When it comes to fall cooking, the name of the game is comfort. From soups to shakshuka to a rich butternut squash soup, it's safe to say that we've got you covered this week. Happy cooking!
THE GROCERY LIST (the must-haves!)
Fresh ginger
1 lime
1 zucchini
1 head baby bok choy
1 dozen eggs
1 bunch fresh cilantro
1 watermelon radish
3 red onions
2 yellow onions
2 heads of garlic
1 butternut squash
1 bag of carrots
1 yellow squash
3 tomatoes
1 Kabocha squash
1 bunch fresh cilantro
1 bunch fresh basil
5 boneless skinless chicken thighs
1 cup plain yogurt
3 lemons
Fresh dill
1 head romaine lettuce
2 pints cherry tomatoes
2 English cucumbers
2 GF pitas
1 pint nut-based yogurt
1 (15-oz.) can roasted chickpeas
3 (15 oz.) cans diced tomatoes
1 container crumbled feta
1 pound beef stew meat
1 stalk celery
1 green bell pepper
1 container tomato paste
4 cups natural GF brown rice crisp cereal
3 (32-oz.) pkg chicken bone broth
1 (32-oz.) pkg beef bone broth
1/2 cup split red lentils
1 (15-oz.) can coconut milk
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
EVOO
Fish sauce
Japanese seven spice
Hot sauce
Paprika
Coconut aminos
Red curry paste
Everything bagel seasoning
Ground cumin
Paprika
Cayenne
Star anise pod
Bay leaves
Whole cloves
Red wine vinegar
Garlic powder
Coconut oil
Nut butter of choice
Brown rice syrup
Maple syrup
Cacao powder
Vanilla extract
Raw or coconut sugar
Brown rice syrup
OPTIONAL (things that will add great flavor but are not required)
