Grocery List – Week 1

Hi, and welcome to the inaugural shopping list! In case you haven’t stopped by the FAQ yet, here’s what’s happening: Each week, I try to come up with a menu that has 3-5 interesting entrees with enough shared ingredients that you can use everything up by the end of the week. (Or pretty close anyway.) On Sunday, I’ll post the menu as well as the shopping list for the week. If the recipes look good to you, you’ll know what to shop for. Sometimes I make substitutions in the recipes in order to use ingredients more efficiently; if so, there will be a note in the recipe review (posted later in the week). Get the idea? Sound good? Ok, let’s go!

Ok folks, this is a cheese-intensive week.  It’s going to seem like a lot of cheese. As you’re adding cheeses to the cart, you’re going to start thinking to yourself, “Hang on, another cheese?” It seems a little crazy, but it really will get used… with the exception of the cream cheese. I went and got a whole brick of cream cheese without a backup plan, because I think it adds a lot to this week’s Irish Pub Spinach & Artichoke Melt. Only one ounce is called for. But it is totally optional; the sandwich will still be cheesy and delicious either way. You can try to get the smallest container you can find, or use it on something else (like bagels), or just leave it out.


Recipes:

Linguini with Lemon-Roasted Asparagus and Goat Cheese from Makezine

Grilled Lemon Herb Mediterranean Chicken Salad from Cafe Deliets

Irish Pub Spinach and Artichoke Melt from Half Baked Harvest

Herbed Ricotta and Tomato Crostini from Good Life Eats

Mini Ham Cheese and Spinach Breakfast Pies from Running to the Kitchen


Shopping List:

Produce

Asparagus – 1 bunch
Avocado (1)
Cucumber (1)
Lemons (2)
Red onion (1)
Fresh baby spinach (6 cups, about 1 large tub or 2 bags)
Shallots (3-4) – If you can’t find these, just get an extra red onion.
Cherry or grape tomatoes – 1 container (half for crostini, half for salad)
Fresh Basil
Fresh Parsley

Shelves

1 loaf Whole Grain or sourdough bread, sliced (for crostini and grilled cheese sandwiches)
Marinated artichokes
Kalamata olives
Dijon mustard
Dried oregano
Linguini (or pasta of choice; I used penne)

Refrigerated / Frozen

Frozen puff pastry sheets
Ham slices
1 egg
1 pound boneless skinless chicken thigh filets or chicken breasts
Butter
Milk
Fresh Parmesan Cheese, grated
Ricotta cheese (1 tub)
Mozzarella (1 brick, or 1 bag shredded)
Irish cheddar cheese (1 brick or 2 cups shredded; regular cheddar is also fine)
Goat cheese (2 oz)
Cream cheese (see note above)

Pantry Staples

(Items you might have on hand, which don’t go bad quickly once opened)

Garlic *
Nutmeg
Olive oil
Balsamic vinegar
Red wine vinegar
Flour
Crushed red pepper flakes
Salt and pepper

 

* Note: I have a gigantic jar of minced garlic in my fridge at all times. Because I use copious amounts in pretty much everything, I like having it prepped and ready without having to deal with peeling & crushing it myself. If you can’t find a large jar, or don’t mind mincing it yourself, just be sure to have a head or two of garlic on hand.

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