Alley's Recipe Book
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Week Meal Plan: Eat Seasonally Fall

butternut and leek soup butternut mac and cheese
spaghetti squash and meatballs winter squash lasagna
turkey apple and cheddar panini crispy roast potatoes
butternut corn chowder breakfast cups

Summer is over, the leaves are changing, and the weather is getting colder.  So let's warm up with some comfort food and soups!  This week of recipes features fall/winter squash (like butternut and spaghetti) along with potatoes, onions/leeks, and apples.  Most of the recipes are vegetarian to really showcase the seasonal vegetables.  And then of course, a great breakfast recipe to make on the weekend.  Happy Fall season!

Recipe List
Butternut Leek Soup with Grilled Cheese
Acorn Squash Mac and Cheese
Spaghetti Squash and Meatballs
Squash Lasagna
Turkey Apple Cheddar Panini with Roasted Crispy Potatoes
Butternut Corn Chowder
Breakfast Cups

Grocery List
Produce Department
1 spaghetti squash
2 butternut squash
1 acorn squash
3 onions
2 ears of corn
3 lbs Yukon gold potatoes
2 apples
1 leek
1 head of garlic
1 bunch of green onions
1 package of sage

Meat Department
1 lb ground turkey
1 turkey breast

Dairy Department
1 pint of cream
8 oz. ricotta cheese
8 oz parmesan cheese
8 oz fresh mozzarella
1 block of white cheddar cheese
1 block of cheddar cheese
8 oz sour cream
7 eggs
1 stick of butter

1 box of lasagna noodles
1 box of macaroni noodles (or small shells)
1 box of bread crumbs
48 oz vegetable stock
1 small loaf of bread (sour dough or wheat)

At Home
olive/ truffle oil
red pepper flakes
salt and pepper

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