Weekly Menu Plan 15

by Jennifer

Monday – Lemony Shrimp and Artichoke Pasta, Hearts of Palm Salad

Tuesday – Creamless Creamy Tomato Soup with Grilled Cheese and Caramelized Onion Sandwiches

Grocery List

Produce

  • limes – lots
  • 3 lemons
  • 4 red peppers, 1 green pepper, 1 yellow pepper, plus 3 peppers, color of your choosing
  • bunch cilantro
  • bunch parsley
  • package finely shredded green cabbage
  • avocado
  • 3 plum tomatoes
  • head Boston lettuce
  • chives
  • fresh thyme
  • 1 lb. white mushrooms
  • 2/3 oz. package fresh basil
  • 1 lb. carrots
  • celery
  • 2 medium russet potatoes
  • 12 oz. rutabaga
  • 1 leek
  • 7 oz. package of baby spinach
  • fresh ginger
  • small Napa cabbage
  • 1 zucchini
  • small package fresh bean sprouts
  • 1 lb. collard greens

Dairy

  • 8 oz. package shredded Monterey Jack or Mexican cheese blend
  • vegetable shortening (preferably organic, trans-fat free)
  • whipped cream for pumpkin pie
  • at least 8 oz. of your favorite cheese for grilled cheese sandwiches
  • 7 oz. package organic baked tofu (savory flavor) (optional, for vegetable pot pie)
  • 7 oz. package organic baked tofu, teriyaki flavor
  • Pecorino-Romano cheese
  • orange juice (or, if you prefer, you can buy one orange for juice)
  • buttermilk

Pasta/Grains

  • package of 7” whole wheat tortillas
  • whole grain tortilla chips (optional, for Saturday night)
  • 1 lb. pappardelle (if you live near a Trader Joe’s, look for lemon pepper pappardelle)
  • whole wheat bread for grilled cheese sandwiches and tomato soup
  • panko (Japanese bread crumbs)
  • package instant polenta (mine was 9.2 oz.)
  • 8.8 oz. package soba noodles
  • corn flour (Bob’s Red Mill) or cornmeal

Cans, Jars and Bags

  • Frontera Key Lime Cilantro Taco Skillet Sauce with Roasted Tomatillo and Green Chile
  • jar of salsa (optional, for Saturday night)
  • 15.5 oz. can black beans (optional, for Saturday night)
  • 2 15.5-oz cans cannellini or Great Northern beans
  • 2 15.5-oz cans butter beans
  • roasted, unsalted pistachios
  • 14.5 oz. can hearts of palm
  • kalamata olives, preferably pitted
  • 15 oz. can pumpkin puree
  • 12 oz. can reduced-fat evaporated milk
  • corn syrup (light or dark)
  • 2 28-oz. cans whole tomatoes
  • vegetable broth (2 quarts)
  • chile paste with garlic (if this isn’t already a pantry staple)
  • sesame seeds, toasted if you can find them

Freezer Section

  • ice (if your refrigerator makes gross ice cubes, like mine does)
  • 1 lb. mild white fish (for example, tilapia, haddock, flounder, etc.)
  • package frozen blueberries (you need 2 cups)
  • vanilla frozen yogurt
  • 1 lb. shrimp
  • 12 oz. package frozen artichokes
  • package frozen pearl onions (you need 15 onions)
  • package frozen peas (you need one cup)

Pantry Staples

  • Triple Sec
  • white tequila
  • vodka
  • good red wine (if these four aren’t pantry staples, they should be!)
  • kosher salt
  • extra-virgin olive oil
  • onions, at least a few
  • whole wheat flour or white whole wheat flour
  • unbleached all-purpose flour
  • bread flour
  • baking powder
  • baking soda
  • yeast (if you’re making challah)
  • maple syrup
  • honey
  • brown sugar
  • oatmeal (not instant)
  • unsalted butter
  • garlic
  • white wine
  • sea salt and freshly ground black pepper
  • white wine vinegar
  • balsamic vinegar
  • rice vinegar
  • sesame oil
  • Dijon mustard
  • Parmesan or Parmigiano-Reggiano cheese
  • eggs (preferably organic, free-range, Omega 3-fortified)
  • spices:  ground cinnamon, ground nutmeg, ground cloves, bay leaves, ground cumin, ground coriander, red pepper flakes, herbs de Provence OR dried basil, thyme and rosemary
  • cornstarch
  • low-sodium soy sauce
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