You guys. I just can’t with this country. I write these Shopping List newsletters on Wednesdays—which means I’m writing mid-insurrection. This morning I dared to say, out loud, to my husband, “This is going to be a good day.” I haven’t said anything like that in four years. But Georgia, glorious Georgia…
And then domestic terrorists stormed the Capitol.
I’m keeping the intro short because I can’t stop watching MSNBC and checking Twitter. Plus it feels frivolous when we’re facing, y’know, a civil war. I can’t even include gifs or pictures.
I hope by the time you get this, this is all over and dozens of people are in jail.
Here’s the menu for next week:
MONDAY: Spaghetti & Meatballs. You’ll be cooking both a double-batch Five Minute Tomato Sauce from 101 Cookbooks and a big batch of meat (or meatless) balls—either Make-Ahead Sheet-Pan Meatballs from Epicurious or a double-batch of Chef John’s Meatless Meatballs from AllRecipes. Feel free to get the balls done on Sunday.
TUESDAY: Curried Chickpeas with Spinach from Budget Bytes with naan. This comes together super-fast, and calls for just a handful of ingredients.
WEDNESDAY: Italian Wedding Soup from Cooking Classy with crusty bread and salad. Those extra meatballs go into one of my favorite soups, and having them ready to go makes this a breeze. Vegetarians, swap in vegetable broth.
THURSDAY: Eggs in Purgatory from The Kitchn with crusty bread. Thanks to the extra sauce you made on Monday, tonight you’ll just reheat, crack in some eggs, and start at Step 5. Note that if you don’t want to buy basil just for this, you can use parsley instead.
FRIDAY: Loaded Black Bean Sweet Potato Boats from Minimalist Baker. Kinda like nachos, easily adaptable for picky eaters—this is a perfect end-the-week dinner. Baking the potatoes takes some time, though, so get them going early.
Here’s the shopping list:
Remember, an asterisk * indicates an ingredient for the vegetarian option.
Produce
2 lb. white mushrooms* (M, W)
1 medium + 1 large* onion (M, T, W)
12-20* cloves garlic* (M, T, W)
1 bunch flat-leaf parsley* (M, W)
1 bunch basil, optional (Th)
1-inch knob fresh ginger (T)
2 (5-oz.) packages baby spinach (T, W)
2-3 carrots (W)
1-2 ribs celery (W)
Salad fixings (W)
5 small sweet potatoes (F)
1 avocado (F)
1 bunch green onions (F)
2 lemons (M, Th)
1 lime (F)
Fresh salsa OR jarred (F)
Pantry
2/3 cup cup extra-virgin olive oil (M, W, Th)
1 cup quick-cooking oats* (M, W)
1 cup dry breadcrumbs* (M, W)
Cayenne pepper* (M, W)
Dried oregano* (M, W)
Crushed red pepper flakes, optional (M, Th)
Curry powder (T)
1 lb. spaghetti (M)
1 cup acini de pepe or orzo pasta (W)
2 (28-oz.) cans crushed tomatoes (M, Th)
1 (15-oz.) can tomato sauce (T)
2 (15-oz.) cans chickpeas (T)
1 (15-oz.) can black beans (F)
72 oz. low-sodium chicken OR vegetable broth (W)
1 jar salsa OR fresh (F)
Meat Counter
3 lb. ground beef or turkey (M, W)
1 lb. sweet Italian sausage OR another pound of ground meat (M, W)
Dairy
1 1/2 cups milk (M, W)
10 large eggs (M, W)
1 2/3 cups grated Parmesan (M, Th)
2-4 oz. Manchego, cotija, or pepperjack cheese (F)
Butter* (M, W)
1/2 cup sour cream (F)
Bakery
White sandwich bread (M, W)
4 naan (T)
1 large loaf crusty bread (W, Th)
On Saturday, paying subscribers will get the details on how it all comes together.
Stay safe (seriously), be kind, wash your hands, and wear a mask.
Debbie