It’s Saturday,November 16th!
Menus and shopping lists for
November 17 – 22 and November 24 – 29
Thanksgiving is fast approaching. It’s time to plan ahead and create your grocery orders.
If you’re cooking a turkey for Thanksgiving, get it ordered. I usually calculate about 1.25 lbs. of turkey per diner. You’ll probably have the desired leftovers with that calculation.
Many of us have turned to online shopping apps and grocery delivery services over the past two years. For those who continue to utilize these services, we will continue providing two weeks of shopping lists so you can order ahead when you prefer.
This week’s recipes
November 17 – 22
Create a Master Grocery List
Start by downloading the grocery list of the first recipe you plan to cook. Save it as “Master List”. Then add other items from remaining recipes you plan to cook.
Sunday: Lentil Ragout
I call this dish Lentil Ragout as it features a thick and rich mélange of lentils, vegetables and sausage. It’s brightly seasoned with sundried tomato pesto and holds up beautifully as a single dish meal.
This dish will take about an hour to assemble and cook and it will be worth it. The bonus is that the leftovers will continue to please.
Grocery List: Lentil Ragout
Lentil Ragout
Produce
garlic (if needed)
1 yellow onion (if needed)
one bunch red kale
4 cremini mushrooms
3 medium red potatoes
2 large carrots
2 large oranges
Canned/Dried Foods
brown or green lentils (if needed)
one 32 oz. box low-sodium veggie broth
good extra-virgin olive oil (if needed)
balsamic vinegar (if needed)
bay leaf (if needed)
ground cumin (if needed)
Frozen Foods
Beyond Meat Hot Italian Sausage (plant-based option)
Meat/Fish/Poultry
2 Italian sausages of choice (if eating meat)
Chilled Foods/Dairy
plain, non fat yogurt (if needed)
Field Roast Apple Sausage or similar plant-based product (plant-based option)
Additional Items
Artisan, whole-grain bread
Monday: Grilled Fish with Poké Sauce and Lemon Scallion Rice
We’ll grill indoors on the stovetop tonight. This light meal features one of my favorite ways to enjoy fish. The suggested fish is rockfish and it’s served with a deliciousPoké (pronounced po-kay) Sauce.
Baby Bok Choy is still in the stores so enjoy this versatile vegetable tonight. Delicate lemon/scallion rice finishes the plate.
Grocery List: Grilled Fish with Poke Sauce
Grilled Fish with Lemon Scallion Rice and Bok Choy
Produce
1 yellow onion
1 bunch green onions
1 bunch Italian parsley
fresh cilantro leaves
2 bunches baby bok choy
one 9 oz. package cremini or white mushrooms
1 lemon
Canned/Dried Foods
brown rice (if needed)
low sodium veggie broth (if needed)
low sodium soy sauce (if needed)
rice-wine vinegar (if needed)
Asian garlic pepper sauce (if needed)
Frozen Foods
Meat/Fish/Poultry
10 oz. Rockfish or cod (purchase 1 or 2 fillets)
Chilled Foods/Dairy
Tuesday: Swiss Chard with Dried Sour Cherries and Toasted Almonds
You’ll be keeping things in a lighter vane today as the Thanksgiving Holiday approaches. Today, chard with dried tart cherries and toasted almonds is served over wholesome bulgur.
Sliced Chickenless Tenders and crumbled Gorgonzola cheese finish the plate.
Grocery List Chard with Sour Cherries and Almonds
Chard with Dried Tart Cherry and Toasted Almonds
Produce
garlic (if needed)
yellow onion (if needed)
1 bunch chard – 13-14 oz. –
red bell pepper (if needed)
Canned/Dried Foods
8 oz. bulgur (if needed)
low-sodium vegetable broth (if needed)
low sodium soy sauce (if needed)
balsamic vinegar (if needed)
rice wine vinegar (if needed)
4 oz. slivered almonds (if needed)
4 oz. dried tart cherries (if needed)
white wine to cook with (if needed)
Frozen Foods
Chickenless Tenders of choice (if eating plant-based)
Meat/Fish/Poultry
One cooked, skinless chicken breast (if eating meat)
Chilled Foods Dairy
blue or gorgonzola cheese crumbles (if needed)
Wednesday: Pasta Prima Vera with Lemon/Basil Sauce
We’re fortunate to have fresh zucchini, mushrooms and even basil available year-round in most regions of the country. Tonight you’ll take advantage of those ingredients with a yummy Prima Vera Pasta.
