Weekly Menu Plan 23

by Jennifer

Monday – Grilled Cheesy Polenta with Quick Tomato Sauce, Grilled Caesar Salad

Tuesday – Spring Vegetable Stew with Garlic Bread

Wednesday – Quick Quinoa Grecian Salad

Thursday – Leek and Lemon Linguine, Provencal Bok Choy, Mocha Pudding

Friday – Chickpea and Potato Hash with Cucmber, Tomato and Yogurt Salad

Saturday – Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon-Oregano Oil;  Dandelion Salad;  Rustic Apple-Walnut Tart

Sunday – Grilled Corn, Black Bean and Mango Salad with Avocado Pizza

Grocery List

Produce

  • 3 pints cherry tomatoes
  • basil (two packages)
  • fresh oregano
  • fresh mint
  • 6 – 7 lemons
  • 2 limes
  • orange
  • small bunch dandelion greens
  • small head escarole
  • parsley (large bunch)
  • cilantro
  • 3 hearts of romaine (18 – 22 oz. package)
  • package (5 – 7 oz.) salad greens
  • 4 ears of corn
  • Vidalia onion
  • 2 leeks
  • red pepper
  • 3 mangoes
  • 1 – 2 jalapenos
  • shallots
  • 2 avocados
  • chives
  • 2 – 2 1/2 lbs. bok choy
  • 4 medium tomatoes
  • 5 oz. baby spinach
  • fresh ginger
  • 2 English cucumbers
  • yellow pepper
  • softball- size radicchio
  • scallions
  • 1 bunch asparagus
  • 5 medium apples

Dairy

  • 1/2 lb. mozzarella
  • plain nonfat Greek yogurt (1 cup)
  • 3.5 oz. package fat-free feta cheese
  • 1% milk (4 cups)
  • whipped cream or heavy cream to whip yourself

Frozen

  • 6 6-oz. pieces salmon fillet, preferably wild and sustainably caught
  • frozen shredded hash brown potatoes
  • ice cream for Rustic Apple-Walnut Tart
  • single pie crust (unless making your own, then will need flour, butter, and shortening)

Pasta/Grains

  • pearl (Israeli) couscous (whole wheat, if available)
  • coarse cornmeal
  • baguette or French bread (x 2)
  • 11 – 16 oz. pizza dough
  • 1 lb. dried linguine
  • whole wheat pita bread or flatbread (optional)
  • quinoa (2 cups)

Cans, Bags, Jars and Bottles

  • no-chicken/vegetable broth (2 quarts)
  • kalamata olives (pitted)
  • 28 oz. can whole tomatoes
  • anchovy paste
  • 15 oz. can black beans
  • 15 oz. can chickpeas
  • 15 oz. can small white beans
  • chipotle chiles in adobo sauce
  • 14 oz. can artichoke hearts
  • 25 – 26 oz. canned/boxed chopped tomatoes
  • instant espresso granules (I’ve found this at Whole Foods, lasts forever)
  • bittersweet chocolate chips
  • walnuts

Pantry Staples

  • sugar
  • kosher salt, sea salt
  • freshly ground black pepper
  • extra-virgin olive oil
  • garlic (lots)
  • onions
  • spices: dried oregano, dried basil, dried thyme, bay leaves, curry powder, ground cumin, fennel seeds (you could use 1/2 tsp dried tarragon instead), allspice, ground cinnamon
  • eggs, preferably organic, Omega 3-fortified, humanely raised
  • Parmigiano-Reggiano or Parmesan
  • white wine
  • sherry vinegar
  • cider vinegar
  • unsweetened cocoa
  • cornstarch
  • unsalted butter
  • vanilla
  • all-purpose flour
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