January 2016 Dinner Ideas Part 2

Happy Thursday!  Sorry for the delayed post this week— I spent yesterday going to and from NYC for a work trip, so I got a bit off schedule!  

How are your resolutions, food cleanses, whole food diets, and sobriety going?  (if applicable!)  Except for breaking the rules yesterday while on the road, my #takeouttakeout challenge has been a success!  Now, I just have to keep it (and sobriety) up until mid February.  

This week I want to recognize my friend at Polka Dots and Candy Bars for passing along the shrimp recipe.  Thanks E!

Also, for the roast chicken recipe below, I suggest buying a chicken that is already cut in half.  I followed the recipe, and cut the backbone and random bones out of my organic chicken.  I do not advise trying that at home.  It was such a huge pain!  On a positive note, the chicken was delicious.  

Have a great week everyone.  Good luck sticking to your food resolutions!

RECIPES

Roast Chicken with Harissa and Schmaltz, Source: Bon Appétit magazine, January 2016 page 61

Pan-Seared Pork Blade Chop, Source: Bon Appétit magazine, January 2014 page 82

Poached Cod with Tomato and Saffron, Source: Bon Appétit magazine, January 2014 page 75

Spicy Tamarind Skirt Steak, Source: Bon Appétit magazine, January 2014 page 78

Rosemary-Garlic Lamb Chops with Pimentón and Mint, Source: Food and Wine magazine, January 2015, page 96

Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp, Source: Inspiralized 

Wilted Chard with Shallots and Vinegar, Source: Bon Appétit magazine, January 2016 page 60

Sautéed Kale with Lime Pickle, Source: Bon Appétit magazine, January 2014 page 82

GROCERY LIST

Produce 

3 lemons

2 bunches rosemary

1 bunch mint

1 bunch parsley

1 bunch basil

1 bunch Swiss chard

2 bunches curly or Tuscan kale

4 large shallots

3 Thai or serrano chiles

2.5 pounds spinach

Bay leaves

2 large parsnips

3 heads of garlic

1/2 cup raw cashews

Dairy 

Unsalted butter

Meat and Seafood 

1 4-4.5 pound chicken

1 1.5”-thick pork blade chop (about 2.5 pounds)

1.5 pound skirt steak

12 baby lamb chops

4 5-ounce skinless cod fillets

12 medium shrimps

Interior Aisles

Sugar

Light brown sugar

Kosher Salt

Olive oil

Vegetable oil

Cooking spray

Champagne vinegar

Sherry vinegar

Coriander Seeds

Garlic powder

Ground cumin

Saffron threads

Aleppo pepper (or crushed red pepper)

1 14.5 ounce can whole peeled tomatoes

Dry white wine

Chicken broth

Hard to Find Ingredients 

3 ounces dried guajillo chiles

1 ounce chipotle chiles

Nigella seeds

Lime pickle

Tamarind concentrate