Seared zucchini rounds, mushrooms, onions and peppers are paired with savory Great Northern beans in a bright lemon/basil sauce.
Grocery List Pasta Prima Vera with Lemon Basil Sauce
Pasta Prima Vera with Lemon Basil Sauce
Produce
garlic (if needed)
sweet onion (if needed)
1 head green leaf lettuce (if needed)
1 bunch fresh basil
1 cucumber (if needed)
red bell pepper (if needed)
two 6 inch zucchinis
6 white or cremini mushrooms
2 Roma tomatoes
1 lemon
Canned/Dried Foods
8 oz. spaghetti ov choice
one 15 oz. can Great Northern, white navy or Cannellini beans
extra virgin olive oil (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
shredded Parmesan (if needed)
Thursday: Taco Salad
Tonight a mouth-watering taco salad will be the feature presentation. Shaped tortillas filled with homemade taco filling play the leading roles. They’re surrounded by fresh salad greens, seared peppers with onions and lots of fresh tomatoes and cucumbers.
The salad is dressed with a light oil and vinegar dressing while the star attraction is dressed with low-sodium tomato salsa. A touch of savory grated sharp cheddar cheese finishes the presentation. What a show!
Grocery List Taco Salad
Taco Salad
Produce
garlic (if needed)
sweet onion (if needed)
red or green leaf lettuce (if needed)
1 bunch cilantro
1 cucumber (if needed)
green pepper (if needed)
red bell pepper (if needed)
one Anaheim pepper
one jalapeno pepper
one avocado
2 Roma tomatoes
1 lime
Canned/Dried Foods
Tabasco (if needed)
one 15 oz. can no-salt chopped tomatoes (if making quick salsa)
one 32 oz. box low-sodium veggie broth (if needed)good, extra-virgin olive oil (if needed)
chili powder (if needed)
dry oregano leaves (if needed)
dry basil leaves (if needed)
ground cumin (if needed)
Frozen Foods
Beyond Meat Beefy Crumbles or equivalent product (if eating plant-based)
Meat/Fish/Poultry
8 oz. lean ground beef or skinless, ground turkey breast
Chilled Foods/Dairy
fresh tomato salsa (if not making quick, low-sodium salsa)
plain, nonfat yogurt (if needed)
3 oz. sharp cheddar cheese (if needed)
6” corn tortillas (if needed)
Friday: Fried Apple/Gorgonzola Pizza
Hey, it’s Friday night! And what is a favorite Friday night fare? Pizza!! White, Fried Apple, Gorgonzola Pizza to be precise. After tasting this pizza, your memory bank will be saving this pizza recipe for future dates. Many happy returns.
You’ll have leftover white sauce for later in the week.
Grocery List: Fried Apple/Gorgonzola Pizza
Fried Apple/Gorgonzola Pizza and Salad
Produce
garlic (if needed)
1 red onion
red or green leaf lettuce (if needed)
cucumber (if needed)
cherry tomatoes (if needed)
1 tart apple of choice
Canned/Dried Foods
low-sodium vegetable broth (if needed)
white wine for cooking (if needed)
Frozen Foods
2 premade Frozen pizza crusts (if not using premade raw pizza dough)
Meat/Fish/Poultry
Chilled Foods/Dairy
plain nonfat yogurt (if needed)
shredded Parmesan cheese (if needed)
crumbled Gorgonzola cheese (if needed)
Field Roast Apple Sausage or equivalent plant-based product
1 package raw pizza dough (if not using frozen pizza crusts)
1 C. leftover white sauce (from fridge at home)
Menus and grocery lists for November 24 – 29
if you’re ordering one-week ahead
Create a Master Grocery List
Start by downloading the grocery list of the first recipe you plan to cook. Save it as “Master List”. Then add other items from remaining recipes you plan to cook.
