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week 13 - fall

Weekly Meal Plan for the fourth week of November • Thai Yellow Curry with Chicken & Potatoes

• Roasted Cauliflower, Freekeh & Garlicky Tahini Sauce

• Garlic Shrimp & White Beans + No Knead Bread

• Quinoa & Wild Rice Salad

• Flank Steak with Salsa Verde

Pantry Items: extra-virgin olive oil coconut oil grapeseed oil (or other high smoke-point oil) soy sauce tahini red wine vinegar fish sauce dijon mustard agave honey brown sugar bay leaf ground coriander cumin dried oregano smoked paprika mild curry powder** turmeric powder** red pepper flakes freshly ground black pepper kosher salt sea salt 360 g/3 cups all-purpose flour

Grocery List: 900 g flank steak 454 g boneless, skinless chicken breasts or thighs 600 g medium shrimp, peeled and deveined ½ cup crumbled feta 2 lemons 2 limes 2 avocados 340 g tomatoes 2 medium carrots 1 red bell pepper

1 large head cauliflower 4 cups spinach leaves 2 bunches cilantro 1 bunch flat leaf parsley 1 small bunch fresh mint or basil or both 1 tbsp fresh thyme 350 g baby golden Yukon potatoes 1 yellow onion 1 small red onion 4 scallions 1 + 4** large shallots 2 + 4** bulbs/heads garlic 6” piece fresh ginger** lemongrass paste (gourmet garden brand)** ¼ tsp instant yeast 8 dried apricots ¼ cup pepitas (pumpkin seeds) ¼ cup sesame seeds ¼ cup sliced almonds 15 oz can black beans 2 15-oz cans cannellini beans 14 oz can coconut cream 250 ml low-sodium chicken broth 1 tbsp tomato paste 1.24 L vegetable broth 1 tsp anchovy paste 2 tbsp capers ½ cup wild rice 1¼ cups cracked freekeh 1½ cups jasmine rice (white or brown) 1 cup quinoa (white or red or mix of both) 2 dried chiles (preferably de árbol) 5-20 whole dried chili peppers**

**if making curry paste from scratch, if not: ⅓ cup yellow curry paste