This week's Menu

Click below to see the full recipe details for each day

[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_custom_heading text=”WEEKLY SHOPPING LIST” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes” css=”.vc_custom_1589570088981{margin-top: 10px !important;}”][vc_custom_heading text=”June 15 – 19, 2020″ font_container=”tag:h3|text_align:center” use_theme_fonts=”yes”][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]

PRODUCE
Garlic 1 bulb
White onion 2 medium onions
Lime 2
Red bell pepper 3
Green bell pepper 1
Carrot 2
Broccoli 1 head
Snap peas 65 g / 2 oz
Romaine lettuce 1 head
Cucumber 1
Grape tomatoes 200 g / 7 oz
Jalapeno 1
Green onion 1 bulb
HERBS
Parsley 1 bunch
CHEESE & MILK
Eggs 1
Cheddar cheese 230 g / 8 oz
Gruyere cheese 4 slices
CONDIMENTS
Sesame oil
Salsa
Honey
MEAT & FISH
Chicken breast 1.6 kg / 3½ lb / 7 breasts
Shrimp (26/30 count) 1.1 kg / 2½ lb
Proscuitto 4 slices
GRAINS & PASTA
White rice (or from Pantry Essentials) 400 g / 14 oz
MISCELLANEOUS
Flour tortilla 15 cm / 6″ diameter 24
Bread crumbs 50 g / 1 ¾ oz

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