Menu Items
- Grilled Veggie Quesadillas
- Super Easy Guacamole
- Bean Burgers with Avocado Cream
- Garlic Parmesan Fries with Spicy Aioli
- All-in-One Caprese Pasta
- Skinny Taco Salad
- Curried Garbanzo Beans and Quinoa
- Skillet Zucchini and Yellow Squash
- Tomato, Cucumber, & Avocado Salad
- Easy Thai Kale & Coconut Stir Fry
- Sweet Corn & Cilantro Soup
- Tomato Phyllo Pie
- Blueberry Baked Oatmeal
- Fruit Salsa with Sweet Cinnamon Chips
Shopping List
FRESH PRODUCE:
6 zucchini
6 yellow squash
5 large Portobello mushrooms
5 red bell peppers
4 small red onions
3 medium white onions
8 medium avocados
1 small yellow onion
9 tomatoes
3 packages grape tomatoes
1 head romaine lettuce
1 cup snow peas
1 large carrot
1 poblano pepper
2 cucumbers
1 medium bunch of kale
1 package rainbow slaw
20 garlic cloves
2 lemons
6 limes
2 large oranges (for fresh juice)
5 kiwis
½ lb. raspberries
1 lb. strawberries
2 Granny Smith apples
FRESH HERBS:
5 c. cilantro
1 large bunch basil
3/4 c. parsley
DRIED HERBS & SEASONINGS:
1 T. cumin
1½ t. chili powder
½ t. smoked paprika
½ t. onion powder
2 t. garlic powder
¼ t. cayenne pepper
½ t. garlic salt
¼ t. crushed red pepper flakes
1 t. yellow curry powder
2½ T. ground cinnamon
PANTRY ITEMS:
Extra virgin olive oil
2 t. Dijon mustard
2 T. balsamic vinegar
2 T. red wine vinegar
3 T. red curry paste
¼ c. sugar-free strawberry preserves
2 t. Sriracha sauce
2 t. reduced-sodium soy sauce
2 t. real vanilla extract
2 t. baking powder
½ c. real maple syrup
2/3 c. honey
1/3 c. white sugar
¼ c. coconut oil
28-oz. coconut milk
¾ c. unsweetened coconut flakes
NON-PERISHABLE ITEMS:
½ c. panko bread crumbs
3 c. whole-wheat penne pasta
3 c. quinoa, cooked
2 c. brown rice, cooked
3 c. old-fashioned oats
CANNED/BOTTLED ITEMS:
½ c. prepared pesto
1 15-oz. can black olives
2 15-oz. can black beans
1 15-oz. can white beans
4 c. organic vegetable broth
1 15-oz. chickpeas/garbanzo beans
REFRIGERATED ITEMS:
1½ c. buttermilk
4 c. mozzarella cheese, shredded
2 c. fresh mozzarella
6 eggs
1 c. plain Greek yogurt
½ c. Parmesan cheese, freshly grated
1 c. sharp cheddar cheese, shredded
10 oz. Feta cheese
1 c. unsalted butter
2 c. unsweetened almond milk
FROZEN ITEMS:
6 c. frozen corn kernels
2 phyllo sheets
1½ c. blueberries
1 pint vanilla bean ice cream
BAKERY/BREAD:
6 large whole-grain tortillas
9 10-inch flour tortillas
1 c. tortilla strips
6 whole grain buns
Download page as .pdf document here: Vegetarian Summertime Menu & Shopping List – Week 2
