Weekly Menu Plan 24

by Jennifer

Monday – Lemon Gnocchi with Spinach and Peas

Tuesday – Black Bean, Corn and Zucchini Enchiladas, with a Romaine, Cilantro and Avocado Salad

Wednesday – Moo Shu Shrimp and Szechwan Green Beans


Thursday – Tagliatelle with Broccoli Rabe, Roasted Red Peppers and Fresh Mozzarella


Friday – Fish Soup Provencale with Escarole, Fennel and Orange Salad

Saturday – Spinach, Dill and Fontina Frittata,  Sauteed Cherry Tomatoes with Shallots and No – Knead BreadStrawberry Rhubarb Pie


Sunday – Strawberry Bellinis with Goat Cheese and Balsamic Onion Phyllo Pouches; Broiled Salmon with Mint and Preserved Lemon, Strawberry Salad with Feta and Pistachios, and No-Knead BreadChocolate Strawberry Layer Cake

Grocery

Produce

  • 5 oz. baby spinach plus 8 cups fresh spinach
  • 2 lemons
  • lime
  • orange
  • red onion
  • 1 medium zucchini
  • two 10 oz. packages pre-washed and chopped romaine lettuce
  • large bunch cilantro
  • parsley
  • avocado
  • 3 pints cherry or grape tomatoes
  • green pepper
  • red pepper plus 2 red peppers OR 12 oz. jar roasted red peppers
  • medium-large potato
  • small head escarole
  • 1 fennel bulb
  • 2 large Vidalia onions
  • strawberries – 3 cups for bellinis, 4 cups for pie, plus 1 1/2 lb. for salad and some for decorating cake
  • about 4 long stalks rhubarb (enough for 2 cups)
  • fresh mint – 2 packages
  • 8 oz. sliced mushrooms
  • carrots
  • medium head Napa cabbage
  • 1 lb. green beans
  • 1 bunch broccoli rabe
  • scallions
  • fresh dill
  • 2 large shallots

Pasta/Grains

  • 1 lb. package dried potato gnocchi
  • two packages of 8 8-inch whole wheat tortillas
  • 1 lb. tagliatelle or fettucine

Dairy

  • heavy cream (pint)
  • half-and-half (pint)
  • 8 oz. shredded reduced-fat cheddar cheese
  • 3 oz. goat cheese
  • 3.5 oz. package crumbled reduced-fat feta cheese
  • double crust pie dough, unless making your own
  • 2 8-oz. packages fresh mozzarella pearls
  • fontina cheese (about 5 – 6 oz.)
  • vanilla frozen yogurt for pie
  • reduced-fat cream cheese, block-style

Cans, Bags, Bottles and Jars

  • 26 – 28 oz. tomato puree or sauce
  • 14.5 oz. can Italian-style diced tomatoes
  • 15 oz. can black beans
  • jar fennel seeds (spice aisle)
  • butter-flavored cooking spray
  • prosecco or other sparkling wine
  • preserved lemon (unless you have your own)
  • unsalted, roasted pistachios
  • Hoisin sauce
  • Sriracha (hot chile sauce) – both Hoisin and this may be pantry staples for you
  • strawberry jam
  • King Arthur Flour Unbleached Cake Flour
  • powdered sugar (need 4 1/2 cups)

Frozen

  • frozen peas (need 1 1/2 cups, so about a 10 oz. package)
  • 10 oz. package frozen corn
  • 1 – 1 1/2 lb. firm white fish (can be fresh, of course)
  • 4 6-oz. salmon fillets
  • 1 lb. shrimp
  • 1 package phyllo sheets

Pantry Staples

  • garlic, lots
  • onions
  • spices: crushed red pepper, chili powder, ground cumin, dried thyme, bay leaf
  • kosher salt, sea salt
  • freshly ground black pepper
  • Parmesan or Parmigiano-Reggiano
  • neutral vegetable oil (I use grapeseed oil), coconut oil
  • extra-virgin olive oil
  • sesame oil
  • honey
  • white wine
  • coffee
  • sherry vinegar
  • balsamic vinegar
  • low-sodium soy sauce
  • cornstarch
  • Sriracha (hot chile sauce)
  • unsalted butter
  • sugar
  • eggs, preferably Omega 3-fortified, organic…at least a dozen
  • baking powder
  • baking soda
  • unsweetened cocoa powder
  • vanilla
  • milk
  • chocolate chips
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