Week 38 You Should Be Dancin’ Sexy
FRESH FRUIT
4 medium oranges
3 medium limes
Golden raisins (enough for 1 cup)
2 pints blueberries
1 large blood orange
1 pint strawberries
1 pint blackberries
1 pound cherries (enough for 3 cups)
1 medium apple
2 pints raspberries
7 medium lemons
1 large banana
FRESH VEGGIES
1 bunch (6 to 8) green onions
3 large yellow onions
1 bunch broccoli (enough for 2 cups)
1 small head cauliflower
7 large carrots
1 large green bell pepper
4 large red bell peppers
8 Portobello mushrooms
1 large yellow bell pepper
2 medium jalapeno peppers
2 medium plum tomatoes
2 large red onions
1 large zucchini
1 pound thin asparagus spears
1 pound spinach leaves, (enough for 8 cups)
2 large white onions
4 to 6 (2-inch) red creamer potatoes
8 medium celery ribs
2 large butternut squash
4 ounces mesclun greens (enough for 4 cups)
3 to 4 ounces arugula leaves (enough for about 4 cups)
2 large shallots
FROZEN
Lime sorbet
Frozen corn kernels (enough for 1 cup)
Frozen lima beans (enough for 1 cup)
Frozen pearl onions (enough for 1 cup)
Frozen berries (enough for two cups of strawberries, blueberries or raspberries)
FRESH HERBS
Rosemary
Dill
Tarragon
Parsley
1 (1-inch piece) ginger
Basil leaves
Cilantro
Chives
Thyme
2 whole heads garlic (or 14 medium sized cloves)
Mint
DAIRY, CHEESE & EGGS
2 dozen large eggs
Buttermilk (enough for 1 ½ cups)
1 pint half and half
Finely grated Parmesan cheese (enough for 1 cup)
1 pound, plus 2 sticks butter
8 ounces grated reduced fat Swiss cheese (enough for 2 cups)
Reduced fat mayonnaise (enough for 1 cup)
1 pound, plus 2 sticks unsalted butter
1 large container reduced fat vanilla yogurt (enough for 2 cups)
1 half gallon reduced fat milk (enough for 4 cups)
Whipped cream (enough for garnish)
1 (15-ounce) container reduced-fat ricotta cheese
1 pint cream (enough for ¼ cup)
1 (4-ounce) goat cheese log
1 (8-ounce) container mascarpone cheese
2 ounces crumbled Gorgonzola cheese (enough for 1/2 cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Paprika
Baking powder
Baking soda
Pure vanilla extract
Dried oregano leaves
Allspice
Cornstarch
Ground Cardamom
Ground nutmeg
Garlic Powder
Dried basil leaves
Red pepper Flakes
Onion Powder
Maple Syrup
CONDIMENTS
Soy sauce (enough for 2 tablespoons)
Hot pepper sauce (enough for about 20 drops)
Ground chili seasoning (enough for 2 or more tablespoons)
Worcestershire Sauce (enough for 1 teaspoon)
Prepared horseradish (enough for 1 tablespoon)
Flaked, sweetened coconut (enough for 1 tablespoon)
Prepared chili sauce (enough for 1 tablespoon)
Dijon mustard (enough for 2 teaspoons)
FLOUR & SUGAR
Whole wheat flour (enough for 1 ½ cups)
Brown sugar (enough for 4 cups)
Confectioner’s Sugar (enough for garnish)
Unbleached all-purpose flour (enough for 7 1/2 cups)
All natural sugar (enough for 4 cups)
Honey (enough for 5 tablespoons)
4 ounces bittersweet chocolate
Graham crackers (enough for 1 ½ cups crumbs)
OILS & VINEGARS
Canola oil (enough for 1/3 cup)
Olive oil (enough for 3 1/3 cups)
Red wine vinegar (enough for ¼ cup)
Apple cider vinegar (enough for 1/3 cup)
White wine vinegar (enough for 1 tablespoon)
WINE & SPIRITS
White wine (enough for ½ cup)
Sherry (enough for two tablespoons)
GRAINS
Oat bran (enough for ½ cup)
Wild rice (enough for 2 cups)
Rice (enough for garnish)
Coriander seeds (enough for ½ teaspoon)
Aniseed (enough for 1 ½ teaspoon)
PANTRY BREADS
1 loaf very thin sliced whole grain bread
1 bag baked tortilla chips
2 (12-ounce) whole grain (French bread style) loafs
Wonton wrappers (you'll need 36 of them)
NUTS
Macadamia nuts (enough for 1 cup)
Chopped walnuts (enough for 1 ½ cups)
Pecans (enough for 2 cups)
Pine nuts (enough for ½ cup)
CANS & JARS
1 (15-ounce) jar canned white beans
1 (7.25 ounce) jar Hoisin sauce
Homemade beef stock or low sodium beef broth (enough for 2 1/3 quarts)
1 (14 ounce) can sweetened condensed milk
1 (16-ounce) can black beans
Tomato paste (enough for 2 tablespoons)
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)
Raspberry preserves (enough for ¾ cup)
Homemade chicken stock or low sodium chicken broth (enough for 1 quart)
1 (16-ounce) can diced tomatoes
1 jarred roasted red pepper
1 jarred roasted yellow pepper
Kalamata olives (enough for 1 cup)
Creamy peanut butter (enough for 2 cups)
Grapefruit juice (enough for 1 cup)
Soymilk (enough for 2 cups)
FRESH SEAFOOD
4 (8 to 10 ounce) center cut fillet pieces wild ivory king salmon
1 pound sea scallops
4 (6 to 8-ounce) lobster tails
2 pounds jumbo shrimp, deveined, shells on (about 24)
MEAT & POULTRY
20 ounces bacon (about 20 slices)
4 (6-ounce) 2-inch thick tenderloin steaks
4 (6-to 8-ounce) 1 ½-inch thick bone-in pork loin chops
SHOPPING DAY TIPS:
FOR: HOISIN BEEF AND VEGGIES, REMEMBER TO: Prepare the veggies, store in air tight containers (in the refrigerator) for up to 4 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: 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.
FOR: GRILLED LOBSTER TAILS With Parsley Butter Served Over Creamy Hash, REMEMBER TO: Prepare the veggies for the hash. Store separately in an air tight container in the refrigerator for up to 3 days.
FOR: GRILLED PORK CHOPS With Cherry Ginger Chutney, REMEMBER TO: Prepare the chutney. Cool to room temperature. Store in an airtight container, in the refrigerator, for up to 1 week.
FOR: ARUGULA SALAD With Walnut Crusted Goat Cheese, REMEMBER TO: Prepare the salad dressing and store in an airtight container in the refrigerator for up to 3 days. Prepare the goat cheese through coating. Store in an airtight container in the refrigerator for up to 3 days. Wash and dry the salad greens. Store in a plastic bag in the refrigerator for up to 5 days.
OR: OLIVE, ONION AND ROASTED PEPPER BRUSCETTA, REMEMBER TO: On shopping day prepare the tapenade. Store in an airtight container in the refrigerator for up to 3 days.