fresno
  • 4 cloves garlic
  • 1 tsp. (about 1/3 palmful) each ground coriander, ground cumin, and paprika or smoked sweet paprika
  • A pinch of ground cinnamon
  • 1 can (15 oz.) tomato sauce or about 2 cups tomato puree or passata
  • 1 tbsp. harissa paste or hot sauce
  • 4 large organic cage-free eggs, such as Araucana
  • 1/3 cup (a generous handful) fresh cilantro leaves
  • Warm pita (like Kalustyan's)

For the pizza with fava pesto, asparagus & ricotta:

  • 1/2 cup lager or other light-style beer
  • 2 tbsp. honey
  • 1 envelope (1/4 oz.) active dry yeast
  • 3 cups bread flour, plus more for rolling
  • 1/3 cup whole-wheat flour
  • 1 tbsp. kosher salt
  • 2 tbsp. olive oil, plus more for coating
  • 2 cups frozen peeled fava beans
  • 1/2 cup EVOO, plus more for drizzling
  • 1/4 cup each fresh basil leaves and fresh mint leaves, plus more mint leaves for garnish (optional)
  • 1/4 cup grated Parmigiano-Reggiano, plus more for garnish
  • 2 tbsp. Marcona almonds
  • 1 lemon, zested (1 1/2 tsp.)
  • 1 clove garlic
  • 1 tsp. kosher salt
  • 4 small red onions
  • 1 cup fresh ricotta
  • 8 slices prosciutto
  • 8 asparagus spears

For the farmers' market lasagna:

  • 1/2 lb. zucchini
  • 1 Japanese eggplant (8 oz.)
  • 1/2 lb. yellow squash
  • 1 container (16 oz.) ricotta
  • 1 cup grated Parmesan
  • 2 eggs
  • 1 bunch basil
  • 4 cups (from two 24-oz. jars) marinara sauce
  • 16 lasagna noodles (from a 16-oz. box; do not use no-boil noodles)
  • 1 jar (16 oz.) roasted red bell peppers
  • 2 lbs. mozzarella
  • 1 bunch Swiss chard (about 10 leaves)

For the roast mushrooms and kale over mashed sweet potato:

  • 2 lbs. mixed mushrooms (such as wood ear, cremini, portobello, and shiitake)
  • 3 cloves garlic
  • A few sprigs fresh thyme
  • 5 tbsp. EVOO
  • Sea salt and pepper
  • 5 medium sweet potatoes
  • 1/2 cup chicken or vegetable stock
  • 1/2 cup whole milk or half-and-half
  • 1 tsp. sweet smoked paprika
  • A few dashes hot sauce
  • 1 1/2 cups extra-sharp yellow cheddar cheese
  • 1 lb. cavolo nero (also called black, tuscan, dinosaur, or lacinato kale)
  • Freshly grated nutmeg

For the grilled sausage, potatoes & carrots with salsa verde:

  • 8 fresh sweet or hot Italian pork sausages
  • 1 bunch carrots (about 1 lb.)
  • 1 1/2 lbs. red potatoes (about 4 medium)
  • 3/4 cup olive oil
  • 3 tbsp. fresh basil
  • 1 clove garlic