What's in My Grocery Bag

I totally had a picture of my grocery bag overflowing with food to accompany this post, but my camera ate it. (It must have looked very delicious.) Anyway, now you get a picture of 2 shelves in my refrigerator instead.

Do you know what I love? Those articles in magazines that feature celebrities "revealing" what they have inside their purse. I know that a lot of times these lists are totally staged and edited, and that the pics don't even feature the actual things, but I'm still a sucker for that voyeuristic peek inside a stranger's life.

With that in mind, I thought that it would be fun to start including my own version of the "What's in my bag" feature by spilling the contents of my grocery bag (figuratively, that is; I don't want any eggs on the floor). It's supposed to be fun, but I also want to give you a little more insight into the way that I (we) shop and eat around here on a daily basis, and what I do with ingredients beyond what makes it onto the site.

So here it is. The contents of this week's grocery bag (I've also included notes on what I plan to do with each of the ingredients.)

Dairy
1/2 lbs of Parmigiano-Reggiano, aged 2 years (to shave over salad and soup, use in pesto)
2 17.6 oz cartons of Fage TOTAL Plain Whole Milk Greek Yogurt (that's the full-fat kind; I use this in and on everything…fish tacos, on soup, to make dipping sauces and dressings and lassi, on potatoes, in baking.)

Seafood

3 Wild Soft-Shell Crabs (Hello, lover! One for Eugene; TWO for me!)
1 bag Shell-Off Medium Farm-Raised Uncooked Shrimp (frozen; don't have specific plans for these right now, but they were on sale and they're always great to have on hand for quick meals)
10oz Wild Caught Mahi Mahi Fillets (also on sale and frozen; I'm going to make fish tacos with these)

Meat and Poultry
9 lbs Boneless Skinless Chicken Breasts (these were on major sale, hence the huge quantity I purchased; I will separate it and most will go in the freezer for future meals. Some will become chicken paillard.)
1 1/2 lbs Organic Grass-Fed Lean Ground Beef (this will become meatballs)

Fruit
5 Hass Avocados (I love having plenty of avocados around for sandwiches, tacos, salads, and guacamole)
4 Lemons (we go through lemons like crazy in this apartment; these won't even make it to Friday. I use them for salad dressing, baking (the zest & juice), my morning water, and Eugene's nightly tea)
2 Red Grapefruits (I'd like to broil these with raw brown sugar on top but the reality is that Eugene will probably get to it first. He likes them plain.)
4 Organic Pink Lady Apples (for snacking along with cheese and to put in salads; I already made an arugula and apple salad with one of these; stay tuned...)

Vegetables & Herbs
1 bunch Organic Broccolette (sauteed with olive oil and garlic, then tossed with whole wheat pasta and the Parmigiano-Reggiano)
3 Organic Garnet Yams (diced and roasted with sage; will probably serve with chicken)
1 bunch Organic Scallions (for eggs and mashed potatoes; also for cream cheese if I end up making bagels)
1 lb Local Asparagus (roasted with olive oil and a LOT of black pepper (I may also make risotto with this and the parmigiano)
10 Baby Artichokes (trimmed, blanched, and sauteed with butter, olive oil, and garlic; baby artichokes are so much easier to deal with than their full-grown counterpart)
16 oz Brussels Sprouts (I will be making this with these)
6 Kirby Cucumbers (pickling these into half sours)
2 bunches Organic Lacinato Kale (for raw kale salads and soup)
4 stalks Rhubarb (rhubarb crostata or maybe compote)
5 lbs Russet Potatoes (mashed potatoes and potato skins)
10 oz Satur Farms Wild Arugula (salads with the avocado, apple, and some lemon juice; so simple and good)
Sage (for the yams)
Chives (for the mashed potatoes)
 
Grocery

1 box Arrowhead Mills Organic Quinoa (a side for chicken, as bulk and to replace breadcrumbs in the meatballs)
1 jar Roland Anchovy Fillets in Olive Oil (for pasta sauce and salad dressing)
1 package Fleischmann's Active Dry Yeast (3pk) (baking whole wheat bread and english muffins; maybe bagels)


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Interested in revamping your grocery bag, transitioning to a real food lifestyle, or learning the best ways to pick and store produce and ingredients? Check out my mobile culinary workshops and pantry consulting services, which I'm currently offering in the NY metro area.

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