CUP FRESH CHIVES OR GREEN PART OF SCALLIONSFEBRUARY 1 TO FEBRUARY 7
1 ORANGE
1 SMALL PINEAPPLE
1 LEMON
2 LIMES
6 ONIONS
1 RED ONION
2 HEADS GARLIC (11 CLOVES)
2 MEDIUM YELLOW TOMATOES
2 LARGE CARROTS
1 RED BELL PEPPER
1 GREEN BELL PEPPER
1 SEEDLESS CUCUMBER
12 OZ SHIITAKE MUSHROOMS
1 BUNCH PARSLEY
1 BUNCH CILANTRO
4 HERO ROLLS
2 LB 12 OZ LEAN BEEF CHUCK, CUT FOR STEW
1 LB LEAN GROUND BEEF
4 LAMB SHANKS (12 TO 14 OZ EACH)
1 PKG (ABOUT 13 OZ) CHICKEN SAUSAGES
1 WHOLE SALMON FILLET (ABOUT 2½ LB)
1 SLICE (¾-IN.-THICK) DELI SMOKED TURKEY (ABOUT 12 OZ)
GRATED PARMESAN
6 OZ PINEAPPLE OR ORANGE JUICE
1 CONTAINER (2 LB) MASHED POTATOES
1 BAG (16 OZ) MIXED VEGETABLES
3 CANS (14.5 OZ) CHICKEN BROTH
1 CAN (14.5 OZ) DICED TOMATOES
1 CAN (28 OZ) CHUNKY-STYLE
TOMATOES IN PURÉE
1 CAN (6 OZ) TOMATO PASTE
1 CAN (4.5 OZ) CHOPPED GREEN CHILES
3 CANS (15 TO 16 OZ EACH) ROMAN
OR PINTO BEANS
2 CANS (15.5 OZ EACH) CHICKPEAS
1 JAR (12 OZ) GRAVY WE USED HEINZ BISTRO AU JUS)
½ CUP BARLEY (NOT QUICK-COOKING)
BULGUR
¼ CUP SMOOTH PEANUT BUTTER
CINNAMON CHIPOTLE RUB (MCCORMICK GRILL MATES)
PITTED PRUNES
DRIED APRICOT HALVES
SLICED ALMONDS
1 BEER (12 OZ), OPTIONAL
KOSHER SALT
SALT
PEPPER
OLIVE OIL
DRIED THYME
GROUND CUMIN
GROUND CINNAMON
GROUND GINGER
CHILI POWDER
FEBRUARY 8 TO FEBRUARY 14
3 LARGE NAVEL ORANGES
RED & GREEN GRAPES (OPTIONAL)
KUMQUATS (OPTIONAL)
3 ONIONS
1 RED ONION
1 HEAD GARLIC (6 CLOVES)
1 PIECE FRESH GINGER
1 CUP GRAPE OR CHERRY TOMATOES
1 LARGE ZUCCHINI AND/OR YELLOW SQUASH (12 OZ)
1 MEDIUM ZUCCHINI
1 MEDIUM YELLOW SQUASH
1 SEEDLESS CUCUMBER
1 AVOCADO
1 BAG (6 OZ) RED RADISHES
¾ CUP SNOW PEAS
6 SCALLIONS
1 BAG (4 OZ) BABY ARUGULA OR 1 BAG (5 OZ) BABY SPINACH
1 CONTAINER ALFALFA SPROUTS
1 BUNCH MINT
1 BUNCH SAGE
1 BUNCH PARSLEY
FRESH ROSEMARY
4 HAMBURGER BUNS
8 SLICES MULTIGRAIN BREAD
ONE 6-LB BONE-IN PORK CENTER
LOIN ROAST (ABOUT ¾ IN. THICK)
1 LB CHICKEN TENDERS
12 OZ SLICED, COOKED CHICKEN (ABOUT 2 COOKED SKINLESS, BONELESS CHICKEN BREASTS)
12 OZ HOT OR SWEET ITALIAN SAUSAGE
FOUR 6-OZ STRIPED BASS, BLACK COD OR MAHI-MAHI FILLETS
8 OZ THICKLY SLICED DELI ROAST BEEF
½ STICK BUTTER
GRATED PARMESAN
EGG (1 LARGE)
WHITE HORSERADISH
1 CAN (14 OZ) ROASTED GARLIC-FLAVORED CHICKEN BROTH
1 CAN (8 OZ) TOMATO SAUCE
2 CANS (15 TO 16 OZ EACH)
RED KIDNEY BEANS
2 CANS (19 OZ) CANNELLINI BEANS
12 OZ SPAGHETTINI PASTA
LIGHT MAYONNAISE
LITE SOY SAUCE
CAESAR-RANCH LIGHT MAYONNAISE
¼ CUP PANKO BREAD CRUMBS OR PLAIN DRIED BREAD CRUMBS
DRIED INSTANT MINCED ONION
1 PKG (3.75 OZ) CELLOPHANE NOODLES
¼ CUP PEANUTS (OPTIONAL)
DRY WHITE WINE (OPTIONAL)
1 CUP DRIED CHERRIES
½ CUP GOLDEN RAISINS
HONEY
KOSHER SALT
SALT
PEPPER
OLIVE OIL
NONSTICK SPRAY
WHITE VINEGAR
