Month of Dinners Shopping List: Week 4

Monday

Tilapia With Pecan Brown Butter

Tuesday

Turkey Cutlet Sandwiches With Oven Fries

Wednesday

Steak With Peppers and Polenta

Thursday

Pork Ramen Soup

Friday

Mushroom and Egg Pizzas

Lemons, 2

Red onion, 1/2 small

Shallot, 1 large

Unsalted butter, 4 tablespoons

Large eggs, 4

Low-sodium chicken broth, 6 cups

Mayonnaise, 1/4 cup

Hot sauce (such as Tabasco), 1 to 2 teaspoons

Soy sauce, 1 tablespoon

Sugar, 1 teaspoon

All-purpose flour, 1/4 cup

Olive oil, 1/3 cup, plus more for the baking sheets

Canola oil, 1 tablespoon plus 2 teaspoons

Red wine vinegar, 1/4 cup plus 1 tablespoon

Kosher salt and black pepper

Skirt steak, 1 1/2 pounds (freeze this when you get home from the supermarket; thaw before cooking.)

Tilapia, 4 6-ounce fillets

Turkey cutlets, 4 (about 1 pound total)

Pork chops, 2 boneless (1/2 inch thick; about 1/2 pound total; freeze this when you get home from the supermarket; thaw before cooking.)

Green beans, 1 pound

Bell peppers, 2

Carrots, 2 large

Scallions, 8

Mixed greens, 5 ounces

Baby spinach, 2 cups

Red cabbage, 1/4 small head

Cremini mushrooms, 4 ounces

Radishes, 2

Cilantro leaves, 1/2 cup

Fresh flat-leaf parsley, 2 tablespoons chopped

Fresh ginger, 1 2-inch piece

Sweet potatoes, 3 medium (about 1 1/2 pounds)

Mozzarella, 8 ounces grated (about 2 cups)

Pizza dough, 1 pound

Pumpernickel bread, 8 slices

Ramen noodles, 2 3-ounce packages

Dill pickles, 4

Marinara sauce, 1 cup

Wild and long-grain rice blend, 1 cup

Instant polenta, 3/4 cup

Pitted kalamata olives, 1/3 cup

Pecans, 1/4 cup chopped