Week 17 Good Hair Smile Pretty
FRESH FRUIT
6 large bananas
2 medium limes
4 large pears
1 pint strawberries
2 plantains
1 large peach
2 pints blueberries
7 medium lemons
1 pint raspberries
1 large papaya
1 large red grapefruit
5 large mangos
3 or 4 Granny Smith apples (you'll need the wedges for dipping)
FRESH VEGGIES
15 medium plum tomatoes
1 large yellow onion
2 large red bell peppers
1 pound Brussels sprouts (enough for 4 cups)
5 large red onions
4 large Portobello mushrooms
2 large Spanish onions
2 large tomatoes
1 pound thin asparagus spears (enough for 2 cups, sliced)
1 leek
2 small heads cauliflower
2 medium potatoes
6 medium celery ribs (enough for 1 ½ cups)
2 pints cherry tomatoes
2 medium jalapeno peppers
1 large avocado
2 bunches (12 to 14) green onions
Carrots (you'll need to slice them up to go with dip!)
Celery sticks (you'll need to slice them up to go with dip!)
2 large cucumbers
6 ounces mesclun lettuce (enough for 6 cups)
2 ounces arugula leaves (enough for 2 cups)
1 ½ pounds spinach leaves (enough for 12 cups)
1 medium head romaine lettuce (enough for 6 cups, shredded)
1 ounce frisee leaves (enough for 1 cup)
Endive leaves (enough for garnish)
FROZEN
Frozen raspberries (enough for 2 cups)
1 whole pie crust, graham cracker crumb
1 (10-ounce) package frozen corn kernels
1 (10-ounce) package frozen baby peas
FRESH HERBS
Chives
Parsley
2 whole heads garlic
1 (1/2-inch piece) ginger (enough for 2 teaspoons grated)
Cilantro
Sage
Basil
Oregano
Rosemary
Mint
DAIRY, CHEESE & EGGS
20 large eggs
Buttermilk (enough for 2 cups)
Mascarpone cheese (enough for ½ cup)
Whipping cream (enough for 1 tablespoon, plus garnish)
3 sticks butter
1 large container reduced fat vanilla flavored yogurt (enough for 4 cups)
Reduced fat milk (enough for 1 cup)
2 ounces grated American cheese (enough for ½ cup)
1 (8 0unce) package cream cheese
Half and half (enough for 2 cups)
Reduced fat mayonnaise (enough for 1 cup)
8 ounces smoked gouda cheese
2 pounds unsalted butter
4 ounces Gorgonzola cheese, crumbled (enough for 1 cup)
Finely grated Parmesan cheese (enough for 1 cup)
2 ounces goat cheese (enough for ¼ cup)
8 ounces grated Swiss cheese (enough for 2 cups)
3 ounces blue cheese, crumbled (enough for ¾ cup)
2 ounces Asiago cheese (enough for ½ cup grated)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground cloves
Ground ginger
Ground nutmeg
Saffron threads
Paprika
Baking powder
Baking soda
Pure vanilla extract
Curry Powder
Dried thyme
Bay Leaves
Cornstarch
Garlic Powder
Ground cayenne pepper
Red Pepper Flakes
CONDIMENTS
Dried cranberries (enough for 1 cup)
Chili powder (enough for ½ teaspoon)
Sweetened coconut flakes (enough for 4 tablespoons)
Worcestershire sauce (enough for 2 tablespoons)
Steak seasoning (enough for 1 tablespoon)
Prepared chili sauce (enough for 1 tablespoon)
Hot pepper sauce (enough for 10 drops)
Dijon mustard (enough for 1 cup)
WINE & SPIRITS
White wine (enough for 1 ½ cups)
Brandy (enough for ½ cup)
FLOUR & SUGAR
Whole wheat flour (enough for 1 cup)
Brown sugar (enough for 4 cups)
Unbleached all purpose flour (enough for 5 1/3 cups)
All natural sugar (enough for 3 cups)
Honey (enough for 4 to 6 tablespoons)
Graham crackers (enough to make 1 cup crumbs)
OILS & VINEGARS
Canola oil (enough for 2 cups)
Olive oil (enough for 3 cups)
Sherry vinegar (enough for two tablespoons)
Champagne vinegar (enough for 3 tablespoons)
White wine vinegar (enough for 1/3 cup)
