Week 23 Eye Catching You Should Be Dancin’
FRESH FRUIT
8 large oranges
10 medium limes
Golden raisins (enough for 1 cup)
5 pints blueberries
8 medium lemons
1 large blood orange
8 medium apples
3 large cantaloupes
2 large honey dew melons
1 large watermelon
2 large mangos
3 pints raspberries
1 large pineapple
5 pints strawberries
6 large bananas
2 large pink grapefruits
Red seedless grapes (enough for 1 cup)
FRESH VEGGIES
4 to 6 (2-inch) red creamer potatoes
1 bunch (6 to 8) green onions
5 large yellow onions
1 small head cauliflower
7 large carrots
5 large red bell peppers
8 Portobello mushrooms
4 large beef steak tomatoes
4 large avocados
2 large yellow bell peppers
2 medium jalapeno peppers
2 large baking potatoes
5 large red onions
1 ½ pounds Swiss chard (enough for 8 cups)
1 large zucchini
8 ounces thin asparagus spears (enough for 2 cups, sliced)
1 pint cherry tomatoes
3 large white onions
1 ½ pounds collard greens (enough for 8 cups)
4 ounces baby spinach leaves (enough for 3 cups)
4 ounces spinach leaves, (enough for 3 cups)
4 ounces kale (enough for 2 cups)
2 ounces mixed lettuce leaves (enough for 2 cups)
19 medium plum tomatoes
5 medium sweet potatoes
2 large butternut squashes
2 medium celery ribs
4 ears of corn
1 medium jalapeno pepper
2 large green bell peppers
6 large beefsteak tomatoes
1 small jalapeno pepper
1 medium eggplant
3 bunches broccoli (enough for 5 cups)
8 ounces arugula leaves (enough for 8 cups)
6 ounces mesclun lettuce mix (enough for 6 cups)
1 medium head Boston lettuce
1 medium head romaine lettuce
FROZEN
1 (10-ounce) package frozen sweet peas
FRESH HERBS
Rosemary
Chives
Dill
Parsley
Mint
Tarragon
Basil leaves (enough for almost 5 cups)
Cilantro (enough for ¼ cup)
Parsley (enough for 1 full cup)
1 whole head garlic (enough for 6 medium sized cloves)
Sage
Turmeric
4 (1-inch pieces) ginger
Oregano
DAIRY, CHEESE & EGGS
2 cups buttermilk
Half and half (enough for 1 cup)
2 sticks butter
10 ounces white cheddar cheese (enough for 2 cups)
8 ounces grated reduced fat Swiss cheese (about 2 cups)
Reduced fat mayonnaise (enough for 1 cup)
4 (1-ounce) slices reduced-fat mozzarella cheese
2 sticks unsalted butter
3 (8-ounce) containers mascarpone cheese
Whipping cream (enough for 1 cup)
1 large container plain reduced-fat yogurt (enough for 2 cups)
2 1/2 dozen large eggs
4 ounces reduced fat, grated Monterey Jack cheese (enough for 1 cup)
1 small container reduced fat sour cream (enough for ½ cup)
10 ounces grated Parmesan cheese (enough for 2 cups)
3 large containers reduced fat vanilla flavored yogurt (enough for 11 cups)
CHECK YOUR CUPBOARD
Salt & Pepper
Pure vanilla extract
Ground cumin
Baking Powder
Baking Soda
Ground cinnamon
Ground nutmeg
Dried basil leaves
Maple Syrup
Kosher salt (enough for ½ teaspoon)
Dried oregano leaves (enough for ½ teaspoon)
CONDIMENTS
Hot pepper sauce (enough for up to 10 drops)
Ground chili seasoning (enough for 2 or more tablespoons)
Prepared horseradish (enough for 1 tablespoon)
Light soy sauce (enough for 1 tablespoon)
Dijon mustard (enough for 5 tablespoons)
Hoisin sauce (enough for 2 tablespoons)
FLOUR & SUGAR
Confectioner’s Sugar (enough for garnish)
Whole wheat flour (enough for 3 cups)
Dark brown sugar (enough for 1 cup)
All natural sugar (enough for 4 cups)
Unbleached all-purpose flour (enough for 4 cups)
Brown sugar (enough for 3 cups)
Honey (enough for 1 ¼ cups)
Graham crackers (enough for 1 ½ cups crumbs)
2 packages crisp lady finger biscuits (you’ll need about 48)
OILS & VINEGARS
Canola oil (enough for 1 1/3 cups)
