Menu & Grocery List for 10/12-10/18

Still working on using up veggies this week

Vegetarian Lasagne: I can’t seem to find a recipe that seems right, so I’m starting with this one but adding broccoli, leaving out the carrot, and adding tomatoes as well as the béchamel sauce. Salad with this for sure.

Indian spiced rice and Potato-filled flatbread: the rice recipe is from Vegetarian Planet, and the flatbreads from How to Cook Everything, the cookbook with the best. index. ever. We’ll need some kind of veggie with this, maybe I’ll get some extra broccoli?

Scallion-Tofu stir fry with rice, of course. Again, from HTCE.

Roasted chicken with parsley and lemon: yup, HTCE. We’ll roast veggies along with the chicken, and probably have salad too.

Chicken noodle soup: no recipe needed here, but I’ll make the noodles.

Grocery List:

tofu
whole chicken

canned tomatoes

milk
ricotta
mozzarella

bread
basmati rice

spinach
broccoli
mushrooms
peas (probably frozen)

Pantry Items: potatoes, carrots, onions, garlic, parsley, lemons, scallions, salad fixins, spices, flour, oil, lasagna noodles, rice, lentils

Menu & Grocery List for 10/4-10/11

We have a lot of veggies in our refrigerator that are threating liquefication so many of this week’s ingredients are on the pantry list rather than the grocery list. It’s kind of a rough in-between time for menu planning. The fall vegetables aren’t quite ready yet, but summery choices like vine-ripened tomatoes are fading fast. Several of these recipes are new choices though, and I’m pretty excited to try them.

Southeast Asian Squash Curry

Beans & Greens: this is a recipe from my new How to Cook Everything cookbook, but it’s pretty much exactly what it sounds like. We’ll eat this over buttered toast.

Potato Leek Soup: some local baby leeks inspired this menu choice. Like many of the reviewers, I’ll doctor it up with some dairy and maybe some bacon, since there’s some in the fridge. We’ll have salad as well.

Sweet Potato and Red Pepper Pasta: I’m skipping the tarragon in this since I’m not really a fan.

Zucchini Fritters with rice.

Middle Eastern Meatballs: though the recipe calls for lamb, we make it with our local grass-fed ground beef instead. It’s cheaper and flavorful enough to be an adequate substitute. We’ll eat these with couscous, roasted cauliflower, and yogurt.

Grocery List
zucchini
parsley
winter squash
mint
spinach
sweet potato

eggs
goat cheese
milk

cashews
whole wheat pasta
coconut milk

ground beef

Pantry Items: potatoes, leeks, red pepper, lettuce, cucumber, onions, cauliflower, collard greens, red curry paste, garlic, couscous, rice, olive oil, spices, fish sauce, white beans