Okay, where did September go? We're easing into the cold weather months this week with everything from tostadas, to roasted salmon to a curry bake. Carve out some time this weekend to head to the store for a week of delicious, easy dinners!
THE GROCERY LIST (the must-haves!)
3 cloves garlic, minced
1 lime
1 bunch cilantro
2 medium sweet potatoes
3 large russet potatoes
1 small bag frozen peas
1 cup string beans
8 small Yukon Gold potatoes
1 bag frozen riced cauliflower
1 dozen eggs
8 (6-inch) tostada shells
3 ripe avocados
2 red bell peppers
1 yellow bell pepper
2 white onions
1 jalapeno
4-6 radishes
1 bunch scallions
4 lemons
1 shallot
1 ½ pounds Brussels sprouts
3 heads of garlic
4 small zucchini
1 cup pesto
6 oz. shishito peppers
1 pint cherry tomatoes
1 bunch basil
1 bunch parsley
1 small shallot
1 bunch parsley
Fresh chives
1 large bag carrots
2 bone-in Rib Eye steaks
1 pound salmon fillet
1 lb shrimp
2 1/2 cups almond flour
1/2 cup chestnut flour (or other GF flour)
1 (14.5 oz) can coconut milk
1 1/2 cups long grain basmati rice
1/2 cup unsweetened boxed coconut milk
1 (32-oz.) pkg chicken broth
1/3 cup sliced almonds
1 (14.5-oz) can chickpeas
Cotija cheese
1 stick unsalted butter
8 oz mozzarella pearls
1 small jar unsweetened applesauce
Brown mustard seeds
Yellow mustard seeds
4 dates
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
EVOO
Grapeseed oil
Cumin powder
Coriander powder
Curry powder
Turmeric
Paprika
Smoked paprika
Six chili powder
Oregano
Celery salt
Apple cider vinegar
White wine vinegar
Sherry vinegar
Ground cinnamon
Baking powder
Raw sugar
Maple syrup
Vanilla paste
OPTIONAL FLAVOR ENHANCERS (Things that would be nice to add to the recipes we chose, but not essential)
Sliced almonds
Toasted pine nuts
