Email a Friend Printer Friendly Add to My Favorites

Hearty Fuel-For-Shopping Lunch

Shopping List

Fresh Produce: 8 oz. (5-1/2 cups) baby spinach leaves 1 large bunch fresh basil 1 bunch fresh cilantro 1 pint grape tomatoes 1 ripe avocado 1 large white onion 2 limes 2 ears of corn, or 1-1/2 cups frozen corn 1 fresh jalapeno or 2 serrano chiles

Meat, Eggs & Dairy: 1-1/2 lb. boneless, skinless chicken thighs, OR 1 store-roasted chicken 6 slices bacon 2 large eggs 1-1/4 cups buttermilk 1 lb. unsalted butter 4 oz. extra-sharp Cheddar cheese Sour cream (optional)

Pantry Staples: 3/4 cup olive oil 1/4 cup vegetable oil 2 Tbs. white wine vinegar 1 Tbs. Dijon mustard 5 cups unbleached all-purpose flour 1/4 tsp. baking soda 1 Tbs. baking powder 1/2 cup granulated sugar 2-1/2 Tbs. brown sugar 1 cup confectioner's sugar 2 tsp. vanilla extract 1/2 tsp. ground cinnamon 1 Tbs. chili powder 1-1/2 tsp. ground cumin 1-1/2 tsp. dried herbes de Provence Pinch cayenne Kosher salt Black pepper

Other Groceries: Sea salt 1/2 tsp. garlic powder 1/2 lb. walnut halves 6 oz. pecans 2 15-oz. cans cannellini beans 1 14-1/2-oz. can diced tomatoes 1 can chipotles in adobo sauce 1 bottle or can lager beer, such as Corona 5 oz. (1 cup) stone-ground yellow cornmeal 3/4 cup red raspberry preserves with seeds

Menu Timeline

Up to Four Days Ahead: Make the Pecan Thumbprint Jam Cookies.

Two Hours Before the Meal: Make the candied walnuts. Make the bacon dressing. Broil the tomatoes. Spoon the tomatoes into the dressing and keep warm until ready to serve. Make the avocado topping for the chili.

90 Minutes Before the Meal: Start making the chili.

45 Minutes Before the Meal: Make the cornbread.

Just Before Serving: Assemble and dress the salad.

photo: Scott Phillips