Weekly Menu Plan 19

by Jennifer

Monday – Fennel, Onion and Olive Pizza;  Asparagus with Orange Dressing and Toasted Hazelnuts

Tuesday – Broccoli and Cheddar Skillet Flan, Broiled Red Peppers and Tomatoes with Caper Vinaigrette

Wednesday – Stir-Fried Tempeh with Spinach and Basil, Brown Rice

Thursday – Pasta with Green Vegetables and Herbs

Friday – Very Full Tart with Caramelized Fennel SaladMississippi Mud Cake

Saturday – Grilled Garlic Shrimp, Israeli Couscous with Roasted Butternut Squash and Preserved Lemon, Sauteed Spinach

Sunday – Garlicky Stewed White Beans with Mixed Peppers, No-Knead Bread

Grocery  List

Produce

  • 5 medium bulbs fennel
  • two bunches asparagus, each about 1 1/2 lbs.
  • orange
  • lemon
  • lime
  • green pepper
  • 2 yellow peppers
  • 4 red peppers
  • 2 large tomatoes
  • fresh sage (or you can use dried)
  • shallots (3 – 4 large)
  • 10 oz. fresh spinach and 1 lb. baby spinach
  • 2 large red onions
  • fresh basil, 2 cups worth
  • fresh thyme
  • fresh mint (need 1 cup)
  • fresh oregano (need 1 cup)
  • 1 medium eggplant
  • 1 small sweet potato
  • 1 small zucchini
  • 5 oz. salad greens
  • 1 1/2 lb. butternut squash
  • parsley (large bunch)
  • scallions

Dairy

  • 8 oz. (2 cups) shredded mozzarella cheese (plus extra for broiling on bread with Garlicky Stewed White Beans, if you like)
  • reduced-fat cheddar cheese (1 cup)
  • eggs
  • whole milk (1 cup)
  • heavy cream (1 cup)
  • buttermilk
  • 1 lb. soy tempeh
  • 11 oz. pie crust dough (or make your own;  you’ll need butter, shortening, flour, vodka)
  • ricotta cheese
  • two 4 oz. containers crumbled feta cheese

Pasta/Grains

  • 1 lb. pizza dough (or you can make your own)
  • brown rice
  • Israeli couscous (I used whole wheat)
  • 1 lb. dried linguine

Frozen

  • 1 lb. shredded frozen hash browns
  • 10 oz. frozen chopped broccoli
  • 1 lb. shrimp, preferably wild-caught
  • frozen peas

Cans, Jars, Bottles and Bags

  • pitted Kalamata olives
  • hazelnuts
  • pine nuts
  • bottled pizza sauce or marinara sauce
  • 2 15-oz. cans cannellini beans
  • 14.5-oz. can diced tomatoes
  • capers
  • golden raisins
  • preserved lemon rind
  • mini-marshmallows
  • unsweetened cocoa
  • evaporated milk
  • powdered sugar

Pantry Staples

  • extra-virgin olive oil
  • peanut oil or other neutral heat-stable vegetable oil
  • onions, at least 5 or so
  • garlic, at least 2 heads
  • cornmeal
  • spices:  dried oregano, dried thyme, crushed red pepper, ground nutmeg, bay leaves, cinnamon stick, ground cinnamon
  • salt/sea salt/kosher salt
  • freshly ground black pepper
  • unbleached all-purpose flour and/or white whole wheat flour
  • yeast
  • Parmesan/Parmigiano-Reggiano
  • red wine vinegar
  • low-sodium soy sauce
  • mirin
  • sesame oil
  • sugar, brown sugar
  • unsalted butter
  • vanilla extract
  • baking soda
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