Shopping List for Peggy’s Kitchen Newsletter 09-30-10

Pumpkin Seed Pesto Ravioli
1 Cup Pumpkin Seeds
1 Cup Parsley Leaves
2 Cloves Garlic
2 tsp. Miso
1/4 tsp. Sea Salt
8 oz. Firm Tofu
1/4 Cup Olive Oil
1 pkg. Wonton Wrappers

1000 Island Dressing
1 Cup Mayonnaise or Vegenaise
1/2 Cup Ketchup or Chili Sauce
1/4 Cup Sweet Relish or India Relish
1 Hard–boiled Egg
1 tbs. Apple Cider Vinegar
Salt And Pepper

Turkey Vegetable Soup
3–4 Stalks of Celery
4–6 Carrots
1 Whole Onion
3 cloves garlic
2 Cups Green Beans
1 Can of Tomatoes or Tomato Sauce
2 Cups Corn
2 Cups Cooked Rice
Turkey Carcass

Pumpkin Bread
2 Eggs
1/3 to 1/2 Cup Maple Syrup
1 1/4 Cups Pumpkin (cooked mashed)
1/2 Cup Oil
1 tsp. Baking Soda
1/4 Cup Plain Yogurt or Buttermilk
1 3/4 Cups + 2 tbs. Whole Wheat or Spelt Flour
1 1/2 tsp. Pumpkin Pie Spice
1/2 Cup Walnuts (chopped)

Garbanzo Salad
2 Cups Garbanzo Beans (cooked)
1 Large Carrot
2 Cups Brown Rice (cooked)
1/4 Cup Parsley (minced)
1 tbs. Light Miso
1 tbs. Tahini
3 tbs. Lemon Juice
1 Clove Garlic
1/3 Cup Peppermint Leaves (fresh)

Apricot–Nut Bread
1 Cup Dried Apricots (chopped)
1/4 Cup Maple Syrup, Brown Rice Syrup, Agave Nectar, or Honey
1/4 Cup Oil
1/4 Cup Orange Juice
1 tsp. Vanilla Extract
1 Cup Whole Wheat Pastry Flour
1 Cup Whole Wheat Flour
1 tbs. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
1/2 Cup Wheat Germ
1 Cup Walnuts (chopped)

Caribbean Gingered Salmon
1 tbs. Tamari or Shoyu
3 tbs. Extra Virgin Olive Oil
1 tbs. Gingerroot (grated)
3 tbs. Lime Juice
1 tsp. Agave Nectar
3–4 Cloves Garlic
1 lb. Salmon Fillet

Scalloped Potatoes
6 to 8 Potatoes
Flour
Butter
Cheese
Salt
Pepper
Milk

Maple Carrots and Cashews
1 lb. Baby Carrots
1 Cup Chicken/vegetable Broth
2 tbs. Butter
1 tbs. Maple Syrup
2 tbs. Cashews (chopped)

Couscous Sand Castles
1 Box of Couscous
1 Can Chicken or Vegetable Broth
1 tbs. Olive Oil
1/2 Cup Peas and Carrots (frozen or Pre–cooked)
1 Small Ramekin or Small Glass Cup

Coconut & Carrot Macaroons
2 Cups Coconut (grated)
2 Cups Carrot (grated)
1 1/2 Cups Brown Rice Flour
1/4 Cup Oil
1 Cup Brown Rice Syrup
1/4 Cup Orange Juice (fresh)
1 tsp. Vanilla
Zest of One Small Orange

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