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Menu Items

• Stuffed Veggie Pitas
• Spinach Lasagna Roll-Ups
• Easy Vegetarian Lo Mein
• Red Beans & Rice
• Cheesy Wild Rice Stuffed Peppers
• Creamy Corn and Tomato Pasta
• Watermelon, Mint, & Feta Salad
• Spinach Pesto Frittata
• Raspberry-Peach Cobbler

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Shopping List

FRESH PRODUCE:

1 bag baby carrots
1 large carrot
2 English cucumbers
3 c. mushrooms, cremini
1 avocado
1 medium onion, white
1½ medium onion, yellow
½ small onion, red
9 garlic cloves
1/2 c. snow peas
4 c. fresh baby spinach
4 stalks celery
3 bell peppers, yellow
2 bell peppers, green
5 bell peppers, red
1 zucchini
1 yellow squash
3 c. cherry tomatoes
2 limes
6 peaches
6 oz. fresh raspberries
4 c. watermelon

FRESH HERBS:

¼ c. fresh parsley
2/3 c. fresh cilantro, chopped
6 mint leaves

DRIED HERBS & SEASONINGS:

1 T. dried basil
2 t. dried parsley
1½ T. dried oregano
½ t. cayenne pepper
1 t. paprika
1 t. thyme
2 t. cinnamon
2 bay leaves
1 t. ground ginger

FROZEN ITEMS:

10 oz. frozen spinach
2 c. sweet corn kernels
Vanilla bean ice cream

PANTRY ITEMS:

Extra virgin olive oil
2 t. honey
1½ c. white sugar
2 t. red wine vinegar
3 T. reduced-sodium soy sauce
2 t. sesame oil
1 T. Sriracha sauce
8 oz. lo mein egg noodles
1 c. coconut flour
2 t. real vanilla extract
2 t. baking powder
2 cups wild rice, cooked
4 c. brown rice, cooked
1 lb. orecchiette pasta
12 lasagna noodles
Kosher salt
Black peppercorns

CANNED/BOTTLED ITEMS:

2 14-oz. can diced tomatoes
2 15-oz. cans red kidney beans
1 c. organic vegetable broth
2 T. tomato paste
1 28-oz. can crushed tomatoes
1 oz. can tomato sauce
¾ c. spinach pesto

REFRIGERATED ITEMS:

3/4 c. plain Greek yogurt
15 oz. ricotta cheese
3 2/3 c. mozzarella cheese, shredded
2¼ c. Parmesan cheese, freshly grated
9 large eggs
1/3 c. Feta cheese, crumbled
½ c. unsalted butter
1 c. whole milk

BAKERY/BREAD:

12 multi-grain pita halves, with pockets

Download week three menu plan & shopping list here: