July 11, 2015

Grocery List- Week 28

Yum
Meals for the week:

-chickpea and kale shakshouka served with toast
-cauliflower and quinoa burgers with greek salad
-potato, leek, and pear gratin served with grilled chicken or steak

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

Produce
  • 1 onion
  • 8 garlic cloves
  • 2 large tomatoes
  • 1 large bunch kale
  •  4 small tomatoes
  • 2 green onions
  • 1 cucumber
  • 1/2 lemon
  • 1 head of cauliflower
  • 2 tablespoons chopped fresh parsley
  • 1 leek
  • 1 tablespoon chopped fresh thyme leaves
  • 2 yellow fleshed potatoes (about 1 1/2 pounds total)
  • 2 firm ripe pears
Baking/Spices/Nuts
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1 tablespoon dried mint (can also use 1/4 cup fresh mint)
  • 3/4 cup whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon dried oregano
  • 1, 12 ounce BPA-free can evaporated milk
  • 1/4 teaspoon ground nutmeg
Dressings/Oils/Vinegars
  • 3 tablespoons olive oil 
  • 2 tablespoons grapeseed oil
Ethnic
Pasta/Rice/Beans/Canned Goods
  • 1 1/2 cups cooked chickpeas (1/2 uncooked or 1 can)
  • 1 cup pitted greek olives
  • 1/2 cup quinoa
Freezer

Dairy
  • 6 large eggs
  • 6 oz feta cheese
  • 3/4 cup finely grated parmesan cheese
Seafood/Meat

Miscellaneous

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