April 27-30

Monday: Sushi
Tuesday: Shrimp & linguine with pea pesto
Wednesday: Mushroom and polenta; Brussel Sprouts

Thursday: Butter chicken & Dal


5 recipes of shepherd's pie (us, Megan O, Bender, Gazetta, Sam), though blend carrots and potatoes for top, use half beef

4/15 to 4/19

Thur:  make bread, shrimp stir fry  (swim class)
Fri:     ramen noodle soup (eagle snack co-op)
Sat:     (kidical mass and Grant's race)
Sun:     chicken shwarma (vivi's birthday party)

Ingredients

1 32 oz box of chicken stock
1 cup water
2 tablespoons white or yellow miso
2 (3-ounce) packages packaged ramen noodles
4 shiitake mushrooms, sliced thin
2 tablespoons soy sauce
2 tablespoons mirin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup scallions, green & white, sliced


2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Grocery List

Berries
Bananas (Eagle snack)
Baby Carrots (eagle snack + stir fry)
Stir Fry Veggies (mushrooms, peas)
Cucumbers
Eggplant
Scallions
4 shittakes
Mushrooms for stir fry
3 lemons
Parsley
Red Onion

Shrimp
 2 pounds boneless skinless chicken thighs

Milk
OJ
Eggs (1 dozen)
Dippping Yogurt

Almond butter
Tahini
Honey (raw and not)

Pretzel sticks (eagle snack)


Twine

April 8-12

Wednesday salmon and asparagus (make chicken broth)
Thursday minestroni with chicken meatballs (make bread for school and cauliflower melts)
Friday   fettucini with asparagus and shitakes (fresh-made pasta)
Saturday cauliflower melts
Sunday broccoli/sweet potato bowl

Ingredients

1 bunch thin asparagus (about 1 pound), trimmed
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skin-on salmon fillets
8 teaspoons country-style or whole-grain Dijon mustard
3 tablespoons panko (Japanese breadcrumbs)
1/4 teaspoon smoked paprika
2 tablespoons chopped fresh tarragon

6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumbs
6 tablespoons finely grated Parmesan, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 tablespoons chopped fresh chives
1 large egg, whisked to blend
Kosher salt, freshly ground pepper
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4" rounds
5 cups low-salt chicken broth
3/4 cup ditalini or other small pasta
1 cup 1/2" rounds peeled carrots
1 cup (packed) baby spinach
Chopped fresh basil
3 tablespoons olive oil, divided
1 bunch asparagus, trimmed, cut into 2" pieces
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
12 ounces dried or 1 pound fresh fettuccine
3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
4 large egg yolks*

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

Grocery List

Berries
Canteloupe
[Eagle Snack]
2 bunch thin asparagus (about 1 pound), trimmed
2 tablespoons chopped fresh chives
1 leek, white and pale-green parts only, sliced into 1/4" rounds
1 cup 1/2" rounds peeled carrots
1 cup (packed) baby spinach
Chopped fresh basil
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs

2 tablespoons chopped parsley

4 (6-ounce) skin-on salmon fillets
6 ounces ground chicken (about 3/4 cup)

Milk
6 tablespoons finely grated Parmesan, divided, plus more for garnish
3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
4 ounces Comte or Manchego cheese, cut into 8 slices
Butter

Eggs
OJ

3/4 cup ditalini or other small pasta
1/4 cup shelled pistachios

Parchment Paper

April 2-7

Thurs: pasta w veggie sauce
Fri: movie night Mushroom and cabbage casserole

Sat: picnic Street-Cart-Style Chicken Salad;Grated Carrots With Tahini Dressing; Curried roasted chickpeas

Sun: Easter Creamed Rice With English Peas and Country Ham (x2);Stovetop-Braised Carrots and Parsnips; Asparagus; Roast Lamb; bunny cake

Mon: ABAC Sushi
Tues: G Mtg Pizza (leftovers)