We've improved our grocery list:
Numbers now appear next to ingredients on the grocery list. They correspond with the day of the week (ex. 1=Mon; 2=Tues, and so on) so if you decide you're only making Monday, Wednesday, and Thursday's dishes, you can easily just cross out all the #2's on the grocery list. Convenient, eh?
M: Lentil & Sausage Soup with Crusty Garlic Bread
Learn how to peel & chop carrots in
this video
T: Farro & Toated Walnuts with Sage Roasted Butternut Squash
Learn more about whole grain farro
here. When shopping, make sure you purchase semi-pearled farro vs. hulled. Semi-pearled cooks in ~25 minutes, while hulled takes closer to an hour
W: Lentil and Sausage (repurposed from Mondays' soup!) Stuffed Peppers with Mixed Green Salad
See other ideas for repurposing leftovers
here
Th: Miso Udon Noodle Soup with Tofu / Chicken, Broccoli, and Carrots
Learn how to chop broccoli in
this video
Butternut squash's tough skin can sometimes be tough to wrestle with. Our tips below will help you prep it with ease and smarts
You can't have autumn without butternut squash, and this week it's making its Weeky Eats debut with some delicious brown butter and farro. We're also introducing another way to repurpose your meals. Our hearty lentil and sausage soup easily transforms itself into the perfect stuffing for red peppers. We finish off the week with one of my favorite comfort foods - warm and filling noodle soup. Remember to share your creations on
our Facebook wall!
If you've been loving this newsletter, please pass it forward to your friends and family that could also live a bit happier, simpler, smart in the kitchen. I promise you they'll thank you for it.
Your cooking coach, sidekick, and motivator,
Jess
More about Cook Smarts | More about Jess
