Week 3 Grocery List

Cooking & Baking Plans for Week 3 of 2012: Sun. 1/15 - Sat. 1/21

--- Dairy ---
	1/2 cup butter
	Eggs
	Grated Parmesan, for serving
	1/4 cup heavy cream
	2 1/2 cups milk
--- Spices ---
	a dash of almond extract
	1 teaspoon coconut extract
	1/2 teaspoon dried thyme
	1/4 teaspoon freshly ground black pepper
	1/2 teaspoon kosher salt, divided
	1/4 teaspoon red-pepper flakes
	1/2 teaspoon salt
	1 teaspoon seasoned pepper or garlic-pepper seasoning
	1 teaspoon vanilla extract
--- Baking & Cooking ---
	1/2 tsp baking powder
	1/2 tsp baking soda
	1 cup chocolate chips
	2/3 cup chopped walnuts, toasted
	2 1/2 cups confectioner’s sugar
	1 cup flour
	1 cup sugar
	1 cup sweetened flake coconut
	1/2 cup unsweetened cocoa
--- Canned Foods ---
	1 can (13.5 ounces) coconut milk
	3 cups cooked chickpeas
	1 can (28 ounces) crushed tomatoes
--- Grains & Pasta ---
	1 1/2 cups dried egg noodles
	12 ounces medium pasta shells
--- Condiments, Dressings & Oils ---
	1 tablespoon capers, chopped
	1 1/2 teaspoons Dijon mustard
	3 tablespoons extra-virgin olive oil
	1 tablespoon olive oil
	2 tablespoons white balsamic vinegar
--- Bread & Baked Goods ---
	5 large croissant pastries
--- Frozen ---
	1 10-ounce package frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
	1 sheet frozen puff pastry, from standard package (17.3 ounces), thawed
--- Meats ---
	2 cups chopped cooked chicken (about 10 ounces)
	1/4 pound sweet Italian sausage, casings removed
--- Produce ---
	4 cups chopped radicchio
	4 cups chopped romaine lettuce
	1 sprig fresh basil, plus torn leaves for garnish
	2 garlic cloves, minced
	1 small onion, finely chopped
	3/4 pound red potatoes, cut into 1/4-inch dice
	1 ripe red Anjou pear, thinly sliced
	4 cups torn green leaf lettuce
--- Organic ---
	1 10-ounce can condensed cream of chicken soup
	1 10-ounce can condensed cream of mushroom soup
	1 can (14.5 ounces) reduced-sodium chicken broth