Late Fall Week 3, First Half

The first half of week 3 includes an amazing pork dish with gorgonzola and pears that's surprisingly easy to make. A couple of simple oven-based meals featuring salmon and chicken round out the dinners. For breakfasts, we have a delicious scramble that makes use of leftover gorgonzola and thyme as well as repeating the simple yet delicious persimmons with ricotta and walnuts from week 1 - enjoy those persimmons while they're in season!

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

Persimmons with Ricotta and Walnuts (2 meals)Persimmons with Ricotta and Walnuts

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

Broiled Salmon with White Beans and Kale
Broiled Salmon with White Beans and Kale

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 kale
1 bunch Swiss chard
8 oz sliced crimini mushrooms
1 sweet onion
1 head garlic
4 persimmons
1 Fuji apple
2 red pears
1 orange
1 head garlic
0.75 oz fresh thyme

Meat and Seafood

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
1/2 cup chopped walnuts
15 oz can cannellini beans
8 oz chicken or vegetable broth

Dairy

16 oz ricotta
4 oz gorgonzola cheese
1/2 dozen eggs

Staples to Have on Hand

Apple cider vinegar
Olive oil
Cumin
Paprika
Coriander
Cinnamon
Salt
Pepper


Donna Whitlock

Donna Whitlock


Follow