Weekly Grocery Roundup

Kale, sweet potatoes, chickpeas, cream, beets, and chipotle peppers are all the things I need to use up this week. Our shopping trips were staggered, so I only managed to get an image of our trip to the Co-op. I added the yogurt, which I had been getting from the farmstand, produce, and feta for a total of $94.

Brown bag full of discount produce and a clearance pie crust the store was cleaning out.

Here's what I plan to do with it all:

• Monday - quick kale sweet potato curry
• Tuesday - curried beet soup with tandoori chickpeas
• Wednesday - black bean burgers!
• Thursday - another sweet potato curry, to use up chickpeas
• Friday - Thai peanut soup, pita, and beet tzatziki for a potluck
• Saturday - Greek stuffed peppers with roast potatoes and green beans
• Sunday - 1-pot red lentil chili

Once I knew I was making burgers, I wanted to plan a combination of warm curries and winter staples for a warm and fuzzy week of food. I doubled most of the recipes so that even with the husband eating leftovers for lunch, we could try to put some extra in the freezer.