Weekly Shopping List for 2011-10-23

• 1/3 lbs Mozzarella Cheese sliced
• 15 cherry tomatoes,s halved
• 1/2 small red onion,s finely chopped
• 1/2 cups toasted sunflower seeds (optional)
• 1 small green bell pepper, seeded and chopped
• 1 lemon for juice and zest
• 1 bunch of broccoli, cut into 2 inch pieces
• 2 cups canned tomatoes drained and mashed
• 1 cup onion, diced in ¼-inch pieces
• 1 cup packed, grated cheddar or Swiss (about 1/4 lb. cheese) - optional
• 1 rib celery, sliced crosswise
• 1/2 cups dry vermouth
• 4 oil-cureds black olives
• 1 lb bunch of broccoli
• 1 tbsp garlic, minced
• 3/4 tsps Salt
• 1 tsp basil
• 1/2 cups celery, diced in ¼-inch pieces
• 1 butter melted for topping
• 1 large scallion, white and green parts, chopped
• 1 black pepper ,to taste
• 2 half-pounds salmon fillets
• 1 tbsp butter or canola oil (plus a little for the pan)
• 1 qt. , vegetable stock
• 1 cup chopped onion
• 1 lb. medium size shrimp (26-30), peeled and cleaned
• 2 cups tepid water
• 6 cups cooked rice
• 1/3 cucumber,s preferably unwaxed, seeded and diced
• 1/2 cups zucchini, diced in ¼-inch pieces
• 2 tbsps extra virgin olive oil
• 1/2 cups cornmeal
• 1 cup pearled barley
• 1/4 cups fresh dill, chopped
• 1 large clove of garlic, minced
• 1 tbsp dried Italian herbs
• 2 tbsps fresh lemon juice
• 1 cup prepared hummus
• 1 ripe medium tomato, preferably on the vine
• 1/2 cups yellow squash, diced in ¼-inch pieces
• 1 six ounce clamshell blueberries
• 3 tbsps unsalted butter
• 1 cup heavy cream
• 2 cups vegetable stock
• 1/4 cups chopped chives
• 1 black pepper freshly ground
• 1 lb pasta - farfalle or penne
• 1 lemon, juice of 1/2 of lemon
• 1/2 cups green beans, diced in ¼-inch pieces
• 1/4 cups granulated sugar
• 1 cup carrots, diced in ¼-inch pieces
• 1 cup frozen peas, thawed
• 1 cayenne pepper to taste
• 1/2 cup parmesans , grated
• 1 pepper , to taste
• 1 black pepper , to taste
• 1 clove of garlic, finely chopped
• 1 tsp oregano
• 1/2 cups corn kernels, fresh, shaved
• 1 onion, thinly sliced
• 1/4 cups chopped flat-leaf parsely
• 1 tbsp grated horseradish - extra hot
• 2 packages Quick Rise Dry Yeast
• 1 lb. Penne pasta, cooked al dente and drained
• 2 tbsps minced fresh dill (2 tsp dried)
• 2 medium zucchini,s cut into strips
• 2 cloves organic garlic peeled and crushed
• 3 carrots,s peeled and cut into thin strips
• 1/4 cups scaliions, minced
• 1 sea salt to taste
• 1 salt & pepper to taste
• 1 salt, to taste
• 3 salts to taste
• 1/2 cups salad oil
• 1/4 cups Olive oil
• 8 tbsps Olive oil
• 1 dried red chile pepper , diced
• 3 tbsps minced fresh mint (3 tsp dried)
• 1 freshly ground black pepper to taste
• 3 tbsps grated Parmesan cheese for topping
• 2 yellow squash,s cut into thin strips
• 1/4 cups parsley, chopped
• 5 1/2 cups flour
• 1/4 cups minced fresh parsley
• 1/2 cups water
• 2 tbsps finely chopped shallots
• 1 bell pepper, ,cut into thin strips
• 4 tbsps butter
• 1/4 cups tomatoes, red ripe, chopped