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06/19/15

Please buy organic when and if you can.
½ lb thick cut bacon
12 pices of chicken, bone-in, skin-on (we like 4 breasts, 4 thighs, 4 drumsticks)
 
Dairy
1 cup Roquefort blue cheese, crumbled
¼ cup parmesan cheese, grated
8-12 oz fresh mozzarella, cubed or boccatini
2 cups mozzarella, shredded
 
Herbs: Always check the fridge first
1 bunch Italian flat-leafed parsley, for 1 ¼ cup packed leaves
1 bunch mint, for ¼ packed leaves
1 bunch chives, for ½ cup chopped
1 bunches basil, for ½ cup chopped
1 bunch dill, for 1 tablespoon chopped
1 bunch cilantro, for ½ cup finely chopped
 
Bakery
4 ciabatta rolls
1 lb whole wheat pizza dough
 
Produce
3 heads Romaine lettuce
3 large, ripe avocados
1 lb grape tomatoes
2 lemons
1 head garlic, for 6-8 cloves
2 yellow onions
2 zucchini
2 yellow squash
6 green onions
4 large Portobello mushroom caps
2 red onions
For BBQ Sauce
10 oz tomato paste
1 cup cider vinegar
1 cup honey
½ cup Worcestershire
1 cup Dijon mustard
½ cup soy sauce or tamari
1 cup hoisin sauce
 
Dry
½ cup pinenuts
1 ½ cup Isreali couscous
1 jar roasted red peppers
1 ½ cups mayo
4-6 oz sundried tomatoes in oil
 
Spices
Chili powder, 2 tablespoons
Cumin, 1 tablespoon
Red pepper flakes, ½ teaspoon
 
From Your Pantry
***ALWAYS CHECK THIS LIST – IT CHANGES***
Canola or vegetable oil, ½ cup
Olive oil, 1 ½ cups
Sherry vinegar, ¼ cup
Balsamic vinegar, 1 tablespoon
Mayonnaise, for burgers
Dijon mustard, ½ teaspoon
Sugar, 1 teaspoon
Salt, Kosher 
Pepper