Hello, how did you find my other two books? Now I present to you my third cookbook of my series “Dinner Planner 52 weeks”. For me the summer season, translates into vacations, quality time with the family, sharing on the beach, lake or mountains, where it is the preferred places for rest and recreation. What better way to enjoy it than to prepare the delicious recipes that I introduce to you in this book.
This season runs between June and August. So come on, let's celebrate with all these delicious and easy-to-make recipes. I included 14 weeks of recipes and their corresponding shopping lists.
The aisles in which I have grouped the INGREDIENTS shopping lists follow Ralph's grocery store in my hometown. Other grocery stores will have the items grouped similarly.
I will share with you throughout this book, 169 delicious and easy recipes that have been compiled in my experience of healthy cooking and all come with your shopping list.
So get to work cooking and enjoying all these delicacies with the family.
¡Bon appétit!
Genre: COOKING / EntertainingSummer Season
Week 1. Shopping List
Guacamole
Zuppa Toscana Soup
Voodoo Chicken Penne
Pork Chops
Cod
Triple Berry Spinach Salad
Beef Roast with Mushrooms And Red Wine
Creamy Mashed Potatoes
Artichoke Ranch Dip
Black Beans & Rice
Enchilada Casserole
Vegetables & Fruits
red onion
2 avocados
cilantro
5 onion
2 limes
red bell pepper
green bell pepper
2 tomatoes
1 1/2 pounds ripe tomatoes
9 potatoes + new potatoes
4 cups kale or collard greens or spinach or Swiss chard or mustard greens
garlic
strawberries
blueberries
blackberries
2 shallots
2 cups mushrooms
1/4 cup dried porcini mushrooms
1 large jalapeno
Aisle 1 Sliced&Shredded/Block cheese/Sour Cream
3 cups cheddar cheese
Aisle 18 CannedVegtables/Soups/Pasta/ChickenBroth&Stock
1 15 oz. black beans
1 can condensed cream of onion soup
2 1/2 cups crushed canned tomatoes
2 tomato paste or 4 tablespoons
2 cans (15 oz.) artichoke quarters chopped
2 oz. canned roasted green Chile peppers
Aisle 19 Gravy/DryBeans/Mexican/Dips&Salsa/Rice
2 cans 10 oz. each enchilada sauce
1/4 cup red sofrito Goya
Aisle 20 Ketchup/Mustard/Condiments/Bread/Asian
1/2 cup roasted red bell peppers
Wine&Liquor
dry white wine
dry red wine
Bakery
tortillas
Specialty Cheese
1/3 cup crumbled feta cheese
1 1/2 cup shredded Swiss cheese
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Spanish
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Already translated.
Translated by Brizeida Rosas
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Author review: Brizeida did an excellent job translating my cookbook from English into Spanish! |
