November 20, 2014

Grocery List- Week 20

Yum
Meals for the week:


-barley pilaf with white beans and broccoli (can be eaten as a vegetarian main course or used as a side for your favorite meat)
-chicken lettuce wraps
-spinach, almond, and feta pasta

Produce
  • 5 cloves garlic
  • 3 onions
  • 2 inches ginger root (1 tablespoon grated)
  • 2 green onions
  • 1 head butter lettuce
  • 3 cups broccoli florets and diced stem (about 2 stalks)
  • 1 1/2 teaspoons dill or basil (if you use basil I would highly recommend using fresh)
  • 1/2 pint cherry tomatoes
  • 6 ounces spinach, chopped (I used half spinach, half arugula... I love the bitterness in the arugula!)
  • 3 ounces onion, kale, or alfalfa sprouts
Baking/Spices/Nuts
    • 2-3 ounces toasted almond slices
    Dressings/Oils/Vinegars
    • 6 ounces tablespoons olive oil
    Ethnic
    • 1/4 cup hoisin sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon rice wine vinegar 
    • 1 teaspoon sriracha, or more, to taste
    • 1, 8 ounce can whole or sliced water chestnuts (they will be diced)
    Pasta/Rice/Beans/Canned Goods
    • 3 3/4 cups vegetable broth
    • 1 1/2 cups barley (if you are short on time you can use quick-cooking pearl barley, you will just need to adjust your cooking time OR if you can't find barley you can substitute arborio rice)
    • 3 cups cooked great northern beans (1 cup uncooked/2 cans)
    • 1 pound small dried pasta (for gluten-free make sure to choose a gluten-free pasta)
    Freezer

    Dairy
    • 4 ounces feta cheese 
    Seafood/Meat
    • 1 pound ground chicken (I had the meat department grind up a package of organic thighs)
    Miscellaneous