It’s November 23rd and Thanksgiving week is at hand.
If you’re cooking turkey you’d better order it today. Frozen turkeys should have several days to thaw in the fridge.
It’s also a good idea to shop for your Thanksgiving items now.
Many people 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 or extras like cranberries, rolls, relish trays or desserts are good to suggest to others. There also may be dinner guests who feel most comfortable working on the clean-up crew after dinner. It’s good to get kitchen clean-up organized as well.
Your grocery lists are included for Thanksgiving cooking if you’re doing dinner.
Tomorrow you’re cooking delicious Adzuki Beans. Pick them up today as well.
Menus and shopping lists for
November 24 – 29 and December 1 – 6
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
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 24 – 29
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 Beans 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. 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.
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.)
Grocery List: Thanksgiving Leftovers
Menus and grocery lists for
December 1 – 6
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.
Sunday: Turkey Noodle Soup with Salad
Though traditional preparation of this seasonal classic uses broth from the turkey carcass and a little leftover meat, a delicious version can be made using veggie broth and Chick’n strips, or other similar plant-based products.
Ultimately you want the delicious flavor of turkey and noodles with the slight firmness of chopped carrot, and the pop of green peas. In my family’s version, we added the earthy flavor of chopped hard-boiled egg to finish the flavor profile.
Grocery List: Turkey Noodle Soup and Salad
Turkey Noodle Soup
Produce
garlic (if needed)
1 yellow onion
1 head red or green leaf lettuce
1 cucumber
celery (if needed)
1 large carrot
1 pint cherry tomatoes
Canned/Dried Foods
8 oz. fresh fettuccini noodles or 1 package dry, flat egg noodles
two 32 oz. broth turkey broth (as needed if eating meat)
two 32 oz. boxes low sodium vegetable broth (if eating meatless)
1 package Not-Chick’n bouillon cubes (if eating plant-based)
bay leaf (if needed)
white wine to cook with (if needed)
Frozen Foods
frozen peas (if needed)
Plant-based Chik’n Strips of choice (if eating plant-based)
Meat/Fish/Poultry
Using meat from cooked Thanksgiving turkey (if you didn’t cook a turkey try the meatless version)
Chilled Foods/Dairy
eggs (if needed)
Additional Items
1 loaf Artisan bread of 8 artisan whole-grain rolls
Monday: Crunchy Bok Choy Stir-fry
One of my favorite vegetables joins the multilayered crunch brigade that parades across your pallet tonight. Crisp bok choy and sliced water chestnuts are supported by toasted slivered almonds in a crunchy explosion of flavor-loaded stir-fry.
The wonder-food bok choy is a small but significant member of the regiment of miracle foods standing by to ensure your good health.
Grocery List: Crunchy Bok Choy Stir-fry
Crunchy Bok Choy Stir Fry
Produce
garlic (if needed)
yellow onion (if needed)
2 bunches baby bok choy
1 red bell pepper
6 oz. cremini mushrooms
2 kiwis
3 oz. slivered almonds
Canned/Dried Foods
brown rice (if needed)
low sodium veggie broth (if needed) one
sesame oil (if needed)
8 oz. can sliced water chestnuts
low sodium soy sauce (if needed)
rice wine vinegar (if needed)
dry cilantro leaves (if needed)
white wine to cook with (if needed)
Frozen Foods
MPlant-based Chick/n Strips of choice (if plant-based)
Meat/Fish/Poultry
1 boneless, skinless chicken breast (if eating meat and if no cooked breasts at home in freezer)
Chilled Foods/Dairy
Tuesday: 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 crimini mushrooms
2 Roma tomatoes
1 lemon
Canned/Dried Foods
8 oz. quinoa spaghetti
one 15 oz. can Great Northern or Cannelli beans
extra virgin olive oil (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
shredded Parmesan (if needed)
Wednesday: Turkey a l’Orange
Several cultures might lay claim to orange sauce. Tonight you’ll combine flavor profiles from Asia and France to make Turkey a l‘Orange. It sounds fancy, but it’s just a snazzy way of using up leftovers.
