WEEKDAYS 1e|12c|p

Weekend Menu: Brie Tart, Squash Rosti and More!

By The Chew | Oct 7th, 2016


RECIPES:


Mario Batali and Sara Rue Make PASTA E FAGIOLE

Michael Symon and Carla Hall Make Moroccan Roast Chicken
SHOPPING LIST:

Produce

·         4 cups baby spinach
·         ½ cup parsley
·         1 bunch cilantro
·         ½ bunch scallions
·         1 tablespoon fresh dill
·         2 teaspoons fresh thyme
·         1 fresh bay leaf
·         3 yellow onions
·         1 red onion
·         1 head garlic
·         1 shallot
·         3 lemons
·         1 Granny Smith apple
·         1 spaghetti squash, 2 pounds

Dairy

·         1/2 stick butter
·         1 wheel Brie cheese, 8-ounces
·         1 block Parmigiano-Reggiano, to garnish
·         1 store-bought pie dough

Protein

·         1 whole chicken, 4 pounds

Grocery

·         2 tablespoons tomato paste
·         2 quarts vegetable stock
·         2 ½ cups chicken stock
·         3 cups borlotti beans or kidney beans
·         1 cup wild rice
·         2 cups fettuccine
·         3 tablespoons flour
·         ½ cup pitted dates
·         ¼ cup walnuts
·         1 jar apricot preserves
·         1 1/2 teaspoons ground ginger
·         2 teaspoons ground turmeric
·         1 1/2 teaspoons paprika
·         ¼ teaspoon ground cinnamon
·         ¼ teaspoon ground cayenne
·         ½ teaspoon chili flakes
·         1 teaspoon saffron threads
·         2 tablespoons red wine vinegar
·         1 tablespoon Dijon mustard

Bakery

·         1 rustic Italian loaf
·         1 loaf French bread

Specialty

·         2 tablespoons preserved lemons
·         1/2 cup Morrocan oil-cured olives or Kalamatas
·         2 tablespoons Sauvignon Blanc or another white wine

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