Batch cooking September 2021

Fruit and vegetable section

• 1 medium butternut squash
• 2 zucchini
• 5 garlic cloves, minced
• 3 stalks of celery
• 2 yellow onions
• 5 medium carrots
• 250 ml (1 cup) kale (for the adventurous version of the squash soup)
• 1 punnet of coffee mushrooms
• 2 green onions
• 500 ml (2 cups) green cabbage, grated
• 2 small apples

Dry products section

• 90 ml (6 tbsp.) olive oil
• 500 ml (2 cups) tomato sauce (or Alfredo sauce for the adventurous version of the fall lasagna)
• 15 ml (1 tbsp.) dried Italian herbs
• 2 liters of beef broth
• 500 ml (2 cups) small shells
• 3 bay leaves
• 1 can (540 ml) black beans
• 10 ml (2 tsp.) chili seasoning
• 125 ml (½ cup) chili sauce (or mild salsa for the adventurous version of Mexican pâtés)
• 250 ml (1 cup) corn kernels
• 30 ml (2 tbsp.) soy sauce
• 30 ml (2 tbsp.) brown sugar
• 30 ml (2 tbsp.) rice vinegar
• 30 ml (2 tbsp.) toasted sesame oil (for the adventurer version of cabbage bowls)
• 375 ml (1½ cups) all-purpose flour
• 2.5 ml (½ tsp) baking powder
• 2.5 ml (½ tsp) ground cinnamon
• 2.5 ml (½ tsp) ground ginger (for the adventurer version of the apple cake)
• 1 pinch of nutmeg
• 250 ml (1 cup) apple compote
• 60 ml (¼ cup) canola oil
• 375 ml (1¼ cup) brown sugar
• 2.5 ml (½ tsp) vanilla essence
• 250 or 500 ml (1 or 2 cups) of granola (for the adventurous version of yogurt with fruits and vegetables at the bottom)
• Salt and pepper from the mill

• 1lb (450g) mild Italian sausage meat
• 1 lb (450g) beef fondue
• 1 lb (450g) ground pork

Dairy section

• 375 ml (1½ cups) grated cheddar cheese
• 1 container (500g) 4% cottage cheese
• 375 ml (1½ cups) grated Tex-Mex cheese
• 2 eggs
• 500 to 750 ml (2 to 3 cups) plain or vanilla Greek yogurt

Frozen products section

• 2 frozen 9-inch (23-cm) crusts, thawed