Month of Dinners Shopping List: Week 2

Monday

Roasted Salmon, Broccoli, and Potatoes With Miso Sauce

Tuesday

Chicken and Rice With Peas

Wednesday

Red Lentil Curry

Thursday

Beef and Bean Enchiladas With Sautéed Zucchini

Friday

Ham and Mozzarella Melts With Sautéed Spinach

Lime, 1

Russet potato, 1 large (about 10 ounces)

Onions, 2 medium

Garlic, 4 cloves

Frozen peas, 1 cup

Low-sodium vegetable broth, 4 cups

Low-sodium chicken broth, 2 cups

Long-grain white rice, 1 cup

Canola oil, 1/2 cup plus 1 teaspoon

Olive oil, 3 tablespoons

Rice vinegar, 1 tablespoon

Curry powder, 1 tablespoon

Dried oregano, 1 teaspoon

Crushed red pepper, 1/4 to 1/2 teaspoon

Kosher salt and black pepper

Chicken thighs, 8 bone-in, skin on (about 2 1/2 pounds total)

Salmon fillet, 6 4-ounce pieces

Ground beef, 1/2 pound (freeze this when you get home from the supermarket; thaw before cooking.)

Deli ham, 4 ounces sliced

Zucchini, 2 medium (about 1 pound total)

Flat-leaf spinach, 2 bunches

Carrots, 4 medium

Broccoli, 1 bunch

Red bell pepper, 1

Plum tomatoes, 2

Scallions, 8

Fresh thyme leaves, 1 tablespoon

Cilantro leaves, 1/4 cup

Fresh ginger, 1 2-inch piece

New potatoes, 1 1/2 pounds (about 15)

Cheddar, 8 ounces (about 2 cups grated)

Fresh mozzarella, 8 ounces

Sour cream, 1/2 cup

Corn tortillas, 8 6-inch

Ciabatta rolls, 2 large

Naan bread, 4 pieces

Enchilada sauce, 2 cups

Pinto beans, 1 15.5-ounce can

Red lentils, 1 cup

Pitted green olives, 1/2 cup

White miso (soybean paste; found in the refrigerated section of the supermarket), 3 tablespoons

Salsa, 1/2 cup