September 24-October 1

Thursday night: baked sweet potatoes & chili
Sunday: Lasagna (Kel & friends)
Monday: Green bean mushroom casserole (already made) possible meeting
Tuesday: Mushroom pasta bake
Wednesday: Mexican lasagna (see below)
Thursday: Flex (leftovers/cook more)

Sep 12-18

Sat lunch: Butternut squash soup, with Gruyere croutons Ali & Doug
Sun dinner: Kadu (w rice?) Team dinnerMon: Pizza
Tues: Portabello & Polenta
Wed: Carrot Soup
Thurs: Shepards pie (make 2) Eagle Snack - Apples and ? FAAC
Fri: Dad & Joan here
granola bars

Groceries:
Berries
Apples
Granny smith apple
Lemons
Carrots
Spinach
Potatoes
Cauliflower
Avocado

ground lamb



Sugar
maple syrup

Sun Butter x2
Tomato saucedried fruit
dairy free dark chocolate chips

Milk
Eggs
Plain greek yogurt
Dipping yogurt
Italian blend/mozz
Quesidilla cheese
brie bites

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)

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)