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)

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