Partner plant-based Chick’n Strips or leftover dark meat from your Thanksgiving turkey with snow peas, sweet peppers and browned mushrooms . These ingredients are smothered with a yummy orange sauce featuring spicy Asian condiments and French influenced rosemary. It’s served over wholesome brown rice and topped with chopped tomatoes.
Grocery List: Turkey a l'Orange
Turkey a’l’Orange
Produce
garlic (if needed)
yellow onion (if needed)
6 oz. snow peas (if none available use frozen)
red bell pepper (if needed)
7 oz. cremini mushrooms
2 Roma tomatoes
2 oranges
1 piece ginger root
Canned/Dried Foods
brown rice (if needed)
low-sodium vegetable broth (if needed)
low-sodium soy sauce (if needed)
sesame oil (if needed)
Asian garlic pepper sauce (if needed)
dried rosemary (if needed)
corn starch (if needed)
Meat/Fish/Poultry
Frozen Foods
MPlant-based Chick’n Strips of choice (if eating plant-based)
10 oz. snow peas (if no fresh available)
Chilled Foods/Dairy
leftover turkey (in fridge at home)
Thursday: Warm Lentil/Arugula Salad
Throw some lentils on to cook to get things started tonight. Let them cool slightly and enjoy them in this lovely warm lentil/arugula salad. Top the salad with sweet, fresh strawberries, toasted almonds and feta crumbles.
Pour a glass of your favorite chilled summer beverage and enjoy some leisurely dining on a warm summer evening.
Grocery List: Lentil Arugula Salad
Warm Lentil/Arugula Salad with Strawberries
Produce
sweet onion (if needed)
1 head red or green leaf lettuce
1 bag baby arugula
red bell pepper (if needed)
green bell pepper (if needed)
1 cucumber (if needed)
cherry tomatoes (if needed)
1 pint strawberries
one fourth Cup sliced almonds (if needed)
Canned/Dried Foods
1 C. brown lentils (if needed)
good olive oil (if needed)
one 32 oz. box low-sodium vegetable broth (if needed)
Prepared mustard (if needed)
Balsamic vinegar (if needed)
bay leaf (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
crumbled feta cheese
Additional items
leftover artisan bread or artisan rolls
Wednesday: Aglio e Olio Pasta with Kale and Shrimp
Tonight we’ll incorporate dark, leafy greens into a bowl of aglio e olio pasta. (That’s pronounced “ah-lyo ay oh-lee-oh. The “g” is silent.) The aglio e olio sauce is tweaked with a little infusion of truffle oil. Browned mushrooms, smoky tempeh and freshly sauteed shrimp add umami to this flavor festival worthy of any upscale bistro.
Grocery List: Aglio e Olio Pasta with Kale and Shrimp
Aglio e Olio Pasta with Kale and Shrimp
Produce
garlic (if needed)yellow onion(if needed)
red or green leaf lettuce(if needed)
1 bunch Russian kale
1 bunch fresh parsley
fresh sage leaves (if none available use dried)
1 bunch green onions
cucumber(if needed)
9 oz. sliced Cremini mushrooms
1 pint cherry tomatoes(if needed)
Canned/Dried Foods
whole wheat or brown rice dry penne pasta
white truffle oil (if needed)
low sodium vegetable broth(if needed)
low-sodium soy sauce (if needed)
balsamic vinegar(if needed)
Chinese garlic/pepper sauce (if needed)
prepared mustard (if needed)
honey (if needed)
dried sage leaves (if no fresh available)
white wine to cook with(if needed)
Frozen Foods
one package large, shelled, cooked shrimp (if not using fresh shrimp)
Meat/Fish/Poultry
12 oz. large, cooked, shelled shrimp (if not available use frozen)
Chilled Foods/Dairy
shredded Parmesan (if needed)
1 package smoky tempeh