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week 3 - winter

Weekly Meal Plan for the third week of December • Shrimp & Grits

• One-Pot Farro with Tomatoes

• Turkey Meatball Soup with Orzo

• Cauliflower & Freekeh with Pomegranate, Tahini & Pinenuts

• Spinach & Sausage Stuffed Manicotti

Pantry Items: olive oil tabasco tahini Worcestershire sauce pomegranate molasses all purpose flour ground allspice bay leaf dried basil ground cardamom ground cinnamon ground cumin garlic powder nutmeg dried oregano ground sumac dried thyme red pepper flakes sea salt kosher salt freshly ground pepper

Grocery List: 900 g ground turkey 454 g Italian sausage 454 g med/large raw shrimp, peeled and deveined ½ cup butter ¼ cup heavy cream (or 2 tbsp cream fraiche) 3 eggs 170 g cheddar cheese 225 g mozzarella

1 cup grated parmesan cheese 250 ml cottage cheese 1 lemon 1 pomegranate 510 g grape or cherry tomatoes 1 head cauliflower fresh basil leaves small bunch cilantro small bunch flat-leaf parsley 19 oz fresh spinach (OR: 4 oz fresh spinach & 10 oz frozen chopped spinach) ¼ cup minced garlic 8 cloves garlic 1 tbsp minced fresh ginger (~1” ginger root) 2 yellow onions 1 large white onion 2L + ½ cup chicken broth 600 ml vegetable broth 830 ml can crushed tomatoes 400 ml can diced tomatoes 150 ml can tomato paste 1 tbsp tomato paste 2 cups semi-pearled farro 1 cup freekeh ¾ cup grits ¼ cup ground flaxseed 1 cup orzo pasta 20 manicotti tubes (375 g) ½ cup fine dry breadcrumbs ¼ cup pine nuts