June 21st - June 27th

It was a great week having Madison home!  We made a bunch of stuff while she was here and took lots of pictures to share on the blog. I can't wait to get all those posts done and published!

She's off to work in Canada until the end of July!

Publix has summer vegetables on a really great sale this week along with Tilapia, Ground Round and Shrimp!  Have a great week!

Thursday - Roasted Chicken Breasts with Roasted Vegetable Orzo

Friday - Tilapia with Rice Pilaf

Saturday - Guacamole Cilantro Lime Cheeseburger with chips and fresh salsa (add fresh garlic to this salsa recipe and I am only using 3 serranos - that is plenty hot. Don't forget to remove the seeds before chopping!) For the guacamole I use 2 avocados, garlic and salt to taste, and 1/2 a lime. I mash it all together and put in the fridge for several hours or overnight. 
Sunday - Garlicky Pork Stir-Fry (see recipe below - it's another one of our faves!)
Monday - California Grilled Vege Sandwich and fries
Tuesday - Grilled Shrimp Tacos
Wednesday - Leftover night

Garlicky Pork Stir-Fry

Ingredients
2 lb pork loin cut into bite sized cubes
1/8 cup white wine vinegar
1/3 cup soy sauce
1.5 tablespoons sugar
1 tablespoon minced garlic
crushed red pepper flakes to taste - (I use about 1/8-1/4 teaspoon)
1 large onion cut into 2 inch pieces
1 large green bell pepper cut into 2 inch pieces
2 teaspoons vegetable oil
1/2 cup cornstarch


Directions
Place cubed pork into a ziploc bag with 1/2 cup cornstarch and shake to coat. Heat oil in a large skillet over mid-high heat. Add pork and stir-fry and brown on all sides (about 5 minutes) then add garlic and veges and stir fry until pork is cooked through - about 5 more minutes. Whisk together soy sauce, vinegar, pepper flakes and sugar and add to skillet. Stir-fry until veges are tender to your liking. (Pork should be cooked through at this time, but always check to make sure it is just slightly pink in the center of thickest piece). Serve over rice or noodles.


Shopping List


Bakery
2 (4-x6-inch) focaccia bread pieces, split horizontally
Hambuger buns (as many as you need for the burgers)


Produce
fresh parsley
cilantro
basil
garlic
6 yukon gold potatoes
green bell pepper
red bell pepper x2
red onion x2
yellow onion x2
jalepeno
3 serrano chiles
3 tomatoes
avocados x2
mango
zucchini
yellow squash
1 lb asparagus
1 lb portobello mushrooms sliced
bag of slivered carrots
1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

4 limes 
2 lemons


Dairy
grated parmesan cheese
butter
monterey jack cheese - sliced (at least however many slices you need for burgers)
1/2 cup crumbled feta


Spices
chicken bouillon (at least 4 cubes) or chicken base
3 cups chicken broth (or chicken base with 3 cups water)
salt
pepper
garlic powder
chili powder
cumin
crushed red pepper flakes
corn starch


Extras
Premium Extra Virgin Olive Oil first cold press

vegetable oil

dry white wine (at least 1/4 cup)
16 oz package orzo pasta
white rice (at least 1.5 cups)
mayo (at least 1/4 cup)
8 inch flour tortillas (at least 6)
white wine vinegar
soy sauce
sugar


Frozen
bag of frozen peas


Meats
Tilapia Fillets x4 (or more as needed)
1 lb large shrimp - peeled and deveined
Bone-in Skin-on Chicken Breasts x4 (or more as needed)
1 lb ground round (for 4 hamburgers - purchase more as needed)
2 lbs pork loin

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