October Cooking Challenge – Week 1

Cool! I’m jazzed. It is going to be a busy week. My friend said and  I quote, “Honey, you are nuts to take this one right now!” And she is right. I am nuts. I wasn’t kidding, our lives are hectic. So there will never be a less nuts time to do this, besides, you are busy too right? Isn’t that the point? I am looking forward to the challenge.

To recap – get a delivery, feed a family of four at least two meals that are inspired by meal kit companies. Use everything. Waste nothing. Keep track of time, cost, and packaging.

Green Veggie Box for $40

1 spaghetti squash

4 ears corn

1 bunch radishes

2 sweet potatoes

1 bunch brussel sprout leaves

1lb sweet peppers

1lb green beans

1 fennel bulb

1/2 pint cherry tomatoes

1 green leaf lettuce

1 bunch swiss chard

44301707 - cabbage leaves

Brussels sprouts greens are a new ‘thing’ – they are softer than collards and sweeter than cabbage. They are cut from the top of the Brussels sprouts plant a few weeks before sprout harvest, to allow the sprouts to get some sun and size up! This week my intention is to use them in a stir fry.

South Shore Organics Local Market

Here’s what I ordered extra, for $40.75:

1.2lb chicken thighs from Feather Brook Farm

1 8oz Atwells Gold cheese from Narragansett Creamery

1 16oz pasta sauce from Poblano Farms

1 lemon

8oz of garlic

1 bunch of cilantro

Grocery Store

1pkg pizza dough

1 can organic garbanzo beans (Chickpeas)

10oz GMO-free lo mein egg noodles

1 can organic coconut milk

Menu for the Week

Meal 1 – Swiss Chard and Sweet Potato Calzones, with Salad

Meal 2 – Tandoori Chicken with Fennel, Spaghetti Squash and Green Beans

BONUS:

Meal 3 – Roasted Veggie Stir Fry with Egg Noodles

Vegetable Stock for freezer – and who knows, maybe a soup.

That’s it for today. I’ll be posting recipes – check back in!

 

 

 

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