Sunday, June 29, 2014

June 29 - July 4, 2014


Sunday 6/29 - Friday 7/4

Calendar for the week:
Sunday: dinner: Fried zucchini blossoms, Baked spinach & fish
Monday: lunch: Wild wheat berry salad; dinner: Fried green tomatoes, Tzatziki, Broccoli, cheddar and wild rice casserole add chicken

Tuesday: Pasta and fried zucchini salad
Wednesday: lunch: tea sandwiches (picnic); dinner: out (Nats game)
Thursday: Miso & shitake ramen w hoisin grilled tofu (x2), Vietnamese cucumber salad
Friday: (4th)


Groceries for the recipes:
  • 12 Ounces Bok Choy  
  • 6 hard green tomatoes, sliced 1/4 inch thick
  • 1/4 cup peanuts, chopped
  • 1 cup peaches, chopped
  • 1 pound broccoli
  • 1 small red bell pepper, chopped
  • 3 medium zucchini, cut into 1/4-inch-thick slices 
  • Zucchini blossoms (stamens removed; about 2 dozen)
  • 3.5 pounds fresh spinach
  • 3 hothouse cucumber
  • 3/4 cup peas, fresh
  • 2 cups basil leaves, coarsely chopped
  • 1/4 cup parsley leaves
  • 1 tablespoon minced fresh dill
  • 1 lime
  • 1 lemon
  • 8 garlic cloves
  • 4 Scallions
  • 1 large onion
  • 4 Ounces Shiitake Mushrooms
  • 2 Ounce Enoki Mushrooms

  • 2 Package Firm Tofu
  • Fish
  • Chicken 

  • 24 Ounces Fresh Ramen Noodles
  • 1 cup wheat berries
  • 2 tablespoons honey

  • 9 ounces strozzapreti or penne pasta
  • 1 1/2 tablespoons capers (or more to taste; my husband votes for 2)

  • 2/3 cup uncooked wild rice blend, rinsed

  • 2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying 
  • 2 tablespoons peanut oil 
  • 1 tablespoon rice vinegar 
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 cup white-wine vinegar
  • 6 Tablespoons Vegetable Demi-Glace
  • 4 Tablespoons Soy Sauce
  • 2 Tablespoon Miso Paste
  • 1/2 Cup Hoisin Sauce
  • 1 teaspoon dill seed
  • 1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
  • Dash hot sauce
  •  
  • 14 ounces Greek yogurt (Ina recommends Fage Total; I recommend whatever you like best, and yes, I use full fat, always)
  • 7 ounces buffalo mozzarella, torn into chunks
  • 8 tablespoons butter
  • 1 cup whole milk
  • 2/3 cup low-sodium vegetable or chicken broth
  • 8 ounces cheddar cheese, coarsely grated
  • 1/4 cup sour cream
  • Package cream cheese
  •  3/4 cup grated Swiss cheese
  • 3/4 cup well-shaken buttermilk

  • 1/4 cup raisins or currants
  • 12 ounce chilled Pilsner, lagerstyle beer, or club soda
  • 1 cup stock (your choice; Julia recommends beef) or cream (I used stock; it doesn’t *need* cream)
  •  2 tablespoons fine, dry breadcrumbs
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 1/2 cups Japanese panko bread crumbs
  • Bread
Shopping list:
  • 12 Ounces Bok Choy  
  • 1 cup peaches, chopped
  • 1 small red bell pepper, chopped
  • 1/4 cup parsley leaves
  • 1 lime
  • 1 bag of onions
  • 1 package of good looking Mushrooms

  • Fish
  •  
  • 24 Ounces Fresh Ramen Noodles
  • 1 bear of honey

  • 9 ounces strozzapreti or penne pasta
  • 1 1/2 tablespoons capers (or more to taste; my husband votes for 2)

  • Oatmeal
  • 2/3 cup uncooked wild rice blend, rinsed

  • rice vinegar 
  • white-wine vinegar
  • 6 Tablespoons Vegetable Demi-Glace (if you find it)
  • dill seed
  • Cinnamon
  •  
  • 2 packages Greek yogurt
  • Grated cheddar cheese
  • Package cream cheese
  • Grated Swiss cheese
  •  
  • raisins or currants

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