The Freshman Cook: Ready to Shop!

This weeks menu is designed to use as little oven heat as possible. It does use it some. But the majority of the menu is cool food. We are in monsoon season here in Las Vegas. What that means is that we have humidity every day. We also get storms in some part of the valley almost everyday. We are not used to humidity here. So the thought of turning on an oven to cook a meal is not very appealing.
The Menu Appetizer~Fruit Cup in Meringue Shells Salad/Soup~ Green Salad w/Champagne Vinaigrette Entree~Trio Salad Side Dish~Summer Salsa w/ Pita Chips Dessert~Angel Fruit Trifle

Grocery List

Appetizer

Egg Whites

Cream of Tartar 

Salt

Vanilla Extract

Almond Extract

Sugar

Your Favorite Fruits

Salad

Romaine

Cherry Tomatoes

1 Mango 

Shredded Cheddar Cheese

Champagne Vinegar

Salt & Pepper

Dijon Mustard

Vegetable Oil

Olive Oil

1-Lime

Trio Salad

Eggs

Mayo

Salt & Pepper

Relish

Chicken Breast

Onion

Tuna Fish

Romaine

Summer Salsa 

Sweet Onion

Avocado

1 Orange-Med to Large

3 med Tomatoes

Olive Oil

Rice Wine Vinegar

Fresh Garlic

Salt & Pepper

Pita Bites

Angel Fruit Trifle

Cake Flour

Sugar

9 Egg Whites

Cream of Tartar

Vanilla Extract

Almond Extract 

Salt

(Ignore the above list if you want to buy

an angel food cake)

Strawberries

Mangoes(or favorite fruit)

3 1/2 cups Milk

Cornstarch

3 Eggs

Vanilla Bean or Extract

Butter

Thanks for joining me today! 

I will see you tomorrow when we make our appetizer;

Fruit Cups in a Meringue Shell!

See you then!


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