S H O P P I N G L I S T

Dinner Week 1

Spices Proteins

Kosher salt  skin-on, bone-in

4
chicken thighs
F reshly ground
black pepper  1¼-lb. skinless,
1
boneless cod fillet,
1 Tbsp. za’atar
preferably in 1 piece
2 tsp. ground cumin
 14-oz. block extra-
1
 tsp. smoked
2 firm tofu, drained
paprika
 tsp. ground
1
turmeric

Pantry

12 6”-diameter corn
Oils and Sauces tortillas
12 oz. farro pasta or
Extra-virgin olive oil whole wheat pasta
Vegetable oil Short-grain rice
Grapeseed oil 1 cup red lentils
(optional)
⅓ cup raw pistachios
Low-sodium soy
sauce ¼ cup apple cider
vinegar
 tsp. toasted
1
sesame oil
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Dinner Week 1

Produce Produce

 ½ lb. small Yukon

1
3 limes
Gold potatoes
1 lemon
 2 oz. mixed
1
mushrooms (such as 1 avocado
maitake, shiitake,
1 bunch cilantro
and/or oyster)
1 bunch mint
 large bunch
1
Tuscan kale 1 bunch parsley
3 celery stalks
 medium heads
2
of cauliflower
 small bunch red
1
radishes Fridge
1 large yellow onion
 cup pitted
¾
1 small red onion Castelvetrano
1 small white onion olives
 green chiles (such
2 ¼ cup cashew or
as serrano) almond butter
1 2” piece ginger 2 Tbsp. unsalted
butter
11 garlic cloves
2 oz. Parmesan
Plain yogurt
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Dinner Week 2

Produce Produce

 ½ lb. sweet
1 12 garlic cloves
potatoes (about 6 2 limes
small or 3 medium)
1 lemon
 acorn squash
1
(about 1¼ lb.) 1 bunch basil

1 delicata squash 1 bunch parsley

2 bunches Swiss
chard
2 Persian cucumbers
 English hothouse
1
cucumber
 medium yellow
1
onion
1 small white onion
1 large shallot
 –3 bunches
2
scallions
2 serrano chiles
 large piece ginger
1
(about 8”)
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Dinner Week 2

Oils, Sauces, Pantry

and Condiments
2 15.5-oz. cans
Extra-virgin olive oil butter or cannellini
(white kidney) beans
Soy sauce
 14.5-oz. can
1
Fish sauce chickpeas
 Tbsp. unseasoned
3  oz. bean thread
6
rice vinegar (cellophane or glass
2 Tbsp. gochujang noodles)
(Korean hot pepper White rice
paste)
 cups Napa
2
cabbage kimchi with
liquid
 Tbsp. toasted
2
Fridge sesame seeds
 cup salted,
½
roasted peanuts
6 cups homemade
chicken stock or low  cup unsweetened
½
sodium chicken broth coconut flakes
4 large eggs 2 tsp. honey
4 small dill pickles
2 Tbsp. white miso
Plain yogurt
Hummus
 S H O P P I N G L I S T

Dinner Week 2

Proteins Spices

 1½-lb. skinless
1 Kosher salt
salmon fillet, F reshly ground black
preferably center cut pepper
1 lb. ground chicken Aleppo-style pepper
 lb. large shrimp,
1  tsp. hawaij,
2
preferably wild baharat, curry
powder, or other
spice blend
 tsp. ground
½
turmeric