Tuesday: Pasta with Kale Pesto and Roasted Butternut Squash
Wednesday: Swiss Chard Pancakes and Bacon
Thursday (NPS mtg/FAAC): Slow Cooker Broccoli Cheese Soup
Friday Pie-Tanza
Saturday: Leftover Schwarma?
Sunday: Miso Ginger Red Beans and Broccoli
Ingredients
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
1 ½ pounds butternut squash
½ cup extra virgin olive oil, more for drizzling
¾ teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
⅓ cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
1 pound Frozen Broccoli Florets
1 whole Medium Onion, Diced
2 whole Carrots, Finely Diced
5 cups Low Sodium Chicken Broth
2 cans Cream Of Celery Soup
1/4 teaspoon Seasoned Salt
1/4 teaspoon Salt, More To Taste
1/2 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1-1/2 pound Velveeta
2 cups Grated Sharp Cheddar Cheese
1 whole Medium Onion, Diced
2 whole Carrots, Finely Diced
5 cups Low Sodium Chicken Broth
2 cans Cream Of Celery Soup
1/4 teaspoon Seasoned Salt
1/4 teaspoon Salt, More To Taste
1/2 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1-1/2 pound Velveeta
2 cups Grated Sharp Cheddar Cheese
2 cups (475 ml) whole milk
2 1/2 cups (325 grams) all-purpose flour
3 large eggs
1 teaspoon coarse salt
Freshly ground black pepper
1 small onion, coarsely chopped
10 fresh chives, snipped
1 shallot, coarsely chopped
2 garlic cloves, split, germ removed, and coarsely chopped
Leaves from 10 parsley sprigs
5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil
2 1/2 cups (325 grams) all-purpose flour
3 large eggs
1 teaspoon coarse salt
Freshly ground black pepper
1 small onion, coarsely chopped
10 fresh chives, snipped
1 shallot, coarsely chopped
2 garlic cloves, split, germ removed, and coarsely chopped
Leaves from 10 parsley sprigs
5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil
1 1/2 tablespoons olive oil
1 large onion, quartered and thinly sliced
3 to 4 cloves garlic, minced
4 cups bite-sized broccoli florets
2 large ripe tomatoes, diced
3 to 3 1/2 cups cooked or two 15- to 16-ounce cans small red beans
2 teaspoons grated fresh or jarred ginger, or more, to taste
2 to 3 tablespoons miso (any variety, though I prefer
mellow white with this), to taste
1 1/2 tablespoons arrowroot or cornstarch
2 teaspoons dark sesame oil
2 scallions, thinly sliced
Hot cooked grains (quinoa, brown rice, millet, etc.)
Grocery List
Fruit
3 lemons
14 garlic cloves
1 large red onion, peeled and quartered
3-4 onions
1 shallot, coarsely chopped
2 whole Carrots, Finely Diced
1 bunch parsley
5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
10 fresh chives, snipped
2 scallions, thinly sliced
1 ½ pounds butternut squash
4 cups bite-sized broccoli florets
2 large ripe tomatoes, diced
⅓ cup toasted pine nuts
Nuts (G for work)
5 cups Low Sodium Chicken Broth
2 pounds boneless, skinless chicken thighs
Cumin
Flour
Sugar
Maple Syrup
Dark Chocolate Chips
Vanilla
Baking Powder
Dried Buttermilk
Tea (G for work)
Butter
Good Butter
2lbs Sharp Cheddar
Milk
Eggs
1 pound Frozen Broccoli Florets
