February 12, 2015

Grocery List- Week 24

Yum
Meals for the week:

-slow cooker corn and red pepper chowder served with tortilla chips or cheese quesadillas
-zucchini noodles with shrimp and almond pesto (you can use chicken instead of shrimp if you prefer) served with a crusty french baguette
-roasted cauliflower curry with greens and quinoa served with nan and cucumber raita

Produce
  • 2 large yellow onion
  • 2 red bell peppers
  • 3 medium gold potatoes
  • 4 ears of corn (4 cups frozen sweet corn can also be used)
  • 3 garlic cloves 
  • 1 package of fresh basil 
  • 1 bunch of fresh parsley 
  • 1 package of fresh mint 
  • 1 lemon 
  • 6 zucchini
  • 1 head cauliflower
  • 5 ounces baby kale or spinach 
  • 1 bunch of green onions 
Baking/Spices/Nuts
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground turmeric
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon curry powder 
  • 3/4 cup slivered almonds
Dressings/Oils/Vinegars
  • 1 1/4 cup olive oil
  • 3 tablespoons coconut oil 
  • 1 tablespoon cider vinegar
Ethnic
  • 1 1/2, 14 ounce cans coconut milk (21 ounces total)
Pasta/Rice/Beans/Canned Goods
  • 32 ounces vegetable broth
  • 1 1/2 cups quinoa
Freezer

Dairy
  • 1 cup milk (for the chowder, soy or almond milk may also be used)
  • 3/4 cup grated parmesan cheese
Seafood/Meat
  • 1 1/2 pounds wild caught shrimp, shelled and deveined
Miscellaneous
  • 1/2 cup raisins

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