Mini batch cooking July 2021 #2
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Fruit and vegetable section
- ¼ cup fresh basil (if adventurer version of salmon antipasto)
- 4 minced garlic cloves
- 1 small red onion
- 1 cup cauliflower
- 1 stalk of celery
- 1 red pepper
- 3 green onions
Dry products section
- 1 can of 540 ml of chickpeas
- ½ cup quick cooking rolled oats
- 3 tbsp. tablespoons sun-dried tomatoes preserved in oil
- 1 cup canned diced tomatoes
- 2 tbsp. herbs de Provence
- Salt and pepper from the mill
- ¾ cup pretzels
- ½ cup olive oil
- ¾ cup mayonnaise
- 1 C. ground turmeric
- 2 tbsp. Dijon mustard (including 1 tbsp if the adventurer version of crispy bites)
- 1 C. tablespoon honey (if adventurer version of crispy bites)
- ½ cup sliced Kalamata olives
- 2 tbsp. tablespoon wine vinegar
- ¼ cup of pickled hot peppers (if the adventurer version of the rolls with the tuskis)
- 6 small sweet pickles
Bakery section
- 24 mini pitas
- 8 hot dog buns
Cheese section
- 1 cup ricotta
- 1 cup grated parmesan
Fish section
- 300g fresh salmon, skinless
What's left for you at home
- 2 cups leftover cooked meats or deli meats