Olive oil (enough for 4 cups)
Sesame oil (enough for 1 tablespoon)
Balsamic vinegar (enough for ¼ cup, plus 2 tablespoons)
GRAINS
Oat bran (enough for ½ cup)
Wild rice (enough for 2 cups)
1 pound tri colored tortellini
Old-fashioned rolled oats (enough for 4 cups)
Ground flaxseed (enough for ¾ cup)
Brown rice (enough for 3 cups)
Sesame seeds (enough for 2 tablespoons)
WINE & SPIRITS
Red wine (enough for ½ cup)
Cointreau orange liquor (enough for ¼ cup, plus 2 tablespoons)
Brandy (enough for ¾ cup)
PANTRY BREADS
1 loaf very thin sliced whole grain bread
Baked tortilla chips
4 (10-inch) whole grain tortillas
1 (16-ounce) whole grain (French bread style) loafs
8 (6-inch) whole wheat tortillas
NUTS
Sliced almonds (enough for 1 cup)
Pecans (enough for 2 ½ cups)
Toasted pecans (enough for 1/3 cup)
Chopped walnuts (enough for 1 cup)
Macadamia nuts (enough for 1 cup)
CANS & JARS
1 (7.25 ounce) jar Hoisin sauce
Homemade beef stock or low sodium beef broth (enough for 2 1/3 quarts)
1 (12-ounce) jar roasted peppers, drained, cut into ½-inch pieces
2 (16-ounce) cans black beans
1 (15-ounce) can corn
1 (15-ounce) can red beans
1 jar all natural blueberry preserves (enough for 1 cup)
1 (8-ounce) jar strawberry preserves
1 canned chipotle pepper in adobo sauce
Homemade chicken stock or low sodium chicken broth (enough for 3 quarts)
Apple juice (enough for 4 cups)
1 (14-ounce) can Sweetened condensed milk
White grape juice (enough for 1 1/3 cups)
Grapefruit juice (enough for 1 cup)
2 (7-ounce) packages skinless, boneless pink salmon (use cans if you can’t find packets)
1 (12-ounce) can tuna, packed in oil
1 (8-ounce) can sliced water chestnuts
1 (14-ounce) can artichoke hearts
1 (16-ounce) can cannellini beans
10 to 12 large olives, (enough for 1 cup, chopped)
Minced oil-packed sun-dried tomatoes (enough for ¼ cup)
FRESH SEAFOOD
4 (8 to 10 ounce) center cut fillet pieces wild ivory king salmon
12 large sea scallops (about 1 pound)
MEAT & POULTRY
20 ounces bacon (about 18 slices)
1 (14 to 16-ounce) 1 ½-inch thick sirloin steak
5 (6 -ounce) cooked skinless boneless chicken breast
8 ounces Soprasatta, cut into ½-inch dice
2 smoked ham hocks
SHOPPING DAY TIPS:
FOR: BRUNCH FRITTATA, REMEMBER TO: With Red Potatoes and Kale Prepare the potato/kale filling, cool, and store in an air tight container in the refrigerator for up to 4 days.
FOR: HOISIN BEEF AND VEGGIES, REMEMBER TO: Prepare the veggies, store in air tight containers (in the refrigerator) for up to 4 days.
FOR: OVERSTUFFED BEEFSTEAK TOMATOES With Tortellini Salad, REMEMBER TO: Prepare the ingredients for the pasta salad and the vinaigrette and store separately in airtight containers (in the refrigerator) for up to 3 days.
FOR: BETTER VEGGIE CHILI, REMEMBER TO: Prepare all of the veggies. Store in an airtight container (in the refrigerator) for up to 4 days.
FOR: ASPARAGUS CHEESE TOASTS, REMEMBER TO: Blanch the asparagus, cool and store in an airtight container in the refrigerator for up to 4 days.
FOR: SWEET PEA PANZANELLA SALAD, REMEMBER TO: Prepare the Panzanella croutons and store in an airtight container. Prepare the dressing and store in an airtight container (in the refrigerator) for up to 4 days.
FOR: SLOWLY STEWED COLLARD GREENS, REMEMBER TO: Prepare the collards, wash, dry well, and store in an airtight container for up to 5 days; or, take the shortcut and purchase pre-washed greens.
FOR: BLUEBERRY SHORTBREAD BARS, REMEMBER TO: Prepare the dough and refrigerate for up to 2 days.
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”.