Week 6 Recipe Index
We had a delicious week of good eats! We are always a week ahead of the menu I post, so this was our last week of August. I always find this time of year to be a little bittersweet, because I love summer and the warmth and the food that comes with it. At the same time, I look forward to fall and actually get excited about the chill that is in the air when I leave for work in the morning and come home at night. We took Ava for a walk just last night and I had to go back into the house for a jacket! This makes me excited because, just as I love summer, I love fall too. It always feels new to me: a a new chill in the air, a new season of football (Go Broncos!!), and a new school year (Go Students! J). We’re not to fall just yet, so I have to make sure not to get ahead of myself and to keep using all the fresh, beautiful produce of summer while we can still get it locally. This week has a bit of both…and I hope you will enjoy it all.
Estimated Cost: $55
- 1 large bunch broccoli
- 1 red pepper
- 1 yellow onion
- 1 head garlic
- 6 cups baby spinach
- 1 shallot
- 1 bunch beets
- 6 cups field greens
- ¼ lb. deli pepperoni
- ¼ lb. deli ham (reduced sodium)
- ¼ lb. deli salami
- 1 lb. flank steak (or other thin steak)
- ½ lb. raw, shelled, deveined shrimp
- Rice vinegar
- 1 large (25 oz.) can tomato sauce (NOT pasta sauce)
- Spicy mustard
- 1 cup walnuts
- Sherry vinegar
- Brown rice (use what is left of last weeks!)
- 1 log goat cheese
- ½ cup feta cheese (Do you have some leftover from the strawberry salad in week 3? If so, use it!)
- ¼ lb. sliced deli mozzarella
- ¼ lb. sliced deli provolone
- 1 egg
Remember that pizza dough that you have left over from Week 5? Well, you are using the rest of it for your Italian Stromboli this week. If you did not make the dough, then you can refer to the recipe for it here, or you can always buy dough pre-made at the grocery store. You'll need to add it to your grocery list if that is the case.
You can really start to see the benefits of pantry building this week as you continue to use “specialty” ingredients that you bought for past weeks. The lesson here: don’t throw anything away! Cheese keeps and will remain usable for a while (you can freeze it too if you’re worried about it going bad in the fridge), as will all sauces/vinegars/oils. Think of stocking your pantry (and fridge) as an investment…you’ll get a lot of use out of each item and then, when you run out, make sure to add it to the week’s grocery list. You will save money on groceries by not always having to run out and buy new sauces and ingredients every week.
As always, there are several ingredients that you will need this week that are not on the grocery list. Out of your pantry you will need: olive oil, canola oil, grapeseed oil, soy sauce, hoisin sauce, dried basil, oregano, parsley, salt, pepper, crushed red pepper, ground ginger, flour, and cornmeal. Make sure you have all these items on hand!