Weekly Menu Plan 22

by Jennifer

Monday – Pasta with Romesco Sauce, Sauteed Kale with Garlic

Tuesday – Herbed Tofu and Vegetable Saute

Wednesday – Sweet and Sour Stir-Fry with Coated Walnuts

Thursday – Spaghetti with Anchovies, Olives, and Toasted Bread Crumbs

Friday – Last Minute Minestrone

Saturday – Limoncello Champagne Cocktails with Mint, Hot Artichoke-Parmesan Spread with Crackers;  Shrimp Scampi with Preserved Lemon and Fennel on Polenta, Romaine Salad with Anchovies and Parmesan;  Creme Anglaise with Brown-Sugared Strawberries, Almond Biscotti

Sunday – Leek and Mascarpone Cheese Risotto, Grilled Asparagus

Grocery List

Produce

  • 3 – 4 lemons
  • 2 lbs. strawberries
  • fennel bulb
  • 11 – 12 tomatoes
  • shallots
  • 18 – 22 oz. package romaine hearts
  • 3 large red peppers plus 3 peppers, colors of your choice
  • large bunch kale
  • 6 large leeks
  • large bunch parsley
  • fresh basil (2 bunches or large packages)
  • fresh thyme
  • fresh mint
  • carrots
  • celery
  • 1 bunch asparagus
  • 1 lb. broccoli
  • 8 oz. mushrooms
  • 1 orange
  • 1 fresh pineapple
  • large piece fresh ginger

Dairy

  • whole milk (2 cups)
  • heavy cream (1 1/4 cup)
  • mascarpone cheese
  • grated cheddar cheese
  • 14 oz. package firm tofu

Frozen

  • 2 lbs. large shrimp (preferably wild and sustainably caught)

Pastas/Grains/Legumes

  • crackers (or French bread) for Hot Artichoke-Parmesan Spread
  • coarse cornmeal (for polenta)
  • 1 lb. dried short pasta (such as gemelli)
  • 1 lb. dried spaghetti
  • Israeli (pearl) couscous, preferably whole wheat
  • Arborio rice
  • beans of your choice (cannellini, cranberry, etc.), canned or dried and cooked, need 3 cups)
  • brown rice

Cans, Jars, Bottles and Bags

  • limoncello
  • sparkling wine
  • almond extract
  • slivered almonds
  • walnuts (4 cups)
  • 14-oz. can artichoke hearts
  • reduced-fat mayonnaise
  • 5 8-oz. bottles clam juice
  • preserved lemon
  • anchovies (2 cans)
  • vegetable or chicken broth, need 7 cups
  • 14.5-oz. can diced tomatoes
  • 12 oz. jar roasted red peppers
  • Spanish olives
  • 8-oz. can water chestnuts

Pantry Staples

  • sugar
  • brown sugar
  • salt/kosher salt/sea salt
  • freshly ground black pepper
  • eggs
  • vanilla extract
  • white whole wheat flour
  • baking powder
  • Parmesan or Parmigiano-Reggiano (and a rind)
  • garlic (lots)
  • onions
  • spices: cayenne pepper, saffron, dried basil, dried thyme, crushed red pepper
  • hot sauce
  • extra-virgin olive oil
  • peanut or grapeseed oil
  • white wine vinegar
  • sherry vinegar
  • cider vinegar
  • sandwich bread
  • unsalted butter
  • white wine
  • orange juice
  • low-sodium soy sauce
  • honey
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