Meal Plan – Week 6

This week, we tried something new! We explored Ethiopian cuisine and feature two delicious Ethiopian lentil dishes. The recipes this week are simple to make and also hold well for the next day. We hope you enjoy it as much as we enjoyed creating it. Cooking food from different countries really gives us a unique chance to experience their culture. We found it surprising how similar Ethiopian food is to Indian food and reminded us of dishes our moms used to make for us.

Menu

Shopping List

Proteins:

  • Red Split Peas (2 cups)
  • Yellow Split Peas (2 cups)
  • Chickpeas (2 cans)
  • Hummus (16 oz, we purchased the Mediterranean Trader Joes Hummus)
  • Whole Milk Yogurt (1 cup)

Vegetables:

  • Lettuce Salad Mix (We used the Trader Joes Organic Butter Lettuce and Radicchio)
  • Ginger
  • Garlic
  • Onion (6)
  • Vegetable broth (1 box)
  • Cilantro (2-3 bunches)
  • English cucumber (2)
  • Tomato paste
  • Purple/yellow/orange mini-carrots
  • Zucchini (2)
  • Yellow squash (1)
  • Grape Tomatoes (1 box)
  • Tomatoes (3)
  • Riced Cauliflower (16 oz)
  • Basil (1 cup)
  • Limes (5-6)
  • Jalapeno (1-2)

Spices/Oils:

  • Cumin
  • BerbereĀ  (Ethiopian Spice Blend)
  • Smoked paprika
  • Salt
  • Black pepper
  • Italian seasoning
  • Coriander powder
  • Cinnamon
  • Onion powder
  • Turmeric
  • Olive oil
  • White wine vinegar

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.