Shopping List 18

Meat and Poultry (grass-fed, free-range, etc.)
1 pckg Italian sausage
1 1/2 lb flank steak
1 lb ground turkey
1 lb turkey Italian sausage
1 lb boneless, skinless chicken breasts

Seafood (wild, sustainable)
1-1 1/2  lb fresh sushi-quality ahi tuna

Dairy (grass-fed, free-range, organic)
1 dozen eggs

Nuts
2 cups walnuts

Produce (local, organic, whenever possible)
1 head garlic
1 large bunch fresh flat-leaf Italian parsley
1 bunch fresh basil + 1 large bunch (8 cups) for bulk pesto
1 large bunch fresh mint
1 small bunch fresh chives
1 bunch fresh tarragon
1 large bunch spinach
1 bunch large lettuce leaves
2-3 plum tomatoes
3 medium red onions
6 small to medium zucchini squash
1 large cucumber
2 Vidalia or Maui onions
3-4 lemons
1 head Romaine lettuce
1 lb thin asparagus spears
4 cups grape or cherry tomatoes
1 bunch radishes
1 sweet red pepper
1 ripe firm avocado
1 shallot

Spices
sea salt
black pepper
red pepper flakes
Italian herbs (optional)
Ajika Organics Shish Kabob Seasoning

Jarred/Canned Goods
1 cup pitted green olives
3 15-oz cans quartered artichoke hearts
capers
Nicoise or oil-cured olives
anchovy fillets
sun-dried tomatoes (I use bagged.)
wooden skewers

Pantry Staples
blanched almond flour
baking soda
extra virgin olive oil
walnut oil (optional)
Dijon mustard
red wine vinegar
good quality balsamic vinegar
apple cider vinegar (I use Bragg.)