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4-3-15

Please buy organic when and if you can.
1 lb Italian turkey sausage
5 lbs chicken, bone-in, skin-on – I like 4 breasts and 4 thighs
 
Fresh Herbs: Always check the fridge first
1 bunch Italian parsley, for ¼ cup
1 bunch cilantro, for ¼ cup
 
Bakery
4 flour tortillas
1 baguette – for use Wednesday
 
Dairy
6 oz (1 ½ cup grated) ricotta salata or parmesan
½ cup heavy cream
Sour cream – 1 small tub
8-10 oz (2 cups) Fontina
2 oz (½ cup) Monterey Jack, shredded
 
Produce
1 shallot
1 head garlic, for 9 cloves
12 oz baby spinach
1 lemon
2 leeks
2 small heads of broccoli
1 small russet potato
1 white onion
1 jalapeno
1 tomato
2 juicy limes
1 cup fresh salsa
Dry
1 lb orechiette
Chardonnay, ½ cup
30 picholine or other green olives – I used a jar of Castelvetrano
16 oz chicken stock
48 oz vegetable stock
1 cup quinoa
1 (15 oz) can refried beans
1 (15 oz) can pinto beans
 
Spices
Nutmeg, ¼ tsp
Red pepper flakes, ¼ teaspoon
 
From Your Pantry
***ALWAYS CHECK THIS LIST – IT CHANGES***
Olive oil, 1 cup
Vegetable oil, ½ cup
All Purpose Flour, 1 cup
Butter, unsalted, 4 tbl
Salt, Kosher
Pepper