M-B Meal Calendar: Week of 2/18/15

We: Fish & brussel sprouts

Th: l- Squash and chickpea stew; d- Beet & potato salad, chili, corn muffins

Fr: d - broccoli mac & cheese (kids)

Sa: Mushroom & cabbage bake; d- Eggplant orzo bake

Su: l- carrot soup; d- beans & sausage & pasta

Ingredients

1 eggplant

3 medium tomatoes, diced

Brussel sprouts

Broccoli

1 lemon

1 pound butternut squash, large dice

1.5 pound red potatoes, large dice

1 6-ounce bag baby spinach leaves

2 pounds green cabbage, cored and coarsely shredded

2 large beets, roasted

12 ounces fresh mushrooms

2 pounds + 1 carrots

2 celery stalk

2 scallions, very thinly sliced

½ small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)

6 large onions

23 garlic cloves

2 tablespoon minced fresh ginger

4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped

1 to 3 tablespoons fresh oregano, chopped

1 1/2 cups chopped fresh basil, divided

Chopped fresh cilantro, for serving

2 tablespoons minced chives

Fish

3/4 pound ground beef (15 percent fat)

3 spicy Italian sausages, casings removed

4 pounds beef chuck roast or steak

4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice

1 cup grated Romano cheese

2 cup sour cream/yogurt

9 tablespoons unsalted butter

2 large eggs

2 hard-boiled eggs, peeled and finely chopped

1 1/4 cups (300 ml) milk, whole is best here

22 cups chicken or vegetable stock

2 tablespoons Champagne vinegar or sherry vinegar

2 teaspoons Dijon mustard

1.25 cup (60 ml) olive oil

Drizzle of toasted sesame oil

Salt and freshly ground black pepper

2 tablespoon whole cumin seeds

1 ½ teaspoons whole coriander seeds

1 bay leaf

2 teaspoons dried oregano

1 (3-inch) cinnamon stick

2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho

1 tablespoon dried oregano

3 whole dried large red chiles, such as New Mexico or guajillo

1 teaspoon poppy seeds

1/4 teaspoon dried crushed red pepper

Pinch saffron threads (optional)

1 (12-ounce) bottle Negra Modelo beer

1 cup dry white wine

1 ounce unsweetened chocolate

Mac & Cheese

1 15-ounce can cannellini (white kidney beans), drained

8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed

1/2 cup small elbow macaroni

1 (14-ounce) can diced tomatoes, with juices

2 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and basil

1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles

1 teaspoon (6 grams) tomato paste

Steamed couscous, for serving (directions here and elsewhere on the web)

Toasted slivered almonds, for garnish

2 cups cooked chickpeas, drained

3 to 5 tablespoons (35 to 60 grams) sugar (see Note)

3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)

2 cups (280 grams) yellow cornmeal

1 cup (130 grams) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 cup white miso paste, or more to taste

1/2 preserved lemon, finely chopped

1 cup brined green olives (Aida recommended Cerignola)

Groceries

12 ounces fresh mushrooms

Berries

Bananas

Apples

Oranges