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)

Ingredients

Asparagus (2 bunches)

12 ounces fresh mushrooms

2 pounds green cabbage, cored and coarsely shredded

3 pounds carrots

2 pounds parsnips

2 cup shelled English peas, or thawed frozen peas, preferably organic

1 lemon, cut in half

10 garlic cloves, smashed and peeled

1 large onion, sliced

1 tablespoon minced fresh ginger

cooked chickpeas

fresh oregano

fresh parsley.

Leaves from 6 fresh rosemary sprigs

2 cups sugar

2 cups powdered sugar

2 1/3 cups sifted all purpose flour (sifted, then measured)

2 cup Carolina Gold or other long-grain rice

Pasta

2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard

2 8-ounce cans crushed pineapple in its own juice, well drained

3/4cup canned sweetened cream of coconut (such as Coco López)

1 cup sweetened flaked coconut

3 cups dry-roasted macadamia nuts

poppy seeds

bay leaf

coriander

turmeric

cumin

harissa or other hot sauce

3 teaspoons vanilla extract

1/2 teaspoon (scant) coconut extract

1 cup chopped crystallized ginger

3 1/2 teaspoons ground cinnamon

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup vegetable oil

3 sticks unsalted butter

Freshly squeezed lemon juice

4 cup dry white wine

6 cups chicken or vegetable stock, preferably homemade, or low-sodium, heated

3 cups heavy cream, heated

Parmesan, for garnish

pizza cheese

4 large eggs

3 8-ounce packages Philadelphia-brand cream cheese, room temperature

⅔ cup sour cream or plain yogurt

mayonnaise

Greek yogurt

tahini

1/2 cup country ham or prosciutto, finely chopped

1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin

boneless chicken thighs

 Groceries

Asparagus (2 bunches)

12 ounces fresh mushrooms

2 pounds parsnips

2 cup shelled English peas, or thawed frozen peas, preferably organic

fresh parsley.

2 8-ounce cans crushed pineapple in its own juice, well drained

3/4cup canned sweetened cream of coconut (such as Coco López)

1 cup sweetened flaked coconut

3 cups dry-roasted macadamia nuts

Harissa (if they have it)

4 cup dry white wine

Milk
OJ 
3 cups heavy cream, heated

3 8-ounce packages Philadelphia-brand cream cheese, room temperature

⅔ cup sour cream or plain yogurt

white eggs for dying

1/2 cup country ham or prosciutto, finely chopped

1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin

boneless chicken thighs