Ingredients 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 Butcher section 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
