Thank you for checking out my latest weeknight dinner help post! There’s big news in our kitchen this week— we bought a house! This means I will soon have a nice big kitchen for cooking dinner, and some space to grow some of out most frequently used veggies. (Or it could mean I end up destroying the back yard. Only time will tell?!?)
In the mean time, we have to eat down the contents of our kitchen, and we need quick dinner ideas to give us more time in the evenings to pack. I included a slow cooker soup recipe this week in case any of you also have leftover holiday ham lurking in your freezer!
As usual, please share my bog if you find it helpful, and leave a comment if you made any of the recipes featured below.
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| Zucchini Noodles with Chicken and Ginger Dressing |
RECIPES
Zucchini Noodles with Chicken and Ginger Dressing, Source: Food and Wine Magazine, March 2016, page 84
Barbecue Shrimp with Avocado Salad, Source: Food and Wine Magazine, March 2015, page 54
Hoisin-Glazed Pork Chops, Source: Bon Appétit Magazine, March 2016, page 40
Lamb Stir-Fry With Pomegranate And Yogurt, Source: Bon Appétit Magazine, March 2014, page 33
Emeril's Slow-Cooker Split-Pea Soup, Source: Martha Stewart
Creamed Swiss Chard With Lemony Breadcrumbs, Source: Bon Appétit Magazine, March 2014, page 37
GROCERY LIST
Produce
1 lemon
1.75 pounds zucchini
1 bunch of watercress
1 bunch of scallions
1 bunch of thyme
1 bunch of mint
1 bunch of oregano
2 Hass avocados
2 romaine hearts
Pomegranate seeds
1 fennel bulb
3 radishes
2 large bunches Swiss chard
4 small carrots
1 bunch celery
1 red bell pepper
Ginger root
2 heads of garlic
3 shallots
1 medium red onion
1 medium white onion
Lemon juice
Dairy
Unsalted butter
Plain Greek yogurt
Heavy cream
Meat and Seafood
1 rotisserie chicken
24 large shrimp
2 1.5-inch-thick bone-in pork rib chops
1.5 pounds boneless leg of lamb
2 small ham hocks
Interior Aisles
Olive oil
Canola oil
Vegetable oil
Kosher salt
Pepper
Dry white wine
Soy sauce
Honey
Toasted sesame seeds
Cumin seeds
Coriander seeds
Bay leaves
Paprika
2 pounds dried green split peas
Worcestershire sauce
Distilled white vinegar
Red wine vinegar
Sriracha
3 quarts Chicken broth, low-sodium
Pistachios
Cooked rice
Fresh bread crumbs
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