June 26, 2014

Grocery List- Week 6

Yum
Meals for the week:
-orzo stuffed peppers with feta and mint served with pita chips and hummus or your favorite bread
-gnocchi with spinach and peas in a lemon cream sauce served with crusty bread
-chili roasted sweet potatoes with black beans and rice served with your favorite corn bread (I'm making jalapeno corn bread and it's AMAZING!)

Produce
  • 2 large onions
  • 1 green bell pepper
  • 7 garlic cloves
  • 2 large tomatoes
  • 2 1/2 pounds (3 to 4 medium) sweet potatoes
  • 2 cups fresh baby peas, depending on season you may have to grab frozen
  • 6 cups packed baby spinach (6 ounces)
  • 1 lemon
  • 6 medium red, orange and/or yellow sweet peppers
  • 2 stalks organic celery
  • 1 1/2 cups carrot or tomato juice
  • 1/4 cup snipped fresh mint
  • 4 ounces vegetarian sausage, Italian hot or mild
Baking/Spices/Nuts
  • 2 bay leaves
  • 1 1/2 tablespoons organic sugar
  • 1 1/2 teaspoons chili powder 
  • 1/2 tablespoon ground cumin 
  • 1/2 teaspoon dried hot red-pepper flakes 
Dressings/Oils/Vinegars
  • 1/2 cup olive oil
  • 2 tablespoons apple cider vinegar
Ethnic
  • 1 cup organic brown rice
  • 1 cup black beans, cooked according to package directions (equal to 2 cans)
Pasta/Beans/Canned Goods
  • 2 pound dried gnocchi 
  • 3/4cup dried orzo
Freezer
  •  
Dairy
  • 1 cup heavy cream
  • 1/2 cup grated parmesan
  • 2 cups crumbled feta cheese (8 oz.)
Seafood/Meat
  •  
Miscellaneous

FOR THE CORNBREAD
  • 1 cup buttermilk (TIPS AND TRICKS: A substitute for buttermilk)
  • 1/4 cup butter (1/2 stick)
  • 2 eggs
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 jalapeno peppers

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