Adzuki with Roasted Tomatoes and Cornbread
Adzuki beans are small, rich-tasting red beans of Japanese and Asian derivation. They’re often used in making sweet bean paste in Asian cooking, but today you’ll simply combine them with caramelized onion and smoky tempeh to create a simple, yet flavor-filled, stand-alone bean dish served with hot wedges of cornbread.
You’ll add roasted cinnamon tomatoes and pickled cucumber and onions to complete the meal.
Grocery List: Adjuki Beans and Cornbread
Adzuki Beans, Roasted Tomatoes and Cornbread
Produce
garlic (if needed)
1 sweet onion
1 bunch green onions
1 cucumber
2 large slicing tomatoes
Canned/Dried Foods
1 lb. dry Adzuki beans
cornmeal (if needed)
canola oil (if needed)
low sodium vegetable broth (if needed)
rice wine vinegar (if needed)
unbleached flour (if needed)
baking soda (if needed)
molasses (if needed)
bay leaf (if needed)
ground cinnamon (if needed)
dry oregano leaves (if needed)
white wine to cook with (if needed)
Frozen Foods
frozen corn (if needed)
Meat/Fish/Poultry
Chilled Foods/Dairy
eggs (if needed)
12 oz. buttermilk
smoky tempeh
Monday: Marinara Orzo with Spinach and Shrimp
The translation for orzo is “barley,” but it’s really a pasta.
Orzo’s grain-like shape and size offers an interesting change of texture and style to your pasta experience and it works well with any combination of ingredients.
Tonight you’ll enjoy orzo pasta shrimp and a lemony Marinara sauce. It’s served with lightly dressed baby spinach. The dish is finished with a little shredded Parmesan.
Grocery List Marinara Orzo with Spinach and Shrimp
Marinara Orzo with Spinach and Shrimp
Produce
garlic(if needed)
sweet or yellow onion
(if needed)
Red or green leaf lettuce(if needed)
10 oz. baby spinach
1 cucumber(if needed)
1 pint cherry tomatoes
toasted sunflower or pumpkin seeds(if needed)
Canned/Dried Foods
orzo pasta
one 15 oz. can no salt chopped tomatoes
one 15 oz. can regular tomato sauce
good olive oil (if needed)
balsamic vinegar(if needed)
dry basil leaves(if needed)
dry oregano leaves(if needed)
red wine for cooking(if needed)
Frozen Foods
Large frozen raw, shelled and deveined shrimp (if no fresh available)
Meat/Fish/Poultry
6 large, raw, shelled and deveined shrimp(use frozen if necessary)
Chilled Foods/Dairy
shredded Parmesan cheese(if needed)
Monday: Dark Greens with Dried Apricots and Toasted Hazelnuts
Lacinato Kale is in the works tonight and it’s cooked in a tangy sauce with dried apricots. The greens are topped with sliced Chickenless tenders and the special umami of toasted hazelnuts.
Hazelnuts are also known as Filberts. (You remember Aunt Hazel and Uncle Filbert? There was no question they were nut, but they had great taste!)
Grocery List Dark Greens with Dried Apricots and Toasted Hazelnuts
Dark Greens with Dried Apricots and Toasted Hazelnuts
Produce
garlic (if needed)
yellow onion (if needed)
1 bunch Lacinato kale
4 oz. dried apricots
3 oz. hazelnuts
Canned/Dried Foods
8 oz. Bulgur (if needed)
low-sodium vegetable broth (if needed)
canola oil (if needed)
low-sodium soy sauce (if needed)
Asian oyster sauce (if needed)
balsamic vinegar (if needed)
rice wine vinegar (if needed)
white wine to cook with (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
7 oz. baked Asian-style tofu
Wednesday: Leftovers and Making Thanksgiving Dressing
Tonight make a dinner of leftovers and clean out your fridge. You’ll need refrigerator space as you prepare Thanksgiving dinner, and also to store leftovers after the feast.
