/ Source: TODAY
Make the most of summer produce — it's cheaper now, fresher and just good for you all around. By pairing a variety of flavors, you might even get those picky eaters to take a few bites.
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SHOPPING LIST:
- 4 thick cod fillets, about 1¾ pounds total
- 1 pound (about 16) large raw shrimp, peeled and deveined
- 3 5-ounce bone-in chicken breasts
- 1 rotisserie chicken, skin and bones removed, meat coarsely shredded
- 2 ounces pepperoni
- 1 egg
- Feta
- Whole milk ricotta
- One 12-ounce container bocconcini marinated in herbs and oil
- 5 cups fresh corn kernels (from about 5 ears of corn)
- 6 medium radishes
- 1/2 pound green beans
- 1 1/2 pounds eggplant
- 1 serrano pepper
- 1 large tomato
- 2 bunches torn kale leaves, rinsed, stems removed
- 6 cups baby arugula
- 1 bunch cilantro
- 1 bunch scallions
- 1 head garlic
- 1 piece peeled fresh ginger (1 inch),
- 3 small shallots
- 1 red onion
- 2 ½-pound watermelon
- 2 limes
- 1 lemon
- One 20-ounce can pineapple slices in pineapple juice
- Vegetable stock
- One 5-ounce bag seasoned large cut croutons
- Jasmine rice
- Almonds
- Sesame seeds
- 1 pound linguine
- 2 cups almond flour
- 2 cups unsweetened shredded coconut
Spices
- Smoked paprika
- Paprika
- Cumin
- Garlic powder
- Cayenne
Pantry
- Kosher salt and freshly ground pepper
- Red wine vinegar
- Soy Sauce
- Sesame oil
- Extra virgin olive oil
- Honey
- Canola oil
- Sugar