Weekly Menu Plan 25

by Jennifer

Monday – Grilled Portabello Mushroom Pasta, Broccoli Rabe

Tuesday – Caprese Salad with Homemade Mozzarella Cheese

Wednesday – Pasta with Turnips, Turnip Greens and Garlic Scapes;  Beets with Lemon and Cilantro

Thursday – Snow Pea, Cashew and Tofu Stir-Fry with Stir-Fried Rice with Broccoli Rabe

Friday – Chickpea Saute with Greek Yogurt

Saturday – Rum Punch and Fried Plantains, West Indian Rice and Peas with Tempeh, Avocado Ahdi; Bananas Foster

Sunday – Miso-Glazed Swordfish Kebabs with Zucchini and Snow-Pea Salad

Grocery List

Produce

  • 1 1/4 lbs portobella mushrooms
  • broccoli rabe (2 – 3 bunches, depending on size)
  • 4 plantains
  • red pepper
  • green pepper
  • 2 avocados
  • scallions, 2 bunches
  • carrots (1 lb bag)
  • cucumber (2)
  • 1 tomato plus some for caprese salad
  • red onion
  • limes (about 4)
  • lemons (2)
  • cilantro (large bunch)
  • parsley
  • 4 bananas
  • 2 lbs plus 1/2 lb snow peas
  • fresh basil (for caprese salad)
  • Boston lettuce
  • 1 1/2 – 2 lbs Hakurei turnips with greens
  • 5 garlic scapes OR garlic
  • 1 1/2 – 2 lbs beets
  • fresh mint
  • 1 lb Swiss chard
  • 2 medium-large zucchini

Dairy/Refrigerated Section

  • Pecorino Romano cheese
  • 8 oz. tempeh
  • 14 oz. extra-firm tofu
  • orange juice (16 oz.)
  • pineapple juice (16 oz.)
  • eggs
  • fresh mozzarella cheese OR, if making your own, gallon whole milk (plus citric acid, rennet, cheese salt)
  • nonfat plain Greek yogurt

Frozen

  • vanilla frozen yogurt
  • 2 lbs swordfish or tuna steaks (or buy fresh)

Cans, Jars, Bottles and Bags

  • unsweetened coconut (usually in baking aisle)
  • dried black-eyed peas, or fresh (2 cups if the latter)
  • Spanish olives
  • dark rum
  • grenadine
  • hoisin sauce
  • cashews (halves/pieces)
  • 15 oz can chickpeas
  • white miso
  • mirin (Japanese sweet rice wine)

Pastas and Grains

  • 1 lb. dried short pasta
  • 1 lb. dried spinach tagliatelle or fettucine
  • brown rice
  • good, crusty bread

Pantry Staples

  • garlic
  • onions
  • extra-virgin olive oil
  • Maldon sea salt, kosher salt
  • freshly ground black pepper
  • neutral oil for cooking at high heat
  • spices (don’t worry if any of these aren’t in your pantry…now they will be!): cinnamon stick, bay leaves, cayenne, fennel seeds, ground cinnamon, ground allspice, ground nutmeg, ground coriander
  • Tabasco or other hot sauce
  • low-sodium soy sauce
  • rice vinegar
  • chili-garlic sauce
  • unsalted butter
  • brown sugar
  • mayonnaise
  • sesame seeds (preferably roasted)
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