Weekly Menu Plan 11

Click on each picture for the recipe! Scroll down for the shopping list!

Monday – Ricotta Gnocchi with Garlic Oil and Oregano;  Escarole with Pine Nuts

Tuesday –  Black Beans and Toasted Coconut Rice

Wednesday – Orecchiette with Chickpeas and Preserved Lemon,  Sauteed Swiss Chard

Thursday –  Salmon Cakes with Wilted Kale and Roasted Potato Winter Salad

Friday – Cranberry Bean – Vegetable Soup with Parsley Pesto, Challah

Saturday – Company’s Coming

Appetizer – Roasted Garlic White Bean Dip with Crackers and Crudites

Dinner – Baked Rigatoni alla Norma, Romaine Salad with Anchovy Dressing and Parmesan, Olive and Red Onion Bread

Dessert – Hot Fudge Sundaes with Toffee Almond Ice Cream

Sunday – Korean Barbecue Tempeh, Roasted Sweet Potato Wedges,, and Brussels-Sprouts Slaw with Peanuts

Grocery List

Produce

  • fresh oregano
  • fresh mint
  • 1 1/2 – 2 lbs. escarole
  • 1 large leek
  • carrots
  • celery
  • 1 medium zucchini
  • 1 small to medium yellow squash
  • parsley (Italian)
  • 4 lemons
  • 5 limes
  • 2 lbs. eggplant
  • 18 – 22 oz. bag hearts of Romaine lettuce
  • 2 red onions
  • oil cured olives (1 1/4 cups)
  • cilantro
  • 3 small to medium sweet potatoes
  • 1 1/2 lb. Yukon Gold potatoes
  • 2 bunches swiss chard
  • 1/2 lb. kale
  • avocado
  • 1 lb. brussels sprouts
  • scallions (1 bunch)

 Dairy

  •  1 lb. fresh ricotta
  • 2 cups (1 pint) heavy cream
  • whole milk (1 cup)
  • 1 lb. fresh mozzarella
  • reduced-fat feta cheese (1 cup)
  • 2 packages tempeh

Grains/Pastas/Legumes

  •  dried cranberry beans
  • 15.5 oz. can cannellini beans
  • 29 oz. can black beans
  • 14 – 15.5 oz. can chickpeas
  • good crackers
  • 1 lb. rigatoni
  • 1 lb. orecchiette
  • seasoned panko

Cans, Jars and Bags

  •  pine nuts
  • 14.5 oz. can fire-roasted diced tomatoes
  • whole almonds
  • sliced almonds
  • toffee bits, such as Heath Bits O’Brickle Toffee
  • hot fudge
  • 24 – 26 oz. jar marinara sauce
  • can anchovy fillets
  • unsweetened coconut flakes
  • basmati rice (I prefer brown)
  • fish sauce
  • preserved lemon rind (or make your own, you’ll just need lemons and kosher salt)
  • 3 6-oz. cans boneless, skinless salmon (preferably wild, sustainably caught, such as Wild Planet brand)
  • tahini
  • light mayonnaise
  • roasted peanuts

Pantry Staples

  •  bread flour
  • unbleached all-purpose flour
  • eggs
  • extra-virgin olive oil
  • garlic – lots
  • onions
  • Parmigiano-Reggiano/Parmesan (you’ll need this for a few dishes this week)
  • crushed red pepper flakes
  • sea salt, kosher salt
  • freshly ground black pepper
  • honey
  • yeast
  • unsalted butter
  • white wine vinegar
  • balsamic vinegar
  • ground cardamom
  • brown sugar
  • low-sodium soy sauce
  • sesame oil
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