June 10, 2014

Grocery List- Week 4

Yum
Meals for the week:
-blackened tofu with corn and onion grits (shrimp or chicken can be equally substituted in this recipe for the tofu)
-mushroom and herb spaghetti squash serve with your choice of crusty bread
-corn, tomato, and avocado salad with cilantro-lime dressing serve with cheese quesadillas or cornbread

Produce
  • 3 white or yellow onions 
  • 3 pound spaghetti squash
  • 6 ears of corn
  • 8 ounces mushrooms
  • 1 bunch green onion
  • 3 cloves garlic
  • 2 medium avocados
  • 1 lemon
  • 2 limes
  • 3 & 1/2 cups cherry or grape tomatoes (roughly 3 pints)
  • 1 package of extra firm tofu 
  • 1 bunch fresh flat-leaf parsley
  • 1 package fresh chives
  • 1 bunch fresh cilantro
Baking/Nuts
  •  1 cup stone-ground or coarse-ground grits
Spices/Oils/Vinegars
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon coriander powder
  • 1/8 teaspoon cayenne (optional, if you want more spice)
  • 1 teaspoon dried thyme
  • 3/4 cup olive oil
Ethnic
  •  1/2 cup dried black beans
Pasta/Beans/Canned Goods
  •  
Freezer
  •  
Dairy
  • 2 cups milk
  • 4 tablespoons butter
  • 3/4 cup grated white cheddar cheese, about 3 ounces (yellow cheddar will also work) 
  • 1/2 cup freshly grated parmesan cheese, plus some for serving 
  • 1 pound fresh mozzarella cheese
Seafood/Meat
  •  
Miscellaneous
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