Week 18 Good Hair You Should Be Dancing
FRESH FRUIT
5 large bananas
2 pounds rhubarb (enough for 4 or more cups)
3 pounds strawberries (enough for at least 5 cups)
2 large pears
5 medium oranges
5 medium limes
Golden raisins (enough for 1 cup)
2 pints blueberries (enough for 2 cups)
2 pints raspberries (enough for 2 cups)
3 medium lemons
1 large blood orange
1 pint blackberries
FRESH VEGGIES
1 medium plum tomato
4 large yellow onions
6 large red bell peppers
1 pound Brussels sprouts (enough for 4 cups)
5 large red onions
10 large Portobello mushrooms
2 large tomatoes
1 pound thin asparagus spears (enough for 2 cups, sliced)
1 leek
2 small heads cauliflower
4 potatoes (you'll need 2 large and 2 medium sized)
2 pints cherry tomatoes
2 bunches (12 to 16) green onions
1 bunch broccoli (enough for 2 cups)
2 large baking potatoes
1 small head cauliflower
7 large carrots
1 large green bell pepper
4 large beef steak tomatoes
2 large avocados
1 large yellow bell pepper
2 medium jalapeno peppers
1 ½ pounds Swiss chard (enough for about 8 cups)
1 large zucchini
1 medium eggplant
4 ounces mesclun lettuce (enough for 4 cups)
1 ounce arugula leaves (enough for 1 cup)
1 ½ pounds spinach leaves (enough for 12 cups)
2 ounces baby spinach leaves (enough for 2 cups)
4 ounces mixed lettuce leaves (enough for 4 cups)
FROZEN
1 (10-ounce) package frozen corn kernels
1 (10-ounce) package frozen sweet peas
Lime sorbet
FRESH HERBS
Chives
Tarragon
Rosemary
Mint
Parsley
2 whole heads garlic (or 14 medium sized cloves)
Cilantro
Dill
Thyme
1 (1-inch piece) ginger
Basil leaves
DAIRY, CHEESE & EGGS
1 small container reduced-fat sour cream (enough for 1 cup)
1 large container reduced-fat vanilla flavored yogurt (enough for 3 cups)
1 pound, plus 2 sticks unsalted butter
Light mayonnaise (enough for 2 cups)
1 pound butter
2 ½ dozen large eggs
Buttermilk (enough for 2 ½ cups)
Half and half (enough for 1 cup)
Finely grated Parmesan cheese (enough for 1 cup)
10 ounces white cheddar cheese (enough for 2 ½ cups grated)
Yogurt (enough for garnish)
Jack cheese (enough for garnish)
8 ounces grated reduced fat Swiss cheese (about 2 cups)
4 (1-ounce) slices reduced-fat mozzarella cheese
2 (8-ounce) containers mascarpone cheese
Whipping cream (enough for 1 cup)
Reduced-fat milk (enough for ½ cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground cloves
Ground nutmeg
Paprika
Baking powder
Baking soda
Pure vanilla extract
Red pepper flakes
Dried oregano leaves
Dried basil leaves
Kosher salt
CONDIMENTS
Dijon mustard (enough for 6 tablespoons)
Worcestershire sauce (enough for 2 tablespoons)
Steak seasoning (enough for 1 tablespoon)
Prepared chili sauce (enough for 1 tablespoon)
Soy sauce (enough for 2 tablespoons)
Hot pepper sauce (enough for 6 to 8 drops)
Ground chili seasoning (enough for 3 or more tablespoons)
Prepared horseradish (enough for 2 tablespoons)
Flaked, sweetened coconut (enough for 4 tablespoons)
WINE & SPIRITS
Dry sherry (enough for ¼ cup)
Red wine (enough for ½ cup)
Cointreau orange liquor (enough for ¼ cup, plus 2 tablespoons)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 6 cups)
Whole wheat flour (enough for 3 cups)
Brown sugar (enough for 3 cups)
All natural sugar (enough for 2 cups)
