Shopping List – Rebecca’s Menu – Weeks 6-8

24 Jul

SHOPPING LIST

Sweetland Farm:

1               (14-15 oz) head of Escarole (reserve 1 leaf for Cream of Spinach Soup)

2               Cucumbers

1               (8 oz) Daikon

A few sprigs of Flat leaf Parsley

1 c.          Fresh Basil

2 bunches            Collard greens

1 lb          Kale

3               Onions

6 med    Tomatoes

3 med    Zucchini

2 med    Summer Squash

2 c.          Spinach leaves

2 lbs       Swiss Chard

 

GROCERY

Fresh Produce:

6 oz Baby Carrots

6 oz Broccoli Stems

1 bunch  Cilantro

1 head Garlic

3 T fresh Ginger

1 Jalapeno

2 Lemons

3 Limes

A few sprigs fresh Mint

2 c. Tomato Juice

2 c. Corn kernels

1 c. Green Onions

1 Lg Red Onion

A few sprigs of fresh Oregano

1 Avocado

1 Pomegranate or 1 cup Raspberries

2 c. Potatoes

1 Red/Yellow Pepper

1 bunch Scallions

¼ c. Shallots

1 c. shelled Fava Beans

1 sm. Portabella Cap

Meat/Poultry:

10 oz      Sweet Italian Turkey Sausage (or 1 pkg Tofukey Italian Sausage)

Seafood:

1 lb          Uncooked large Shrimp, peeled and deveined (or 1 lb Extra Firm Tofu)

Baking/Nuts/Spices

¾ t. Fennel Seeds

2 T. golden Raisins

1 Two” Cinnamon Stick

½ t. Paprika

2 T. Almonds, slivered/blanched

Salt & Pepper

Dried Pantry Items:

2 c. Basmati Rice

8 oz. Med Pasta Shells

8 oz. Orzo

Oils/Vinegars:

¼ c. Balsamic Vinegar

1 ½ c. Extra Virgin Olive Oil

3 T. Canola/Vegetable Oil

4 T. Red Wine Vinegar

1/3 c. Seasoned Rice Vinegar

Dairy:

8 oz. Fresh Mozzarella

½ c Feta, crumbled

3 T. Pecorino Romano, grated

8 T Monterey Jack

4 Eggs

Refrigeration Case:

8 Corn Tortillas

24 oz. Tempeh

(If substituting: 1 lb extra firm tofu and 1 pkg Tofurkey Italian Sausage-see above)

Frozen:

¼ c. Frozen Orange Juice Concentrate

Wine:

2 T. Dry White Wine

Specialty:

1 T. Avocado Oil (Substitute Olive Oil?)

Canned/Jarred/Tinned Items:

1 can Black Beans

3 T Oil Packed Sundried Tomatoes

Condiments and Sauces:

1 ½ T. Toasted Sesame Oil

1 ½ t. Chili-Garlic Sauce

¼ c. Shoyu

3 T. Pesto

½ t. Soy Sauce

¼ C. Tomatillo (Green) Salsa

 

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