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S H O P P I N G L I S T
Dinner Week 1
Extra-virgin olive oil
Vegetable oil
Grapeseed oil(optional)
Low-sodium soysauce
1 tsp. toastedsesame oil
Oils and Sauces
Kosher salt
Freshly ground black pepper
1 Tbsp. za’atar
2 tsp. ground cumin
2 tsp. smokedpaprika
1 tsp. groundturmeric
Spices
12 6”-diameter corn tortillas
12 oz. farro pasta orwhole wheat pasta
Short-grain rice
1 cup red lentils
⅓ cup raw pistachios
¼ cup apple cidervinegar
Pantry
4 skin-on, bone-in chicken thighs
1 1¼-lb. skinless,boneless cod fillet,preferably in 1 piece
1 14-oz. block extra-firm tofu, drained
Proteins
Fridge
1½ lb. small Yukon Gold potatoes
12 oz. mixed mushrooms (such as maitake, shiitake, and/or oyster)
1 large bunch Tuscan kale
3 celery stalks
2 medium heads of cauliflower
1 small bunch redradishes
1 large yellow onion
1 small red onion
1 small white onion
2 green chiles (suchas serrano)
1 2” piece ginger
11 garlic cloves
S H O P P I N G L I S T
Dinner Week 1
Produce
3 limes
1 lemon
1 avocado
1 bunch cilantro
1 bunch mint
1 bunch parsley
Produce
¾ cup pittedCastelvetranoolives
¼ cup cashew oralmond butter
2 Tbsp. unsaltedbutter
2 oz. Parmesan
Plain yogurt
S H O P P I N G L I S T
Dinner Week 2
1½ lb. sweetpotatoes (about 6small or 3 medium)
1 acorn squash(about 1¼ lb.)
1 delicata squash
2 bunches Swisschard
2 Persian cucumbers
1 English hothousecucumber
1 medium yellowonion
1 small white onion
1 large shallot
2–3 bunchesscallions
2 serrano chiles
1 large piece ginger(about 8”)
Produce
12 garlic cloves
2 limes
1 lemon
1 bunch basil
1 bunch parsley
Produce
S H O P P I N G L I S T
Dinner Week 2
Oils, Sauces, and Condiments
Extra-virgin olive oil
Soy sauce
Fish sauce
3 Tbsp. unseasonedrice vinegar
2 Tbsp. gochujang(Korean hot pepperpaste)
2 15.5-oz. cansbutter or cannellini(white kidney) beans
1 14.5-oz. canchickpeas
6 oz. bean thread(cellophane or glassnoodles)
White rice
2 cups Napacabbage kimchi withliquid
2 Tbsp. toastedsesame seeds
½ cup salted,roasted peanuts
½ cup unsweetenedcoconut flakes
2 tsp. honey
Pantry
6 cups homemadechicken stock or lowsodium chicken broth
4 large eggs
4 small dill pickles
2 Tbsp. white miso
Plain yogurt
Hummus
Fridge
S H O P P I N G L I S T
Dinner Week 2
1 1½-lb. skinlesssalmon fillet,preferably center cut
1 lb. ground chicken
1 lb. large shrimp,preferably wild
Proteins
Kosher salt
Freshly ground blackpepper
Aleppo-style pepper
2 tsp. hawaij,baharat, currypowder, or otherspice blend
½ tsp. groundturmeric
Spices