Weekly Menu Plan 18

Monday – Stir-Fried Tofu with Mushrooms, Peas, and Oyster Sauce

Tuesday – Asparagus Soup; Bruschetta with Beans, Avocados, Tomatoes and Lemon Dressing

Wednesday – Roasted Vegetable Frittata; Quick Baby Spinach Salad

Thursday – Pasta with Lentils, Arugula, and Caramelized Onions

Friday – Easy Chicken Tacos

Saturday – Sole Meuniere; French Potato Salad; Orange and Fennel Salad

Sunday – Stir-Fried Shrimp with Garlicky Eggplant, Scallions and Cashews

Grocery List

Produce

  • 8 ounces shiitake mushrooms (or a combination of cremini and shiitake mushrooms)
  • 20 scallions (about 3 or 4 bunches)
  • 3 garlic heads
  • ginger
  • 2 pounds asparagus
  • 2 small leeks
  • 4 lemons
  • 1/2 dry pint of cherry or grape tomatoes (about a handful), or 1 small tomato
  • 2 avocados
  • 1 bunch parsley
  • 1 small zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion plus 1 small one
  • 1 6-ounce bag baby spinach
  • 2 large onions
  • 12 ounces plum tomatoes
  • baby arugula
  • 1 bunch cilantro
  • lettuce for shredding
  • 1 tomato
  • 2 pounds small white boiling potatoes
  • 1 fennel bulb
  • 1 large orange
  • 1 medium eggplant
  • 1/2 lb snow peas

Dairy

  • eggs (more than 1 dozen)
  • 1 12-ounce package extra-firm tofu
  • unsalted butter
  • Parmesan cheese
  • small half and half
  • Gruyere or Cheddar cheese
  • sour cream

Pastas, Grains, Legumes

  • rice
  • 1 loaf Ciabatta bread
  • 12 ounces orecchiette or other pasta
  • 12 (6-inch) flour tortillas
  • 3/4 cup lentils
  • 1/2 cup cashews

Meats

  • 4 boneless, skinless chicken breasts
  • 2 sole fillets or flounder fillets (or more if serving more than 2)

Cans, Jars, Bottles and Bags

  • chicken stock (about 5 cups)
  • 1 15.5-ounce can small navy beans
  • 2 teaspoons minced chipotle chiles in adobo sauce or 1/4 teaspoon Chipotle Chile Pepper
  • orange juice

Frozen

  • 1 cup frozen peas
  • 1 pound shrimp

Pantry

  • Chinese rice wine or dry sherry
  • cornstarch
  • soy sauce
  • oyster sauce
  • sesame oil
  • peanut or vegetable oil
  • olive oil
  • coconut oil (optional)
  • Worcestershire sauce
  • yellow mustard
  • unbleached all-purpose flour
  • capers
  • champagne / apple cider vinegar
  • Dijon mustard
  • cornichons
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