Grocery List
January 6-10, 2014
MONDAY
A Pulled Pork Tacos (Slow Cooker)
B Avocado Grapefruit Salad
TUESDAY
C Rosemary Flank Steak
D Balsamic Glazed Carrots
E Roasted Cauliflower
WEDNESDAY
F Chicken Milanese with Lemon Butter Sauce
G Wild Rice
H Shaved Brussels Sprout Salad
THURSDAY
I Roasted Rainbow Trout (or Salmon) and Winter Vegetables
J Chived Orzo
FRIDAY
K Asian Napa Cabbage Rolls
L Teriyaki Bok Choy
WEEKEND
M Blue Cheese and Bacon Dip with Apple Slices
BAKERY AND BREADS |
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| 8 | corn or flour tortillas | A | |
CONDIMENTS |
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| 1 c | olive oil | B C | |
BAKING |
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| 1/2 c | almonds | H | |
ETHNIC |
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| 1 T | sesame oil | K | |
| 1/4 c | rice vinegar, or white vinegar | K | |
| 2 T | chili garlic sauce | K | |
| 3 T | teriyaki sauce | L | |
CANNED / JARRED |
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| 3 1/2 c | chicken stock | A F K | |
DAIRY |
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| 1 c | Cojita or Monterey Jack | A | |
| 1/3 c | parmesan | E F | |
| 3 T | butter | F | |
| 2/3 c | heavy cream | F M | |
| 4 oz | cream cheese | M | |
| 4 oz | blue cheese, crumbled | M | |
REFRIGERATED / FROZEN |
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| 1 c | shelled soy beans | K | |
BEVERAGES / SPIRITS |
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| 1/2 c | dry white wine | F | |
DRY GOODS |
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| 1 c | seasoned breadcrumbs | F | |
| 1 1/2 c | wild rice | G | |
| 1 c | orzo | J | |
| 1/2 c | basmati or jasmine rice | K | |
MEAT / FISH / POULTRY |
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| 3-4lb | pork shoulder roast | A | |
| 1 lb | flank steak | C | |
| 2 | chicken breasts | F | |
| 5 slices | bacon | H M | |
| 4 | rainbow trout (or salmon) fillets | I | |
| 1/2 lb | ground turkey | K | |
PRODUCE |
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| 4 c | mixed greens | A B | |
| 1 bunch | cilantro | A B K | |
| 1 | roma tomato | A | |
| 2 | avocados | A B | |
| 1 | lime | A | |
| 1 | grapefruit | B | |
| 3 | small shallots | B H | |
| 2 | lemons | B E F | |
| 2 sprigs | rosemary, or 2t dried | C | |
| 1 head | garlic | C E M | |
| 8 | carrots | D K | |
| 1 | cauliflower | E | |
| 3/4 lb | Brussels sprouts | H | |
| 1 | small orange | H | |
| 2 | zucchini | I | |
| 2 | yellow squash | I | |
| 1 | red bell pepper | I | |
| 1 | small red onion | I | |
| 1 bunch | green onions | J K M | |
| 1 small | napa cabbage | K | |
| 1 c | mushrooms | K | |
| 3-4 | baby bok choy, or broccoli | L | |
| 2-3 | Pink Lady apples | M | |
VEGETARIAN SUBSTITUTIONS |
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| 2 | bell pepper | A I | |
| 6 | zucchini and yellow squash | A I | |
| 1 cup | mushrooms | A | |
| 1 1/2c | wild rice | C | |
| 4 | portabella caps | C | |
| 2 -14 oz | firm tofu | F K | |
STAPLES (Check before shopping)Spices: kosher salt, pepper, cumin, garlic salt, garlic powder, onion powder, bay leaves, tarragon, chili powder, parsley, oregano, basil, thyme, red pepper flakes, seasoned salt, dry mustard, paprika, cinnamon, ground ginger, red pepper flakes, cayenne pepper, Cajun seasoning Pantry: olive oil, sugars (white, brown, and powdered), honey, vinegars (red or white wine, balsamic, white (or cider)), Worcestershire, low sodium soy sauce, baking powder, baking soda, cornstarch, vanilla extract Refrigerator: butter, milk, mustards (Dijon and yellow), ketchup, mayonnaise (or plain yogurt), hot sauce, large eggs Make Your Own: www.nomoretogo.com/pantry-recipes. |
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