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Weekly Menu Guide
June 27 – July 1
Shopping List

Produce

  • 8 avocados
  • 2 bananas
  • 1 package baby greens
  • 1 pound Butternut squash
  • 1 bag celery
  • 1 bundle cilantro
  • 8-oz cremini mushrooms
  • 1 cucumber
  • 1 container pitted dates
  • 5 clove garlic
  • 1 granny Smith
  • 1 jalapeño pepper
  • 1 head butter lettuce
  • 4 limes
  • 4 lemons
  • 1 large mango
  • 1 package mint leaves
  • 1 green onion
  • 1 red onion
  • 1 bundle fresh parsley
  • 1 red bell pepper
  • 2 green bell peppers
  • 2 orange bell peppers
  • 3 plum tomatoes
  • 2 poblano chile peppers
  • 1 package pomegranate seeds
  • 1 package grape tomatoes
  • 1 package cherry tomoatoes
  • 1 large package mesclun
  • 3 scallions
  • 1 serrano chile
  • 4 chipotle peppers
  • 4 shallots
  • 4 large beets
  • 1 pound thin spear asparagus
  • 1 bunch spinach

Dairy

  • 2-oz extra-sharp cheddar cheese
  • 16-oz shredded mozzarella cheese
  • 6-oz blue cheese crumbles
  • 4-oz goat cheese
  • 8-oz grated parmesan cheese
  • 8-oz shredded Gruyere
  • 8-oz sliced jack cheese
  • 2 dozen eggs
  • 16-oz ricotta cheese
  • 16-oz plain yogurt

Meat

  • 1 pound cooked bay shrimp
  • 2 pounds ground beef
  • 1 pound sweet Italian sausage
  • 1 package center cut bacon
  • 1 pound flank steak
  • 10-oz cooked, chilled lobster meat
  • 4 6-oz salmon fillets

 

Dry Goods

  • 24-oz jar of marinara
  • 1 package vermicelli pasta
  • 1 package pine nuts
  • 1 package dried cranberries
  • 1 pacjage chia seeds

Miscellaneous

  • 8-oz hazelnuts

Bakery

  • 1 package hamburger buns