THE GROCERY LIST (the must-haves!)
8 oz diced pancetta or bacon Shallot 4 cups cubed butternut squash (from about one 3lb squash) 1 32 oz box stock or bone broth 2 lb whole wheat spaghetti (spaghetti of choice) 6 cups chopped kale Mascarpone cheese 2 cups grated parmesan cheese 4 limes Fresh parsley Salmon filets, 6 oz each (buy 1 for each person you are cooking for +2 to use in a second recipe this week) 6 bell peppers (2 red, 2 green and 2 yellow) 3 onions Quinoa 4 sweet potatoes (or 1 for each person you are cooking for) ½ cup Greek yogurt 2 lemons Radishes ½ lb haricot vert 1 head cauliflower Cherry tomatoes 2 avocados 5 oz mixed greens 4 28 oz can diced tomatoes 1 ½ cups grated mozzarella 4-6 chicken cutlets 2 blood oranges (or citrus of choice)
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