Week 1 Grocery List

Cooking/Baking Plans for Week 1 of 2012 --- Dairy ---
	2 tablespoons butter, melted
	2 large eggs, beaten
	1 cup whole milk
	1 can reduced fat refrigerator biscuits
	6 tablespoons shredded Gruyère or Swiss cheese
	1 1/4 cups shredded low fat Mexican cheese
--- Spices ---
	1/4 teaspoon crushed red pepper, or to taste
	1 sprig fresh thyme
	1/4 teaspoon freshly ground black pepper
	1/8 teaspoon ground cardamom
	1/4 teaspoon rose-flower water (optional)
	1/2 teaspoon salt
	1 t. vanilla extract
--- Baking & Cooking ---
	1 tablespoon finely chopped pistachios
	1 c. (4 oz./110g) ground almonds
	3 tablespoons sugar
--- Canned Foods ---
	1 15-ounce can black-eyed peas, rinsed
	1 15-ounce can diced tomatoes
	1 (10 ounce) can enchilada sauce
	1 cup evaporated fat-free milk
	1 (8 ounce) can tomato sauce
--- Condiments, Dressings & Oils ---
	1/3 cup dry white wine
	2 tablespoons olive oil
--- Bread & Baked Goods ---
	6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
	9 (1-ounce) slices white bread
--- Frozen ---
	1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
	1 lb. (450g) puff pastry
--- Meats ---
	2 slices cooked bacon, finely chopped
	1 lb. ground turkey
	1 1/4 pounds large shrimp (about 20), peeled and deveined
--- Produce ---
	1 large carrot, sliced
	1 stalk celery, sliced
	5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
	2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
	2 tablespoons fresh lemon juice
	4 large cloves garlic, minced (about 4 teaspoons)
	1 large onion, diced
	2 medium shallots, thinly sliced (about 1/3 cup)
--- Organic ---
	4 cups reduced-sodium chicken broth