SUGAR
GROUND GINGER
DRIED SAGE
FEBRUARY 15 TO FEBRUARY 22
3 LIMES
1 LEMON
1 MEDIUM ONION
2 HEADS GARLIC (14 CLOVES)
1 PIECE FRESH GINGER
4 MEDIUM CARROTS
4 RED BELL PEPPERS
1 SMALL CUCUMBER
1 MEDIUM EGGPLANT
1 BAG (12 OZ) BROCCOLI FLORETS
2 BUNCHES BROCCOLINI (ABOUT 1 LB)
1 AVOCADO
1 BAG (6 OZ) RED RADISHES
1 PKG (8 OR 10 OZ) WHOLE MUSHROOMS
12 OZ ASSORTED MUSHROOMS OR
WHITE MUSHROOMS
1 HEAD BOSTON LETTUCE
5 OZ ASIAN OR OTHER SALAD BLEND
4 CUPS (6 OZ) COLESLAW MIX
6 SCALLIONS
1 BUNCH CILANTRO
1 BUNCH PARSLEY
1 BUNCH MINT
4 CHICKEN THIGHS
4 DRUMSTICKS
2 CUPS (8 OZ) COOKED CHICKEN, SHREDDED
3 LINKS ITALIAN TURKEY SAUSAGE (ABOUT 10 OZ)
1½ LB SKINNED SALMON, HALIBUT, TILAPIA OR FLOUNDER FILLETS
1 ROTISSERIE CHICKEN
¼ CUP PLAIN GREEK YOGURT
1 CUP SKIM RICOTTA
4 OZ PART-SKIM MOZZARELLA
4 OZ PEPPERJACK CHEESE
GRATED PARMESAN
EGGS (8 LARGE)
1 BAG (16 OZ) POTATO GNOCCHI
1 CAN (14.5 OZ) FAT-FREE CHICKEN BROTH
1 CAN (28 OZ) CRUSHED TOMATOES
IN THICK PURÉE
1 JAR (26 OZ) MARINARA SAUCE
1 BOX (1 LB) RIGATONI PASTA
1 BOX (1 LB) ZITI PASTA
EIGHT 6- TO 7-IN. CORN TORTILLAS
BOTTLED SALSA
BOTTLED GREEK SEASONING
RED CURRY PASTE
LOW-SODIUM SOY SAUCE
ASIAN SESAME DRESSING AND MARINADE
¼ CUP CASHEWS OR PEANUTS
1 CAN (8 OZ) SLICED WATER CHESTNUTS
½ CUP WHITE WINE (OPTIONAL)
SALT
PEPPER
OLIVE OIL
NONSTICK SPRAY
VEGETABLE OIL
SUGAR
CRUSHED RED PEPPER
DRIED ROSEMARY
FEBRUARY 23 TO FEBRUARY 28
1 LIME
2 LARGE ONIONS
1 RED ONION
1 HEAD GARLIC (4 CLOVES)
3 LB SMALL SWEET POTATOES
2 MEDIUM TOMATOES
2 KIRBY CUCUMBERS
1 YELLOW BELL PEPPER
7 CARROTS
1 LB PARSNIPS
3 RIBS CELERY
1 AVOCADO
½ SMALL RED CABBAGE
CUP FRESH CHIVES OR GREEN PART OF SCALLIONS
1 BUNCH CILANTRO
1 BUNCH PARSLEY
3 TBSP MIXED CHOPPED FRESH HERBS (SAGE, ROSEMARY AND THYME)
6 SEEDED HAMBURGER BUNS
4 PITAS
1 OVEN-READY, TIED FILLET OF BEEF ROAST (4 LB)
1½ LB 1-IN. CUBES BEEF CHUCK
4 BONELESS, SKINLESS, CHICKEN BREASTS (5 OZ EACH)
1 PKG (12 OZ) PRECOOKED FAJITA-STYLE CHICKEN STRIPS
4 CUPS COOKED CHICKEN
½ CUP BUTTERMILK
½ STICK BUTTER
¾ CUP PLAIN LOWFAT YOGURT
1 CUP REDUCED-FAT SOUR CREAM
1 CUP SHREDDED MEXICAN OR
TACO CHEESE BLEND
1 LARGE (10 OZ) PREBAKED THIN-CRUST PIZZA CRUST
½ CUP CREAM-STYLE
HORSERADISH SAUCE
1¼ CUPS SOUTHWESTERN CORN BLEND
2 CANS (ABOUT 14 OZ EACH) BEEF BROTH
1 CAN (6 OZ) CHUNK LIGHT TUNA IN OLIVE OIL
1 JAR (8.5 OZ) OLIVE SPREAD OR 1 CAN (7.5 OZ) EGGPLANT APPETIZER (CAPONATA)
¼ CUP CHOPPED PIMIENTO-STUFFED OLIVES (OPTIONAL)
¾ CUP TACO SAUCE
12 OZ SPAGHETTI PASTA
KETCHUP
YELLOW MUSTARD
WHOLE-GRAIN DIJON MUSTARD
HONEY MUSTARD
1 TBSP RAISINS
KOSHER SALT
SALT
PEPPER
OLIVE OIL
EXTRA-VIRGIN OLIVE OIL
VEGETABLE OIL
CIDER VINEGAR
SUGAR
FLOUR
GROUND CUMIN
CURRY POWDER