Week Two Grocery List
With the grocery list, I am assuming you will always have olive oil, sea salt, and freshly ground black pepper on hand. Be sure to always stock these as I won't include them in the grocery list but they will be used in almost every recipe!
Pantry
Beans (such as cannellini, adzuki, kidney): 1 398ml can
Pasta (any short noodle such as shells, elbow, fusilli): 80z
Cocoa powder: 1/2 cup
Coconut oil: 1 tbsp
Maple syrup: 1/2 cup
Vanilla: 1 tsp
Honey: 2 tbsp
Cacao nib: 1/4 cup
Flour (All purpose or chickpea flour for GF): 1/4 cup
Vegetable stock (homemade or storebought): 6 cups
Tomato paste: 1 tbsp
Raisin: 1/2 cup
Cashew: 1/2 cup
Quinoa: 1 cup
Spices
Chili flakes: 1/2 tsp
Cumin: 1/2 tsp
Corriander: 1/2 tsp
Oregano: 1/2 tsp
Thyme: 1/2 tsp
Turmeric: 1/2 tsp
Tadoori: 1 tbsp OR *see homemade recipe*
Bay leaf: 1
Produce
Avocado: 2 large, ripe
Broccoli: 1 large head
Fennel: 1 large bulb
Potato: 3-4 large russet or yukon gold
Sweet potato: 2 large
Lemon: 2 large
Onion (white or yellow): 1 large
Leek: 1 large
Carrots: 3 large
Celery: 2 stalks
Tomatoes: 5-6 medium-sized roma or vine
Shallot: 1 large
Greens (such as kale, spinach, or collards): 1 large bunch
Parsley: 1 bunch
Cilantro: 1 bunch
Dill: 1 bunch
Garlic: 1 bulb
Fridge
Eggs: 12 large
Chicken thighs: 8 (about 2lbs)
Goat cheese: 1 cup
Full-fat greek yogurt or whole milk plain: 2 cups
Parmesan cheese: 1/2 cup
Bacon/or pancetta: 4 oz (optional for minnestrone soup)