(I keep deleting what I’ve written. Why do I do that?)
Briefly, I've made a shopping list of ingredients Marla and I and others would need to bring in to achieve this 7-day menu plan.First, though, I found a recipe for roasted red cabbage:
ROASTED RED CABBAGE: Preheat oven to 400 degrees C. Cut cabbage into 12 wedges (discard the core). Toss on a sheet pan with oil, 2 tbsp. salt and 1/4 tsp pepper. Cover with foil, roast for 20 minutes. Remove foil, some more, tossing a couple of times, until tender and browned - about 20-25 minutes. Toss with balsamic vinegar and serve. (I don’t like balsamic; I’d use rice vinegar or apple cider vinegar.)
Here’s a grocery list for the week: NO MARMITE (this is Canada)
nuts and seeds: cashews; sunflower, pumpkin, chia.
red lentils, chick peas, butter beans, black beans, cannellini beans
barley, rice (?Basmati?); noodles; pita bread
and then: plant oil (canola); coconut milk; cream cheese; I usually have Miso in the house
red cabbage (of course - that’s the star)
kale, carrots, broccoli, leeks, courgette (zucchini), sugar snap beans
I don’t like smoked mackerel, not on my list.
nut butter (I do like almond butter but it’s expensive)
Anyway, that’s the list I made. If you do it all at once, nothing is go to spoil, you might have to use some of it in different order to be at its best.
I honestly am not sure of roasted red cabbage - instead of what?
Tell me what you think. It’s a learning curve.