Late Fall Week 2, First Half

Week 2 kicks off with some delightful Fall dishes, including a couple of simple breakfasts featuring Fall spices. We also have bratwurst with braised cabbage and a red lentil dal that tastes just as good as you'd find at a restaurant. A hearty pot roast that makes up easily in the slow cooker rounds out the week.

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

Cinnamon Apple Yogurt Bowl (2 meals)
Cinnamon Apple Yogurt Bowl

Oatmeal with Spiced Pears (1 meal)Oatmeal with Spiced Pears

Dinners/Lunches

Sardines on Wasa Crackers with Winter Minestrone
Sardines on Wasa Crackers with Winter Minestrone

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

Turkey Posole with Mixed Green Salad
Turkey Posole with Mixed Green Salad

Shopping List

Produce

2 carrots
1 bunch celery
1 bunch Swiss chard
1 yellow onion
1 white onion
1 bunch cilantro
2 serrano chiles
1 small knob ginger or jarred minced ginger
2 lbs brussels sprouts
5 oz spring mix
1 head garlic
0.75 oz fresh rosemary
4 large radishes
2 Fuji apples
1 red pear
1 lemon
1 lime
1 avocado

Meat and Seafood

4 bratwurst sausages
2 cans sardines in olive oil
1 lb shredded cooked turkey meat (can substitute approximately 1lb turkey thigh or chicken breasts/thighs to poach)

Pantry Items

12 oz red lentils
15 oz can diced tomatoes
15 oz can cannellini beans, drained
2 15 oz cans white hominy
24 oz vegetable broth
4 cups low sodium chicken broth
1/4 cup chopped walnuts
1 package Wasa crackers
2 dried ancho or pasilla chiles
1 small can tomato paste

Dairy

1 quart plain yogurt

Staples to Have on Hand

Cinnamon
Cumin
Turmeric
Brown mustard seed
Capers
Olive oil
Salt
Pepper


Donna Whitlock

Donna Whitlock


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