Week 32 Good to the Bones, You Should Be Dancin’
FRESH FRUIT
6 medium oranges
2 pints blueberries
6 medium lemons
2 medium apples
6 medium limes
1 blood orange
1 pint blueberries
1 pint raspberries
1 large banana
1 large peach
1 large mango
1 large pineapple
FRESH VEGGIES
4 to 6 (2-inch) red creamer potatoes
2 large yellow onions
6 large carrots
2 large red bell peppers
4 Portobello mushrooms
1 large avocado
2 large baking potatoes
1 pint cherry tomatoes
1 ½ pounds collard greens (enough for 8 cups)
1 ½ pounds spinach leaves, (enough for 8 cups)
4 ounces kale (enough for 1 cup)
2 to 4 ounces mixed lettuce leaves (enough for 2 cups)
3 large green bell peppers
1 pound broccoli rabe
2 large white onions
5 large zucchini
2 bunches (12 to 14) green onions
4 large red onions
1 ½ pounds Swiss chard (enough for 8 cups)
1 medium jalapeno pepper (enough for 2 tablespoons)
2 medium celery ribs
12 large plum tomatoes
4 large yellow squash
1 ounce baby spinach leaves (enough for ¼ cup)
4 ounces mesclun lettuce mix (about 3 to 4 cups)
1 bunch (about 6 ounces) watercress (enough for 4 cups)
FROZEN
2 (10-ounce) packages frozen sweet peas
FRESH HERBS
Rosemary
Cilantro
Chives
Parsley
Thyme
Basil leaves
Mint
3 whole heads garlic (enough for 18 medium sized cloves)
1 (1-inch piece) ginger
DAIRY, CHEESE & EGGS
A small container Buttermilk (enough for 1 cup)
1 pint half and half
Finely grated Parmesan cheese (enough for 3 cups)
Plain yogurt (enough for garnish)
Jack cheese (enough for garnish)
2 dozen large eggs
1 pound butter
1 small container reduced fat milk (enough for 2 1/2 cups)
2 ounces Asiago cheese, grated (enough for ½ cup)
1 small container reduced fat sour cream (enough for ½ cup)
4 ounces goat cheese, crumbled (enough for 1 cup)
1 stick vegetable shortening
2 (15-ounce) containers reduced fat ricotta cheese
2 sticks unsalted butter
Half and half (you’ll only need two tablespoons)
1 large container vanilla flavored reduced fat yogurt (enough for 3 cups)
CHECK YOUR CUPBOARD
Ground cinnamon
Ground cumin
Paprika
Baking powder
Baking soda
Pure vanilla extract
Kosher salt (enough for ½ teaspoon)
Dried lentils (enough for 1 cup)
Cornstarch
Ground cinnamon
Ground cumin
Paprika
Dried oregano leaves
Dried basil leaves
Bay Leaves
CONDIMENTS
Hot pepper sauce (enough for 12 to 16 drops)
Ground chili seasoning (enough for 2 or more tablespoons)
Dijon Mustard (enough for 1/3 cup)
Cornflake crumbs (enough for 2 cups)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 5 cups)
All natural sugar (enough for 2 ¾ cups)
Whole wheat flour (enough for 1 cup)
Brown sugar (enough for 2 1/3 cups)
Graham Crackers (enough for 1 ½ cups crumbs)
Confectioners' sugar (enough for 1 cup, plus garnish)
Honey (enough for ¼ cup)
OILS & VINEGARS
Olive oil (enough for 3 cups)
White wine vinegar (enough for 1/3 cup)
Red wine vinegar (enough for 2 tablespoons)
Raspberry vinegar (enough for 3 tablespoons)
WINE & SPIRITS
Red wine (enough for ½ cup)
GRAINS.1 pound whole wheat spaghetti
Polenta (enough for 1 cup)
Wild rice (enough for 1 cup)
Old-fashioned rolled oats (enough for 2 cups)
PANTRY BREADS
1 bag baked tortilla chips
1 loaf crusty whole grain bread
4 whole wheat pita pockets
NUTS
Chopped walnuts (enough for ½ cup)
Cashews (enough for 1 cup)
Pecans (1 ½ cups)
Macadamia nuts (enough for 1 cup)
Honey roasted almonds (enough for 1 cup)
CANS & JARS
1 (15-ounce) jar canned white beans
2 (16-ounce) cans black beans
Tomato paste (enough for 2 tablespoons)
1 (28-ounce) can diced tomatoes
1 (15-ounce) can corn
1 (15-ounce) can red beans, drained
Apple juice (enough for ½ cup)
1 small jar roasted red peppers (enough for 3 whole peppers)
1 (2-ounce) tin anchovies, packed in oil
1 (15-ounce) can sweet peas
1 (16-ounce) can red beans
2 (16-ounce) cans diced tomatoes
1 (15-ounce) can white navy beans
1 (13-ounce jar hazelnut/cocoa spread
1 (14-ounce) can Sweetened condensed milk
Peanut butter (enough for 1 cup)
White grape juice (enough for 1 cup)
MEAT & POULTRY
14 ounces bacon (about 14 slices)
1 (14 to 16-ounce) 1 ½-inch thick sirloin steak
1 ½ pounds turkey cutlets
2 large (6 to 8-ounce) skinless, boneless chicken breast halves
4 ounces pancetta
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: CHILLED BERRY SAUCE With Lime Sherbet Coconut Garnish, REMEMBER TO: Prepare the sauce. Store in an airtight container and chill.
FOR: WHOLE GRAIN APPLE MUFFINS With Walnut Streusel, REMEMBER TO: Prepare these muffins, store in an airtight container for up to 4 days.
FOR: PARMESAN CHICKEN FINGERS With Green Cashew and Curry Dipping Sauce, REMEMBER TO: Prepare the sauce and store in an air tight container (in the refrigerator) for up to 4 days.
FOR: ROSEMARY POLENTA With Spinach, Red Beans and Goat Cheese, REMEMBER TO: Prepare the polenta, cover, and chill for up to 4 days.
FOR: GREEN GAZPACHO SOUP With Navy Bean Garnish, REMEMBER TO: Prepare the soup and store in an airtight container for up to 4 days.
FOR: PEPPERY WHITE BEAN SALSA With Whole Wheat Pita Chips, REMEMBER TO: Prepare the salsa and store in an airtight container for up to 4 days.
FOR: LENTILS With Wild Rice and Mushrooms, REMEMBER TO: Prepare the veggies, store in an airtight container in the refrigerator for up to 4 days.
FOR: WATER CRESS SALAD With Raspberry Vinaigrette and Blood Orange, REMEMBER TO: Prepare the vinaigrette, store in an air tight container (in the refrigerator) for up to 3 days.
FOR: SUMMER SQUASH SALAD With Baby Spinach, Roasted Tomatoes and Parmesan Cheese, REMEMBER TO: Roast the tomatoes, store in an airtight container (in the refrigerator) for up to 3 days.
FOR: MACADAMIA NUT BISCOTTI Dipped in Chocolate and Coconut, REMEMBER TO: On Shopping Day you can prepare the cookies. Store in an airtight container for several days, in the fridge for several weeks, and in the freezer for several months!
FOR: PEANUT BUTTER SANDWICH COOKIES, REMEMBER TO: Prepare these cookies for weekday treats. Store in an airtight container for up to 1 week.