Week 27 Smile Pretty Eye Catching
FRESH FRUIT
2 large pink grapefruits
4 medium apples
1 bunch red seedless grapes (enough for 1 cup)
4 medium oranges
1 small honeydew melon (enough for 2 cups)
1 small cantaloupe (enough for 2 cups)
3 pints raspberries
1 large banana
1 large red grapefruit
1 large peach
3 pints blueberries
5 medium lemons
3 pints strawberries
4 medium limes
2 medium papayas
6 large mangos
1 large pineapple
Granny Smith apple wedges (you’ll need them for dipping!)
FRESH VEGGIES
2 large avocadoes
2 large green bell peppers
6 large red onions
6 large beefsteak tomatoes
1 small jalapeno pepper
2 large Portobello mushrooms
2 large red bell peppers
6 medium plum tomatoes
1 pint cherry tomatoes
1 bunch (6 to 8) green onions
3 bunches broccoli (enough for 5 cups flowerets)
1 large white onion
4 yellow onions (you’ll need 1 large and 3 medium sized)
1 baby eggplant
1 large yellow bell pepper
1 small head cauliflower
2 large carrots
1 medium butternut squash
4 large shallots
2 medium jalapeno peppers
Carrot slices (you’ll need them for dipping)
Celery sticks (you’ll need them for dipping)
2 large cucumbers
8 ounces spinach leaves (enough for 2 cups)
2 ounces frisee leaves (enough for 1 cup)
4 ounces mesclun lettuce mix (enough for 4 cups)
Endive leaves (enough for garnish)
1 pound spinach leaves (enough for 10 cups)
4 ounces shitake mushrooms (enough for 1 cup)
FROZEN
1 whole pie crust, graham cracker crumb
1 (14-ounce) tube refrigerated Pizza dough
FRESH HERBS
3 (1-inch pieces) ginger (enough for 3 tablespoons, grated)
Mint
Parsley
Thyme
Cilantro
Chives
Basil
3 whole heads garlic (or 18 medium sized cloves)
Oregano
Rosemary
DAIRY, CHEESE & EGGS
Mascarpone (enough for 1 cup) .Half and half (enough for 2 ½ cups)
1 dozen large eggs
3 sticks butter
3 sticks unsalted butter
Reduced fat Ricotta cheese (enough for 1 cup)
2 large containers reduced fat vanilla flavored yogurt (enough for 8 cups)
Reduced fat milk (enough for 1 cup)
2 ounces grated American cheese (enough for ½ cup)
Reduced fat mayonnaise (enough for 1/2 cup)
4 ounces Fontina cheese, shredded (enough for 1 cup)
4 ounces grated Parmesan (enough for 1 cup)
8 ounces smoked gouda cheese (enough for 2 cups)
8 ounces grated Swiss cheese (enough for 2 cups)
3 ounces blue cheese, crumbled (enough for ¾ cup)
1 ounce goat cheese, crumbled (enough for ¼ cup)
CHECK YOUR CUPBOARD
Ground ginger
Ground cinnamon
Ground nutmeg
Pure vanilla extract
Lemon Oil or lemon extract
Ground cloves
Ground cayenne pepper
Cornstarch
Red Pepper Flakes
Paprika
Baking powder
Baking soda
Ground chili powder
WINE & SPIRITS
Brandy (enough for ¼ cup)
CONDIMENTS
Hoisin sauce (enough for 2 tablespoons)
Soy sauce (enough for 2 tablespoons)
Hot pepper sauce (enough for 20 drops)
Dijon mustard (enough for 1 cup)
Shredded fresh coconut (enough for 3 tablespoons)
Worcestershire sauce (enough for 1 teaspoon)
FLOUR & SUGAR
Brown sugar (enough for 1 ½ cups)
Unbleached all-purpose flour (enough for 4 cups)
All natural sugar (enough for 3 cups)
Confectioner’s sugar (enough for ¼ cup, plus extra for coating cookies)
Honey (enough for 2 tablespoons)
OILS & VINEGARS
Canola oil (enough for 1 ¾ cups)
Olive oil (enough for 3 cups)
Sherry vinegar (enough for 2 tablespoons)
Rice wine vinegar (enough for 5 tablespoons)
Champagne vinegar (enough for 3 tablespoons)
Balsamic vinegar (enough for 3 tablespoons)
GRAINS
Old fashioned rolled oats (enough for 4 cups)
1 pound penne pasta
Rice (enough for 2 cups)
12 ounces egg noodles
Ground flaxseed (enough for 1 cup)
PANTRY BREADS
Breadsticks (you’ll need them for dipping!)
