CUP PITTED KALAMATA OLIVESJUNE 1 TO JUNE 7
1 MANGO
3 LEMONS
2 RED ONIONS
3 HEADS GARLIC (13 CLOVES)
1 SMALL PIECE GINGER
7 TOMATOES
1 KIRBY CUCUMBER
2 YELLOW BELL PEPPERS
3 SMALL ZUCCHINI (1 LB)
1 SMALL EGGPLANT (12 OZ)
6 OZ SUGAR SNAP PEAS (1½ CUPS)
1 SEEDLESS CUCUMBER
4 OZ SHIITAKE MUSHROOMS OR
1½ CUPS SLICED WHITE MUSHROOMS
1 HEAD LETTUCE
4 SCALLIONS
FRESH ROSEMARY
1 BUNCH DILL
1 BUNCH BASIL
1 BUNCH PARSLEY
1 BUNCH MINT
5 POCKETLESS PITAS
2 LB BONELESS BEEF CHUCK STEAK, ABOUT 1¼ IN. THICK
ONE 12-OZ PORK TENDERLOIN
4 CHICKEN DRUMSTICKS
4 CHICKEN THIGHS
1 LB BONELESS, SKINLESS
CHICKEN THIGHS
12 OZ PEELED EXTRA-JUMBO SHRIMP
12 OZ LARGE SEA SCALLOPS
1 CONTAINER (6 OZ) GREEK YOGURT
1 CONTAINER (15 OZ) FAT-FREE RICOTTA
4 OZ FAT-FREE CREAM CHEESE
1¼ CUPS SHREDDED REDUCED-FAT MOZZARELLA
GRATED PARMESAN
1 CAN (28 OZ) CRUSHED TOMATOES
1 CAN (5 OZ) TUNA IN OLIVE OIL
1 CAN (11 OZ) MANDARIN ORANGES
1 JAR (11.09 OZ) THAI KITCHEN RED CURRY 10-MINUTE SIMMER SAUCE
1 JAR (24 TO 26 OZ) MARINARA SAUCE
1 LB PENNE PASTA
1 PACKAGE (8 OZ) OVEN-READY LASAGNA NOODLES
½ CUP PITTED OLIVES
CAPERS
BULGUR
LIGHT ITALIAN DRESSING
STIR-FRY SAUCE
1 SLOW COOKER LINER (WE USED REYNOLDS)
SALT
PEPPER
OLIVE OIL
NONSTICK SPRAY
DRIED OREGANO
CRUSHED RED PEPPER
JUNE 8 TO JUNE 14
2 LEMONS
1 ONION
2 MEDIUM RED ONIONS
2 HEADS GARLIC (9 CLOVES)
4 SMALL RED POTATOES (1 LB)
3 TOMATOES
1 PT GRAPE TOMATOES
2 CUPS SMALL BROCCOLI FLORETS
1 HEAD LETTUCE
1 BAG (5 OZ) BABY SPINACH
4 CUPS SALAD GREENS
1 BUNCH CILANTRO
3 SLICES WHOLE-GRAIN BREAD
4 HAMBURGER BUNS
2 WHOLE-GRAIN NAAN OR 3 WHOLE-GRAIN POCKETLESS PITAS
1 LB GROUND SIRLOIN
¼ LB GROUND CHUCK
½ LB LEAN GROUND BEEF
4 CHICKEN CUTLETS
1 LB GROUND TURKEY
¾ LB HOT OR SWEET ITALIAN TURKEY SAUSAGE LINKS
1 LB TILAPIA OR CATFISH FILLETS
1 CUP LOWFAT RICOTTA
½ CUP SHREDDED PART-SKIM MOZZARELLA
GRATED PARMESAN
EGGS (3 LARGE)
1 PKG (10 OZ) CHOPPED SPINACH
1 BAG (1 LB) PEPPER STIR-FRY MIX
1 BAG (1 LB) PEPPER STIR-FRY VEGETABLE BLEND (SLICED GREEN, RED AND YELLOW PEPPERS AND ONIONS)
2 CANS (15.5 OZ EACH) BLACK BEANS
3 CANS (15 OZ EACH) CANNELLINI BEANS
1 JAR (26 OZ) MARINARA SAUCE
½ CUP MARINARA SAUCE
1 JAR (8 OZ) ROASTED RED PEPPERS
CUP PITTED KALAMATA OLIVES
¼ CUP PIMIENTO-STUFFED GREEN OLIVES
MINCED DRIED ONION FLAKES
WORCESTERSHIRE SAUCE
KETCHUP
REDUCED-FAT VINAIGRETTE
PANKO CRISPY BREAD CRUMBS, ITALIAN STYLE (PROGRESSO)
SALT
KOSHER SALT
PEPPER
OLIVE OIL
NONSTICK COOKING SPRAY
GARLIC POWDER
GROUND CUMIN
DRIED OREGANO
SMOKED OR REGULAR PAPRIKA
JUNE 15 TO JUNE 22
2 PEACHES
1 ORANGE
1 LARGE LIME
1 LEMON
1 LARGE ONION
1 HEAD GARLIC (4 CLOVES)