Whether you’re cooking all or a portion of the dinner tomorrow, I’ve laid out the progression of the dinner preparations for the next two days.
Start tonight by making the dressing. If you’re going plant-based you won’t be stuffing a bird. The dressing gets cooked in a separate pan or casserole dish. Cook it tonight and simply reheat it tomorrow. It may require a couple of 9X13 pans.
Grocery List: Leftover Night and Thanksgiving Dressing
Leftover Night and Beginning Prep for Thanksgiving
Produce
garlic (if needed)
2 large yellow onions
celery (if needed)
2 tart apples
4 oz. slivered almonds
8 oz. dried cranberries
Canned/Dried Foods
one 16 oz. bag unseasoned dried bread for dressing (If it comes with a seasoning packet, don’t use seasoning.)
one 6 oz. can sliced water chestnuts
one 32 oz. box low-sodium vegetable broth (if eating meatless)
one 32 oz. box low-sodium chicken broth (if eating meat)
dried sage leaves (if needed)
dried thyme leaves (if needed)
dried basil and oregano (if needed)
Frozen Foods
one 12 oz. package plant-based ground starter of choicer (if eating meatless)
Meat/Fish/Poultry
16 oz. ground turkey breast (if eating meat)
or
8 oz. lean ground beef and 8 oz. ground turkey breast
Thursday: Complete Thanksgiving Dinner
It’s that special day for cooking and feasting as we celebrate our bounty. When considering making Thanksgiving Dinner, remember that Mom and Grandma often had help preparing the feast.
Many people today celebrate this feast day by dividing up the cooking duties. Splitting up the essential elements of the Thanksgiving dinner will make final dinner preparations simpler, so feel free to assign different participants portions of the meal: Sweet Potatoes, Mashed Potatoes and extras like cranberries, rolls, relish trays and desserts are good to suggest to others. Remember, you made the dressing last night so you only need to rewarm it today.
Often, in my family, there are guests who feel most comfortable working on the clean-up crew after dinner. It’s good to get kitchen clean up organized as well.
I’ve included both Plant-based and Traditional Turkey Dinner options for today.
Grocery List: Thanksgiving Dinner
Thursday, Thanksgiving Dinner
Produce
garlic (if needed)
2 yellow onions
celery (if needed)
1 lb. Brussels sprouts
1-1/2 lb. sweet potatoes or yams
4 lbs. Russet potatoes
2 Portabella mushrooms (if eating plant-based)
1 lb. crimini mushrooms (if eating plant-based)
1 tart apple
12 oz. dried cranberries
8 oz. pecan halves
Canned/Dried Foods
two 15 oz. cans whole cranberries
olive oil (if needed)
two 32 oz. boxes low sodium vegetable broth (if cooking meatless)
two 32 oz. boxes low sodium chicken broth (if eating meat)
low sodium soy sauce (if needed)
Balsamic vinegar (if needed)
Dijon mustard (if needed)
unbleached flour (if needed)
brown sugar (if needed)
sage leaves (if needed)
dried oregano leaves (if needed)
dried basil leaves (if needed)
bay leaf (if needed)
dried rosemary leaves (if needed)
Friday: Thanksgiving Leftovers
When I was a kid, folks called this dish “shepherd’s pie,” “hot dish” or “leftover casserole.” Whatever the name, it’s delicious and a great way to use up a bunch of leftovers. This recipe works fine with either plant-based Chick’n or leftover turkey.
If you made stock last night with the turkey carcass, take time now to remove and discard congealed fat, reheat, then strain and remove bones and skin etc. Store strained broth in fridge. (It can also be frozen.)