Week 4 Grocery List

Cooking & Baking Plans for Week 4 of 2012: Sun. 1/22 - Sat. 1/28

--- Dairy ---
	4 large eggs, lightly beaten
	2 cup half-and-half
	Heavy cream, for serving (optional)
	1/4 cup reduced-fat sour cream
	5 tablespoons unsalted butter, melted and cooled
--- Snacks ---
	1 cup oyster crackers, coarsely crushed
--- Spices ---
	Scant teaspoon almond extract
	Coarse salt and ground pepper
	1/4 teaspoon freshly ground black pepper
	1/4 tsp. pure vanilla extract
	1/4 teaspoon salt
	1/4 teaspoon thyme
--- Baking & Cooking ---
	2 tbsp. cornstarch
	3 tablespoons dried cranberries
	1 cup all-purpose flour, sifted
	1/2 cup pecans, roughly chopped
	1 cup superfine sugar
--- Canned Foods ---
	2 T. brandy
	2 (8-ounce) bottles clam juice
	2 cans navy beans
	1 8-ounce can sliced water chestnuts, rinsed and chopped
	3 tablespoons tomato paste
--- Condiments, Dressings & Oils ---
	2 teaspoons cider vinegar
	Hoisin sauce
	1/4 cup low-fat mayonnaise
	1 tsp. plus 1 tablespoon vegetable oil, such as safflower
	2/3 cup pure maple syrup (preferably Grade B), plus more for serving
	1/4 cup rice vinegar
	1/3 cup soy sauce
--- Bread & Baked Goods ---
	1 baguette (8 ounces), thinly sliced
	Flour tortillas
--- Meats ---
	4 slices bacon
	3/4 pound cooked shrimp, chopped (about 1 1/2 cups)
	1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced crosswise
--- Produce ---
	1/2 cup chopped carrot
	1/2 cup chopped celery
	2 tablespoons chopped fresh parsley
	1 cup chopped onion
	4 cups finely chopped broccoli crowns , (see Tip)
	2 garlic cloves, minced
	2 tbsp. minced peeled fresh ginger
	1/2 head napa cabbage, shredded
	5 scallions, thinly sliced
	1 lb. shiitake mushrooms (stems removed), caps thinly sliced
--- Organic ---
	1 cup chicken stock