Week 2 Good Hair Day
FRESH FRUIT
1 pint raspberries (You may substitute with 2 cups FROZEN berries without syrup)
2 medium apples
1 large cantaloupe (enough for 2 cups)
5 large bananas
3 medium lemons
2 medium limes
4 medium oranges
4 large pears
1 pound rhubarb (enough for 2 cups, chopped)
1 pint strawberries (enough for 2 cups)
2 plantains
FRESH VEGGIES
3 medium plum tomatoes
4 yellow onions (you’ll need 2 small, 1 medium and 1 large sized)
3 large red bell peppers
2 bunches (12 to 16) green onions
1 pound Brussels sprouts (enough for 4 cups)
4 large red onions
4 large Portobello mushrooms
2 large Spanish onions
2 large tomatoes
2 pounds Swiss chard (enough for 10 cups)
1 pound thin asparagus spears (enough for 2 cups, trimmed and sliced)
1 leek
2 small heads cauliflower
2 medium potatoes
2 medium celery ribs (enough for ½ cup, chopped)
1 pint cherry tomatoes
2 ounces mesclun lettuce (enough for 2 cups)
1 ounce arugula leaves (enough for 1 cup)
6 ounces fresh spinach leaves (enough for 4 cups)
FROZEN
2 cups FROZEN raspberries
1 (10-ounce) package FROZEN corn kernels
1 (10-ounce) package FROZEN baby peas
FRESH HERBS
Chives
Tarragon
Rosemary
Mint
Parsley
2 whole heads garlic (enough for 14 medium cloves)
1 (1/2-inch piece) ginger (enough for 2 teaspoons, grated)
DAIRY, CHEESE & EGGS
20 large eggs
1 small container reduced-fat sour cream (enough for 1 cup & 1 tablespoon)
4 ounces shredded Parmesan cheese (enough for 1 cup)
1 pint buttermilk (enough for 1 ½ cups)
32 ounces reduced-fat vanilla flavored yogurt
2 sticks unsalted butter (enough for 12 tablespoons)
1 ½ cups reduced-fat mayonnaise
4 ounces mascarpone cheese (enough for ½ cup)
1 small container whipping cream (enough for 1 tablespoon)
2 sticks butter (enough for 10 tablespoons)
1 small container half and half (enough for ½ cup)
CHECK YOUR CUPBOARD
Salt and Pepper
Ground allspice
Ground cinnamon
Ground cloves
Ground ginger
Ground nutmeg
Saffron threads (enough for ½ teaspoon)
Ground paprika
Baking powder
Baking soda
Pure vanilla extract
Curry powder
Dried thyme
Bay Leaves
Chili powder
Red pepper flakes
Steak seasoning
CONDIMENTS
Dijon mustard (enough for 1/3 cup)
Sweetened coconut flakes (enough for ¼ cup)
Worcestershire sauce (enough for 2 tablespoons)
Chili sauce (enough fro 1 tablespoon)
1 pound dry red beans
Dried cranberries (enough for ½ cup)
WINE & SPIRITS
White wine (enough for 1 ½ cups)
Dry sherry (enough for ¼ cup)
Brandy (enough for ½ cup)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 4 1/2 cups)
Whole wheat flour (enough for 1 cup)
Brown sugar (enough for 3 ¼ cups)
All natural sugar (enough for 1 ½ cup)
Honey (enough for 2/3 cup)
OILS & VINEGARS
Canola oil (enough for 2 cups)
Olive oil (enough for 2 cups)
White wine vinegar (enough for 1 tablespoon)
Balsamic vinegar (enough for 2 tablespoons)
GRAINS
Old-fashioned rolled oats (enough for 2 cups)
Couscous (enough for 2 cups)
Brown rice (enough for 2 cups)
Yellow rice (enough for 2 cups)
PANTRY BREADS
Whole grain bread (enough for 2 slices)
1 ciabatta loaf
NUTS
Macadamia nuts(enough for 1 cup)
Pecans (enough for 1/3 cup)
Smoked almonds (enough for 1/3 cup)
Chopped walnuts(enough for 1 cup)
CANS & JARS
1 (5-ounce can) coconut milk
Apple juice (enough for 1 cup)
1 small can tomato paste
3 quarts homemade chicken stock or low sodium chicken broth
Cranberry juice (enough for 1 ½ cups)
White grape juice (enough for 1 cup)
Minced sun-dried tomatoes packed in oil (enough for ¼ cup)
1 small jar roasted red peppers (enough for 1 pepper)
FRESH SEAFOOD
2 pounds cooked lobster meat
2 pounds mussels
1 pound small clams
1 pound large uncooked fresh shrimp, peeled and deveined (about 20)
MEAT & POULTRY
1 pound ground turkey sausage
4 medium (6 to 8-ounce) skinless, boneless chicken breast halves
8 (4 to 5-ounce) loin lamb chops
1 pound skirt steak
2 (12 to 14-ounce) pork tenderloins
1 ½ pound thinly sliced calf’s liver
4 chorizo sausage links (about 12 ounces)
1 small package lean bacon (enough for about 4 to 6 strips)
1 pound smoked sausage
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: ROASTED PORK TENDERLOIN With Swiss Chard, REMEMBER TO: Clean the chard by removing the stems. Wash and dry leaves, wrap in paper towels and place into a plastic bag. Use a fork to pierce holes in the bag for circulation. Store in the refrigerator 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: RHUBARB AND STRABERRY FROZEN YOGURT With Fresh Mint, REMEMBER TO: Prepare the rhubarb and store in an airtight container for up to 4 days.
FOR: SAUTEED BANANAS With Sweet Mascarpone and Walnut Crunch, REMEMBER TO: Prepare the walnut crunch, cool, and store in an airtight container.