masala-cauliflower

Week starting Aug. 1, 2016

Monday

Grilled chicken drumsticks with California Citrus Rub and a Big Salad: romaine lettuce, olives, sliced almonds, radishes, tomatoes, cucumbers, red bell peppers

Tuesday

Green Chile Chorizo Cauliflower Casserole (could also use any ground meat spiced with homemade taco seasoning instead of chorizo).

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Wednesday

Masala Cauliflower. Served with my favorite chopped kale salad (I always double the recipe; use raisins & slivered almonds, cheaper option). The cauliflower packs a lot of flavor, but the spices weren’t necessarily married until the next day. Next time I’ll make the night before. It’s delicious and pairs nicely with the raisins in the salad.

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Thursday

Tequila Cilantro Lime Chicken. Truly absorbs all the flavor from the marinade. Don’t settle for restaurant chicken. Make this. It’s fast, easy and far better than anything from a restaurant.

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Sprouts shopping list (weekly ad)

  • Grated Parmesan (smallest container; only need cup)
  • Chicken breasts (large package; on sale $1.79/lb; out of stock; got rain check)
  • Chicken drumsticks (large package)
  • Ground meat (1 lb; whatever is good and cheap; chorizo was manager’s special)
  • Green leafy lettuce or romaine (1 head)
  • Cilantro (2 bunches)
  • Kale (2 bunches)
  • Green onions (1 bunch)
  • Yellow onions (several or bag)
  • White onion (1)
  • Garlic (1 head)
  • Cauliflower (2 large heads)
  • Cucumbers (2)
  • Tomatoes (2)
  • Red bell peppers (2)
  • Serrano pepper (1)
  • Jalapenos (4)
  • Limes (3)
  • Lemons (2)
  • Eggs (18)
  • Slivered almonds (1/2 cup)

Savory Spice shop

  • Refill for small bottle of coriander
  • Fennel seeds (smallest amount possible)

Need but have at home

Salt, dried oregano, garlic powder, chili powder, smoked paprika, cumin, garlic cloves (3), olive oil, honey, tequila, cumin seeds, turmeric powder, garam masala, chili powder (don’t have Kashmiri), dried fenugreek leaves, pepper, green chilies (12 oz), raisins, crushed red pepper

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