WEEKDAYS 1e|12c|p

Weekend Menu: Warm Artichoke Dip, Pumpkin Lasagna and More!

By The Chew | Oct 20th, 2016


RECIPES:

White Bean Bruschetta>>
Leah's Warm Artichoke Dip>>
Pumpkin Kale Lasagna>>
Monster Mash Bark>>


SHOPPING LIST:

Produce

·         1 pound cremini mushrooms
·         2 bunches kale
·         1 head garlic
·         1 yellow onion
·         ½ teaspoon rosemary
·         2 tablespoons basil leaves
·         2 bunches fresh sage

Dairy

·         2 1/3 cups parmesan cheese (grated, divided)
·         7 ounces mozzarella cheese (shredded, divided)
·         1 cup whole milk ricotta
·         1 cup feta cheese

Grocery

·         1 cup mayonnaise
·         3 tablespoons Dijon mustard
·         1 can chopped tomatoes (28 ounces)
·         1 can cannellini beans (15 ounces)
·         ¼ cup canned pimentos (drained and chopped)
·         1 cup pitted black olives
·         ¼ cup capers
·         2 tablespoons anchovy paste
·         2 tablespoons black olive paste
·         3 tablespoons red wine vinegar
·         2 tablespoons balsamic vinegar
·         1 ½ teaspoons red chili flakes
·         1 teaspoon grated nutmeg
·         1 teaspoon cinnamon
·         1 teaspoon vanilla extract
·         2 cans pumpkin puree (15 ounces each)
·         2 ounces pumpkin seeds
·         2 ounces shelled pistachios
·         ¾ cup chocolate coated candies
·         7-8 snack sized crispy rice chocolate candy bars

Bakery

·         ½ baguette
·         6 slices Italian peasant bread (1-inch thick)

Frozen

·         12 frozen mushroom raviolis
·         1 package frozen artichoke hearts (thawed and chopped, 12 ounces)

Specialty

·         24 ounces black candy coating
·         12 ounces lime green candy coating
·         12 ounces purple candy coating
·         1 ounce Monster Mix candy sprinkles
·         1 ounce decorative candy eyeballs 

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