Week 4 Menu Plan

Click on each photo for the recipe. Scroll down for the shopping list!

Monday – Celeriac and lentils with hazelnut and mint;  Beet, Orange and Black Olive Salad;  French bread

Tuesday – Winter Herb Pasta with Brussels Sprouts, Apples and Sage

Wednesday – Rainbow Stir-fry over Brown Rice

Thursday – Hearty Bean and Barley Soup, Rosemary Bread

Friday – Maple-Balsamic Tempeh with Chestnuts and Golden Onions, Panfried Romaine, Challah

Saturday – Appetizer – Spinach nori rolls and edamame

Saturday – Main Course – Miso Butternut Squash Soup, Spicy Glazed Eggplant, Stir-fried Bok Choy and Cabbage, Brown Rice

Saturday – desserts – Homemade Vanilla Ice Cream with Candied Ginger and Chocolate Chunks, topped with Hot Fudge Sauce

Sunday – Zucchini Fontina Pizza with Home-made Pizza Dough, Watercress and Frisee Salad with Green Apple and Celery Root

Grocery List

Produce

  • Small head of purple cabbage
  • Scallions
  • Red pepper
  • 1 lb. brussels sprouts
  • 2 Granny Smith apples
  • fresh sage
  • fresh rosemary
  • fresh thyme
  • fresh mint
  • fresh chives
  • parsley
  • 5 oz. baby spinach plus 1 lb. baby spinach
  • carrots
  • celery
  • 6” piece fresh ginger
  • 1 18-oz. package Romaine hearts
  • 1 bunch watercress
  • 1 small head Frisee (also called chicory or French curly endive)
  • 1 Granny Smith apple
  • 2 8-oz. packages tempeh
  • 2 small or 1 large celeriac (celery root)
  • 1 bunch beets
  • 2 oranges
  • 1 lemon
  • mix of soft lettuces (Boston, baby red chicory, etc.)
  • 3 sheets nori
  • 1 lb. bok choy
  • 1 lb. Savoy or Napa cabbage
  • 1 1/4 lb. eggplant, ideally Asian, otherwise long/thin Italian
  • 1 1/2 lb. butternut squash
  • miso
  • 1 leek
  • 1 medium zucchini
  • 1 large tomato

Dairy

  • heavy cream – 4 cups worth
  • 2% milk – 1 cup worth
  • Fontina cheese (about 0.6 lb.)

Freezer section

  • 10 oz. frozen organic green beans
  • package frozen shelled edamame
  • package frozen edamame in the pod

Cans and Jars

  • 15 oz. can baby corn
  • 8 oz. can sliced water chestnuts
  • Hoisin sauce (look for a brand without high-fructose corn syrup)
  • 2 15-oz. cans dark red kidney beans
  • low-salt vegetable broth (at least 9 cups worth)
  • jarred chestnuts
  • Greek black olives (oil-cured, the drier, wrinkly kind)
  • wasabi powder
  • mirin (Japanese sweet rice wine)

Grains, Pasta, Legumes, Nuts and Seeds, Etc!

  • 1 lb. bucatini or spaghetti
  • baguette – 1 large, or 2 small (needing for one dinner, and breadcrumbs for another)
  • barley
  • prebaked pizza shell (15” in size) if you’d rather not make your own pizza dough
  • French green lentils
  • whole hazelnuts (skin on)
  • sesame seeds (toasted, if you can find them)
  • candied ginger
  • good bittersweet chocolate, around 70% cacao, 8 oz. plus enough for 1/2 cup chopped
  • unsweetened chocolate (2 oz.)

Pantry Staples

  • Brown rice; also brown short-grain rice if you can find it
  • Orange juice
  • low-sodium soy or tamari sauce
  • chile-garlic sauce
  • toasted sesame oil
  • peanut oil or coconut oil
  • olive oil (preferably extra-virgin)
  • Parmesan cheese
  • unsalted butter
  • garlic
  • onions and shallots
  • crushed red pepper
  • cayenne pepper
  • sea salt
  • freshly ground black pepper
  • all-purpose flour, bread flour, whole wheat flour
  • cornmeal
  • yeast
  • eggs
  • bay leaves
  • honey
  • kosher salt
  • sugar
  • balsamic vinegar
  • maple syrup
  • red wine vinegar
  • brown sugar
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