DINNER HUSTLE THE. What s included: Shopping list + Pantry needs Prep ahead steps. Here we go!

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1 THE DINNER HUSTLE What s included: Shopping list + Pantry needs Prep ahead steps Here we go! The Menu 1. Veggie Burgers with Guacamole 2. Sopes with veggies and beans 3. Vegetarian Lasagna Rolls 4. Potato Leek Stew with White Bean Toast 5. Zoodles Bolognese

2 The List Everything you need to make this week s meals. 2 Servings These meals are meant to be flexible if your crew wants to switch up kale for cabbage or broccoli for cauliflower. You Go for it. Frozen vegetables like corn and peas are easy to store and don t lose much flavor. Pantry items are used often and store well. Vinegars can be interchanged with only minor impact on flavor. We will cook from a versatile set of common chef favorite ingredients. Build your pantry over time and you shopping list will get shorter every week. Produce Breads/Grains/Pasta Avocados 2 Pita 2 Kale or Spinach 2 C Bread for Toast 2 slice Spinach 2 C Bread Crumbs or Coconut 3/4 C Carrots 4 Fresh Lasagna Noodles - for 4 Creamer Potatoes 1/2 lb Oat flour or oats 1/2 C Zucchinis 2 Med Masa Harina (tortilla flour) 2 C Mushrooms 6 Oz Pantry Items - Goods we will use often Napa or other cabbage 1 Small head Oil/Vinegar/Condiments Purple cabbage (divided) 1 Small head Soy Sauce 1/2 T Lettuce 1 Small head Vegetable Broth 2 C Tomato 1 Olive Oil 3 T sweet potatoes 1 small Rice wine vinegar 1 T Leek 1 Other Lemon 1 Vegan ground or tempeh 1/2 lb Limes 2 Pureed Tomato or Sauce 2 cans Garlic 106 cloves Beans: black, white, pinto 1 Can each Cilantro 1 bunch Nuts/Seeds/Beans Scallion 1 Sunflower seeds (optional) 1/4 C Small onion 1/2 Almonds (optional) 1/4 C Dairy/Eggs Seasoning Italian blend shred cheese 4 oz Cumin 1/2 tsp Ricotta 1/4 C Ground Coriander 1/2 tsp Parmesan 2 Oz Italian Seasoning 1 tsp Eggs 1 Paprika 1/2 tsp Oregano 1/2 tsp

3 Prep Steps Get Ahead: Spend an hour at the beginning of the week prepping to make your weekday dinners more manageable. Prep steps are repeated in each meal (grey type). Stay Organized: Label your containers by meal and date. (Masking tape and a sharpie do the job at Dinner Hustle HQ.). One: Veggie Burger Prep Cut carrots into sticks. Peel and grate ½ large carrot with box grater or food processor If making oat flour in food processor: Add rolled oats and processing till flour consistency. Crush almonds and sunflower seeds to desired consistency in bowl or in food processor (some picky eaters prefer them finely ground) Add bread crumbs, soy sauce, cumin and oregano. Mix well till combined. Two: Sopes Prep Thinly slice purple cabbage and place in a medium bowl. Cut limes in half, juice one over the cabbage and slice the other into 4 wedges. Set wedges aside. Add ¼ tsp. kosher salt to cabbage and gently massage for 30 seconds. Set aside and let marinate. Cut the sweet potato into ¼ cubes. Slice Mushrooms. Three: Lasagna Rolls Prep In a small jar or mixing bowl, make a simple vinaigrette: 3 T olive oil, rice wine (or other) vinegar, salt, and a dash of pepper. Shake or whisk to emulsify. Add 1-2 tsp dijon mustard if you like. (Note: double this recipe and keep in a jar in fridge always great to have on hand!) Four: Potato Leek Stew Dice potatoes into about ½ cubes. Chop kale or spinach Five: Vegetarian Bolognese Dice the onion and carrot. Set aside together.

