Weekly Shopping List for 2011-10-16

• 2 cups fat-free, reduced-sodium chicken broth or vegetable broth salt and freshly ground black pepper
• 1 sprig thyme
• 1/2 cup drieds red kidney beans
• 1/2 cups half-and-half
• 1 teaspoon dry mustard
• 1 small Spanish onion
• 1/4 cups water at room temperature
• 1 egg yolk beaten with 1 tsp water
• 1 black pepper freshly cracked to taste
• 2 cups baby spinach, packed
• 1/2 smalls onion
• 1 clove garlic, minced
• 1/2 tsps ground cumin
• .66 cups diced white onion
• 1 large heirloom tomato
• 6 ounces cooked meat from a roast (pork, veal, or beef), chopped (2 cups)
• 1 pie dough round , 9 inch handmade or purchased
• 2 tsps Salt
• 1/4 cups all purpose flour
• 1/3 cups crumbled feta cheese, for garnish
• 3/4 pounds green beans
• 2 tablespoons vegetable oil
• 1/2 heads romaine lettuce
• 1/4 cups chopped onion
• 1/2 teaspoons freshly ground black pepper
• 1/2 tsps freshly ground black pepper
• .66 cups diced red bell pepper
• 1 1/4 cups Arborio rice
• 1 cup sliced peeled carrots (1/4-inch slices)
• 4 tsps extra-virgin olive oil, optional for garnish
• 1/4 cups plus 2 Tbsp. extra-virgin olive oil
• 1 1/2 pounds pork tenderloin, cut into 1 1.2-inch cubes
• 1 lb grass-fed ground beef
• 4 scallions , cleaned and coarsely chopped
• 1/4 cups fresh cilantro leaves
• 1 cup shelled fresh peas or thawed frozen
• 1/4 cups fresh lemon juice
• 4 tbsps olive oil, divided use
• 2 mushrooms (about 3 ounces), washed and coarsely chopped (1 cup)
• 3 bays leaves
• 1 tbsp unflavored gelatin
• 1 large sweet onion cut into 2-inch dice
• 2 tbsps ground mild red chile
• 1/4 cups oil
• 1 large egg
• 1/4 cups chopped cilantro
• 2 tbsps minced garlic
• 1 cup corn kernels (2 or 3 ears)
• 1/2 cups dry white wine, such as Chardonnay, divided use
• 2 tbsps ground hot red chile or 2 1/2 tbsp, chli powder
• 1/2 pounds slab bacon, cut into 1-inch dice
• 4 larges tomatoes (about 2 1/2 lbs)
• 2 tbsps salted butter
• 1/2 cups pitted kalamata olives ( 2 ½ ounces), chopped
• 3 3/4 cups fat-free, reduced-sodium chicken broth
• 1/2 tsps oregano, preferably Mexican
• 1 cup dried giant lima beans
• 3/4 cups grated Monterey Jack cheese
• 2 teaspoons sweet paprika
• 4 chickens skinless, boneless thighs, about 1 1/4 lb total weight, cut into bite-sized pieces
• 1 sea salt to taste
• 1 salt and freshly ground pepper to taste
• 8 ozs mixed gourmet mushrooms,sliced*
• 12 softs organic corn tortillas
• 3 tbsps Olive oil
• 1 large red onion
• 1 1/2 cups dried cannelini beans ( 3 ounces), soaked overnight in cold water and drained. (can use canned white beans)
• 3/4 cups grated cheddar cheese
• 1 1/2 cups chicken stock
• 2 tbsps chopped shallot
• 1 lime wedge for serving
• 1/2 cups dried black turtle beans
• 1 teaspoon kosher salt
• 1 parmesan cheese , freshly grated, optional for garnish
• 1 jar red salsa
• 1 leek , white part only
• 1 bay leaf
• 1/2 cups Dry white wine
• 2 tbsps butter
• 1/2 cups finely chopped onion
• 4 ounces leftover bread, cut into 1/2-inch pieces (2 cups)
• 1 tbsp chopped fresh-leaf Italian parsley
• 1/2 cups dried white beans
• 3 medium cloves garlic very finely chopped
• 1 teaspoon caraway seeds