July 31, 2014

Grocery List- Week 10

Yum
Meals for the week:
-tofu and mushrooms with szechuan brussels sprouts over rice (chicken or beef can be subbed for the tofu)
-pasta with light sweet potato cream sauce and kale chips
-lemon zested vegetables with cheesy herb grits

Produce
  • 16 stalks asparagus (green, white, or a mix)
  • 1 cup shelled edamame (you may have to check the freezer aisle)
  • 1 cup snap peas
  • 1/2 cup fresh or frozen english peas
  • 16 ounces mushrooms
  • 2 small onions 
  • 1 lemon
  • 1 package firm tofu, cubed
  • 1 pound brussels sprouts
  • 1 cup sliced scallions
  • 1 fresh red chile 
  • 2 large sweet potatoes
  • 4 garlic cloves
  • 2 bunches of kale, leaves torn from stems
  • 1 bunch cilantro
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley leaves
  • 2 tablespoons minced fresh tarragon leaves
Baking/Spices/Nuts
  • 1 cup coarse ground grits
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons flour   
Dressings/Oils/Vinegars
  • 1 cup olive oil
  • 1 tablespoon maple syrup
Ethnic
  • 2 tablespoons sweet chile sauce
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 5 tablespoons toasted sesame oil
Pasta/Rice/Beans/Canned Goods
  • 4 cups cooked rice
  • 1 pound whole wheat pasta 
Freezer
  •  
Dairy
  • 5 cups milk
  • 10 tablespoons butter
  • 4 ounces sharp cheddar cheese
  • 1 1/2 cups grated parmesan cheese
 Seafood/Meat
  •  
Miscellaneous