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week 3 - spring

Weekly Meal Plan for the third week of March • Shrimp Tacos

• Pizza Beans

• Turkey & Zucchini Burgers + Cauliflower & Hazelnut Salad

• Potato Curry + Green Beans with Mustard Seed & Ginger

• Pastitsio

Pantry Items: ground allspice bay leaf cayenne Indian chili powder ground cinnamon cinnamon stick whole clove ground coriander ground cumin cumin seeds mustard seeds nutmeg ground sumac ground turmeric kosher salt freshly ground black pepper red pepper flakes sesame seeds olive oil grapeseed oil peanut oil sherry vinegar or red wine vinegar maple syrup white sugar flour

Grocery List: 700 g extra lean ground beef 454 g lean ground turkey meat 500 g shrimp, peeled and deveined ½ cup butter 2 whole eggs + 2 egg yolks 3½ cups milk 1½ cup plain greek yogurt ¼ cup sour cream 225 g mozzarella

35 g parmesan cheese, grated  110 g feta cheese, crumbled 100 g kefalotyri cheese* (or parmesan) 1 lemon 1 lime 1 avocado 1 fresh green chili (ie jalapeño or serrano) 2 medium carrots 3 large celery stalks 1 medium zucchini 1 large head cauliflower 500 g french green beans ½ head green cabbage 1 large bunch curly kale 1 large bunch cilantro 1 bunch flat leaf parsley 2 tbsp fresh mint 9 tsp minced garlic (incl 1 small fresh clove) ~2½" fresh gingerroot (or 2½ tbsp minced) 3 green onions 1 large onion 2 medium red onions 6 large Yukon gold potatoes 8 medium tortillas (corn, flour or whole wheat) 350 g bucatini or ziti pasta (or penne) 800 ml can crushed tomatoes 200 ml canned whole plum tomatoes 400 ml can diced tomatoes 2 tbsp tomato paste (from can or tube) ¾ cup vegetable broth 454 g giant white beans (gigante** or lima) 1 tsp pomegranate molasses 5 tbsp hazelnuts ¾ cup red wine

* available in greek or other specialty stores** available via amazon