Class #18: Grocery List, Winter Edition
“I love vegetables. Not just some of them sometimes, but most of them most of the time.”
Grocery List (Winter)
This is the basic structure of my winter grocery list, which allows me to compose a big variety of plant-forward meals throughout the week. I don’t buy all of these things at one time, and I usually only buy one or two things per category (as in ‘greens for cooking’). Plus, I further curate the list according to things I want to cook on a given week, but this framework helps me stay on track and remember my staples.
Produce
yellow onions, red onions, shallots, leeks - for building flavor, quick pickling
garlic - for building flavor, dressings, sauces
greens for cooking - kale, chard, spinach, mustard greens, bok choy, broccoli rabe
greens for salads - arugula, spinach, lettuces
root vegetables - beets, carrots, parsnips, turnips - for salads, roasting, marinating, adding to soups/stews
potatoes/sweet potatoes - for roasting, mashing, adding to soups/stews
winter squashes - for roasting, mashing, adding to soups/stews
cabbage - for slaw, braising, adding to soups/stews
cauliflower/broccoli - for roasting, adding to bowls, soups, stews
fennel - for salads, soups, braising
mushrooms - for sauteing, roasting
herbs - parsley, dill, cilantro, sage, rosemary, for garnishing and making pesto or salsa verde
lemons/limes - for finishing dishes and dressings
oranges - for salads, snacks, topping oatmeal
apples - for apple sauce or to add to savory dishes
Pantry
olive oil - for cooking and dressings
vinegar - for dressings and general seasoning
Miyoko’s butter - to add richness to dishes
tamari/coconut aminos - for sauces, building flavor
canned tomatoes/tomato paste - for sauces, soups, stews
coconut milk - for soups and stews
beans - chickpeas, white beans, black beans, red beans, pinto beans, cranberry beans
lentils - French lentils, black lentils, red lentils
spices - chile flakes, smoked paprika, black pepper, coriander, curry, bay, etc.
tofu - for marinating and roasting or sauteing
nuts - cashews (mainly for creamy sauces), walnuts, pecans, hazelnuts
seeds - pumpkin seeds, chia seeds
pasta/noodles
rice/farro/other grains
nut butter - for snacks and sauces
hot sauce
