Fall 28 Day Plan - Week 2, Second Half

The second half of week 2 highlights an amazing pork dish with gorgonzola and pears that's surprisingly easy to make. The remaining gorgonzola goes into a mushroom breakfast scramble that's so creamy and delicious. The flank steak dish was also a favorite dish of ours from this part of the week - the chimichurri sauce is bright and the roasted vegetables are perfect for Fall.

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###

BLTA Plate with Fried Egg (2 meals)
BLTA Plate with Fried Egg

Mushroom and Gorgonzola Scramble with Fresh Thyme (1 meal)
Mushroom and Gorgonzola Scramble with Fresh Thyme

Dinners/Lunches###

Orange Cumin Chicken Thighs with Delicata Squash and Broccoli
Orange Cumin Chicken Thighs with Delicata Squash and Broccoli

Seared Flank Steak and Roasted Vegetables with Chimichurri Sauce
Seared Flank Steak and Roasted Vegetables with Chimichurri Sauce

Gorgonzola-Stuffed Pork Chops with Pears and Sautéed Chard
Gorgonzola-Stuffed Pork Chops with Pears and Sautéed Chard

Shopping List###

Produce

2 delicata squash
1 bunch broccoli
1 bunch chard
2 zucchini
2 large tomatoes
1 red bell pepper
8 large mushrooms
8 oz sliced crimini mushrooms
1 sweet onion
1 head garlic
4 oz salad mix or frisee
1 bunch Italian parsley
1 avocado
2 pears
1 Fuji apple
1 orange
1 head garlic

Meat and Seafood

1-1/2 lbs flank steak
1-1/2 lbs boneless, skinless chicken thighs
4 boneless pork chops (about 1-1/2 lbs total)

Pantry Items

1/3 cup chopped hazelnuts

Dairy

4 oz gorgonzola cheese

Items on Hand from First Half of Week

1/2 red onion
1/2 bunch cilantro
Fresh thyme
4 oz bacon
8 eggs

Staples to Have on Hand

Apple cider vinegar
Red wine vinegar
Balsamic vinegar
Olive oil
Red pepper flakes
Cumin
Paprika
Ground coriander
Cinnamon
Salt
Pepper


Donna Whitlock

Donna Whitlock