Week 21 Eye Catching Good Hair
FRESH FRUIT
6 medium apples
2 large cantaloupes
1 large mango
1 large pineapple
3 large bananas
4 medium lemons
3 medium limes
10 medium oranges
8 large pears
2 plantains
2 large pink grapefruits
1 bunch red seedless grapes (enough for 1 cup)
1 small honeydew melon (enough for 2 cups)
6 pints strawberries
2 pints raspberries
1 pint blueberries
FRESH VEGGIES
10 medium plum tomatoes
3 yellow onions (you’ll need 2 large & one medium sized)
4 large red bell peppers
1 pound Brussels sprouts (enough for 4 cups)
5 large red onions
10 large Portobello mushrooms
2 large Spanish onions
2 large tomatoes
1 pound thin asparagus spears (enough for 2 cups)
6 ounces mesclun lettuce (enough for 6 cups)
1 large avocado
3 large green bell peppers
6 large beefsteak tomatoes
1 small jalapeno pepper
1 medium eggplant
4 bunches (18 to 20) green onions
3 bunches broccoli (enough for 5 cups)
1 large white onion
1 baby eggplant
1 large yellow bell pepper
1 small head cauliflower
2 large carrots
1 large spaghetti squash
1 medium butternut squash
4 large shallots
FROZEN
1 (10-ounce) package frozen baby peas
2 cups frozen raspberries
FRESH HERBS
Tarragon
Rosemary
Mint
Parsley
3 whole heads garlic (enough for 18 medium sized cloves)
3 (1-inch pieces) ginger, grated (enough for 3 tablespoons)
Thyme
Oregano
DAIRY, CHEESE & EGGS
Reduced-fat sour cream (enough for 1 cup)
4 ounces shredded Parmesan cheese (enough for 1 cup)
Buttermilk (enough for 2 1/3 cups)
2 large containers reduced-fat vanilla flavored yogurt (enough for 9 cups)
1 pound, plus 1 stick unsalted butter
Light mayonnaise (enough for 1 ½ cups)
1 pound butter
Mascarpone (enough for 1 cup) .Half and half (enough for 1 cup)
3 dozen large eggs
4 ounces reduced fat grated Monterey Jack cheese (enough for 1 cup)
Whipping cream (enough for ¼ cup)
4 ounces smoked mozzarella cheese, grated (enough for 1 cup)
8 ounces grated Parmesan cheese (enough for 2 cups)
Reduced-fat milk (enough for 2 cups)
Reduced fat Ricotta cheese (enough for 1 cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground cloves
Ground ginger
Saffron threads
Cardamom
Ground paprika
Baking powder
Baking soda
Pure vanilla extract
Curry Powder
Active dry yeast (enough for 2 ½ teaspoons)
Ground cumin
Ground ginger
Cornstarch
Lemon Oil or lemon extract
CONDIMENTS
Chili powder
Dijon mustard (enough for 2 tablespoons)
Sweetened Coconut Flakes (enough for 3 tablespoons, plus garnish)
Worcestershire sauce (enough for 2 tablespoons)
Steak seasoning (enough for 1 tablespoon)
Prepared chili sauce (enough for 1 tablespoon)
Hoisin sauce (enough for 2 tablespoons)
Soy sauce (enough for 2 tablespoons)
Dried cranberries (enough for 1 ½ cups)
Cocoa powder (enough for 2 tablespoons)
WINE & SPIRITS
White wine (enough for 1 ½ cups)
Brandy (enough for 1 cup)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 10 cups)
Whole wheat flour (enough for 1 cup)
Brown sugar (enough for 4 ½ cups)
All natural sugar (enough for 3 cups)
Confectioner’s sugar (enough for ¼ cup, plus extra for coating cookies)
Honey (enough for 4 tablespoons)
OILS & VINEGARS
Canola oil (enough for 2 cups)
Olive oil (enough for 2 cups)
White wine vinegar (enough for 1 tablespoon)
Rice wine vinegar (enough for 2 tablespoons)
GRAINS
Old-fashioned rolled oats (enough for 4 ½ cups)
Couscous (enough for 2 cups)
Brown Rice (enough for 4 cups)
Yellow rice (enough for 2 ½ cups)
12 ounces egg noodles
Ground flaxseed (enough for 1/3 cup)
PANTRY BREADS
Whole grain bread (you’ll need 2 slices)
1 ciabatta loaf
4 (10-inch) corn tortillas
1 (12-ounce) whole grain bread loaf
4 prepared crepes
NUTS
Macadamia nuts (enough for 2 cups)
Toasted pecans (enough for 1/3 cup)
Walnuts (enough for 1/3 cup)
Smoked almonds (enough for ½ cup)
Peanuts (enough for 2 tablespoons)
Sliced almonds (enough for 1/3 cup)
Chopped pecans (enough for 1/3 cup)
JARS & CANS
1 (5-ounce can) coconut milk
Apple juice (enough for 4 cups)
Homemade chicken stock or low sodium chicken broth (enough for 2 quarts)
Minced oil-packed sun-dried tomatoes (enough for ¼ cup)
1 small jar roasted red peppers (enough for 1 whole pepper)
White grape juice (enough for 2 cups)
1 (28-ounce) can diced tomatoes
Tomato paste (enough for 6 tablespoons)
1 small can chipotle peppers in adobo sauce (enough for 1 pepper)
1 (14.5-ounce) can diced tomatoes
Orange marmalade (enough for ¼ cup)
FRESH SEAFOOD
2 pounds lobster meat
2 pounds mussels
1 pound small clams
1 pound large 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
4 chorizo sausage links (about 12 ounces)
4 large (8-ounce) skinless, boneless chicken breast halves
10 ounces pancetta
4 (8-ounce) New York strip steaks
4 ounces prosciutto
SHOPPING DAY TIPS:
FOR: BROILED GRAPEFRUIT With Honey Mascarpone Cream, REMEMBER TO: Prepare the mascarpone cream and store in an airtight container in the refrigerator for up to 4 days.
FOR: SCRAMBLED EGGS With Red Grape and Avocado Salsa, REMEMBER TO: Prepare the salsa (without the avocado) and place into an airtight container. Refrigerate for up to 4 days. Add avocado just before serving.
FOR: MELON BOWLS With Strawberry Ginger Sauce, REMEMBER TO: Cut up the fruit and store in an airtight container and chill for up to 4 days. Cover and store the melon “bowls”.
FOR: ROASTED VEGGIE BURRITOS With Chipotle Chili Tomato Sauce, REMEMBER TO: Roast the veggies, cool to room temperature, store in an airtight container in the refrigerator for up to 3 days.
FOR: STIR FRY CHICKEN AND BROCCOLI With Chopped Peanuts, REMEMBER TO: Blanche the broccoli and store in an air tight container for up to 4 days.
FOR: GRILLED NEW YORK STRIP STEAKS With Garlic Herb Oil, REMEMBER TO: Prepare the seasoned oil and store in an airtight container in the refrigerator up to 4 days.
FOR: ROASTED VEGGIE STUFFED TOMATOES, REMEMBER TO: Prepare the dish in advance, cover with plastic wrap and refrigerate for up to 1 day.