Month of Dinners Shopping List: Week 1

Monday

Beef and Mushroom Ragù With Pappardelle

Tuesday

Eggplant and Tofu Stir-Fry

Wednesday

Roasted Chicken With Collards

Thursday

Tuna, Fennel, and Bean Salad

Friday

Chorizo-Stuffed Acorn Squash

Lemons, 2

Onions, 1 1/2 medium

Shallot, 1 small

Garlic, 4 cloves

Parmesan, 2 ounces (about 1/2 cup grated)

Diced tomatoes, 1 14.5-ounce can

Tomato paste, 2 tablespoons

Long-grain white rice, 1 cup

Dry white wine, 1/4 cup

Cornstarch, 1 teaspoon

Rice vinegar, 3 tablespoons

Olive oil, 3/4 cup

Canola oil, 1/4 cup

Red wine vinegar, 1 tablespoon

Kosher salt and black pepper

Chicken thighs, 8 bone-in, skin-on (about 2 1/2 pounds total; freeze this when you get home from the supermarket; thaw before cooking.)

Ground beef, 1/2 pound

Cured chorizo, 3 ounces

Acorn squashes, 2 (about 1 1/2 pounds each)

Eggplant, 1 small (1 3/4 pounds)

Collard greens, 1 bunch

Red leaf lettuce, 1 head

Button mushrooms, 10 ounces

Grape tomatoes, 2 pints

Radicchio, 1 small head

Fennel, 1 small bulb with fronds

Scallions, 4

Red serrano or jalapeño chili, 1

Fresh basil leaves, 1/4 cup

Fresh flat-leaf parsley, 1/4 cup chopped

Manchego or Cheddar, 4 ounces (about 1 cup grated)

Firm tofu, 1 pound

Cannellini beans, 1 15.5-ounce can

Oil-packed light tuna, 2 6-ounce cans

Pappardelle or fettuccine, 1/2 pound

Bulgur, 1/2 cup

Hoisin sauce, 1/2 cup