Grocery List – Week 2

Hi folks!  Here’s the shopping list for this week.  Plenty of spring vegetables on the menu, which will be used in tasty pasta primavera and a unique Thai spaghetti squash stir fry.  We’ve also got some amazing coconut chicken and baked onion rings on deck, and seriously mouthwatering buttermilk scones with lemon curd.  (I’ve somehow never made lemon curd until this week.  It is borderline life-changing.)  And, as an added bonus, a savory cheese buttermilk biscuit recipe, which takes advantage of leftover buttermilk from the onion rings.  Definitely an exciting week.

In case you haven’t stopped by the FAQ yet, just a quick note about 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.

The pantry list is long this week; I had to pick up quite a few of items from the Asian foods aisle (sriracha, chili oil, etc.).  It feels pricey if you’re getting a lot of pantry staples at once, but the good news is, they’re all things that don’t go bad quickly and can be used in a wide variety of recipes.  So, hopefully it’ll be a good investment.


Recipes:

Buttermilk Poppy Seed Scones with Lemon Curd from Good Life Eats

Crispy Coconut Chicken with Orange Sauce from Sally’s Baking Addiction

Pasta Primavera from Pioneer Woman

Thai Spaghetti Squash with Peanut Sauce from Macheesmo

Crispy Baked Onion Rings from Sally’s Baking Addiction

Pull-Apart Cheddar & Herb Buttermilk Biscuits from Macheesmo


Shopping List:

Produce

Spaghetti squash
Broccoli – 2 stalks (1 cup for thai squash, 1 cup for pasta primavera)
3-4 baby bok choi
Carrot bunch – 1-2 shredded for thai squash, 2-3 medium for pasta primavera
2 red bell peppers (1 for pasta primavera, 1 for thai squash)
– If you have roasted bell peppers on hand, just get 1 fresh bell pepper.
1 red onion (1/2 for Thai squash, 1/2 for pasta primavera – any onion works)
2 large sweet onions (for onion rings)
1 zucchini
Ginger
Fresh basil leaves
Sugar snap peas (or frozen peas)
3-4 lemons

Shelves

Sweetened shredded coconut
Orange preserves or marmalade
Dijon mustard
Peanut butter
Penne pasta, or your preferred pasta shape (1 lb)
Dry white wine (or white wine vinegar)
Chicken stock

Refrigerated / Frozen

Boneless chicken breasts or tenders – 1.5 lbs
Eggs – one dozen
Butter
1 cup whipping cream
1 cup half & half (or milk)
Grated parmesan cheese (1/2 cup)
1 quart buttermilk

Pantry Staples

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

Garlic*
Coconut oil
Panko bread crumbs
Salt
Pepper
Honey
Crushed red pepper flakes
Soy sauce
Roasted peanuts (optional garnish)
Rice wine vinegar
Chili oil
Sriracha chili sauce
Olive oil
Flour (whole wheat or all-purpose)
Corn meal
Paprika
Granulated sugar
Baking powder
Poppy seeds
Vanilla extract

 

* 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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