CUP PITTED KALAMATA OLIVESSEPTEMBER 1 TO SEPTEMBER 7
1 NAVEL ORANGE
2 ONIONS
1 LARGE RED ONION
1 MEDIUM SWEET ONION
1 HEAD GARLIC (4 CLOVES)
1 BAG (20 OZ) RED POTATO WEDGES
2 LARGE RIPE TOMATOES
1 LARGE BEEFSTEAK TOMATO
2 MEDIUM CARROTS
2 BELL PEPPERS
6 PORTOBELLO MUSHROOMS (4 TO 5 OZ EACH)
2 BAGS (6 OZ EACH) BABY SPINACH TRIO (BABY SPINACH, ARUGULA AND CARROTS) OR 2 BAGS (6 OZ EACH) BABY SPINACH
1 BUNCH CILANTRO
1 BUNCH PARSLEY
1 BUNCH BASIL
½ A 1-LB LOAF FRENCH BREAD
1 LOAF CIABATTA BREAD OR SIX 4-IN.-SQUARE PIECES HERBED FOCACCIA BREAD
12-OZ ¾-IN.-THICK SIRLOIN STEAK
4 BONE-IN CHICKEN BREASTS (ABOUT 2¾ LB) OR 8 CHICKEN DRUMSTICKS (ABOUT 2½ LB)
8 CHICKEN DRUMSTICKS (3½ LB)
1¼ LB GROUND TURKEY
1 LB ITALIAN SAUSAGES
1 BAG (8 OZ) SHREDDED CHEDDAR
12 OZ FONTINA CHEESE
1 CONTAINER (5 OZ) BLUE CHEESE
GRATED PARMESAN
EGG (1 LARGE)
1 TUBE (13.8 OZ) PIZZA CRUST
1 CAN (8 OZ) TOMATO SAUCE
1 CAN (10 OZ) MILD ENCHILADA SAUCE
1 JAR (24 TO 26 OZ) MARINARA SAUCE
1 LB PAPPARDELLE PASTA
BARBECUE SAUCE (WE USED SWEET BABY RAY’S HONEY CHIPOTLE)
OLIVE OIL AND VINEGAR DRESSING
CUP PITTED KALAMATA OLIVES
ORANGE MARMALADE
GARLIC-FLAVOR COOKING SPRAY
½ CUP DRY WHITE WINE (OPTIONAL)
SALT
PEPPER
OLIVE OIL
EXTRA-VIRGIN OLIVE OIL
NONSTICK SPRAY
BALSAMIC VINEGAR
SALT-FREE CHILI POWDER
GROUND CUMIN
DRIED ROSEMARY
SEPTEMBER 8 TO SEPTEMBER 14
1 FIRM-RIPE MANGO
4 CLEMENTINES
1 NAVEL ORANGE (OR 2 CLEMENTINES)
2 LIMES
1 LEMON
1 LARGE ONION
1 MEDIUM RED ONION
2 SMALL RED ONIONS
1 SMALL SWEET ONION
4 HEADS GARLIC (18 CLOVES)
2 LB (ABOUT 5 MEDIUM) ALL-PURPOSE POTATOES
3 SMALL SWEET POTATOES
3 PLUM TOMATOES
2 SMALL CARROTS
1 RED BELL PEPPER
1 BELL PEPPER
2 MEDIUM POBLANO PEPPERS
2 MEDIUM ZUCCHINI (1 LB)
1 MEDIUM EGGPLANT (1 LB)
LETTUCE (OPTIONAL)
8 CUPS SALAD GREENS
1 BAG (6 OZ) BABY SPINACH
1 BUNCH CILANTRO
1 BUNCH FRESH MINT
1 BAG POCKETLESS PITAS
1 LB LEAN GROUND BEEF
ONE 1-LB PORK TENDERLOIN
1 CUT-UP WHOLE CHICKEN (ABOUT 4 LB)
1 PKG (24 OZ) APPETIZER-SIZE COOKED TURKEY MEATBALLS
FOUR 5-OZ SALMON FILLETS
1 LB THAWED FROZEN OR FRESH COD OR SCROD FILLETS
1 BAG (10 OZ) CORN NIBLETS
1 CONTAINER (6 OZ) PLAIN GREEK YOGURT
SOUR CREAM (OPTIONAL)
1 CUP DICED FRESH MOZZARELLA
SHREDDED CHEESE (OPTIONAL)
EGG (1 LARGE)
1 CAN (14.5 OZ) REDUCED-SODIUM CHICKEN BROTH
1 CAN (14 OZ) DICED TOMATOES
2 CANS (8 OZ) TOMATO SAUCE
1 CAN (15 OZ) RED KIDNEY BEANS
1 CAN (15 OZ) BLACK BEANS
1 CAN (15 OZ) CHICKPEAS
1 JAR (16 OZ) SMOOTH CHIPOTLE OR ROJA SALSA (WE USED OLD EL PASO)
1½ CUPS MARINARA SAUCE
12 OZ BOW-TIES (FARFALLE) PASTA
ASIAN GINGER SALAD DRESSING
GROUND CHIPOTLE CHILE PEPPER
PLAIN DRY BREAD CRUMBS
2 TBSP COCOA CHILI SPICE BLEND OR UNSWEETENED COCOA
1 SLOW COOKER LINER (WE USED REYNOLDS)
UNSALTED TOASTED ALMONDS
TOASTED PUMPKIN SEEDS (OPTIONAL)
SALT
PEPPER
OLIVE OIL
NONSTICK SPRAY
BALSAMIC VINEGAR
BROWN SUGAR
GROUND CUMIN
GROUND CINNAMON
GARLIC POWDER
SALT-FREE CHILI POWDER
DRIED OREGANO
DRIED THYME
DRIED MINCED ONION
