Week of March 2

Week notes: meal train for Mark/Melissa and Lauren/Jim on Thurs. Mar 5; Eagle snack Fri Mar 6. Sat spaghetti dinner

Mo: make chickpeas, make lots of brown rice; d sushi

Tu: d Tempeh and Root Veggie Stew
We: Mushroom Bourguignon

Thur: Sausage, bean and pasta ragout (x3)
Fri: Baked Risotto with Kale Pesto



Ingredients
2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)



1/2 cup walnuts, coarsely chopped, divided
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1 cup arborio rice
Kosher salt, freshly ground pepper
1/2 cup dry white wine
1 small garlic clove
1 cup (packed) fresh parsley leaves
3 tablespoons chopped fresh chives
2 cups torn Tuscan kale leaves, divided
2 tablespoons unsalted butter
3 ounces Parmesan, finely grated (about 2 cups)

1/2 cup orange juice
1 tablespoon orange zest
1 teaspoon tamari
2 cloves garlic, finely chopped
2 teaspoons grated ginger
1 tablespoon honey
4 teaspoons canola oil
1 (8-ounce) package tempeh, cut into 1/2-inch cubes
2 medium carrots, cut into 1/4-inch slices
1 cup diced yukon gold potatoes
1 cup diced sweet potatoes
1 cup diced turnips
1 (15-ounce) can diced tomatoes, with their liquid
1 cup vegetable broth
2 whole star anise
1 cinnamon stick
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt and pepper to taste
2 tablespoons chopped parsley or cilantro

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
3/4 pound ground beef (15 percent fat)
3 spicy Italian sausages, casings removed
2 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and basil
2 14-ounce cans low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
1 1/2 cups chopped fresh basil, divided
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup small elbow macaroni
1 6-ounce bag baby spinach leaves
1/3 cup grated Romano cheese
Additional grated Romano cheese

Grocery List
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)berries
oranges/apples/pears
lemons

bananas
1/2 carrot, finely diced
baby carrots
2 cups torn Tuscan kale leaves, divided
Large container Baby Spinach

1 cup diced yukon gold potatoes 1 cup diced sweet potatoes 
1 cup diced turnips  

4 large onions 2 heads garlic

1 cup pearl onions, peeled (thawed if frozen)


1.25 cup (packed) fresh parsley leaves
3 tablespoons chopped fresh chives3 cups chopped fresh basil, divided

1/2 cup walnuts, coarsely chopped, divided

10 sweet Italian sausages, casings removed

OJ
Milk
Eggs
Kerrygold Unsalted butter
Greek Yogurt

4 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and basil
2 15-ounce can cannellini (white kidney beans), drained

Raw Honey
Honey
Oregano
Maple Syrup
1 teaspoon tamari 

4 teaspoons canola oil  

Egg noodles