Cooking Dinner: More Weekly Menus

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Almond Baked Halibut, pg 145
Creamed Spinach, pg 187
Risotto, pg 108

Chopped Chicken Salad, pg 70
Focaccia, pg 32

Arrosto with Potatoes, pg 140
Roasted Asparagus, pg 188

Penne al Forno, pg 126
Spinach Frittata, pg 55

Dark Chocolate Cupcakes pg 213

 

Grocery List

Weekly Ingredients

PRODUCE

2 leeks
2 pounds new potatoes
1 head iceberg lettuce
1 head red cabbage
1 cucumber
1 small red onion
5 pounds yellow onions
6 pounds fresh spinach OR two 16-ounce packages frozen chopped spinach
1 pound asparagus

PANTRY

4 15-oz cans chicken broth

MEAT / POULTRY / FISH

1 1/2 pounds halibut fillet
1 eye of round, 4 to 5 pounds
1 pound boneless, skinless chicken breast

DAIRY

4 oz feta cheese
8 oz freshly grated parmesan

FREEZER

1 can frozen cranberry juice, concentrate

MISCELLANEOUS

4 oz almond meal (finely ground almonds)
1 small bottle white wine vinegar
12 oz bottle club soda

Pantry Essentials

(to have on hand)

STAPLES

extra-virgin olive oil
olive oil
sea salt, plain salt, pepper
garbanzo beans
canned corn
all-purpose flour
Arborio rice
penne

FRIDGE

eggs
milk
butter
garlic cloves
dry, white wine

FRESH

lemon

HERBS AND SPICES

nutmeg, ground
rosemary

Additional

Ingredients for dessert
6 oz bittersweet chocolate
sugar
pure vanilla extract
baking powder
powdered sugar