4 DAY TWO Veggie Burgers with Quick Guacamole Step 1: Set Up and Prep Carrots Heat oven to 450. Cut 3 carrots into sticks and place on baking sheet with parchment paper (for easy cleaning). Peel and grate 1 carrot with box grater or food processor. Drizzle cut carrots with olive oil and toss to coat. Roast for min tossing 1/2 way through. Finely chop ½ cup onion and finely chop garlic. Set aside. Step 2: Begin Burger mix In large mixing bowl, whisk eggs lightly add the beans mash with a fork. Add shredded carrots into beans. In a large skillet, sauté onions and garlic in 1 Tbsp. oil for about 4 minutes, stirring occasionally until soft. Then add onions and garlic to the bowl with carrots and beans. Prep: 20 Total: 30 Tools: Chef's knife and cutting board, mixing bowl, food processor or grater, and a large skillet. 1 eggs 1/2 onion small 1 cloves garlic 3 Carrots ½ can black beans 1/2 C oat flour ¾ C bread crumbs ¼ C almonds ½ C sunflower seeds 2 tsp soy sauce Servings: 2 2 pita 1 avocado ½ tsp cumin ½ tsp oregano 1 tomato Step 3: Cook Fish Add 1 C oat flour (note: easily make oat flour in food processor. Add rolled oats and processing till flour consistency) Crush almonds and sunflower seeds to desired consistency in bowl or in food processor (some picky eaters prefer them finely ground) Add bread crumbs, soy sauce, cumin and oregano. Mix well till combined Step 3: Finish up Form tight patties about 1" thick with hands. Use thumb to flatten around edge. Wipe skillet clean. Heat cooking oil, and cook burgers 5 minutes on each side. Warm pita in oven after removing carrots While cooking, chop the tomato, mash avocado, and mix together in a bowl with a pinch of salt and pepper for guacamole.

5 DAY TWO Sopes with Veggies, Beans and Guacamole Step 1: Set Up and Prep Always get out your ingredients and tools before starting, and read through the steps. Thinly slice purple cabbage and place in a medium bowl. Cut limes in half, juice one over the cabbage and slice the other into 4 wedges. Set wedges aside. Add ½ tsp. kosher salt to cabbage and gently massage for 30 seconds. Set aside and let marinate. Cut the sweet potato into ¼ cubes. Slice Mushrooms. Rough chop cilantro and set aside. Drain the pinto beans. Step 2: Start Soup and Salad In a large bowl, combine masa and 1½ cups warm water. Massage with hands until dough is spongy. If needed, add additional water in 1 tsp increments until dough is spongy. Divide dough into 8 balls and press into ¼ thick discs to make sopes. Preheat the oven to 200 F. Heat skillet and 1 Tbsp. cooking oil over medium high heat. Prep: 15 Total: 35 Servings: 4 Tools: Cutting board and chef's knife, mixing bowl, and a skillet 1/2 head purple cabbage (small) 1 limes 1 sweet potato (small) 6 oz mushrooms 1/2 can pinto beans 1 C masa harina (corn tortilla flour) 1 avocados ½ tsp ground coriander ½ tsp cumin ½ tsp paprika Step 2: Build the Soup Once oil is hot, cook sopes in batches adding oil if needed, about a minute per side. Place cooked sopes in warm oven until ready to assemble. In the same skillet, sauté sweet potato in 2 tsp. cooking oil, about about 5 min. Add sliced mushrooms, drained pinto beans, spices, and ½ tsp. kosher salt. Sauté 4 more minutes, or until mushrooms are soft. Step 3: Make Guacamole and Serve Slice the avocados in half and scoop insides into a small bowl along with the juice of one lime wedge 1 T chopped cilantro, and ½ tsp. salt. Mash with fork until smooth. To assemble the sopes, spoon the cooked mushrooms, pinto beans, and sweet potatoes on top of each sope. Top with guacamole and cabbage. Garnish with chopped cilantro and serve with remaining lime wedges.