Confectioner’s Sugar (enough for garnish)
Honey (enough for 1/4 cup)
Graham Crackers (enough for 1 ½ cups crumbs)
2 packages crisp lady finger biscuits (you’ll need about 48)
OILS & VINEGARS
Canola oil (enough for 2 cups)
Olive oil (enough for 4 cups)
Balsamic vinegar (enough for ¼ cup, plus 2 tablespoons)
GRAINS
Old-fashioned rolled oats (enough for 1 cup)
Oat bran (enough for ½ cup)
Wild rice (enough for 2 cups)
1 pound tri colored tortellini
PANTRY BREADS
Whole grain bread (enough for 2 slices)
1 ciabatta loaf
1 loaf very thin sliced whole grain bread
1 bag baked tortilla chips
NUTS
Pecans (enough for 2 cups)
Chopped walnuts (enough for ½ cup)
Macadamia nuts (enough for 1 cup)
CANS & JARS
Tomato paste (enough for 2 tablespoons)
Homemade chicken stock or low sodium chicken broth (enough for 1 quart)
1 (14 ounce) can sweetened condensed milk
Cranberry juice (enough for 1 ½ cups)
1 (15-0unce) can white beans
1 (7.25 ounce) jar Hoisin sauce
Homemade beef stock or low sodium beef broth (enough for 2 quarts)
1 (12-ounce) jar roasted peppers
2 (16-ounce) cans black beans
1 (28-ounce) can diced tomatoes
1 (15-ounce) can corn
1 (15-ounce) can red beans
All natural blueberry preserves (enough for 1 cup)
1 (8-ounce) jar strawberry preserves
White grape juice (enough for 1/3 cup)
FRESH SEAFOOD
4 (8 to 10 ounce) center cut fillet pieces wild ivory king salmon
12 large sea scallops (about 1 pound)
MEAT & POULTRY
1 pound ground turkey sausage
4 medium (6 to 8-ounce) skinless, boneless chicken breast halves
1-pound skirt steak
1 ½ pound thinly sliced calf’s liver
20 ounces bacon (you’ll need about 18 slices)
4 (6-ounce) New York strip steaks
1 (14 to 16-ounce) 1 ½-inch thick sirloin steak
5 (6 -ounce) cooked skinless boneless chicken breast
8 ounces Soprasatta, cut into ½-inch dice
SHOPPING DAY TIPS:
FOR: CREAMY CAULIFLOWER SOUP With Arugula and Crispy Bacon Garnish, REMEMBER TO: Prepare the cauliflower and store in a plastic bag in the refrigerator for up to 5 days.
FOR: RHUBARB AND STRABERRY FROZEN YOGURT With Fresh Mint, REMEMBER TO: Prepare the rhubarb and store in an airtight container for up to 4 days.
FOR: HOISIN BEEF AND VEGGIES, REMEMBER TO: Prepare the veggies, store in air tight containers (in the refrigerator) for up to 4 days.
FOR: OVERSTUFFED BEEFSTEAK TOMATOES With Tortellini Salad, REMEMBER TO: Prepare the ingredients for the pasta salad and the vinaigrette and store separately in airtight containers (in the refrigerator) for up to 3 days.
FOR: BETTER VEGGIE CHILI, REMEMBER TO: Prepare all of the veggies. Store in an airtight container (in the refrigerator) for up to 4 days.
FOR: ASPARAGUS CHEESE TOASTS, REMEMBER TO: Blanch the asparagus, cool and store in an airtight container in the refrigerator for up to 4 days.
FOR: SWEET PEA PANZANELLA SALAD, REMEMBER TO: Prepare the Panzanella croutons and store in an airtight container. Prepare the dressing and store in an airtight container (in the refrigerator) for up to 4 days.
FOR: BLUEBERRY SHORTBREAD BARS, REMEMBER TO: Prepare the dough and refrigerate for up to 2 days.
FOR: CHILLED BERRY SAUCE With Lime Sherbet Coconut Garnish, REMEMBER TO: Prepare the sauce. Store in an airtight container and chill.