August 21, 2014

Grocery List- Week 13

Meals for the week:
-leek and asparagus risotto
-cold sesame noodles with vegetables and peanut sauce
-roasted butternut squash and radicchio served with crusty bread or the meat/seafood of your choice

  • 2 large leeks
  • 3 bunches green onion
  • 1 pound asparagus
  • 1 lemon
  • 4 cups shredded napa cabbage or cabbage (you can also use coleslaw mix, which would be great in this)
  • 2 cups (or more) sliced sugar snap peas
  • 1/2 red bell pepper
  • 1 medium butternut squash (about 2 pounds)
  • 2 large onions
  • 1 head radicchio
  • 1/4 cup chopped parsley
  • toasted sesame seeds to serve
  • 1/2 cup pine nuts
  • 4 tablespoons olive oil
  • balsamic vinegar for drizzling
  • 1/2 cup tamari (or soy sauce of your choice), healthy alternative is Bragg Liquid Aminos

  • 4 tablespoons rice vinegar (not seasoned)
  • 2 tablespoons sesame oil
  • 1-2 tsp. sriracha or other hot sauce (or more, use as much as your mouth can handle)
Pasta/Rice/Beans/Canned Goods
  • 2 cups Arborio rice
  • 6-8 cups vegetable stock (you can A) make your own or B) buy it, I have found a good option to be Better Than Bouillon... it is in the soup aisle, by the stock, and usually on a top shelf)
Organic Vegetable Base

  • 1 pound spaghetti noodles
    • 2 tablespoons butter
    • 8 ounces mascarpone cheese
    • 1 cup grated parmesan cheese
      • 1/2 cup dry white wine, chardonnay or sauvignon blanc (the saying goes "if you wouldn't drink it... don't cook with it" DO NOT BUY COOKING WINE!  If you don't have any white wine I would suggest buying a cheaper bottle, trust me... it won't be that much more expensive than cooking wine and you get a much larger quantity, and you can put the extra in the freezer for recipes like this!)
      • 1/2 cup natural peanut butter