September 11, 2014

Grocery List- Week 16

Yum
Meals for the week:


-pasta with spinach pesto and roasted tomatoes
-red lentils with coconut and potatoes over basmati rice
-asian salad with peanut dressing

Produce
  • 6 roma tomatoes
  • 6 garlic cloves
  • 1 small onion
  • 1/2 large red onion
  • 1 pound fresh spinach
  • 1 large tomato
  • 2 medium potatoes
  • 1 lime
  • 1/2 head of green cabbage, shredded (you can also use coleslaw mix in place of the cabbages)  
  • 1/2 head purple cabbage, shredded
  • 1 large carrot 
  • 1 red bell pepper
  • 1 English or 2 regular cucumbers 
  • 1 cup shelled edamame
  • 1 bunch green onions 
  • 2 inches ginger root
  • 1 bunch cilantro
  • 1 package basil
  Baking/Spices/Nuts
  • 1/4 cup pine nuts
  • 1 bay leaf
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon dried chili flakes
  • 3 tablespoons sugar
  • 2 tablespoons honey  
  • 1/4 teaspoon crushed red pepper flakes
Dressings/Oils/Vinegars
  • 1/3 cup olive oil
  • 2 tablespoons unseasoned rice vinegar
Ethnic
  • 1/2 (13.5-ounce) can coconut milk
  • 1 tablespoon Bragg's Liquid Aminos, or soy sauce   
Pasta/Rice/Beans/Canned Goods
  • 1 cup vegetable stock
  • 1 pound spinach pasta (plain can be used if you are unable to find spinach)
  • 1/2 pound dried small red lentils, washed and picked over
  • 4-6 cups of prepared rice (I would highly recommend basmati for this recipe) 
Freezer
  •  
Dairy 
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
Seafood/Meat
  •  
Miscellaneous
  • 1/4 cup creamy peanut butter