Christmas Cookie Bake!

Almond blossoms (with kisses) (recipe below)
Spitz cookies (recipe below)
Swedish Butter cookies w jelly (recipe below)
Coconut Macaroons
Chocolate Chip Tea Cakes (recipe below)
Kringla

Curried lentils and sweet potatoes

Barley Risotto with Beans and Greens x2
Salmon & Asparagus Farro Bowl

Moroccan Braised Beef

M - Salmon
T -  Curried lentils
W - moroccan braised beef w/ cauliflower
R - Barley Risotto
F - Pizza (not in this plan)
Sa - Chili & Cookie bake (not in this plan)


Ingredient list
2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 pound Swiss chard, center ribs removed, leaves thinly sliced
3 cups chopped escarole
1 head Cauliflower 
2 cups halved and thinly sliced leeks, white and light green parts only
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lime
1/4 cup chopped scallions, for garnish. 
1-inch piece fresh ginger root, peeled and grated
3 tablespoons very thinly sliced fresh basil
1/3 cup chopped fresh cilantro
 
1/2 teaspoons garam masala
1/2 teaspoons curry powder

4 to 5 cups vegetable broth as needed
5 cups low-sodium vegetable or chicken stock
2 cups low-sodium chicken broth or “no-chicken” broth
2 cups beef broth
  
1 cup beans, canned or precooked
1 cup pearled barley (7 ounces)
1 1/2 cups dried lentils

3/4 cup farro
1 1/2 cups golden raisins
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1 14 1/2-ounce can diced tomatoes in juice


 
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

3 tablespoons white miso (see Tip) 
1/2 cup dry Sherry

1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes



Shopping list
Carrots
Berries
GingerOnions
1 pound Swiss chard, center ribs removed, leaves thinly sliced
3 cups chopped escarole
1 head Cauliflower 
2 cups halved and thinly sliced leeks, white and light green parts only
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lime
1/4 cup chopped scallions, for garnish. 
1/3 cup chopped fresh cilantro
 

Pearled barley (to restock)
1 1/2 cups golden raisins
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1 14 1/2-ounce can diced tomatoes in juice

Cheerios
Pistacios

Milk
Dipping yogurt 
White miso (To restock) 
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes

Recipe Ideas

http://smittenkitchen.com/blog/2014/10/squash-toasts-with-ricotta-and-cider-vinegar/

http://smittenkitchen.com/blog/2014/10/cauliflower-cheese/#more-13283

Tomato and eggplant dish?

http://www.skinnytaste.com/2009/11/crock-pot-minestrone-soup.html

http://nutritionfor.us/2012/11/brussel-sprout-chicken-sausage-soup/

Ingredients

1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash
1/2 to 3/4 cup olive oil
1/2 teaspoon dried chile flakes, more or less to taste
Coarse sea or kosher salt
1 yellow onion, peeled and thinly sliced
1/3 cup apple cider vinegar
1/4 cup maple syrup (though I’ll probably use 3 tablespoons next time)
4 slices country bread, 1-inch thick
1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
4 tablespoons chopped mint leaves
2 cups of brussel sprouts, quartered
1 cup sliced carrots
1 cup sliced celery
1 cup sliced chickens sausage
1/2 cup sliced rotisserie chicken
1 medium onion, chopped
2 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 bay leaf
2 tablespoons crushed red pepper
Salt and pepper to taste
1 medium head (about 2 to 2 1/4 pounds) cauliflower
4 tablespoons (55 grams or 2 ounces) unsalted butter
4 tablespoons (30 grams or 1 ounce) all-purpose flour
2 teaspoons mustard powder
Salt, to taste
Freshly ground black pepper or ground cayenne
2 cups (475 ml) milk, whole is best but low-fat will probably work just fine
1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated cheddar, the strongest you can get, preferably English or Irish
Chopped chives or flat-leaf parsley, for garnish (optional)
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 (28 oz) can petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini, diced
2 cups chopped fresh (or frozen defrosted) spinach
2 cups cooked small pasta such as ditalini or elbows (al dente)
extra parmesan cheese for garnish (optional)

Grocery List 
[may still need more staples]

1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash
4 tablespoons chopped mint leaves
2 cups of brussel sprouts, quartered
Baby Carrots
Celery
1 head cauliflower
Flat leaf parsley
Basil
1 medium Zucchini
Spinach
Berries
Bananas

Maple Syrup?
AP Flour
Bread Flour
Diced Tomatoes?
Small pasta (ditalini, elbows)*
Dried chickpeas
Craisins
Olive Oil

1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
Milk
5 1/2 ounces strongest cheddar you can find
String Cheese
Dipping yogurt

Chicken Sausage
Good looking meat