September 04, 2014

Grocery List- Week 15

Yum
Meals for the week:
-mushroom marsala pasta served with crusty Italian bread
-roasted tomato and corn grits with shrimp (you can substitute the shrimp for tofu or thinly sliced chicken breast)
-taco salad in tortilla bowls with avocado dressing

Produce
  • 1 small onion
  • 2 pounds mushrooms
  • 2 pints cherry tomatoes
  • 4 ears of corn
  • 7 ounces mixed salad greens or spinach
  • 1 bunch green onions
  • 1 bunch fresh cilantro 
  • 1 bunch fresh flat-leaf parsley
  • 2 ripe avocados
  • 1 clove garlic
  • 1/2 jalapeno pepper
  • 2 limes
Baking/Spices/Nuts
  • 2 cups stone-ground grits
  • 1/4 teaspoon ground cumin
Dressings/Oils/Vinegars
  • 3 tablespoons olive oil
Ethnic
  •   
Pasta/Rice/Beans/Canned Goods
  • 1 pound pasta, a small cut (ex. penne or rotini)
  • 1/2 cup dry black beans, cooked according to package directions
Freezer
  •  
Dairy 
  • 1 cup grated parmesan
  • 1/2 cup cream
  • 4 cups milk
  • 1/4 cup goat cheese, plus more for garnish (if you don't like goat cheese use a sharp cheddar) 
  • 1 tablespoon butter
  • 1 1/2 cups shredded cheese or mexican crumbling cheese (taco salad)
  • 1/2 cup plain greek yogurt  
Seafood/Meat
  •  1-2 pounds wild caught shrimp (depending on how many shrimp you want to serve per person or you can substitute the shrimp for tofu or thinly sliced chicken breast)
Miscellaneous
  • 6, large 10 inch flour tortillas
  • 1 cup dry marsala wine, good quality (not cooking wine)