6 DAY THREE Veggie Lasagna Rolls and Salad Step 1: Set Up and Prep Filling Always gather your ingredients and tools before starting, and read through the steps. Preheat oven to 375 F. Lightly grease a medium baking dish cooking oil. Finely chop spinach. Smash and chop garlic cloves. Step 2: Make Filling In a large bowl, mix chopped spinach, chopped garlic, ricotta, remaining shredded cheese, ½ tsp. salt, and ½ tsp. black pepper. Mix well. Stir in ¼ C of the tomato sauce to the spinach mixture to help it stick together. Reserve the rest of the tomato sauce for topping the lasagne. Prep: 20 Total: 35 Servings: 4 Tools: Chef's knife and cutting board, mixing bowls, and a baking dish. 2 C spinach (fresh or frozen) 1 clove garlic ½ C shredded cheese ¼ C ricotta cheese ½ C tomato sauce (or pasta sauce) Fresh lasagna noodles for 2 1 small head lettuce 1 lemon 1 T olive oil Step 2: Make the Rolls Lay the lasagna noodles out on a clean surface; spreading filling evenly over the length. Loosely roll up the noodles. Place the rolls in the baking dish and pour remaining tomato sauce over the top. Sprinkle remaining shredded cheese on top and bake for about 30 minutes - until cheese is browned and sauce is bubbling. Step 3: Prepare the Salad In a small jar or mixing bowl, make a simple vinaigrette: 3 T olive oil, rice wine (or other) vinegar, salt, and a dash of pepper. Shake or whisk to emulsify. Chop or tear the romaine lettuce into bite size pieces and toss with simple vinaigrette.

7 DAY FOUR Potato Leek Stew with White Bean Toast Step 1: Set up and Start Soup Always gather your ingredients and tools before starting, and read through the steps. Dice potatoes into about ½ cubes. Thinly slice leeks, discarding dark green ends and roots. Thinly slice the scallions and set aside. Chop kale or spinach Step 2: Build Soup Add diced potatoes, vegetable broth, 6 cups water and soy sauce. Bring to a boil then simmer for 15 minutes, uncovered, until potatoes are soft. Thinly slice garlic and saute in a medium skillet over low heat with 2 Tbsp. olive oil until starting to brown, about 5 minutes. Prep: 20 Total: 30 Servings: 4 Tools: Chef s knife/cutting board, mixing bowl, blender, skillet, soup pot, whisk 1 leeks ½ lb creamer potatoes 1 scallions ⅛ C olive oil 1 C Vegetable broth 1 T soy sauce 2 cloves garlic 1/2 can white beans Toasting bread 2 C baby kale or spinach ⅛ C white miso Heat 2 T olive oil in a large pot over medium/high heat. Add sliced leeks and 1 tsp. salt. Cook until soft, about 5 minutes. Step 2: Make White Bean Spread In blender, add white beans, garlic with oil, 2 Tbsp. of hot soup broth, ¼ tsp. salt and a pinch of black pepper. Blend until semi-smooth. Spread toast with blended white beans and garnish with sliced scallion. While the soup cooks, toast the bread. Step 3: Finish the Salad After 15 minutes, add kale to the soup and turn off the heat. Ladle about 2 cups of broth into a small bowl and whisk in miso until fully dissolved. Add miso broth back into the soup and stir to combine.

8 DAY FIVE Vegetarian Zoodles Bolognese Step 1: Set Up and Prep Veggies Always gather your ingredients and tools before starting, and read through the steps. Dice the onion and carrot. Peel and mince 4 cloves garlic. Set garlic aside Heat 2 T olive oil in large saute pan. Add the onion and carrot. Sauté for 5-6 min. Step 2: Finish Sauce Mix in beefless ground until integrated. Add pureed tomato or pasta sauce. Cover and simmer while making zucchini noodles. Add the garlic, Italian seasoning (omit if using ready-made sauce), and salt. Cook for another minute, stirring constantly. Prep: 20 Total: 30 Servings: 4 Tools: knife/cutting board, vegetable peeler, and large sauté pan 2 zucchinis medium ¾ lb beefless ground (or tempeh) 1 carrot medium ½ onion small 2 cloves garlic 1 ½ C pureed tomato (or pasta sauce) 1 tsp Italian seasoning 2 oz parmesan Step 3: Make Zucchini Noodles Cut ends off the zucchini. With a vegetable peeler, make long ribbons, rotating the zucchini as you go, and working your way around. The pile will be large, but they will decrease in volume as they cook. Step 3: Finish up Add zucchini noodles to the sauce and fold in in batches. Allow to cook for another 3 minutes till zucchini is soft. Plate and top with grated parmesan.

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