Weekly Menu Plan 29

by Jennifer

Still summer…still a lot of zucchini!

Monday – Pasta and Fried Zucchini Salad, Vanilla Pudding with Summer Berries

Tuesday – Green Lentils with Roasted Beets and Carrots, Swiss Chard “Salad”

Wednesday – Malaysian Barbecue-Glazed Grouper, Brown Rice, and Cucumber Salad with Garlic and Ginger

Thursday – Pasta, Crispy Tofu and Green Bean Salad

Friday – Zucchini and Fresh Herb Fritters, Grilled Corn and Tomato Salad

Saturday – Rose Sangria, Avocado Crostini;  Pizza Rustica;  Blueberry Pie with Greek Yogurt Ice Cream

 

Sunday – Zucchini Stuffed with Fennel and Shrimp;  No-Knead Bread with Olives and Herbs

Grocery List

Produce

  • 4 oranges
  • strawberries – need 1 cup
  • raspberries – need 1 cup plus some for vanilla pudding, if using
  • blueberries – 4 pints, plus extra for pudding if using
  • 6 lemons
  • 1 lime
  • zucchini – 2 lbs plus 2 large plus 4 medium (or the equivalent)
  • scallions – 1 bunch
  • parsley – 2 bunches
  • cilantro
  • basil – 2 – 3 large bunches
  • oregano
  • thyme
  • 3 tomatoes
  • 6 ears of corn
  • 2 avocados
  • 2 red peppers
  • 1 yellow pepper
  • 2 lbs Swiss Chard
  • shallots
  • 16 oz cremini mushrooms
  • 1 fennel bulb ideally with fronds
  • 13 – 14 oz green beans
  • 1 pint cherry or grape tomatoes
  • small red or Vidalia onion
  • fresh ginger (at least 1 1/2 – inch piece)
  • 1 1/4 – 1 1/2 lbs cucumbers
  • 34 – 1 lb beets
  • carrots (4 medium)

Dairy

  • 1% milk (half gallon)
  • eggs (at least a dozen)
  • 16 oz 2% plain Greek  yogurt
  • heavy cream (1 pint)
  • double pie crust (unless making own)
  • 8 oz part-skim ricotta cheese
  • fontina cheese (you’ll need 2 oz, or 1/2 cup)
  • Parmigiano-Reggiano or Parmesan
  • 14 oz package extra-firm tofu
  • 12 oz fresh mozzarella

Pastas, Grains, and Legumes

  • panko (Japanese bread crumbs)
  • 1 large baguette
  • 2 lb short whole wheat pasta (such as farfalle, penne, etc) – for two different dinners so don’t have to be the same shape
  • French green lentils

Cans, Bags, Bottles and Jars

  • 1 bottle sparkling rose wine
  • almond extract
  • instant tapioca
  • 1 tin of oil-packed anchovies (remaining anchovies can be drained, rolled up and frozen for future use)
  • capers
  • fish sauce (Asian food aisle)
  • hoisin sauce (same)
  • sesame seeds, ideally toasted (store these in your freezer)
  • semolina flour (if you’re making Semolina Bread) – you’ll need 4 1/2 cups
  • pine nuts

Frozen

  • 1/2 lb shrimp (of course you can also use fresh)
  • shelled edamame
  • 1 – 1 1/2 lbs halibut, grouper, or other firm white fish (can also buy fresh, of course)

Pantry Staples (remember, if it’s not a pantry staple yet, now it will be!)

  • Triple Sec or Cointreau
  • vodka (for pie crust)
  • sugar
  • cornstarch
  • table salt, kosher salt, flaky sea salt (such as Maldon)
  • freshly ground black pepper
  • unsalted butter
  • trans fat-free vegetable shortening (for pie crust)
  • vanilla extract
  • unbleached all-purpose flour and/or whole wheat pastry flour
  • bread flour
  • yeast
  • honey
  • baking powder
  • spice rack:  ground cinnamon, ground allspice, bay leaf
  • neutral oil (safflower, grapeseed, peanut, etc.)
  • extra-virgin olive oil
  • toasted sesame oil
  • cooking spray
  • garlic – lots
  • onions
  • red wine vinegar
  • rice vinegar
  • sherry vinegar
  • chile paste with garlic
  • low-sodium soy sauce

 

 

 

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