1 SMALL PIECE GINGER
3 MEDIUM TOMATOES
2 MEDIUM RED BELL PEPPERS
1 LB BROCCOLINI
1 RED OR GREEN JALAPEÑO PEPPER
1 AVOCADO
1 SEEDLESS CUCUMBER (18 OZ)
1 BUNCH ASPARAGUS
1 PKG (3.5 OZ) SLICED SHIITAKE MUSHROOMS
1 SMALL HEAD (12 OZ) ROMAINE LETTUCE
1 BUNCH WATERCRESS (4 OZ)
4 SCALLIONS
1 BUNCH PARSLEY
2 BUNCHES CILANTRO
1 BUNCH MINT
8 STRIPS BACON
ONE 1-LB FLANK STEAK (¾ TO 1 IN. THICK)
FOUR ¾-IN.-THICK PORK CHOPS (ABOUT 10 OZ EACH)
4 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 7 OZ EACH)
8 CHICKEN DRUMSTICKS
8 OZ COOKED TURKEY, TORN IN 1½-IN. PIECES (2 CUPS)
1 LB FROZEN FISH FILLETS OR STEAKS
2 OZ BLUE CHEESE
1 PKG (14 OZ) LOWFAT EXTRA-FIRM TOFU
EGGS (4)
1 CUP SHELLED EDAMAME
1 CAN (14 TO 15 OZ) DICED TOMATOES
1 CAN (11 OZ) VACUUM-PACKED CORN
1 CUP SALSA VERDE (GREEN SALSA)
1 JAR (12 OZ) WHITE CLAM SAUCE
¼ CUP PITTED KALAMATA OR OTHER OLIVES
1 LB LINGUINE PASTA
BARBECUE SAUCE
½ CUP SOUTHWESTERN CHIPOTLE 10-MINUTE MARINADE (MRS. DASH)
BOTTLED DIJON VINAIGRETTE DRESSING
SEASONED RICE VINEGAR
1 PACKAGE (3.5 OZ) PEANUT SAUCE MIX (A TASTE OF THAI)
LITE SOY SAUCE
SESAME SEEDS
¼ CUP ORANGE MARMALADE
SALT
PEPPER
OLIVE OIL
CANOLA OIL
CORNSTARCH
CRUSHED RED PEPPER
GROUND CUMIN
GROUND CINNAMON
CHILI POWDER
JUNE 23 TO JUNE 30
1 ORANGE
2 LIMES
1 ONION
1 HEAD GARLIC (6 CLOVES)
1 SMALL PIECE GINGER
2 MEDIUM POTATOES (1 LB)
1 TOMATO
5 RIPE PLUM TOMATOES
1 CARROT
2 FIRM-RIPE AVOCADOS
2 BAGS (8 OZ EACH) STEAM-IN-BAG SUGAR SNAP PEAS
1 BAG (6 OZ) RADISHES
1 BUNCH ASPARAGUS (ABOUT 1 LB)
1 HEAD ROMAINE LETTUCE
2 BAGS (11.5 OZ EACH) SALSA ENSALADA SUPREME COMPLETE SALAD KIT (FRESH EXPRESS)
2 CUPS SHREDDED CABBAGE
10 SCALLIONS
1 BUNCH CILANTRO
1 BUNCH PARSLEY
1 BUNCH DILL
1 BUNCH BASIL (OPTIONAL)
2 SLICES WHITE SANDWICH BREAD
4 MEDITERRANEAN-STYLE FLATBREADS OR POCKETLESS PITAS
1 LB FLANK STEAK (ABOUT 1 IN. THICK)
ONE 12-OZ FLANK STEAK
1 LB LEAN GROUND BEEF
ONE 12-OZ PORK TENDERLOIN, CUT IN ½-IN.-THICK SLICES
4 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 5 OZ EACH)
1¼ LB HALIBUT OR MAHI-MAHI FILLETS (ABOUT ¾ IN. THICK)
1 CUP SHREDDED MOZZARELLA
4 OZ FETA CHEESE
GRATED PARMESAN
EGGS (11 LARGE)
1 TUB (10.5 OZ) BUITONI TUSCAN OR CLASSIC BRUSCHETTA
1 BAG (16 OZ) FROZEN STIR-FRY VEGETABLE BLEND
1 CAN (28 OZ) CRUSHED TOMATOES IN PURÉE
1 CAN (15.5 OZ) BLACK BEANS
1 BOTTLE (8 OZ) CREAMY ITALIAN DRESSING
1 JAR (1 LB 8 OZ) MANGO SLICES
1 JAR (9 OZ) SWEET OR HOT MANGO CHUTNEY
12 OZ SPAGHETTI PASTA
1 BOX (7.6 OZ) PLAIN COUSCOUS
OIL AND VINEGAR DRESSING
LITE SOY SAUCE
8 CORN TORTILLAS
SLIVERED ALMONDS
SALT
PEPPER
OLIVE OIL
CHILI POWDER
CRUSHED RED PEPPER (OPTIONAL)