FENNEL SEEDS (OPTIONAL)
SEPTEMBER 15 TO SEPTEMBER 22
1 LARGE ONION
2 MEDIUM ONIONS
1 SMALL ONION
1 LARGE SWEET ONION
1 MEDIUM VIDALIA OR SWEET ONION
1 HEAD GARLIC (8 CLOVES)
1 SMALL PIECE FRESH GINGER
12 OZ YUKON GOLD POTATOES
3 BELL PEPPERS
1 ZUCCHINI
6 OZ CRIMINI OR WHITE MUSHROOMS
2 BAGS (5 TO 6 OZ EACH) BABY SPINACH
8 SCALLIONS
1 BUNCH CILANTRO
1 BUNCH CELERY
1 BUNCH BASIL
2 BONELESS SHELL STEAKS (ABOUT 12 OZ EACH)
12 OZ TERIYAKI-MARINATED PORK OR BEEF TENDERLOIN
12 OZ LEAN GROUND PORK
4 CHICKEN CUTLETS (8 OZ)
8 CHICKEN DRUMSTICKS (2¼ LB)
2 EACH CHICKEN DRUMSTICKS AND THIGHS (1¼ LB)
8 OZ GROUND TURKEY BREAST
1 LB SPICY ITALIAN SAUSAGES
8 OZ RAW LARGE PEELED SHRIMP
4 OZ ANDOUILLE OR OTHER SMOKED SAUSAGE
1 BAG (16 OZ) FROZEN STIR-FRY VEGETABLES
1 BAG (16 OZ) FROZEN ASIAN STIR-FRY VEGETABLES
1 BAG (16 OZ) CUT OKRA
1½ CUPS SKIM MILK
1 CONTAINER (8 OZ) HEAVY CREAM
1 CONTAINER (15 OZ) PART-SKIM RICOTTA
GRATED PARMESAN
EGG (1 LARGE)
2 CANS (14.5 OZ) FAT-FREE CHICKEN BROTH
1 CAN (14.5 OZ) REDUCED-SODIUM CHICKEN BROTH
2 CANS (28 OZ EACH) CRUSHED TOMATOES
1 CAN (6 OZ) TOMATO PASTE
1 CAN (10 OZ) MILD ENCHILADA SAUCE
1 CAN (13.5 OZ) COCONUT MILK (NOT CREAM OF COCONUT)
8 OZ ANGEL-HAIR PASTA
1 LB GEMELLI PASTA
1 BOX (16 OZ) CURLY-EDGE LASAGNA
WHITE RICE
KOREAN TERIYAKI STIR-FRY SAUCE (SUCH AS HOUSE OF TSANG)
1 PKG (1.25 OZ) HUNTER SAUCE BLEND
LITE SOY SAUCE
CHILI GARLIC SAUCE
1 BAG (9 OZ) UNSALTED TORTILLA CHIPS
SALT
PEPPER
OLIVE OIL
CORNSTARCH
FLOUR
GROUND CUMIN
GROUND NUTMEG
CURRY POWDER
CAJUN SEASONING
DRIED OREGANO
DRIED THYME
SEPTEMBER 23 TO SEPTEMBER 30
2 LEMONS
3 MEDIUM ONIONS
1 MEDIUM RED ONION
2 HEADS GARLIC (9 CLOVES)
1 MEDIUM TOMATO
1 BELL PEPPER
1 MEDIUM ZUCCHINI (ABOUT 6 OZ)
2 LB ASPARAGUS
1 PKG (12 OZ) MICROWAVE-IN-BAG BROCCOLI RABE OR 16-OZ MICROWAVE-IN-BAG BROCCOLI
3 SCALLIONS
1 BUNCH CILANTRO
1 BUNCH MINT
2 LB LEAN GROUND BEEF
2 LB MEAT LOAF MIXTURE (BEEF, PORK AND VEAL)
4 BONELESS PORK CHOPS (ABOUT 5 OZ EACH)
ONE 3- TO 3½-LB CHICKEN
20 CHICKEN TENDERLOINS (TENDERS) OR 4 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 5 OZ EACH)
2 TURKEY THIGHS (1 LB EACH)
½ CUP MILK
1 STICK BUTTER
1 CONTAINER (16 OZ) REDUCED-FAT SOUR CREAM
½ CUP SHREDDED PART-SKIM MOZZARELLA
3 OZ CRUMBLED FETA CHEESE
2 CUPS SHREDDED MONTEREY JACK
EGGS (3 LARGE)
1 PKG (16 OZ) BUITONI REFRIGERATED MOZZARELLA & HERB DOUBLE-STUFFED RAVIOLI
1 PKG (10 OZ) FULLY BAKED PIZZA CRUST (ABOUT 12 IN. DIAMETER)
1 CAN (15.5 OZ) CANNELLINI BEANS
1 CAN (16 OZ) CHICKPEAS
1 CAN (11 OZ) WHOLE-KERNEL CORN
1 CAN (4.5 OZ) CHOPPED GREEN CHILES
1 JAR (16 OZ) MEDIUM GREEN TOMATILLO SALSA
1 CUP (8 OZ) TOMATO SAUCE
2 CUPS MARINARA OR ALFREDO SAUCE
KETCHUP
WORCESTERSHIRE SAUCE
1 BOX SALTINE CRACKERS
PLAIN DRIED BREAD CRUMBS
PEACH OR APRICOT JAM
¾ CUP APRICOT PRESERVES
SALT
PEPPER
OLIVE OIL
VEGETABLE OIL
CIDER VINEGAR
DISTILLED WHITE VINEGAR
DIJON MUSTARD
SUGAR
BROWN SUGAR
GROUND CINNAMON
GROUND CUMIN
CURRY POWDER
DRIED THYME
DRIED TARRAGON