The Freshman Cook: Off to the Market I Go!

This weeks menu was developed because my son is home visiting from college, and our entree this week is his favorite. I make this for him as often as I can. Here’s our menu: Appetizer ~ Roasted Tomato Bruschetta Salad ~ Tomato, Feta Pasta Salad Entree ~ Chicken Fettucini Alfredo Side Dish ~ Garlic Knots Dessert ~ Key Lime Cheesecake

Grocery List

Roasted Tomato Bruschetta

French Bread

Fresh Garlic

2-28 oz cans Peeled Whole Tomatoes

Extra Virgin Olive Oil

dried Basil

 1 teaspoon Fresh Rosemary

Red Onion

Garlic

Salt

Black Pepper

Tomato, Feta Pasta Salad

Vegetable Oil

Olive Oil 

Red Wine Vinegar

Sugar

Garlic

Dillweed

Dried Oregano

Black Pepper

6 medium Tomatoes

2 Cucumbers

Feta Cheese

Red Onion

Fusilli Pasta

Chicken Fettucini Alfredo

Chicken Breast

Fettucini Noodles

Whipping Cream

Lemon Juice

Garlic

Shredded Parmesan Cheese

Salt and Pepper

Garlic Knots

Rhodes Par Baked Bread

Garlic Powder

Key Lime Cheesecake

Graham Crackers

Macadamia Nuts

Sugar Butter

3 8 oz. Cream Cheese

Sour Cream

Flour

Eggs

Key Limes or Juice

Vanilla Extract

Fresh Strawberries

Thanks for joining me today!

I will see you tomorrow when we will be making Roasted Tomato Brushetta.

See you at the grocery!

Noah Baker

hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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