NUTS
Peanuts (enough for 2 tablespoons)
Walnuts (enough for ¼ cup)
Pine nuts (enough for ½ cup)
Macadamia nuts (enough for 1 cup)
Sliced almonds (enough for 1 cup)
Chopped pecans (enough for 1 cup)
Candied spice nuts (enough for garnish)
JARS & CANS
Apple juice (enough for 3 1/3 cups)
1 small can tomato paste (enough for 2 tablespoons)
1 (14.5-ounce) can diced tomatoes
Homemade chicken stock or low sodium chicken broth (enough for 1 ½ quarts)
Sweetened dried cranberries (enough for ½ cup)
Orange marmalade (enough for ¼ cup)
Grapefruit juice (enough for 2 cups)
Lime juice (enough for 1 cup)
1 small jar roasted red bell peppers (enough for 2 whole peppers)
Marinara sauce (enough for 1 cup)
Pitted black olives (enough for 1 ½ cups, chopped)
1 (14-ounce) can Sweetened condensed milk
FRESH SEAFOOD
1 pound baby shrimp
4 (6-ounce) swordfish steaks, about 1 ½-inch thick
1 pound medium shrimp
MEAT & POULTRY
2 (3 ½-pound) chickens
4 large (8-ounce) skinless, boneless chicken breast halves
4 (8-ounce) New York strip steaks
3/4 pound roasted turkey
8 ounces mild Italian sausage
1 pound veal scaloppini
SHOPPING DAY TIPS:
FOR: BROILED GRAPEFRUIT With Honey Mascarpone Cream, REMEMBER TO: Prepare the mascarpone cream and store in an airtight container in the refrigerator for up to 4 days.
FOR: SCRAMBLED EGGS With Red Grape and Avocado Salsa, REMEMBER TO: Prepare the salsa (without the avocado) and place into an airtight container. Refrigerate for up to 4 days. Add avocado just before serving.
FOR: POACHED EGGS In Spicy Tomato Sauce, REMEMBER TO: Prepare the sauce and store in an air tight container in the refrigerator for up to 4 days. Reheat before serving.
FOR: MELON BOWLS With Strawberry Ginger Sauce, REMEMBER TO: Cut up the fruit and store in an airtight container and chill for up to 4 days. Cover and store the melon “bowls”.
FOR: STIR FRY CHICKEN AND BROCCOLI With Chopped Peanuts, REMEMBER TO: Blanche the broccoli and store in an air tight container for up to 4 days.
FOR: GRILLED NEW YORK STRIP STEAKS With Garlic Herb Oil, REMEMBER TO: Prepare the seasoned oil and store in an airtight container in the refrigerator up to 4 days.
FOR: ROASTED VEGGIE STUFFED TOMATOES, REMEMBER TO: Prepare the dish in advance, cover with plastic wrap and refrigerate for up to 1 day.
FOR: SPICY ROASTED VEGGIE AND SHRIMP SALSA, REMEMBER TO: With Fried Egg and Warm Cheese Sauce Roast the veggies, cool to room temperature, and store in an airtight container in the refrigerator for up to 3 days.
FOR: COCONUT TROPICAL SMOOTHIES, REMEMBER TO: Prepare the fruit. Store in an airtight container for up to 4 days
FOR: TURKEY WITH CARAMELIZED ONION AND SMOKED GOUDA PANINI, REMEMBER TO: Prepare the onions, cool to room temperature, store in an air tight container (in the refrigerator) for up to 4 days.
FOR: DOUBLE CHEESE AND SAUSAGE CALZONE With Marinara Dipping Sauce, REMEMBER TO: Prepare homemade marinara sauce, store in an airtight container in the refrigerator for up to 1 week, and in the freezer for up to 1 month.
FOR: GRILLED SWORDFISH STEAKS With Hot Papaya Relish and Herbed Compound Butter, REMEMBER TO: Prepare the relish and herbed butter. Store separately in airtight container for up to 4 days. You may freeze extra butter for up to 1 month. Thaw in the refrigerator before slicing.
FOR: SHRIMP SALAD With Mango and Cucumber, REMEMBER TO: Make the salad dressing and store in an airtight container in the refrigerator for up to 4 days.
FOR: BLUE CHEESE DIP With All Kinds of Dippers, REMEMBER TO: Prepare the veggies for the dish, store separately in airtight containers. Prepare the dip, store in an airtight container. Refrigerate both the dip and the veggies for up to 4 days.