Feedfeed 2019 Weekly Meal Plan: December 1

THE MENU
Sunday Cranberry Rice with Crispy Shallots and Nuts
Monday Asian Pear, Fennel, Radicchio Salad with Spicy Citrus Dressing
Tuesday Sheet Pan Maple-Dijon Chicken Thighs with Fennel, Grapes and Acorn Squash
Wednesday Quinoa, Lentil and Cauliflower Salad
Thursday Chickpea Pasta with Mushrooms and Spinach Sauce
Friday Herby White Bean, Sausage and Kale Soup
Weekend Bonus Dining Hall Nachos

THE GROCERY LIST
(the must-haves!)

9 lemons
2 limes
2 Asian pears
1 orange
1 pound red grapes
1 (1-inch) knob ginger
2 avocados
2 heads garlic
1 red onion
7 shallots
1 bunch cilantro
1 bunch basil
1 bunch sage
1 bunch thyme
1 bunch rosemary
1 (8 ounce) package mushrooms
1 pint grape tomatoes
1 (4 ounce) package microgreens
1 (5 ounce) bag baby spinach
1 (5 ounce) bag baby arugula
1 head cauliflower
1 bunch lacinato kale
1 head romaine lettuce
1 head radicchio
2 bulbs fennel
1 acorn squash
4-6 (about 4 pounds) bone-in, skin-on chicken thighs
¾ pound sweet Italian sausage
1 (10 ounce) tub hummus
1 (15 ounce) package vegan ricotta
1 block Parmesan 
1 package Real California Milk Shredded Cheddar Cheese
1 package Real California Milk Monterey Jack Cheese
1 quart Real California Whole Milk
1 tub Real California Light Sour Cream
1 pound chickpea pasta
2 (15 ounce) can white beans
2 (32 ounce) cartons chicken stock
1 (10 ounce) bag multigrain tortilla chips

Olive oil
Vegetable oil
Kosher salt
Black peppercorns
Turmeric powder
Aleppo pepper
Cumin seeds
Dried cranberries
Golden raisins
Basmati rice
Lentils
Quinoa
Pecans
Almonds
Hot honey
Maple syrup
Dijon mustard
Tahini

OPTIONAL

Ham hock
Pickled jalapeños