Grocery List 4.30.24

My secret to eating lots of veggies—and living in a house with two small people who don’t—is saving what we make and putting them in a bowl later in the week. Braised beets are one of my staples for a good bowl. They’re always satisfying, delicious, and are one of the best things for you. Both of the salad recipes for this week are great in bowls, too, as are their toppings. I like to add a spoonful of cottage cheese to bowls for extra protein, and usually eat it with chips, a tortilla, or a slice of toasted sourdough. 

What You’ll Make

• Chopped Arugula Salad with Protein of Your Choice

• Bok Choy with Marinated Tofu

• Braised Beets

• Stewed Chickpeas 

This list is for 2-4 people. If you’re feeding more than that, adjust as necessary!

Printable Grocery List - Week of 4/28

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What You’ll Need

PRODUCE

• 5 oz. arugula

• 2 Roma tomatoes or a handful of cherry tomatoes (~8)

• 2 heads bok choy or 2 lbs. baby bok choy

• 6 beets (I used a mix of golden and red)

• 1 red bell pepper

• 2 packs mini cucumbers 

• 2 bunches scallions

• 4 oz. string beans

• 1 pack microgreens, whatever kind you prefer

• 5 lemons

• Fresh ginger

• 2 yellow onions

HERBS

• 1 bunch fresh parsley

• 2 bunches chives

• 1 bunch fresh cilantro

PROTEIN

• 2 blocks extra-firm tofu (if you’re topping both salads with tofu, add 1 block)

• 1 - 1 lb. ribeye (omit if you’re using tofu instead)
  

PANTRY

• Toasted Sesame Oil (2 tablespoons)

• Olive Oil (1/2 cup)

• Avocado oil (1/3 cup)

• Rice vinegar (1 tablespoon)

• White Vinegar (2 tablespoons)

• Tamari or soy sauce (5 tablespoons)

• 2 heads garlic

• Dijon Mustard (2 tablespoons) 

• Nutritional yeast (¼ cup)

• Vegetable Broth (4 1/2 cups)

• 2 - 15.5 oz. cans chickpeas

• Honey

• Rice

• Paprika

• Cumin

• Turmeric

• Salt 

• Black pepper

Extras I Like to Have on Hand

• Whole Milk Cottage Cheese 

• Zack’s Tortilla Chips

• Eggs

• Sourdough Bread

Tip:

If you’re not eating all of the chopped arugula or bok choy salads right when you make it, keep the dressings and toppings separate from the leftovers.