Sat: https://cooking.nytimes.com/recipes/12015-cornbread-tamale-pie- leftovers for cch lunch M-W
Sun: https://cooking.nytimes.com/recipes/1022581-chicken-birria (thicken to stew with barley, mushrooms, spinach)
Mon: https://cooking.nytimes.com/recipes/1022681-crispy-salmon-with-mixed-seeds (make extra for salmon cakes)
Tue: https://cooking.nytimes.com/recipes/1022670-persian-rice-stuffed-onions
Wed: Salmon cakes from tomatillo salsa, and, for fun, https://cooking.nytimes.com/recipes/1021613-hot-and-numbing-stir-fried-new-potatoes
Thu: Thanksgiving
Sun: Chicken pot pie
Mon: Salmon cakes, potato-carrot soup, cooked spinach, pumpkin pie pudding
Tues: Mushroom risotto
Thanksgiving
https://cooking.nytimes.com/recipes/1020601-spicy-caramelized-squash-with-lemon-and-hazelnuts
pumpkin chiffon pie
eggplant tartlet appetizers
white beans & spinach w/ rosemary, garlic, white wine reduction
(https://cooking.nytimes.com/recipes/1017724-cheesy-hasselback-potato-gratin)
Cranberry orange relish
Bourbon sweet potatoes
Wild rice with sage butter
sundried tomato tarte de soleil
================
pumpkin-apple bread, eating for IBS
(https://cooking.nytimes.com/recipes/1020924-creamed-greens-potpie)
(https://cooking.nytimes.com/recipes/1019563-brioche-chestnut-stuffing)
(https://cooking.nytimes.com/recipes/453-hashed-brussels-sprouts-with-lemon)
(https://cooking.nytimes.com/recipes/1021378-smoky-stir-fried-greens)
Shopping
Cranberries
Parsley?
2 oranges