Week's Eats 10/22


My soup obsession continues. The more weeks that I write this down, the more I realize I pretty much eat only soup and only things that can be served in bowls. It could be worse but it is still pretty funny to see now that I am documenting this.

The tacos were a highlight and I totally encourage you to try them. I love that goat cheese and roast garlic mixture and it is a great way to use up extra vegetables. Also I know it seems simple, but never doubt the amazing power of chicken noodle soup. My version is made in the instant pot and is totally delicious.

Also I didn’t include the pickled red onions in the below grocery list but they are super easy to make on a Sunday afternoon and you can eat them all week long. Here is the recipe.


Monday: Cauliflower Tacos with Roasted Garlic and Goat Cheese

Tuesday: Chicken Noodle Soup

Wednesday: Shrimp and Grits

Thursday: New Year Noodle Soup

Grocery List


  • olive oil

  • salt and pepper

  • 4 to 6 corn tortillas

  • 1 lb favorite dried pasta such as penne or farfalle

  • 1 bay leaf

  • 1 Tbs. whole black peppercorns

  • 1 cup dried grits (not instant grits)

  • 1 can diced tomatoes

  • 2 quarts vegetable broth

  • Hot sauce to taste

  • 2 tsp. ground cumin

  • 1 tsp. ground turmeric

  • pinch of red pepper flake

  • 1 cup French or green lentils

  • 1- 15 oz. can chickpeas

  • 1-15 oz. can pinto beans

  • 4 oz. dried rice noodle


  • 1 head cauliflower

  • 2 heads of garlic

  • 1 bunch kale or Swiss chard

  • Avocado (if using to top the tacos)

  • 4 carrots

  • 4 stalks celery

  • 2 onions

  • 1 shallot, diced

  • 2 cloves garlic minced

  • squeeze of lemon

  • 2 Tbs. chopped fresh herbs such as parsley or cilantro

  • 1 onion, thinly sliced

  • 3 cups spinach

  • Top with caramelized onions, toasted walnuts, and fresh dill.


  • 4 oz. plain goat cheese, at room temperature 

  • 4 Tbs. unsalted butter, cubed 

  • Sour cream (if using to top the Noodle Soup)

  • 2 cups milk

Meat/Seafood Counter

  • 1 lb large shrimp (16/20 size)

  • 6 oz.  smoked turkey sausage

  • 1 whole rotisserie chicken

Prep List (things you can do ahead on Sunday to get a jumpstart)

  • Tacos

    • Make the pickled red onions, if serving on the tacos

    • Make the roast garlic goat cheese and store in the fridge

  • Chicken Noodle Soup

    • Make the broth for the chicken noodle soup and store in the refrigerator

    • Chop the vegetables and store in the fridge

  • Shrimp and Grits

    • Make the grits and store in the refrigerator. When ready to eat, place in a medium pot on the stove, add a little water and reheat.

    • Dice the sausage, shallots, and garlic and store in the fridge

  • Noodle Soup

    • Make the caramelized onions, if serving with them. Store covered in the fridge then rewarm when ready to eat