Monday: Beef Enchiladas
Tuesday: Fish with shitakes over soba and green beans
Wednesday: Red Lentils and Brown Rice
Thursday: Sweet Potato Chickpea Curry
Friday: Curried Pumpkin with Peas

Ingredients:

• 2 cups chicken stock
• 1 ⅓ pounds sea bass or gray sole fillets
• 2 tablespoons peanut oil
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• ½ cup chopped scallions
• 7 ounces shiitake mushrooms, stemmed and sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon Vietnamese fish sauce
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 tablespoon chopped cilantro

 1 teaspoon olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoons minced ginger
15-ounce can chickpeas (about 1 1/2 cups)
2 cups canned or boxed chopped tomatoes
2 cups small cauliflower florets
1 sweet potato, peeled and diced
1 can light coconut milk
1 cup vegetable broth
1 tablespoon garam masala
1/2 tablespoon curry powder
1 teaspoon salt

• • 2 tbsp. unsalted butter
  • 1 medium onion
  • 1 garlic clove
  • 2½ tsp. curry powder
  • ½ tsp. salt
  • ½ tsp. Freshly ground pepper
  • 2 lb. pumpkin
  • 2 medium red potatoes
  • 1½ c. low-sodium chicken broth
  • ¾ c. golden raisins
  • ¾ c. frozen baby peas
  • fresh cilantro

Grocery List:

Fruit for snacks (apples/pears/berries)
Baby cucumbers
7oz shiitake mushrooms
2 head cauliflower
~2 lb green beans or hari coverts
Fresh cilantro
Baby spinach

OJ

1.5 Lbs sole or firm white fish

Milk
Dipping Yogurt
Vanilla Yogurt (Individual)
Plain greek yogurt
Cheese for lunches

Red Lentils
Soba Noodles
Coconut milk

Frozen peas
Frozen spinach (to puree for M)

November 9-

Monday: Parsnip soup (see below)
Tuesday: Rice, Sweet Potato, Kale, Eggs
Wednesday: Mac & cheese w cauliflower & enchilada sauce
Thursday: Eagle snack: Pea crisps, Carrots, Hummus (FAAC) Orzo salad with zucchini, onion, tomato, like this recipe
Friday: Stuffed acorn squash (can add sausage)
Saturday: Lunch - Cider Ride (picnic - orzo salad leftovers?) Dinner - something K will like (K arrives @ 5:21p)
Sunday: Lunch - Liberty Tavern; party (see below)
Monday: (K leaves @ 3:15p)

Monday: indigo girls - mac & cheese
Tuesday: potato leek soup
Wednesday: cabbage /Brussels sprouts & grits
Thursday: Mexican something (poblanos)
Friday: eggplant veggie burgers http://www.taylormademarket.com/roasted-eggplant-veggie-burgers-meatless-monday-meal/

Groceries
Apples
Pears
Berries
carrots
avocado
OJ

White beans (canned or dried)
Miso

Milk

Week of 10/22-10/26

Thur dinner - broc cheese soup
Fri breakfast -  oats/eggs/o's
Fri lunch - leftover soup
Fri dinner - brown rice casserole (make Thur)
Sat breakfast - sourdough waffles
Sat dinner - schwarma
Sun breakfast ??
Sun lunch - leftovers?


Ingredients

4 tablespoons unsalted butter
1 small onion, chopped small
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup half-and-half
4 cups low-sodium vegetable or chicken broth (here’s my favorite chicken stock)
1 bay leaf
Kosher salt and freshly ground pepper
1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

• 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

Groceries

Fruit
Spinach
Garlic

Two bunches broccoli

4 lemons

Red onion

2 Zucchini

1lb mushrooms

Onions

OJ

2 lbs boneless skinless chicken thighs

1 can black beans

Eggs

Dipping yogurt
Milk

Rotisserie chicken

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Sydney's 5th Birthday!

Vegetarian chili: 4x SK's Three Bean Chili
Meat chili: Thanksgiving chili - 5x this recipe + cranberries
Corn casserole: 4x Paula Dean's recipe
Chips
Cheddar cheese
Greek yogurt

Cake: SK's birthday cake
Frosting: SK's maple cream cheese + pumpkin puree
Brownies: 4x SK's favorite brownies
Fruit
Shirley temple

Tuesday: Sauteed Mushroom/Green Beans with tempeh
Wednesday: Sweet Potato and Spinach Frittata
Thursday: Crock pot butternut squash soup

Ingredients:

2 lbs green beans
Mushrooms
Tempeh

Onions - 1, sliced

Sweet potatoes (orange-skinned) - 1 lb., chopped into ½" cubes

Eggs - 8, whisked

Parmesan - ⅓ cup, grated

Salt - ½ tsp

Black pepper - ¼ tsp

Cooking oil - 1 tbsp

Baby spinach - 4 oz.

• 2 cups vegetable stock
• 2 cloves garlic, peeled and minced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, cored and diced
• 1 medium butternut squash, peeled, seeded and diced
• 1 sprig fresh sage
• 1 white onion, diced
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon freshly-ground black pepper, or more to taste
• 1/8 teaspoon cayenne, or more to taste
• pinch of ground cinnamon and nutmeg
• 1/2 cup coconut milk

Grocery List

Green Beans
Berries
Apples (1 granny smith)
Pears
Avocado
Beets
Baby Spinach
Sweet Potato?

OJ
Tempeh

Dipping Yogurt

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)