PD Grocery List October Week 1 - Gluten Free: 1. Meal 1: Pumpkin Seed Crusted Chicken w/ Vegan Broccoli Soup 2. Meal 2: Lemon-Basil Shrimp w/ Italian Quinoa Salad 3. Meal 3: Beef & Butternut Squash Tagine over Quinoa 4. Meal 4: Veggie Taco Soup 5. Salad: Mixed Greens w/ Pomegranate, Walnuts & Blue Cheese 6. Breakfast: Swiss Chard, Mushroom, Onion & Goat Cheese Frittata 7. Snack: Grapes & Pistachios 8. Dessert: Cranberry-Pecan Baked Pears *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 bunch basil (2) 1 lg bulb garlic (1,2,4,6) VEGGIES 1 bunch swiss chard (6) 2-3# butternut squash, or buy 1 bag pre-cut if available (3) 2 corn cobs (or 1c frozen) (4) 1 head broccoli (1) 1 cucumber (2) 1 red bell pepper (4) 2 avocados, optional (4) 1 pint cherry tomatoes (2) 1 jalapeño (4) 8oz sliced mushrooms (6) 3 yellow onions (1,3,4) 1 red onion (6) 5oz tub mixed greens (5) FRUIT 1 pomegranate, OR fresh pom kernels (5) 4 just-soft pears (8) 1 bunch grapes (7) 1 lemon (2) MEATS 4 boneless, skinless chicken breasts (1) 1# beef sirloin, grassfed, cut into 1” cubes (3) SEAFOOD 1# shrimp, peeled, deveined (2) EGGS 12 eggs, omega-3 (1,6) DAIRY, optional 4oz blue cheese crumbles (5) 4oz goat cheese crumbles (6) 1c cheddar cheese (4) 1c sour cream/ Greek yogurt (4) NUTS & SEEDS 1c cashews (1) ½ c walnuts (5) 2c pistachios, in-shell (7) ½ c pecans (8) 1c pumpkin seeds (1) 5 large medjool dates (8) ¼ c dried cranberries (8) ¼ c dried apricots (3) PANTRY 15oz can chickpeas (3) 15oz can black beans (4) 15oz can kidney beans (4) 3c tomato puree (3,4)* 2c quinoa (2,3) 4c veggie broth (1,2,4)* 1tsp vanilla (8)* OILS & VINEGARS ~¾ c olive oil ¼ c coconut oil (8) ¼ c balsamic vinegar (5) SPICES ~1½T cinnamon (3,8) 1T turmeric (3) 2T cumin (1,3) 2T paprika (1,3) ¼ tsp cayenne (1) 2T taco seasoning (4)*