Home Eating Week # 5

Beans, peas, snowpeas

Main courses in this meal plan center around two grill nights – ham steak and salmon along with some delicious and unusual vegetables and salad.

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The Plan

Take 2 Options

Process leftover ham steak with a bit of mayo and/or cream cheese to make a spread to serve with crackers, cheddar cheese, apple slices and grapes.
Pack some soup for lunch and bring along a container of the green bean, snow pea salad, or honey oatmeal bread slices.
Flake leftover salmon and combine with leftover potato gratin into a quiche or frittata [you will have about 6 extra eggs]
Combine leftover Spicy Chutney Dressing with cream cheese and serve with toasted oatmeal bread and nice chilled pinot grigio.
Use the Butternut Squash soup as a base for a quick pasta sauce - see the variations section of the recipe for directions.

Shopping List

  • Dairy aisle:
  • 1 dozen Large eggs
  • 2 packages Active dry yeast
  • 8 oz Cheddar, sharp or extra sharp, regular or reduced fat
  • 1 lb Unsalted butter [you need about 3 sticks]
  • Optional: 4 oz Cream cheese or light cream cheese
  • Meat/Fish counters:
  • about 5-6 oz each Salmon filet [per person to be served]
  • 1 - 1 1/2 lb Smoked ham steak [we used Bornt Farm]
  • Produce aisle:
  • 1 Mild red chile
  • 1 head Garlic
  • 1 medium Butternut squash
  • 3 medium Sweet potatoes
  • 2 lbs Potatoes [Yukon Gold, Yellow Fin or your favorite]
  • 2 bunches Spinach, green, red leaf or combo
  • 1 bunch Scallion
  • 3 large Onions, white or yellow
  • 1 small Onion, red
  • 2 medium Leeks [or 2 additional onions]
  • 1 1/4 Cups Green beans
  • 2 1/4 Cups Snow peas
  • 1 3/4 Cups Fresh peas
  • 1 head Lettuce [Boston, red or green leaf, or small bag spring mix]
  • 3 Apples [Add more for snacks]
  • Small bunch seedless grapes
  • 1 Lemon
  • 1/2 Cup Currants
  • 1/2 Cup Pecans
  • Optional: Small bag baby chard
  • Grocery aisles:
  • 8 Cups Low sodium chicken or vegetable broth
  • ~ 1 Cup Canola oil
  • ~1/2 Cup Olive oil
  • ~2 Tbsp Maple Syrup
  • Jar Mango chutney
  • Jar Ginger preserves
  • 3 - 4 Cups Rolled oats
  • ~12 Cups or 4 lbs Unbleached all-purpose flour
  • 1/2 Cup Honey, such as buckwheat
  • 3 Cups Granulated sugar
  • 1 1/4 Cups Hershey's Cocoa
  • Other items you may have in your pantry: Curry powder, mustard powder, mustard seed, coriander seed, sesame seeds, salt, pepper, tarragon, baking powder, prepared mustard
  • Optional: Crackers or toasts to have with cheese


When you have a few hours that you’ll be around the house to accommodate the rising time , make the oatmeal bread, soup and brownies. You can prep the chutney dressing days ahead and also prep veggies a day or two before cooking to shorten prep time during the week. Freeze any bread loaves that you won’t use up this week. You can slice in either direction for small or large sandwiches or toast.