Weekly Menu Plan 9

Monday – One-Skillet Linguine and Clam Sauce with Sauteed Lemon Maple Frisee

Tuesday –  Millet and Chickpea Pilaf with Saffron and Tomatoes, Braised Chard with Cilantro

Wednesday –  Steamed Fish with Fermented Black Bean Sauce, Brown Rice, and Stir-fried Brussels Sprouts

Thursday –  Roasted Poblano Pepper and Corn Quesadillas with Citrus-Jicama Salad

Friday – Smoky Frittata with Watercress and Herb Salad, Challah

Saturday –  Chickpea Soup with Arugula, Bruschetta with Homemade Ricotta Cheese and Fresh Oregano, Meyer Lemon Buttermilk Pudding Cake with Fresh Berries

Sunday –  Classic Cheese Souffle, Wilted Spinach Salad with Roasted Peppers and Red Onion, Whole Wheat French Bread

Grocery List

Produce

  • parsley – 1 bunch
  • cilantro – 2 large bunches
  • 3 lemons or 1 lemon and a bag of Meyer lemons (at least 3 – 4)
  • 1 lime
  • 1 lb. frisee plus a couple of handfuls more
  • 2 lbs. swiss chard
  • 1 bunch scallions
  • fresh ginger
  • 1 – 1 1/2 lbs. brussels sprouts
  • 2 poblano peppers
  • 2 red onions
  • 5 oz. bag Romaine lettuce
  • 5 oz. bag baby spinach
  • 5 oz. package baby arugula
  • 2 navel oranges
  • 1 grapefruit
  • 1 small jicama or small bunch radishes
  • 1 small head cauliflower
  • chives
  • fresh tarragon
  • fresh oregano
  • 2/3 oz. package fresh basil
  • 1 bunch watercress
  • 1 red or yellow pepper
  • carrots
  • celery
  • fresh berries for Meyer Lemon Buttermilk Pudding Cake

Grains/Legumes

  •  1 lb. linguine
  • millet
  • 8” whole wheat tortillas (you’ll need 6 of them;  I like Joseph’s Flax, Oat Bran and Whole Wheat tortillas)
  • loaf good sourdough bread

Bags/Cans/Jars

  •  anchovy paste
  • 3 6.5-oz cans clans, chopped or whole
  • 3 5.5-oz can chickpeas
  • 1 14.5-oz can diced tomatoes
  • fermented black bean garlic sauce, such as Lee Kum Kee brand
  • pepitas (unsalted pumpkin seeds)
  • shelled, unsalted pistachios
  • tomato paste
  • 1 quart low-sodium vegetable or chicken broth

Dairy

  • Parmesan/Parmigiano-Reggiano
  • 4 oz. Gruyere
  • 8 oz. shredded low-fat Monterey Jack or Mexican cheese blend
  • nonfat plain Greek yogurt (small)
  • 2 dozen eggs, preferably Omega 3-fortified, organic
  • creme fraiche
  • 8 oz. smoked mozzarella
  • 1 gallon whole milk plus 1 cup whole milk
  • 1 pint heavy cream plus extra for making fresh whipped cream
  • low-fat buttermilk

Freezer Section

  • 1 – 1 1/2 lbs. mild white fish
  • frozen corn

Pantry Staples

  • olive oil (extra-virgin preferred)
  • peanut oil
  • garlic, lots
  • onions
  • white wine
  • maple syrup
  • salt/sea salt/kosher salt
  • freshly ground black pepper
  • spices: dried basil, saffron, sweet paprika, ground cumin, bay leaves, nutmeg
  • cornstarch
  • low-sodium soy sauce
  • sugar
  • rice vinegar
  • Dijon mustard
  • yeast
  • honey
  • bread flour
  • unbleached all-purpose flour
  • whole wheat flour
  • distilled white vinegar
  • balsamic vinegar
  • unsalted butter
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