Week 52 Sexy Glam Eye Catching
GORGEOUS LIFESTYLE GUIDE
FRESH FRUIT
3 pints raspberries
9 medium lemons
4 pounds strawberries
1 large banana
3 medium apples
1 bunch red seedless grapes (enough for 1 cup)
4 medium oranges
1 large red grapefruit
1 large honeydew melon
1 large cantaloupe
2 pints blueberries
FRESH VEGGIES
2 large white onions
2 large yellow bell peppers
4 medium yellow onions
6 medium celery ribs
1 (10-ounce) bag spinach leaves
4 ounces mesclun greens (enough for 4 cups)
4 ounces arugula leaves (enough for 4 cups)
2 large avocados
2 medium sweet potatoes
8 ounces asparagus spears (enough for 1 cup, chopped)
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
1 bunch broccoli (enough for 1 cup florets)
1 baby eggplant
1 small head cauliflower
2 large carrots
1 large spaghetti squash
1 medium butternut squash
2 large shallots
4 ounces shitake mushrooms (enough for 1 cup chopped)
4 ounces spinach leaves (enough for 3 cups)
FROZEN
8 ounces frozen phyllo dough sheets
Frozen pearl onions (enough for 1 cup)
Frozen berries (enough for two cups of strawberries, blueberries or raspberries)
FRESH HERBS
Cilantro
Chives
Parsley
Basil leaves
3 whole heads garlic (enough for 18 medium cloves)
3 (1-inch pieces) ginger (enough for 3 tablespoons grated)
Mint
Thyme
Oregano
Rosemary
Tarragon
DAIRY, CHEESE & EGGS
30 large eggs
1 small container crème fraiche (or sour cream – enough for 1 tablespoon)
1 half gallon reduced fat milk (enough for 4 cups)
1 pound butter
Whipped cream (enough for garnish)
5 ounces Gruyere cheese, shredded (about 1 ¼ cups)
8 ounces grated Parmesan cheese (about 2 cups)
1 pound unsalted butter
1 pint cream (enough for ¼ cup)
1 (4-ounce) goat cheese log
Half and half (enough for ½ cup)
2 (8-ounce) containers mascarpone cheese
3 pounds cream cheese
1 small container reduced-fat half and half (enough for 1 cup)
4 ounces reduced-fat grated Monterey Jack cheese (enough for 1 cup)
1 small container whipping cream (enough for ¼ cup)
4 ounces smoked mozzarella cheese (enough for 1 cup, grated)
1 large container reduced-fat vanilla flavored yogurt (enough for 4 cups)
CHECK YOUR CUPBOARD
Salt & Pepper
Corn Syrup
Ground cardamom
Ground cinnamon
Dried oregano leaves
Ground cloves
Paprika
Baking powder
Baking soda
Pure vanilla extract
Dried oregano leaves
Dried basil leaves
Red pepper flakes
Maple Syrup
Ground cumin
Ground ginger
Chili Powder
Ground nutmeg
Cornstarch
Ground allspice
CONDIMENTS
Dijon mustard (enough for 2 tablespoons)
FLOUR & SUGAR
Confectioners’ sugar (enough for garnish)
Brown sugar (enough for 2 cups)
Unbleached all-purpose flour (enough for 4 cups)
All natural sugar (enough for 1 cup)
Semisweet chocolate chips (enough for ½ cup)
2 packages chocolate wafer cookies (enough for 3 cups cookie crumbs)
Honey (enough for 1/3 cup)
OILS & VINEGARS
Truffle oil (enough for ¼ teaspoon)
Olive oil (enough for 2 1/3 cups)
Red wine vinegar (enough for ¼ cup)
Canola oil (enough for 2 cups)
Balsamic vinegar (enough for 2 tablespoons)
White wine vinegar (enough for two tablespoons)
GRAINS
Sesame seeds (enough for 2 tablespoons)
Rice (enough for garnish)
Old-fashioned rolled oats (enough for 2 cups)
12 ounces Egg noodles
Ground flaxseed (enough for 1/3 cup)
WINE & SPIRITS
Brandy (enough for ¼ cup)
Red wine (enough for 1/3 cup)
White wine (enough for 1 cup)
Sherry (enough for 1 tablespoon)
PANTRY BREADS
Pumpernickel bread (you'll need 2 slices)
3 (12-ounce) whole grain (French bread style) loafs
Whole-grained bread (enough for ½ cup bread crumbs)
4 (10-inch) corn tortillas
NUTS
Chopped walnuts (enough for ½ cup)
Sliced almonds (enough for 1/3 cup)
Chopped pecans (enough for 1 cup)
CANS & JARS
Raspberry preserves (enough for ¾ cup)
Jarred roasted red pepper (enough for 1 whole pepper)
Jarred roasted yellow peppers (enough for 1 whole pepper)
Kalamata olives (enough for 1 cup)
Grapefruit juice (enough for 1 cup)
Soymilk (enough for 2 cups)
2 (28-ounce) cans diced tomatoes
Apple juice (enough for 3 cups)
1 small can tomato paste (enough for 4 tablespoons)
Canned chipotle peppers 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
FRESH SEAFOOD
Caviar (enough for 2 teaspoons)
4 (6 to 8-ounce) lobster tails
1 dozen oysters
2 pounds jumbo shrimp, deveined, shells on (about 24)
MEAT & POULTRY
1 pound Italian sausage
14 ounces thick bacon, (about 14 strips)
4 (4-ounce) pork medallions
1 pound veal scaloppini
8 ounces prosciutto, thinly sliced
2 large (8-ounce) skinless, boneless chicken breast halves
12 ounces pancetta
4 (8-ounce) New York strip steaks
SHOPPING DAY TIPS:
FOR: EGG, SAUSAGE AND SPINACH SKILLETS, REMEMBER TO: Prepare the casseroles, cover and refrigerate for up to 2 days.
FOR: ARUGULA SALAD With Walnut Crusted Goat Cheese, REMEMBER TO: Prepare the salad dressing and store in an airtight container in the refrigerator for up to 3 days. Prepare the goat cheese through coating. Store in an airtight container in the refrigerator for up to 3 days. Wash and dry the salad greens. Store in a plastic bag in the refrigerator for up to 5 days.
FOR: BAKED OYSTERS With Pancetta Topping, REMEMBER TO: Prepare the filling. Cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days.
FOR: OLIVE, ONION AND ROASTED PEPPER BRUSCETTA, REMEMBER TO: On shopping day prepare the tapenade. Store in an airtight container in the refrigerator for up to 3 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: 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.