Weekly Menu Plan 13

by Jennifer

Monday – Cornmeal-Crisped Tilapia, Roasted Potato Wedges with Cilantro-Lime Mayonnaise, and Steamed Broccoli

Tuesday – Whole Wheat Penne with Roasted Cauliflower and Herbs

Wednesday – Spanish White Beans with Spinach, Olive and Red Onion Bread

Thursday – Rice Noodles with Tofu and Vegetables

Friday – Lentils with Butternut Squash and Walnuts, Green Salad with Lemon Dressing, Challah

Saturday – Meyer Lemon Marmalade-Glazed Salmon; Salad with Golden Beets, Meyer Lemon Confit, Goat Cheese and Candied Walnuts;  Whole Wheat French Bread;  Meyer Lemon Shortcakes with Meyer Curd and Berries

Sunday – Broccoli and Pepper Calzones with Homemade Pizza Sauce

Grocery List


  • fresh thyme
  • fresh tarragon
  • 1 bunch golden beets
  • two 5-oz. packages salad greens
  • Meyer lemons or regular lemons, 12 – 14 (plus 1 1/2 lbs. if you’re making marmalade)…it’s Meyer lemon-palooza after all
  • berries of your choosing (for shortcakes with lemon curd)
  • 14 oz. package firm or extra-firm tofu
  • 1 leek
  • 1 medium Napa cabbage
  • 2 red peppers
  • 1 bunch scallions
  • 1 large bunch cilantro
  • 1 bunch parsley
  • 10 oz. package baby spinach
  • 1 medium butternut squash (about 2 lbs.)
  • shallots (2)
  • 2 limes
  • 2 red onions (if you’re making Olive and Red Onion Bread)
  • 4 medium baking potatoes
  • broccoli, enough for a side dish for your family (about 1 – 1 1/2 lbs.)
  • 1 head cauliflower


  • ricotta cheese
  • mozzarella cheese, shredded
  • crumbled goat cheese (need 1 cup)
  • 1 pint heavy cream
  • reduced-fat buttermilk
  • small container non-fat plain Greek yogurt or sour cream
  • Parmesan or Parmigiano-Reggiano cheese

Grains and Pastas

  • pizza dough (unless you decide to make your own)
  • 8 oz. rice noodles (brown rice noodles preferred)
  • 1 lb. whole wheat penne

Cans, Jars and Bags

  • tomato paste (small can)
  • 28 oz. can crushed tomatoes
  • lemon marmalade (unless you make your own!)
  • candied walnuts (found at Trader Joe’s or other specialty stores)
  • peanuts or cashews (optional)
  • plain walnuts (halved or chopped)
  • sun-dried tomatoes in oil
  • 29 oz. can cannellini beans
  • dried French green lentils (use regular brown lentils if you can’t find French green)
  • oil-cured olives (if you’re making Olive and Red Onion Bread)
  • reduced-fat mayonnaise

Freezer section

  • 8 oz. package frozen peppers and onions (or half of a 1 lb. package)
  • 10 oz. package frozen broccoli cuts
  • 6 salmon steaks – about 6 oz. each (you may choose to buy these fresh)
  • 1 1/2 lbs. tilapia or other mild, white-fleshed fish (you may choose to buy these fresh)

Pantry Staples

  • extra-virgin olive oil
  • peanut oil
  • sesame oil
  • cornmeal
  • unbleached all-purpose flour
  • bread flour
  • onions
  • garlic
  • white wine
  • spices (don’t worry if these aren’t in your pantry…from now on they will be!): dried basil, dried oregano, red pepper flakes, sweet smoked paprika, curry powder, chili powder, ground cumin
  • balsamic vinegar
  • champagne or white wine vinegar
  • rice vinegar
  • sugar
  • eggs
  • unsalted butter
  • kosher salt, sea salt
  • baking powder
  • low-sodium soy sauce
  • honey
  • yeast

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