Home Eating Week #2

This week’s plan is loaded with greens and quick meals, an economical Caramelized Onion Tart with Crispy Potato Crust and a rustic Orange Pound Cake for something sweet.

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The Plan

Take 2 Options

This week has a lot of mix and match options for leftovers. The Fire Roasted Tomato Soup can be paired with the BLTs, Pear & Gouda Salad or with Toast spread with Zingy Bean Dip. The Caramelized Onion Tart can be eaten warm, room temp or cold and also will go well with the soup or salad. I like to warm it and break it up on top of a mound of greens - you can skip the dressing as the tart is enough. A small slice of the rustic orange pound cake can round out any of the meals, you could have a thick slice with a cup of tea or crumble a small amount on top of your yogurt mixed with orange slices - mmmm!

Shopping List

  • 12 Cups Mixed Greens [about 1 lb from the Farmer's Market]
  • 1 bunch Scallions
  • 1 small bag Sugar snaps
  • 1 head Garlic
  • 1 large or 2 medium Potato
  • 5 medium White onions
  • 1 large or 2 small Firm Pears
  • Fruit for yogurt - such as: Apples, green grapes, Blueberries - what's in season, on sale, looking good?
  • 6 Oranges
  • 2 large Tomatoes
  • 3-4 Boneless, skinless chicken breasts
  • 1 lb Bacon (or turkey bacon, fakin bacon, etc)
  • 1 lb Unsalted butter
  • 1 Qt Low fat or non-fat buttermilk ( you will use about a cup)
  • 1 Qt 2% Milk (recipes call for 1 cup)
  • 1 Dozen large Eggs (I use cage free, vegetarian fed)
  • 1 Qt Plain, vanilla or your favorite yogurt Try a local farmer
  • 2 Oz Smoked Gouda
  • 4 Oz Jarlsburg, Swiss or Gruyere
  • 1/2 Cup Grated parmesan (or grate your own)
  • Loaf of bread Crusty peasant, Rye or Multi-Grain (For BLTs and also for bread crumbs)
  • 1/4 Cup Sun-dried Tomato, oil packed or loose (loose will need to be rehydrated before using)
  • 1 15 Oz Can Pinto beans
  • 1 28 Oz Can Fire roasted crushed tomato ( I like Muir Glen)
  • 1 14.5 Oz Can Diced tomatoes
  • 1 Qt Chicken or vegetable stock (Pacific - low sodium is great)
  • 1/2 Cup + extra Pine Nuts
  • 1/2 Cup Walnuts, pecans or sliced almonds
  • Have on hand baking supplies: 4 Cups granulated sugar, 4 cups flour, baking powder, baking soda
  • Have on hand condiments: Dijon Mustard, Good quality Mayo, Maple Syrup, Olive oil, Balsamic Vinegar
  • Have on hand spices: Sea salt, pepper to grind, ground cumin, dried dill, fresh parsley, fresh cilantro, cinnamon


Make the soup and Caramelized Onion Tart early in the week so that you can pair with saladsĀ  for lunches or subsequent meals.

Wash your Mixed Greens on shopping day and store in a terrycloth salad sack or those special storage bags – they really work!

Any veggies that you are not using for recipes can be served with the Zingy Bean Dip or served with the BLTs.

I like to go ahead and slice one of the Orange Pound Cakes, wrap and put in the freezer. It will help chill your lunch bag, keeps you from eating too much and helps reduce waste.