This week starts with Memorial Day weekend. My good friends are all up in Maine hanging out, grilling, lobster-eating and enjoying a relaxing and beautiful New England weekend. I couldn't join them because of an enormous backlog at work, but I wanted to capture the feeling of the first summer weekend with our menu:
Saturday: Lobster rolls with coleslaw and corn on the cob
Sunday: Grilled vegetable quinoa salad, indoor grilled burgers with blue cheese
Monday: Shrimp remoulade with okra dirty rice
Tuesday: Grilled zucchini pasta with walnut pecorino crumble
Wednesday: Mussels with fennel and crusty bread
Thursday: Work event (dinner provided)
Normally, I try to identify recipes where I can use a lot of the same ingredients, or double up a recipe for leftovers. This week, however, we're not expecting a whole lot of leftovers, or using one ingredient for several things. I'm home for the long weekend, so I know I can cook whole meals for 3 nights. I like to try new things when I have extra days to experiment.
Anyway, when I write my grocery list, I don't group ingredients by recipe; instead, I group ingredients by where they are in the store. So, at my local grocery store, I start in the veggie/fruit section, move past the seafood and meats, then pantry and dairy. As we move through the aisles, it's easier to be sure that we got everything on the list.
Vegetables:
red onion
jalapenos
asparagus
tomato
asian eggplant
cilantro
zucchini
tarragon
lemon
parsley
scallions
carrots
green cabbage
red and green bell pepper
okra
Pantry:
frozen shrimp
burger buns (or English muffins)
hot dog buns
PB&J
fettuccine
mayo
eggs
milk
kalamatas
queso blanco
blue cheeses
pecorino
pickles
sriracha sauce
Butcher: hamburger meat, pate
Oh, and I forgot to note in my kitchen staples post that we also always have onions, garlic and shallots around, as well as lemons and limes in the fridge. We buy those pretty often too, but it's a strange week if we don't have them all in the house somewhere.
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