October 10, 2014

Grocery List- Week 18

Yum
Meals for the week:



-leek and apple stuffed acorn squash
-pasta with garlic cauliflower sauce
-sweet and sour tofu with bok choy over rice 

Produce
  • 11 garlic cloves 
  • 2 acorn squash 
  • 1 apple
  • 1 bunch fresh parsley
  • 1 package fresh thyme
  • 1 stalk celery
  • 1 leek
  • 2 fresh anaheim chillies
  • 1 cauliflower
  • 1 lemon, juiced (optional for pasta with garlic cauliflower sauce, I didn't add this but after we began eating I thought it would have added some depth and been delicious with the sweetness from the cauliflower)
  • 1 package tofu (for sweet and sour tofu, chicken may be substituted) 
  • 1 1/2 lemons
  • 1 1/2 inches ginger root
  • 3 bunches baby bok choy or 2 large
  • 1 bunch green onions
Baking/Spices/Nuts
  • 1/4 cup all-purpose flour
  • 1/4 cup honey
Dressings/Oils/Vinegars
  • 1 1/4 cup olive oil, good quality
  • 2 tablespoons grapeseed oil, you can also use olive oil
Ethnic
  • 1/4 cup bragg's liquid aminos or soy sauce
  • sriracha to taste
Pasta/Rice/Beans/Canned Goods
  • 1 cup vegetable broth
  • 1 pound pasta (shown with whole wheat fusilli)
  • 4-5 cups cooked rice  
Freezer

Dairy 
  • grated parmesan cheese, for serving
Seafood/Meat

Miscellaneous
  • 8 ounces rye bread, about 8 slices   
  • 1/3 cup roasted macadamia nuts (chestnuts or hazelnuts may also be used but are harder to find)