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.
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
Asparagus – 1 bunch
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)
1 loaf Whole Grain or sourdough bread, sliced (for crostini and grilled cheese sandwiches)
Linguini (or pasta of choice; I used penne)
Refrigerated / Frozen
Frozen puff pastry sheets
1 pound boneless skinless chicken thigh filets or chicken breasts
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)
(Items you might have on hand, which don’t go bad quickly once opened)
Red wine vinegar
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.