April 02, 2015

Grocery List- Week 27

Yum
Meals for the week:

-zucchini and lemon spaghetti served with a crusty baguette
-blackened fish with avocado corn salsa served with chips and salsa or a veggie
-korean bbq bowl with quinoa

**reminder- the serving suggestions have not been added to the grocery list**

Produce
  • 5 medium zucchini
  • 7 garlic cloves
  • 3 teaspoons chopped fresh sage
  • 3 teaspoons chopped fresh rosemary
  • 1 lemon
  • 2 avocados, ripe but firm
  • 1 small red onion
  • 1 ear of corn
  • 2 limes
  • 1 bunch of cilantro (2 tablespoons chopped)
  • 1 bunch green onions
  • 1 inch of ginger root
  • 2-3 broccoli crowns (depending on size)
  • 1 pineapple (1 cup chunks)
  • 1 orange bell pepper (red or yellow will also work... whichever one you like)
  • 1, 15 ounce package extra-firm tofu (or 1 pound of skinless, boneless chicken breast for the korean bbq bowl)
  • 3 cups shredded red cabbage
Baking/Spices/Nuts
Dressings/Oils/Vinegars
  • 1/2 cup olive oil
  • 1/2 cup ketchup
Ethnic
  • 1/3 cup rice vinegar
  • 1/3 cup Bragg's Liquid Aminos (tamari or soy sauce will also work)
  • 2 teaspoons tahini (sesame seed paste)
  • 1 teaspoon sriracha
  • 3 tablespoons sesame oil
Pasta/Rice/Beans/Canned Goods
  • 1 pound of pasta, preferably spaghetti (if you are making gluten free, be sure to grab the appropriate pasta) 
  • 2 cups quinoa 
Freezer

Dairy
  • 8 ounces feta cheese, crumbled 
  • 1/4 cup grated parmesan or romano cheese, for garnish 
Seafood/Meat
  • 2 -3 pounds fish (I used grouper, but any kind will work)
Miscellaneous

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