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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