Week of March 23

Sun: burgers
Mon: sushi
Tues: Pork loin, spaetzle, sauerkraut, applesauce County Board re: bike budget
Wed: Red Bean and Green Grain Taco Bowl
Thurs: Cabbage soup
Fri: Wii kirk

Week of 3/16

Recipes:

Mon: Sushi
Tue: Soba and Maitake Mushrooms in Soy Broth
Wed: Chickpea Curry with Roasted Cauliflower (G meeting)
Thur:  Tempeh Tacos Holistic Moms
Fri:  Miso Glazed Salmon + sweet and sour cabbage (Movie Night)
Sat: AUCP Auction
Sun:  Red Bean and Green Grain Taco Bowl

Ingredients:

4 10-to 12-ounces salmon steaks, bone in
1/3 cup white miso
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons unseasoned rice vinegar
2 teaspoons minced peeled fresh ginger
1 teaspoon Asian sesame oil
Kosher salt
4 lime wedges (for serving)

1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
Coarse salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach
1 tablespoon chopped fresh cilantro leaves

1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2-4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving

2 garlic cloves, peeled, crushed
1 1" piece peeled ginger, thinly sliced
1/2 cup reduced-sodium soy sauce
1/2 cup dried wakame (optional)
2 tablespoons vegetable oil
1/2 pound maitake mushrooms, torn into large pieces
Kosher salt, freshly ground pepper
8 ounces soba (Japanese-style noodles)
4 baby turnips or radishes, trimmed, thinly sliced
4 large egg yolks
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds


2 fresh poblano chile peppers, seeded and roughly chopped
1 cup cilantro leaves (picked from 1 bunch)
3/4 medium white onion, roughly chopped (I save the last 1/4 to finely mince as a topping)
2 cloves garlic, chopped
3 cups water or broth (amount needed for wheat berries, adjust if needed)
1 cup uncooked wheatberries
Salt to taste

1 tablespoon olive oil
1 clove garlic, minced
1/2 to 1 finely chopped chipotle from a can, a rehydrated and finely chopped dried chipotle or in a pinch, chipotle powder to taste
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 tablespoons tomato paste
1/2 cup water or broth
1 3/4 cups cooked small red beans (from a 15-ounce can, or cooked from about 1/4 pound dried)
Kosher or coarse salt to taste

Grocery List

2 limes
1/2 head cauliflower (about 1 pound), trimmed and cut into florets
1 1/2 pints cherry tomatoes
1 large yellow onion, cut into medium dice
3/4 medium white onion, roughly chopped (I save the last 1/4 to finely mince as a topping)
3 garlic cloves, minced
2 cloves garlic, chopped
2 cloves garlic, minced
1 clove garlic, minced
2 garlic cloves, peeled, crushed
2 1/2 cups baby spinach
2 green bell pepper
1/2 red onion, diced
3 Avocado
1/2 pound maitake mushrooms, torn into large pieces
4 baby turnips or radishes, trimmed, thinly sliced
4 scallions, thinly sliced
1 bunch cilantro
2 Lemons
Berries
Bananas
Other fruit (for snacks)


4 10-to 12-ounces salmon steaks, bone in
1 (8-ounce) package tempeh

1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)


Mexican cheese
Greek Yogurt
Dipping Yogurt
Eggs
OJ

6-8 hard taco shells
8 ounces soba (Japanese-style noodles)
Salsa

Groceries we need

Hot chocolate
Dried buttermilk

March 8, 2015

Su: Fig, Goat Cheese, Proscuitto and Pistachio Stuffed Chicken with Fig Balsamic Gastrique

Mo: Oven-Braised Beef with Tomatoes and Garlic;cauliflower cheese; Wilson Blvd mtg
Tu: Smokey Beet Burger with Creamy Blue Cheese Dressing Va Bike mtg
We: Spaghetti with beets, goat cheese and walnuts
Th: Shredded beef over baked sweet potatoes; carmelized onions; blue cheese dressing
Fr: DVR Camp

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

Week of 2/18/15

We: Fish & brussel sprouts

Th: l- Squash and chickpea stew; d- Beet & potato salad, chili, corn muffins

Fr: d - broccoli mac & cheese (kids)

Sa: Mushroom & cabbage bake; d- Eggplant orzo bake

Su: l- carrot soup; d- beans & sausage & pasta

Week of 2/6/2015

Fr: carrot soup with tahini and crisped chickpeas Picnic dinner
Sa: l: Easy button ; Balaclavas & Baclava; Emily's bday
Su: l: Shawarma with Eggplant (cube, pan fry), Hummus & Pita; d: Cauliflower Parmesan (make 1.5 x tomato sauce recipe) (Lisa, Mark, & kids for dinner)Mo: d: Polenta With Wild Mushrooms and Marinara Sauce (use extra sauce from Cauliflower)
Tu: d: Cabbage, Potato and Leek Soup; Panda Coop
We: d:  Quinoa and Beet Pilaf
Th: d: Mushroom Marsala Pasta Bake DVR Team Dinner
Fr: d: Halibut w Leeks & linguine  Dads' HH


Ingredients

1 pound wild mushrooms, like oysters or maitakes

3/4 pounds (340 grams) fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing)

2 lemons, juiced

2 Eggplants
1 head of cabbage

1 bunch of beets w greens

1 medium head cauliflower

2 pounds (905 grams) carrots

5 medium leeks

2 medium russet potatoes

6 shallots

1 large red onion

2 yellow onions

2.5 heads garlic

3 sprigs basil or 1 bay leaf

3 thyme branches

6 tablespoons chopped fresh parsley

1 teaspoon minced fresh rosemary or sage

2pounds boneless, skinless chicken thighs

1 ½ pounds halibut, cut into 4 equal-size pieces

2 c. Dried chickpeas

1cup fine yellow or white polenta

3cups cooked regular quinoa

1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape

linguine  for 4

3 (28-ounce) cans whole or diced plum tomatoes

7.5 cups chicken or vegetable stock

1 cup all-purpose flour

3 cups panko or plain unseasoned bread crumbs

lemon juice

Tahini

1 ¼ cup dry white wine

1/4 cup (60 ml) dry marsala wine (see notes at end for more information)

2 c olive oil

Salt

black pepper

ground cumin

paprika

turmeric

coriander

Cinnamon

Red-pepper flakes

2teaspoons caraway seeds, lightly crushed

13 tablespoons unsalted butter

½ cup heavy cream

2 ounces goat cheese, crumbled or diced 1/2 cup

4large eggs, lightly beaten

2.5  c finely grated Parmesan, preferably Parmigiano-Reggiano

3/4 pound fresh mozzarella, torn into bite-size pieces

Groceries

1 pound wild mushrooms, like oysters or maitakes

3/4 pounds (340 grams) fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing)

2 lemons, juiced

2 Eggplants

1 medium head cauliflower

2 pounds + bag for snacking carrots

5 medium leeks

2 medium russet potatoes

6 shallots

1 large red onion

2 yellow onions

3 heads garlic

6 tablespoons chopped fresh parsley

2pounds boneless, skinless chicken thighs

2 c. Dried chickpeas

1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape

linguine  for 4

3 (28-ounce) cans whole or diced plum tomatoes

All-purpose flour

lemon juice

Tahini

1/4 cup (60 ml) dry marsala wine

Dipping yogurt

1 dz eggs

13 tablespoons unsalted butter

½ cup heavy cream

2 ounces goat cheese, crumbled or diced 1/2 cup

2.5 c finely grated Parmesan, preferably Parmigiano-Reggiano

3/4 pound fresh mozzarella, torn into bite-size pieces