Week 11 Sexy Glam
FRESH FRUIT
1 pint raspberries
1 medium lime
9 medium lemons
Red seedless grapes (enough for 4 cups)
1 pound cherries
1 large red grapefruit
1 medium apple
Raisins (enough for 2 tablespoons)
3 pounds strawberries
1 large banana
1 pint blueberries
FRESH VEGGIES
1 large white onion
2 large avocados
1 large yellow bell pepper
1 small white onion
4 to 6 (2-inch) red creamer potatoes
1 medium red bell pepper
4 medium yellow onions
10 medium celery ribs
2 large carrots
2 large butternut squash
2 large shallots
1 small red onion
10 ounces spinach leaves (enough for 7 cups)
2 ounces mesclun greens (enough for 2 cups)
2 ounces arugula leaves (enough for 2 cups)
FROZEN
8 ounces frozen phyllo dough sheets
Frozen corn kernels (enough for 1 cup)
Frozen lima beans (enough for 1 cup)
Frozen pearl onions (enough for 1 cup)
Frozen berries (enough for two cups of strawberries, blueberries or raspberries)
FRESH HERBS
Rosemary
Cilantro
Chives
Parsley
Thyme
Sage
Basil leaves
2 whole head garlic (or 14 medium sized cloves)
Mint
1 (1/2 -inch piece) ginger
DAIRY, CHEESE & EGGS
28 large eggs
1 pint heavy cream (enough for 4 tablespoons)
1 small container crème fraiche (or sour cream – enough for 1 tablespoon)
1 half gallon reduced fat milk (enough for 4 cups)
Whipped cream (enough for garnish)
5 ounces Gruyere cheese, shredded (about 1 ¼ cups)
1 (15-ounce) container reduced-fat ricotta cheese
4 ounces grated Parmesan cheese (about 1 cup)
1 pound, plus two sticks unsalted butter
1 pint cream (enough for ¼ cup)
1 (4-ounce) goat cheese log
Half and half (enough for ½ cup)
2 (8-ounce) containers mascarpone cheese
3 pounds cream cheese
1 small container reduced fat vanilla flavored yogurt (enough for 1 cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Allspice
Cornstarch
Corn Syrup
Ground cardamom
Ground cinnamon
Ground nutmeg
Ground cloves
Paprika
Garlic Powder
Baking powder
Baking soda
Pure vanilla extract
Dried oregano leaves
Dried basil leaves
Ground cumin
Red pepper Flakes
Onion Powder
Maple Syrup
Chili Powder
CONDIMENTS
Hot pepper sauce (enough for 12 drops)
Prepared chili sauce (enough for 1 tablespoon)
Dijon mustard (enough for 2 teaspoons)
Cocoa powder (enough for 3 tablespoons)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 6 cups)
Confectioners’ sugar (enough for garnish)
Dark brown sugar (enough for 1 tablespoon)
Granulated sugar (enough for 2 cups)
Brown sugar (enough for 1 cup)
All natural sugar (enough for 2 cups)
Semi sweet chocolate chips (enough for ½ cup)
2 packages chocolate wafer cookies (enough for 3 cups cookie crumbs)
Honey (enough for 2 ½ tablespoons)
4 ounces bittersweet chocolate
OILS & VINEGARS
Truffle oil (enough for ¼ teaspoon)
Olive oil (enough for 2 1/3 cups)
Canola oil (enough for ¼ cup)
Red wine vinegar (enough for ¼ cup)
White wine vinegar (enough for 1 tablespoon)
Apple cider vinegar (enough for 1/3 cup)
GRAINS
Sesame seeds (enough for 2 tablespoons)
Rice (enough for garnish)
Coriander seeds (enough for ½ teaspoon)
Aniseed (enough for 1 ½ teaspoon)
WINE & SPIRITS
Red wine (try a good Chianti – enough for 2 cups)
White wine (enough for 1 cup)
Pinto noir (enough for ½ cup)
Sherry (enough for 1 tablespoon)
PANTRY BREADS
Pumpernickel bread (you'll need 2 slices)
2 (12-ounce) whole grain (French bread style) loafs
Wonton wrappers (you'll need 36 of them)
Bread crumbs (enough for ½ cup)
NUTS
Pecans (enough for ¼ cup)
Pine nuts (enough for ½ cup)
Chopped walnuts (enough for ½ cup)
CANS & JARS
Raspberry preserves (enough for ¾ cup)
1 (28-ounce) can dice tomatoes
Homemade chicken stock or low sodium chicken broth (enough for 5 ¼ cups)
1 (16-ounce) can diced tomatoes
1 jarred roasted red pepper
1 jarred roasted yellow pepper
Kalamata olives (enough for 1 cup)
Creamy peanut butter (enough for 2 2/3 cups)
Grapefruit juice (enough for 1 cup)
Soymilk (enough for 2 cups)
FRESH SEAFOOD
Caviar (enough for 2 teaspoons)
4 (6 to 8-ounce) lobster tails
1 dozen fresh oysters
2 pounds jumbo shrimp, deveined, shells on (about 24)
MEAT & POULTRY
1 pound Italian sausage
16 ounces thick bacon, (you’ll need about 16 strips)
8 meaty beef short ribs (about 4 pounds)
1 pound veal scaloppini
4 ounces prosciutto, thinly sliced
10 chicken wings (about 2 pounds)
4 (6-ounce) boned duck breast halves with skin
4 (6-to 8-ounce) 1 ½-inch thick bone-in pork loin chops, trimmed of fat
2 ounces pancetta
SHOPPING DAY TIPS:
FOR: EGG, SAUSAGE AND SPINACH SKILLETS, REMEMBER TO: Prepare the casseroles, cover and refrigerate for up to 2 days.
FOR: GRILLED LOBSTER TAILS With Parsley Butter Served Over Creamy Hash, REMEMBER TO: Prepare the veggies for the hash. Store separately in an air tight container in the refrigerator for up to 3 days.
FOR: ORGASMIC BRAISED RIBS With Chili and Chocolate, REMEMBER TO: Prepare the veggies, store in an airtight container for up to 4 days.
FOR: CHICKEN WINGS With Mole Sauce, REMEMBER TO: Prepare the sauce and cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
FOR: GRILLED PORK CHOPS With Cherry Ginger Chutney, REMEMBER TO: Prepare the chutney. Cool to room temperature. Store in an airtight container, in the refrigerator, for up to 1 week.
FOR: ARUGULA SALAD With Walnut Crusted Goat Cheese, REMEMBER TO: Prepare the salad dressing and store in an airtight container in the refrigerator for up to 3 days. Prepare the goat cheese through coating. Store in an airtight container in the refrigerator for up to 3 days. Wash and dry the salad greens. Store in a plastic bag in the refrigerator for up to 5 days.
FOR: BAKED OYSTERS With Pancetta Topping, REMEMBER TO: Prepare the filling. Cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days.
FOR: OLIVE, ONION AND ROASTED PEPPER BRUSCETTA, REMEMBER TO: On shopping day prepare the tapenade. Store in an airtight container in the refrigerator for up to 3 days.