Week's Eats: Week of 10/8

This week was all about warm comfort food since it is finally cold here in Nashville. Last week I made a double batch of the Curried Lentil, Tomato, and Coconut Soup so I had that as an easy Monday night meal. The rest of the week included some ramen (which is also a great meal to stash in the freezer, just don’t add the noodles in if you are going to freeze because noodles don’t freeze well), grain bowl and a one past pasta which is an oldie but goody.

Menu

Monday: Frozen Curried Lentil, Tomato, and Coconut Soup (since I already had this made I didn’t include the ingredients in the grocery list)

Tuesday: Instant Pot Ramen

Wednesday: Fridge Foraging: Grain Bowl with Carrot Hummus

Thursday: One Pot Pasta with Brussel Sprouts and Chicken Apple Sausage

Grocery List

Pantry

• Olive oil

• 1 - 15 oz can chickpeas

• 1/4 cup tahini

• salt and pepper

• 1 tsp. honey

• 2 tsp. Dijon mustard

• white wine vinegar

• dried farro

• dried green lentils

• sesame oil

• chicken stock (about 1 1/2 quarts) '

• soy sauce

• rice wine vinegar

• 2 packages ramen noodles

• sesame seeds, optional if adding to the ramen

• hot sauce, optional if adding to the ramen

• 1 lb orecchiette pasta (or other type of dried pasta)

• red pepper flakes

Produce

• 1 lb carrots

• 1/4 cup lime juice from about 2 to 3 limes

• 2 shallots

• 1/2 cup assorted soft herbs

• 1 - 3” piece of fresh ginger

• 1 head garlic

• mushrooms, optional if adding to the ramen

• cilantro, optional if adding to the ramen

• scallions, optional if adding to the ramen

• 1 lb brussels sprouts

• 1 bunch fresh thyme

Dairy

• unsalted butter

• Parmesan cheese

Meat/Seafood Counter

• eggs, optional if adding to the grain bowl and the ramen

• 1 lb bone in, skin on chicken breasts. 

• 1 package chicken apple sausage
  

Prep List (things you can do ahead on Sunday to get a jumpstart)

• make the carrot hummus and store in the fridge

• cook off the lentils and farro for the grain bowl and store in the fridge

• make the ramen broth and store in the fridge or freezer

• thinly slice the Brussels sprouts and store in the fridge