Make ahead week 2! August 24-28

Cauliflower & Freekeh Salad

Pumpkin, lentil and goat cheese salad

Black bean tacos

Spaghetti with butternut squash sauce. And sausage

Black bean soup with crema (double batch and freeze)

Ingredients

1 medium butternut squash (about 1 1/2 pounds)

6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)

1 large, tightly packed head of cauliflower, sliced into bite-sized florets

4 cups baby arugula

2 cups coleslaw mix or shredded cabbage

2 green onions, thinly sliced

4 medium-size red onions, chopped

2 medium-size red bell pepper, chopped

2 medium-size green bell pepper, chopped

17 garlic cloves, minced

1/4 cup thinly sliced mint leaves

1/3 cup chopped fresh cilantro

4 white or yellow corn tortillas

¼ cup slivered or sliced almonds

1 cup half-and-half Pasta (such as cheese ravioli or any short pasta), for serving

3/4 cup French green lentils*

1¼ cups cracked freekeh*

45-ounce black beans

2 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial back if you are wary)

⅓ cup tahini

3 cups plus 2 tablespoons (25 ounces) vegetable stock and/or water

3 tablespoons fresh lemon juice

6 tablespoons (or more) fresh lime juice

1 tablespoon red wine vinegar

12 tablespoon olive oil

11 teaspoons ground cumin

1/2 teaspoon dried rubbed sage

¼ teaspoon coriander

1 teaspoon hot smoked Spanish paprika**

Generous pinch of red pepper flakes

1 cup soft goat cheese, crumbled

1/3 cup crumbled feta cheese

Groceries

1 large, tightly packed head of cauliflower, sliced into bite-sized florets

4 cups baby arugula (or not)

2 green onions, thinly sliced

4 medium-size red onions, chopped

Bag of garlic

Limes

Dried chickpeas

Flour (white AP)

Sugar (white and brown)

Coffee

Tahini

Crumbled feta cheese

Good butter

Milk

Eggs