Week 3 Eye Catching
FRESH FRUIT
2 large pink grapefruits
4 medium apples
4 medium pears
1 bunch red seedless grapes (enough for 1 cup)
8 medium oranges
1 medium lime
1 large honeydew melon
1 large cantaloupe
6 pints strawberries
2 pints raspberries
1 pint blueberries
1 medium lemon
FRESH VEGGIES
1 large avocado
3 large green bell peppers
5 large red onions
6 large beefsteak tomatoes
1 small jalapeno pepper
6 large Portobello mushrooms
1 medium eggplant
2 large red bell peppers
6 medium plum tomatoes
2 bunches (12 to 16) green onions
3 bunches broccoli (enough for 5 cups of florets)
1 large white onion
4 yellow onions (you’ll need 1 large & 3 medium)
1 baby eggplant
1 large yellow bell pepper
1 head cauliflower
2 large carrots
1 large spaghetti squash
1 medium butternut squash
4 large shallots
4 ounces shitake mushrooms (enough for 1 cup chopped)
4 ounces spinach leaves (enough for 2 cups)
FRESH HERBS
2 whole heads garlic (enough for 14 medium cloves)
3 (1-inch pieces) ginger (enough for 3 tablespoons grated)
Mint
Parsley
Thyme
Chives
Oregano
Rosemary
Tarragon
DAIRY, CHEESE & EGGS
8 ounces mascarpone cheese (enough for 1 cup).1 small container reduced-fat half and half (enough for 1 cup)
3 dozen large eggs
4 ounces reduced-fat grated Monterey Jack cheese (enough for 1 cup)
1 small container whipping cream (enough for ¼ cup)
2 sticks butter
4 ounces smoked mozzarella cheese (enough for 1 cup, grated)
8 ounces grated Parmesan cheese (enough for 2 cups)
3 sticks unsalted butter
1 pint reduced-fat milk
1 small container buttermilk (enough for ¾ cup)
1 small container reduced-fat Ricotta cheese (enough for 1 cup)
1 large container reduced-fat vanilla flavored yogurt (enough for 5 cups)
CHECK YOUR CUPBOARD
Salt & Pepper
Active dry yeast (enough for 2 ½ teaspoons)
Cardamom
Ground cumin
Ground ginger
Chili Powder
Ground cinnamon
Ground nutmeg
Paprika
Pure vanilla extract
Cornstarch
Red pepper flakes
Ground allspice
Baking Powder
Lemon Oil or lemon extract
WINE & SPIRITS
Brandy (enough for ¼ cup)
CONDIMENTS
Hoisin sauce (enough for 2 tablespoons)
Soy Sauce (enough for 2 tablespoons)
Dijon Mustard (enough for 3 tablespoons)
Cocoa powder (enough for 2 tablespoons)
FLOUR & SUGAR
Brown sugar (enough for 2 cups)
Unbleached all-purpose flour (enough for 6 ¼ cups)
All natural sugar (enough for 1 cup)
Confectioner’s sugar (enough for ¼ cup plus extra for coating cookies)
Honey (enough for 1/3 cup)
OILS & VINEGARS
Olive oil (enough for 1 ½ cups)
Canola oil (enough for 1 ¾ cups)
Rice wine vinegar (enough for 2 tablespoons)
Balsamic vinegar (enough for 2 tablespoons)
GRAINS
Old-fashioned rolled oats (enough for 2 ½ cups)
Rice (enough for 2 cups)
12 ounces egg noodles
Ground flaxseed (enough for 1/3 cup)
PANTRY BREADS
4 (10-inch) corn tortillas
1 (12-ounce) whole grain bread loaf
4 prepared crepes
NUTS
Shelled peanuts(enough for 2 tablespoons)
Walnuts(enough for 1/3 cup)
Macadamia nuts(enough for 1 cup)
Sliced almonds (enough for 1/3 cup)
Chopped pecans (enough for 1/3 cups)
JARS & CANS
2 (28-ounce) cans diced tomatoes
Apple juice (enough for 3 cups)
1 small can tomato paste (enough for 6 tablespoons)
1 small can chipotle pepper in adobo sauce (you only need 1 pepper)
1 (14.5-ounce) can diced tomatoes
2 quarts homemade chicken stock or low sodium chicken broth
Sweetened dried cranberries (enough for ½ cup)
Orange marmalade (enough for ¼ cup)
MEAT & POULTRY
3 ounces thick bacon (enough for 4 to 5 strips)
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: POACHED EGGS In Spicy Tomato Sauce, REMEMBER TO: Prepare the sauce and store in an air tight container in the refrigerator for up to 4 days. Reheat 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, and 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: MUSHROOM AND SPINACH FILLED FRITTATA, REMEMBER TO: Prepare the onion/mushroom/spinach mixture, cool, and store in an air tight container in the refrigerator for 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.