This week’s menu is all about simple foods that shine with simple preparation. Using quality ingredients is the key, so I urge you to visit your local farmers’ market or farm stands for the produce, if available in your area. Vegetarians can make the split pea soup minus ham hock, but I can’t promise you it will taste the same. I’m a huge fan of vegan split pea soup as well, but there’s just nothing like the smoky flavor that you get from pork in a thick, slow-cooked soup. The soup also freezes beautifully, so you might want to double the recipe. Currently my freezer is full of frozen soups of all kinds—they make for the perfect impromptu dinner when it’s chilly outside and your pantry is running low.

Grocery list:
One 16-oz bag split peas
1 lb smoked ham hock
3 carrots
3 stalks celery
2 quarts chicken stock
2 onions
4 delicata squash
Thai red curry paste
1 can garbanzo beans
Quinoa
Coconut oil
Extra virgin olive oil
Cinnamon
Sea salt
Pepper
2 large bunches cilantro
1 lb extra-firm tofu
Pecans
Brown sugar
3 sweet potatoes
1 lb boneless, skinless chicken breasts
All-purpose flour
Cayenne pepper
Sesame seeds
Tamari