Throughout the week we’ll be making dinner with recipes and styles from around the world and learning about the ingredients and cooking techniques used to create them.
Here’s a list of the equipment you will want ready:
Cutting board
Chef knife
Paring knife
Peeler
4 medium bowls (or assorted sizes)
3 sheet pans
2 frying pans
1 large pot
1 medium sauce pan
Whisk
Rolling pin
Measuring cups and spoons
Cheese Grater
Paper towels
Parchment paper or aluminum foil
Dish towels
Complete Shopping List for the Week
We’ve included ingredient substitutions for the meat choices. Please get in touch with us if you will need additional substitutions.
Monday - Mexican
Baked cheese quesadillas – salsa, elote
Tomatoes – 3 tomatoes
Red onions - 1
Jalepeno(optional!) - 1
Limes - 1
Cilantro – 1 bunch
Cheddar Cheese, grated - 2 cups
Flour Tortillas - 8
Frozen Corn – 12 oz bag)
Queso Fresco 4 oz
Mayonaise – 4 Tbsp
Avocado 1
Tuesday - Asian
Ramen burgers and chicken lettuce wraps with dipping sauce
Ramen – 2 packages
Eggs - 2
Ground beef - 1# (or beyond beef)
Soy Sauce - 2 Tbsp
Rice Vinegar - 2 tbsp
Green Onions - 2
Chicken Breasts - 4
Butterhead Lettuce - 1 head
Water Chestnuts - 1 can
Wednesday – Italian
Pizza day with cinnamon/sugar pizza bite sticks
Tomato Sauce - 1 10 oz can
dried thyme or oregano - 1 tbsp
garlic powder - 1/2 teaspoon
salt and pepper
Flour - 2 cups
Yeast - 1 tbsp
Olive oil – 2 tbsp
Shredded mozzarella – 2 cups
Pepperoni – 1 package (optional)
Sugar – 2 tbsp plus 2 teaspoons
Cinnamon - 1 tbsp
Thursday - Creole
Mac and Cheese and Fried Green tomatoes (oven fried)
Cornmeal – 1 c
Eggs - 2
Pasta - 1#
Cheddar - 2 c
AP Flour – 1 c
Butter - 4 tbsp
Milk – 1 c
W Sauce - 1 tbsp
Green Tomatoes - 4
Friday
Confetti Couscous and falafel with yogurt sauce
Couscous - 2 c
Red Bell Peppers - 1
Cucumbers - 1
Red Onion - 1
Mint - ½ bunch
Parsley - ½ bunch
Olive Oil
Salt and pepper
Chickpeas - 1 can
Yogurt - 1 cup
Lemon - 2