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Archive for the category “Recipes”

Saturday: Shopping List

It’s hard to plan a week’s worth of recipes to feed your family, so I’ve put together a list of some of the items I’ll be purchasing this week for the following meals. Clearly, this is not a 3-meal/day 7-day/week list, but it’s a glimpse at what will be cookin’ in my kitchen. I hope that you’ll find it helpful and that it makes your week a little easier, too!

Some of these dishes are based on leftovers of other dishes, so you’ll see ingredients pop up more than once.

Here’s the Menu:

Monday: Grapefruit Salad with Watercress and Avocado; Brussels Sprout and Potato Frittata

Tuesday: Open Faced Baguette Sandwich with Braised Red Onion, Marinated Feta and Shaved Fennel

Wednesday: Couscous Salad with Walnuts and Orange

Thursday: Vegetarian Minestrone Soup; Quinoa Cornbread

Friday: Roasted Parsnips with Fresh Sage and Cabbage Slaw

Saturday: Homemade Mac and Cheese with Squash and Brussels Sprouts

Sunday: Lentils with Indian Spiced Potatoes

Breakfasts: Grapefruit and Yogurt; Couscous Cakes with Poached Eggs and Greens; Morning Smoothie with Cucumber, Pear, Kombucha, and Celery

Here’s the Shopping List:

Items labeled with an (*) are staples in my pantry. You may or may not have these on hand.

  • 1 Bunch Fresh Sage
  • *Nutmeg
  • 1/2 lb Sharp Cheddar Cheese
  • 1/2 lb Gouda
  • Local 2% Milk
  • 5 oz. Pecorino
  • (*) Pasta – preferably a short noodle, I like campanelle
  • 3-4 Handfuls Fresh Green Beans
  • Garam Masala (I’ll be making my own with peppercorns, cinnamon sticks, bay leaves, cumin seed, whole cloves, mustard seeds, cardamom seed, and nutmeg)
  • (*) Dried Lentils
  • (*) Tumeric
  • 1 Chunk Fresh Ginger
  • 1 Hot Chile Pepper – I like Serrano
  • 1 lb. Unsalted Butter
  • 2 Grapefruits – red, white or pink – your choice
  • 2 Lemons
  • (*) Olive Oil
  • 1 Avocado
  • 1 Fresh Basil Bunch
  • 2 Bunches Fresh Watercress (if you can buy it pre-washed in a bag, that’s good, too)
  • 1 Bunch Kale
  • 2 Bulbs Fennel
  • 8 oz. Goat Feta
  • 2 Red Onions
  • 1 Yellow Onion
  • 1 Baguette, or your bread of choice
  • 1 Bunch Fresh Thyme
  • (*) Vinegar – I like Sherry or White Wine
  • (*) Sea Salt
  • (*) Peppercorns
  • 1 Bulb Garlic
  • (*) Sundried Tomatoes
  • 3-4 Handfuls Brussels Sprouts
  • 1 Squash – your choice, Butternut, Acorn, Hubbard
  • (*) Breadcrumbs – you can make homemade if you’ve got any stale bread hanging around
  • 10 oz. Parm (with the Rind)
  • 5-7 Potatoes
  • 1 European Cucumber
  • 1 Ripe Pear
  • 1 Kombucha
  • Plain Greek Yogurt
  • 1 Dozen Large Eggs
  • (*) Whole Wheat CousCous
  • (*) Almonds
  • (*) Walnuts
  • 1 Orange
  • 8-10 Parsnips
  • 1 Head of Cabbage
  • 5-6 Sunchokes
  • Apple Cider
  • (*) Quinoa
  • 1 Bunch Celery
  • 2-3 Carrots
  • (*) Tomato Puree, Crushed Tomatoes, or some sort of tomato product
  • (*) Dried Beans (cannelloni or flageolet, or whatever you’ve got on hand)

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 Buy as much organic as possible, if you’re into that – which I absolutely am. If you don’t like a particular ingredient, sub it out with something that appeals to you. Your meals should speak to you and satisfy you, simply and deliciously and without pretension. And if you can, make it a point to sit down, at a table, as many times during the week that you can.

Sunday, we’ll begin the week’s prep.

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Crayon Hearts & Michael Pollan

We’ve been moving, as I mentioned in earlier posts, and it’s been difficult to keep our normal family routine. Not that we have one, exactly, but it’s been even harder trying to pretend like we do. But amid the chaos (can chaos be a routine?) I’ve found some ways to keep things interesting.

I did forget to buy groceries, however. Read more…

Today Makes Me Want a Hot…

Chocolate.

And sledding.

Is it snowing where you are?

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Mayan-Inspired Hot Chocolate

Caramel Hot Chocolate

Double-Chocolate Hot Chocolate

Adult Hot Chocolate (this is what I’ll be making)

 

 

Root Vegetable Pita Sandwich

We’re in the process of moving, so the kitchen is a bit…. out of sorts. Hauling all our books is a workout (which I appreciate) and it’s led me to rediscover some of my favorite standbys that had fallen dusty behind newer interests. I love to read. I love all sorts of books, not just cookbooks. The blog Civil Eats recently posted Farmers Talk About the Books that Inspire Them and I took some suggestions off their list, a few I haven’t had the privilege of reading yet.

Here’s what I’m adding to my winter reading list: Read more…

Tomato Fennel Soup with White Beans

I made some bite-sized croutons out of stale bread today – just mixed them with some good olive oil, salt and Italian seasoning. They are pretty tasty on their own, my daughter munches on them happily while I cook next to her. She loves to add seasonings from my palm, her favorite part of cooking right now is “sprinkling.” Love her.

The croutons are to go with:

Tomato Fennel Soup with White Beans

This is a take on the classic tomato soup, we’re just adding some extra nutrients and depth.

In a soup pan, melt about two tablespoons of ghee. Toss in about a 1/4 of an onion, diced. Mix that around, add two of the roasted garlic cloves you made on Sunday. If you don’t have any more on hand because you’ve already eaten it all (it’s been known to happen in my house), chop up one raw clove and add that. Give it a few minutes to come together, then add some sea salt, a pinch of ground pepper. I prefer to grind my own, you can use a mortar and pestle, or an old coffee grinder. Or just buy it pre-ground. Read more…

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