Fall 28 Day Plan - Week 2, First Half

Week 2 kicks off with some delightful Fall dishes. If you've never tried butternut squash for breakfast, you'll be surprised how well it goes with bacon and eggs. We also have bratwurst with braised cabbage, a classic Oktoberfest meal, and a red lentil dal that tastes just as good as you'd find at a restaurant.

For details of how the recipe and shopping list quantities are intended to be used over the course of the full week, refer to Week 1, First Half.

Breakfasts###

Bacon and Egg Butternut Squash (2 meals)
Bacon and Egg Butternut Squash

Yogurt with Caramelized Figs (2 meals)
Yogurt with Caramelized Figs

Dinners/Lunches###

Blackened Salmon with Corn Succotash
Blackened Salmon with Corn Succotash

Red Lentil Dal with Roasted Brussels Sprouts
Red Lentil Dal with Roasted Brussels Sprouts

Bratwurst with Braised Red Cabbage and Delicata Squash
Bratwurst with Braised Red Cabbage and Delicata Squash

Shopping List###

Produce

1 butternut squash
1 large delicate squash or 2 smaller ones
1/2 head red cabbage
2 ears corn (or 1 package frozen corn kernels)
2 zucchini
1 red bell pepper
1 avocado
1 red onion
1 bunch cilantro
2 serrano chiles
1 small knob ginger or jarred minced ginger
2 lbs brussels sprouts
0.75 oz package fresh thyme
1 Fuji apple
1 pint figs
1 lemon

Meat and Seafood

4 bratwurst sausages
1-1/2 lbs salmon fillets
8 oz bacon

Pantry Items

12 oz red lentils
1/2 cup shelled pistachio nuts
8 oz vegetable broth

Dairy

1 quart plain yogurt
1 dozen eggs

Staples to Have on Hand

Orange blossom water (or cinnamon)
Apple cider vinegar
Blackened seasoning
Turmeric
Brown mustard seed
Thyme
Ground sage
Cinnamon
Ground cloves
Olive oil
Salt
Pepper


Donna Whitlock

Donna Whitlock


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