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0/6
Produce
Lemons (3)
Cremini mushrooms
Cilantro, 1 bunch
Protein
Salmon fillets, 1½ lb
Chicken thighs, 2 lb
Pantry
Arborio rice

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VegetarianCrockpotGluten-freeNo dairyFreeze-friendlyRed meat
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6 saved
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VegetarianCrockpotGluten-freeNo dairy
▶Mushroom & leek risottoVegetarian
nytimes.com
▶Sheet-pan miso chickenGluten-free
bonappetit.com
▶Slow-cooker chickpea curryCrockpotVegetarian
serious-eats.com
▶Lemony shrimp linguineNo dairy
smittenkitchen.com
▶Sunday roast chicken & potatoesFreeze-friendly
thekitchn.com
▶Tomato & white-bean soupSoupVegetarian
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‹ All meals

Mushroom & leek risotto

VegetarianGluten-freenytimes.com
Ingredients
·Arborio rice — 1½ cups
·Cremini mushrooms — 10 oz
·Leeks — 2 medium
·Vegetable stock — 5 cups, warm
·White wine — ½ cup
·Parmesan — ½ cup, grated
·Butter — 3 tbsp
·Lemon, zested
Instructions
1Sweat sliced leeks in butter over low heat until soft, 8 min.
2Add mushrooms; cook until they release their water and brown.
3Stir in rice, toast 1 minute, then deglaze with wine.
4Add warm stock one ladle at a time, stirring, until rice is creamy.
5Finish with parmesan, butter, lemon zest. Season and serve.
Recipe
Ingredients and steps, kept exactly as written.
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Grocery list

Mar 17 – 23
3/12
Produce6
✓Lemons (3)
Yellow onion (2)
✓Garlic (1 head)
Cilantro, 1 bunch
Limes (4)
Cremini mushrooms
Protein3
Salmon fillets, 1½ lb
✓Chicken thighs, 2 lb
Pork shoulder, 3 lb
Pantry3
Arborio rice
Orzo, 1 box
Cannellini beans (2)
Grocery list
Combined quantities, grouped by aisle.

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