Menu and Shopping List for week of 3/7/2011

Each recipe and side is coded with an A,B,C,D or E that corresponds to the shopping list. If you're unable to make a particular dinner, simply cross off everything in the grocery list with that code. There is extra room under each category for you to write in your own ingredients.

What You Need But May Already Have all purpose flour balsamic vinegar bay leaf brown sugar butter canola oil cayenne pepper chili powder cider vinegar coarse salt dried oregano dried parsley flakes dried thyme fresh-cracked multicolored peppercorns garlic, minced ground coriander ground cumin hot sauce milk olive oil cooking spray olive oil poppy seeds red wine vinegar sugar walnut oil Wondra Gold Medal thickening flour Worcestershire sauce Frozen 1 16-ounce bag frozen corn D Jams and Jellies 1 cup SEEDLESS blackberry jam B Meat, Fish, Poultry 2 pounds beef chuck roast C 2 boneless, skinless chicken breasts A 1 pound flank steak D 1 1/4 pounds pork tenderloin B Meat, Fish, Poultry (cont) 1 1/4 pounds tilapia E Produce 1 avocado D 2 Granny Smith apples A 2 lemons E 1 lime D 1 orange B 1 pint cherry tomatoes C 2 tomatoes G 4 ounces fresh spinach G 1 5-ounce bag mixed baby greens A 1 red onion C 6 white onions C F 1 yellow onion D 2 pounds new potatoes E 12 carrots B C F 1 bunch celery F 1 green bell pepper D 1 head garlic E F 1 red bell pepper F 1 zucchini F 1 bunch cilantro F 1 cup fresh basil G 1 bunch Italian parsley C E Bread 6 6-inch corn tortillas D 2 6-inch pita pockets F 1 round loaf of crusty bread G Nuts 1/2 cup chopped pecans A 1/2 cup pistachios G Spirits/Wine 1 12-ounce bottle Fat Tire beer (any darker beer will do) C Dairy 1 7-ounce can refrigerated breadsticksA 1/2 cup sour cream D Cheese 1/4 cup crumbled blue cheese A Cheese (cont) 2 ounces pecorino Romano cheese G 1/2 cup shredded cheddar cheese D Juice/Soda 1/2 cup apple juice A Canned Goods/Sauce 2 14.5 -ounce cans beef broth B C 1 15.5-ounce can cannellini beans G 1 14.5-ounce can diced tomatoes G 1 28-ounce can diced tomatoes F 1 15-ounce can pinto beans D 1 tablespoon tomato paste C 1 14-ounce can vegetable broth F Pasta/Rice 10 ounces egg noodles C 1 cup long grain rice D 8 ounces penne pasta G 1/2 cup quinoa F Hispanic Aisle

[A]   Grilled Chicken and Pecan Salad | Poppy Bread Knots

[B]   Pork Tenderloin with Blackberry Sauce | Glazed Carrots

[C]   Slow Cooker Beef Stew with Caramelized Onions | Cherry Tomato Salad

[D]   Zesty Fajita Burrito Bowl | Corn Tortilla Crisps

[E]   Pan-Seared Tilapia With Mixed Peppercorn Butter | Lemon Roasted New Potatoes

[F]   Peruvian Quinoa Stew | Herbed Flatbread

[G]   Pistachio Pesto Pasta | Crusty Bread