Balsamic vinegar (enough for 2 tablespoons)
GRAINS
Old-fashioned rolled oats (enough for 5 cups)
Brown Rice (enough for 2 cups)
Yellow rice (enough for 2 ½ cups)
Ground flaxseed (enough for 1/3 cup)
1 pound penne pasta
PANTRY BREADS
1 ciabatta loaf
1 loaf thick crusty whole grain bread
Breadsticks
1 French bread baguette
NUTS
Macadamia nuts (enough for 1 cup)
Pecans (enough for 1 cup)
Walnuts (enough for ½ cup)
Sliced almonds (enough for 1/3 cup)
Pine nuts (enough for ½ cup)
Candied spice nuts (enough for garnish)
CANS & JARS
1 (5-ounce can) coconut milk
Tomato paste (enough for 2 tablespoons)
Homemade chicken stock or low sodium chicken broth (enough for 2 quarts)
1 small jar roasted red peppers (enough for 1 whole pepper)
Grapefruit juice (enough for 1 cup)
Lime juice (enough for 1 cup)
Apple juice (enough for 1/3 cup)
Pitted black olives (enough for 1 ½ cups)
1 (6.5-ounce) can artichoke hearts
Key lime juice (enough for ¾ cup)
Minced oil-packed sun-dried tomatoes (enough for 2 ¼ cups)
1 (14 ounce) can sweetened condensed milk
1 pound red beans
FRESH SEAFOOD
2 pounds mussels
1 pound small clams
1 pound large shrimp, peeled and deveined (about 20)
1 pound baby shrimp
1 pound medium shrimp
MEAT & POULTRY
8 (4 to 5-ounce) loin lamb chops
1-pound skirt steak
4 chorizo sausage links (about 12 ounces)
14 ounces lean bacon (you’ll need about 10 strips)
1 pound smoked sausage
2 large (6 to 8-ounce) skinless, boneless chicken breast halves
3/4 pound roasted turkey
2 (3 ½-pound) chickens
1 pound veal scaloppini
SHOPPING DAY TIPS:
FOR: RASPBERRY OATMEAL MUFFINS With Macadamia Nut Butter, REMEMBER TO: Prepare the muffins, cool, and store in an airtight container for up to 5 days. Prepare Macadamia Nut butter and store in an airtight container for up to 5 days.
FOR: CREAMY CAULIFLOWER SOUP With Arugula and Crispy Bacon Garnish, REMEMBER TO: Prepare the cauliflower and store in a plastic bag in the refrigerator for up to 5 days.
FOR: LOUISIANA STYLE RED BEANS, REMEMBER TO: Prepare this dish while you are working in the kitchen and it will be ready for you during the week.
FOR: SAUTEED BANANAS With Sweet Mascarpone and Walnut Crunch, REMEMBER TO: Prepare the walnut crunch, cool and store in an airtight container.
FOR: SPICY ROASTED VEGGIE AND SHRIMP SALSA, REMEMBER TO: With Fried Egg and Warm Cheese Sauce Roast the veggies, cool to room temperature, and store in an airtight container in the refrigerator for up to 3 days.
FOR: BUFFALO CHICKEN COBB SALAD With Buttermilk Dressing, REMEMBER TO: Prepare the salad dressing, store in an airtight container in the refrigerator for up to 4 days.
FOR: TURKEY WITH CARAMELIZED ONION AND SMOKED GOUDA PANINI, REMEMBER TO: Prepare the onions, cool to room temperature, store in an air tight container (in the refrigerator) for up to 4 days.
FOR: SHRIMP SALAD With Mango and Cucumber, REMEMBER TO: Make the salad dressing and store in an airtight container in the refrigerator for up to 4 days.
FOR: BLUE CHEESE DIP With All Kinds of Dippers, REMEMBER TO: Prepare the veggies for the dish, store separately in airtight containers. Prepare the dip, store in an airtight container. Refrigerate both the dip and the veggies for up to 4 days.
FOR: ARTICHOKE AND ASIAGO CROSTINI, REMEMBER TO: Prepare the crostini, store in an airtight container for up to 3 days. Prepare the artichoke topping, store in an airtight container in the refrigerator for up to 3 days.