Cake with apples
Yogurt with fruits and vegetables on the bottom
Pumpkin soup
fall lasagna
Cabbage bowls
Mexican pies
Batch cooking September 2021
Fruit and vegetable section
- 1 medium butternut squash
- 2 zucchini
- 5 garlic cloves, minced
- 3 stalks of celery
- 2 yellow onions
- 5 medium carrots
- 250 ml (1 cup) kale (for the adventurous version of the squash soup)
- 1 punnet of coffee mushrooms
- 2 green onions
- 500 ml (2 cups) green cabbage, grated
- 2 small apples
Dry products section
- 90 ml (6 tbsp.) olive oil
- 500 ml (2 cups) tomato sauce (or Alfredo sauce for the adventurous version of the fall lasagna)
- 15 ml (1 tbsp.) dried Italian herbs
- 2 liters of beef broth
- 500 ml (2 cups) small shells
- 3 bay leaves
- 1 can (540 ml) black beans
- 10 ml (2 tsp.) chili seasoning
- 125 ml (½ cup) chili sauce (or mild salsa for the adventurous version of Mexican pâtés)
- 250 ml (1 cup) corn kernels
- 30 ml (2 tbsp.) soy sauce
- 30 ml (2 tbsp.) brown sugar
- 30 ml (2 tbsp.) rice vinegar
- 30 ml (2 tbsp.) toasted sesame oil (for the adventurer version of cabbage bowls)
- 375 ml (1½ cups) all-purpose flour
- 2.5 ml (½ tsp) baking powder
- 2.5 ml (½ tsp) ground cinnamon
- 2.5 ml (½ tsp) ground ginger (for the adventurer version of the apple cake)
- 1 pinch of nutmeg
- 250 ml (1 cup) apple compote
- 60 ml (¼ cup) canola oil
- 375 ml (1¼ cup) brown sugar
- 2.5 ml (½ tsp) vanilla essence
- 250 or 500 ml (1 or 2 cups) of granola (for the adventurous version of yogurt with fruits and vegetables at the bottom)
- Salt and pepper from the mill
Butcher section
- 1lb (450g) mild Italian sausage meat
- 1 lb (450g) beef fondue
- 1 lb (450g) ground pork
Dairy section
- 375 ml (1½ cups) grated cheddar cheese
- 1 container (500g) 4% cottage cheese
- 375 ml (1½ cups) grated Tex-Mex cheese
- 2 eggs
- 500 to 750 ml (2 to 3 cups) plain or vanilla Greek yogurt
Frozen products section
- 2 frozen 9-inch (23-cm) crusts, thawed