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05-27-16

Please buy organic when and if you can.
1 lb large shrimp
8 bone-in, skin-on chicken thighs
12 large eggs
 
Fresh Herbs
1 bunch oregano, 2 teaspoons chopped
1 bunch chives, ¼ cup chopped
1 bunch Italian parsley, 2 tablespoons chopped
 
Dairy
4 ozs Fontina cheese
4-6 ozs tzatziki
half & Half, 3 tablespoons
 
Bakery
4 Middle Eastern style pitas
 
Frozen
1 small bag of peas
 
Produce
1 yellow onion
1 small shallot
1 red bell pepper
1 head garlic, for 8 cloves
1 acorn or delicate squash
1 fennel bulb
½ lb red seedless grapes
8 ozs broccoli rabe or Tuscan kale
2 leeks
2 bunches of watercress
1 head butter lettuce
4 lemons
1 small head iceberg lettuce
1 large tomato
1 cucumber
Dry
2 cups instant brown rice – like an Uncle Ben’s
1 (14 oz) box/can low sodium chicken broth
½ cup sundied tomatoes packed in olive oil
 
Spices
Saffron threads, ¼ teaspoon, optional
Paprika, 3 teaspoons
Cumin, 2 tablespoons
Cayenne,  ¼ teaspoon
Tumeric, ½ teaspoon
Cinnamon, pinch
Red pepper flakes, ¼ teaspoon

From Your Pantry
***ALWAYS CHECK THIS LIST – IT CHANGES***
Olive oil, 1 ½ cups
Vegetable or Grapeseed oil, ¼ cup
White or red wine vinegar, 2 tablespoons
Brown sugar, 1 tablespoon
Dijon mustard, 1 tablespoon
Salt, Kosher 
Pepper