Meal Plan – Week 7

This week we explore Japanese and Indian flavors by learning how to cook with miso paste and making curries. Sometimes, when you eat the same food over and over again, you stop enjoying it! That’s why my husband and I make it a point to go to international food markets to explore different cuisines. Food should never be boring! Also, now that fall is here it’s definitely soup and curry season. These hearty dishes were a joy to make and we hope you will enjoy them as much as we did.

Menu

Shopping List

Proteins

  • Green Lentils (2 cups)
  • Red split peas (1/2 cup)
  • Urad Dal (1 cup)
  • Yellow Moong Dal (1 cup)
  • Split Green Moong Dal (1/2 cup)

Vegetables

  • Sliced White Mushrooms (10 oz)
  • Eggplants (2 large, 2 medium sizedd)
  • Zucchini (3)
  • Cabbage (1, small)
  • Red Bell Pepper (1)
  • Green Bell Pepper (1)
  • Tomato (1 large)
  • Cilantro (1 bunch)
  • Thai green chili (2-3)
  • Jalapeno (1 medium sized)
  • Onion (3)
  • Garlic (2 heads)
  • Ginger (1/4-1/2 pound)
  • Green Onion (2 bunches)
  • Salad Greens (We used half the Tahini, Pepita & Apricot Slaw Kit from Trader Joes. This salad mix included shredded carrots, cabbage, broccoli, and kale)

Spices/Oils

  • White Miso Paste
  • Rice wine vinegar
  • Tomato paste
  • Sesame Seeds
  • Lime (2)
  • Vegetable broth (1 box)
  • Red Crushed Pepper
  • Turmeric
  • Curry Powder
  • Cayenne pepper
  • Mustard seed
  • Cumin seeds
  • Olive oil
  • Sea salt

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