Month of Dinners Shopping List: Week 3

Monday

Lamb Chops With Braised Escarole and Chickpeas

Tuesday

Pork Tenderloin With Red Cabbage and Applesauce

Wednesday

Spicy Orange Chicken With Cucumber Couscous

Thursday

Shrimp and Pineapple Tacos With Black Bean Salad

Friday

Rigatoni With Roasted Cauliflower and Brussels Sprouts

Lime, 1

Red onion, 1 medium

Garlic, 4 cloves

Dry white wine, 1/4 cup

Hot sauce (such as Tabasco), 2 tablespoons

Olive oil, 1 cup plus 2 tablespoons

Red wine vinegar, 2 tablespoons

Ground cumin, 1/2 teaspoon

Dried oregano, 1/2 teaspoon

Cayenne pepper, 1/4 teaspoon

Crushed red pepper, 1/4 teaspoon

Kosher salt and black pepper

Lamb chops, 8 small rib or loin (1 inch thick; about 2 3/4 pounds total)

Chicken breasts, 4 6-ounce boneless, skinless (freeze this when you get home from the supermarket; thaw before cooking.)

Pork tenderloins, 2 (about 1 1/2 pounds total)

Frozen peeled and deveined large shrimp, 1 pound

Cauliflower, 1/2 medium head (about 1 pound)

Brussels sprouts, 8 ounces

Escarole, 1 small head

Red cabbage, 1/2 small head

English cucumber, 1/2

Scallions, 2

Avocado, 1

Pineapple, 1/2 medium

Fresh thyme, 2 sprigs

Fresh flat-leaf parsley, 1/2 cup chopped

Cilantro leaves, 1/4 cup

Pecorino, 4 ounces (about 1 cup grated)

Fresh orange juice, 2 tablespoons

Corn tortillas, 8 6-inch

Rigatoni or another short pasta, 3/4 pound

Applesauce, 1 cup

Chickpeas, 1 15.5-ounce can

Black beans, 1 15.5-ounce can

Couscous, 1 cup

Dried cherries, 1/4 cup chopped

Orange marmalade, 1/4 cup

Salsa verde, 1/2 cup