Week 35 You Should Be Dancin’ Skin Savvy
FRESH FRUIT
8 medium oranges
4 large peaches
Golden raisins (enough for 1 cup)
6 medium lemons
1 blood orange
1 pint blackberries
2 medium apples
2 large cantaloupes
2 pints blueberries
1 large honey dew melon
1 small watermelon
2 large mangos
1 pint raspberries
1 pint strawberries
3 large bananas
4 medium limes
FRESH VEGGIES
4 to 6 (2-inch) red creamer potatoes
2 bunches (12 to 16) green onions
3 large yellow onions
1 bunch broccoli (enough for 2 cups)
1 small head cauliflower
1 large carrot
1 large green bell pepper
3 large red bell peppers
8 Portobello mushrooms
3 medium jalapeno peppers
1 large zucchini
1 medium eggplant
1 pint cherry tomatoes
4 ounces kale (enough for 1 cup)
6 ounces mixed lettuce leaves (enough for 2 cups)
1 large white onion
6 ounces spinach leaves (enough for 4 cups)
3 large red onions
1 large avocado
1 large yellow bell pepper
1 large butternut squash
4 ears of corn
2 ounces arugula leaves (enough for 2 cups)
4 ounces mesclun lettuce mix (enough for 4 cups)
1 medium head romaine lettuce
FROZEN
1 (10-ounce) package frozen sweet peas
Lime sorbet
FRESH HERBS
Rosemary
Cilantro
Dill
Parsley
Thyme
Basil leaves
Mint
Tarragon
Crystallized ginger (enough for 2 tablespoons)
Fresh ginger (buy 2 one-inch pieces for grating)
1 whole head garlic (enough for 6 medium sized cloves)
Sage
DAIRY, CHEESE & EGGS
20 large eggs
Buttermilk (enough for 3 cups)
1 pint half and half
Finely grated Parmesan cheese (enough for 1 ½ cups)
2 sticks butter
4 (1-ounce) slices reduced-fat mozzarella cheese
2 sticks unsalted butter
Reduced-fat milk (enough for ½ cup)
1 large container reduced fat vanilla flavored yogurt
1 (16-ounce) container reduced-fat plain yogurt
1 small container reduced-fat sour cream (enough for ¼ cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Maple Syrup
Ground ginger
Baking powder
Baking soda
Pure vanilla extract
Ground ginger (enough for 1 teaspoon)
Allspice (enough for ½ teaspoon)
Ground oregano
Ground cumin
Sesame seeds (enough for 2 tablespoons)
CONDIMENTS
Soy sauce (enough for 2 tablespoons)
Hot pepper sauce (enough for 6 to 8 drops)
Ground chili seasoning (enough for 2 or more tablespoons)
Dijon mustard (enough for 3 tablespoons)
Flaked, sweetened coconut (enough for 3 tablespoons)
Light soy sauce (enough for 1 tablespoon)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 8 cups)
Whole wheat flour (enough for 2 cups)
Brown sugar (enough for 4 ½ cups)
All natural sugar (enough for 2 ½ cups)
Confectioner’s Sugar (enough for garnish)
Honey (enough for 3 tablespoons)
OILS & VINEGARS
Olive oil (enough for 2 ¼ cups)
Canola oil (enough for 2 ½ cups)
Sesame oil (enough for 1 tablespoon)
Balsamic vinegar (enough for 2 tablespoons)
GRAINS
Oat bran (enough for ½ cup)
Wild rice (enough for 2 cups)
Brown rice (enough for 2 cups cooked)
WINE & SPIRITS
Red wine (enough for ½ cup)
Brandy (enough for ¼ cup)
PANTRY BREADS
1 bag baked tortilla chips
1 (16-ounce) whole grain (French bread style) loaf
NUTS
Macadamia nuts (enough for 1 cup)
Sliced almonds (enough for 1/4 cup)
Toasted pecans (enough for 1/3 cup)
Chopped walnuts (enough for 1 1/3 cups)
CANS & JARS
1 (15-ounce) jar canned white beans
1 (7.25 ounce) jar Hoisin sauce
Homemade beef stock or low sodium beef broth (enough for 2 1/3 quarts)
Tomato paste (enough for 2 tablespoons)
1 (15-ounce) can corn
1 (15-ounce) can red beans
All natural blueberry preserves (enough for 1 cup)
1 (15-ounce) can pumpkin puree
White grape juice (enough for 1 cup)
Grapefruit juice (enough for 1 cup)
2 (7-ounce) packages skinless, boneless pink salmon
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
1 (28-ounce) can diced tomatoes
1 (16-ounce) can black beans
Homemade chicken stock or low sodium chicken broth (enough for 1 quart)
1 can chipotle pepper in adobo sauce (enough for 1 pepper)
1 small jar Nicoise or other good quality olives, (enough to equal 1 cup, chopped)
Minced sun-dried tomatoes packed in oil (enough for ¼ cup)
FRESH SEAFOOD
4 (8 to 10 ounce) center cut fillet pieces wild ivory king salmon
1 pound sea scallops
4 (6 to 8-ounce) halibut steaks
MEAT & POULTRY
20 ounces bacon (about 18 slices)
4 (6-ounce) New York strip steaks
13 ounces skinless boneless chicken breast cutlets
4 boneless, skinless chicken thighs
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: BETTER VEGGIE CHILI, REMEMBER TO: Prepare all of the veggies. 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: 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: FRUIT AND YOGURT BREAKFAST PARFAITS With Granola Crunch, REMEMBER TO: Prepare granola and store in an air-tight container at room temperature for up to two weeks.
FOR: BREAKFAST BURRITOS With Red Pepper Salsa, REMEMBER TO: Prepare salsa and store in the refrigerator for up to 4 days.
FOR: ROASTED TOMATO BASIL SOUP With Sea Bass Center, REMEMBER TO: Prepare the roasted tomatoes and store in an air tight container in the refrigerator for up to 5 days.