November and December 2015 Dinner Ideas, Transition Week

Thank you for checking out my latest blog post!  I hope everyone had a fabulous Thanksgiving holiday!  I spent my holiday weekend in Texas making one of our turkeys, and then baking some of my favorite Christmas cookies :)   

This week I included once recipe from a November Bon Appétit Magazine before switching to my December issues.  

Please let me know if you made any of the recipes featured below, and if the grocery list saved you any time this week!

RECIPES

Lamb Chops with Red Onion, Grape Tomatoes and Feta, Source: Bon Appétit Magazine, November 2010 page 68

Serve with roasted squash

Pan-Roasted Rosemary Chicken, Source: Bon Appétit Magazine, December 2013 page 27

Sweet-and-sour Brussels Sprouts, Source: Bon Appétit Magazine, December 2013 page 24

Steak with Apple Salsa, Source: Food and Wine Magazine, December 2015 page 124

Serve with steamed asparagus

Benno and Leo’s Brined Pork Chops with Fennel, Source: Food and Wine Magazine, December 2014 page 179

Casio e Pepe-Style Braised Kale, Source: Food and Wine Magazine, December 2014 page 132

Fire-and-Ice Ohio Chili, Source: Food and Wine Magazine, December 2014 page 114

Hot Pepper Shrimp, Source: Food and Wine Magazine, December 2015 page 194

Serve with steamed broccoli 

GROCERY LIST

Produce

Fresh rosemary

Fresh thyme

Fresh oregano

Scallions

2.5 pounds brussels sprouts

2 heads of garlic

1 small shallot

2 sweet onions

3 large white onions

1 red onion

1 crisp apple

2 lemons

1 pint grape tomatoes 

Asparagus

Broccoli crowns 

Radishes

3 medium fennel bulbs

1 pound Tuscan kale

1 Scotch bonnet or habanero chile

1 winter squash

Dairy

Unsalted butter

Parmigiano-Reggiano cheese

Crumbled feta cheese 

Shredded Monterey Jack cheese

Dark chocolate ice cream

Meat and Seafood

1 3.5-4 pound chicken, quartered 

Rib eye steaks

6 1-pound pork rib chops

20 extra-large shell-on shrimp, defined 

4 lamb shoulder blade chops

2 pounds ground beef

Interior Aisles

Olive Oil

Vegetable oil

Red wine vinegar

Champagne vinegar

White wine vinegar 

Dry white wine

Kosher Salt

Pepper

Crushed red pepper flakes

Sweet paprika 

Whole black peppercorns 

Bay leaves 

Ground allspice

Ground cumin

Ground cinnamon

Ground coriander 

Ground cloves

Chili powder (4 Tablespoons) 

Ground fennel or fennel pollen

Sugar

Light brown sugar

All-purpose flour

One quart low-sodium chicken broth

Fish sauce

Soy sauce, low sodium

Pepitas

One 15-ounce can tomato puree

One 15-ounce can diced tomatoes

Spaghetti