Today we’re back with another Misfits Market meal plan 🙂
If you’d like to try out Misfits Market, you can use my referral code to get 25% off your first box: COOKWME-QQ0EFF.
In last week’s Madness box, I received:
- 2 bunches of kale
- 1 squash
- 16 radishes
- 7 fingerling potatoes
- 2 bags of green beans
- 3 sweet potatoes
- 6 apples
- 7 nectarines
- 2 plums
- 2 mangos
- 2 purple cabbages
- 3 onions
- 8 roma tomatoes
I always separate out the fruit when I open my box — my family loves to snack on fresh fruit, or to eat it as a side with lunch.
Last week, I also made a delicious green smoothie out of one bunch of kale, an apple, one orange, and water (the orange was from a prior Misfits Box).
Monday | Spiced Chickpea Stew
I used one bunch of kale in this amazing spiced chickpea stew from New York times! When I use kale in this recipe, I cook the whole thing (including the kale) in my Instant Pot (affiliate link) for 30 minutes on high pressure. This recipe could easily be cut in half, but I made a full batch and froze half of it (see my tips for organizing leftovers here).
Tuesday | Asian Slaw
On Tuesday, we made a flavorful Asian Slaw from What’s Gaby Cooking. I used up both heads of purple cabbage and subbed in tomatoes for the carrots and bell peppers.
Wednesday | Ginger Garlic Green Beans with Chicken over Rice
On Wednesday, I sauteed most of my green beans with generous amounts of garlic, ginger, and soy sauce and served them with chicken breast over rice.
Friday | Modified Pozole
To use up my jicama, sweet potatoes, and radishes, I made a modified version of Pozole, a Mexican stew. Instead of using hominy, I threw in finely diced jicama and sweet potato, and cooked the whole thing in my Instant Pot (affiliate link) for 40 minutes on high pressure. Jicama has been a hard sell for all of us, but we loved it in the Pozole! We didn’t miss the hominy. We used generous portions of finely diced Misfits radish for our fresh garnish.
Friday | Saffron Squash Salad
I wasn’t sure how I was going to use up my butternut squash, so I was thrilled when Dorothy’s Sunburst Squash Salad showed up in my blog feed. As Dorothy explains, the star of the recipe is saffron, and the rest of the veggies are flexible. I used her method for assembly but subbed in the produce I had on hand: butternut squash, green beans, fingerling potatoes, and grapefruit. Instead of cashews, I topped it with roasted seeds from my squash.
Saturday | Leftovers
We always have at least one leftovers night — it’s nice to take a break from cooking, and it helps keep the fridge tidy.
Sunday | Zucchini Fritters with Stone Fruit Salad
Usually, we finish all of our fruit right away, but this week we had some left over at the end of the week. As a fun treat, we made Gaby’s Stone Fruit Salad and served it over Ina Garten’s zucchini fritters as a fun deviation away from tomato sauce (zucchinis were from a previous Misfits Box; I froze them with the method outlined in this post).
Do you have any fun go-to recipes you use for your Misfits Box veggies? Let me know in the comments below!
If you’re new to Misfits and you’d like to try it out, you can use my referral code to get 25% off your first box: COOKWME-QQ0EFF. There’s no long term commitment to Misfits, so if you decide after your first box that it’s not a good fit for you, you can pause or cancel your box at anytime.
Thanks so much for reading!