Week 6 You Should Be Dancin’
FRESH FRUIT
6 medium oranges
5 medium limes
Golden raisins (enough for 1 cup)
2 pints blueberries
3 medium lemons
1 blood orange
3 pints strawberries (enough for 5 cups)
2 pints raspberries
1 pint blackberries
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
7 large carrots
1 large green bell pepper
4 large red bell peppers
8 Portobello mushrooms
4 large beef steak tomatoes
2 large avocados
1 large yellow bell pepper
2 medium jalapeno peppers
2 medium plum tomatoes
2 large baking potatoes
2 large red onions
1 1/2 pounds Swiss chard (enough for 8 cups)
1 large zucchini
1 pound thin asparagus spears
1 medium eggplant
1 pint cherry tomatoes
1 extra large white onion (enough for 3 cups)
1 1/2 pounds collard greens (enough for 8 cups)
4 ounces fresh baby spinach leaves (enough for 2 cups)
6 ounces spinach leaves, (enough for 3 cups)
4 ounces kale (enough for 1 cup)
2 ounces mixed lettuce leaves (enough for 2 cups)
FROZEN
1 (10-ounce) package frozen sweet peas
Lime sorbet
FRESH HERBS
Rosemary
Cilantro
Chives
Dill
Parsley
Thyme
1 (1-inch piece) ginger
Basil leaves
8 medium cloves garlic
Mint
DAIRY, CHEESE & EGGS
19 large eggs
Buttermilk (enough for 2 ½ cups)
1 pint half and half
4 ounces finely grated Parmesan cheese (enough for 1 cup)
2 sticks butter
10 ounces white cheddar cheese
Plain yogurt (enough for garnish)
Jack cheese (enough for garnish)
Reduced fat sour cream (enough for garnish)
8 ounces grated reduced fat Swiss cheese (enough for 2 cups)
Reduced fat mayonnaise (enough for 1 cup)
4 (1-ounce) slices reduced-fat mozzarella cheese
2 sticks unsalted butter
2 (8-ounce) containers mascarpone cheese
Whipping cream (enough for 1 cup)
Reduced-fat milk (enough for ½ cup)
1 small container reduced fat vanilla yogurt (enough for 1 cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground cumin
Paprika
Baking powder
Baking soda
Pure vanilla extract
Dried oregano leaves
Dried basil leaves
Kosher salt
Dried oregano leaves
Ground ginger
Ground allspice
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)
Prepared horseradish (enough for 1 tablespoon)
2 packages crisp lady finger biscuits (about 48)
Flaked, sweetened coconut (enough for 4 tablespoons)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 5 ½ cups)
Whole wheat flour (enough for 2 ½ cups)
Brown sugar (enough for 2 cups)
All natural sugar (enough for 1 1/4 cups)
Confectioner’s sugar (enough for garnish)
Honey (enough for 3 tablespoons)
OILS & VINEGARS
Canola oil (enough for 1/3 cup)
Olive oil (enough for 3 cups)
Balsamic vinegar (enough for ¼ cup)
GRAINS
Oat bran (enough for ½ cup)
Wild rice (enough for 2 cups)
1 pound tri colored tortellini
WINE & SPIRITS
Red wine (enough for ½ cup)
Cointreau Orange Liquor (enough for ¼ cup plus 2 tablespoons)
PANTRY BREADS
1 loaf very thin sliced whole grain bread
1 bag baked tortilla chips
NUTS
Chopped walnuts (enough for ½ cup)
Macadamia nuts (enough for 1 cup)
CANS & JARS
1 (15-ounce) can white beans
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
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
All natural blueberry preserves (enough for 1 cup)
1 (8-ounce) jar strawberry preserves
White grape juice (enough for 1/3 cup)
1 (15-ounce) can pumpkin puree
FRESH SEAFOOD
4 (8 to 10 ounce) center cut fillet pieces wild ivory king salmon
1 pound sea scallops
MEAT & POULTRY
20 ounces bacon (about 18 slices)
4 (6-ounce) New York strip steaks
1 (14 to 16-ounce) 1 ½-inch thick sirloin steak
5 (6 -ounce) skinless boneless chicken breasts
8 ounces Soprasatta
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: CHILLED BERRY SAUCE With Lime Sherbet Coconut Garnish, REMEMBER TO: Prepare the sauce. Store in an airtight container and chill.