Greg DuPree

Gather your ingredients together for the week ahead. 

If you’re cooking along with our Month of Simple Suppers feature in the February 2017 issue, it’s time for week two. Each week, we’ll post a shopping list for five dinners and a dessert. If you’re cooking with us for the entire month, some of these ingredients (such as fresh herbs, Parmesan, and garlic) will be used multiple times. And be sure to check your pantry before you head to the store—you may already have many of the items on hand.

Week 2 Menu:
Monday: Sweet Potato Soup
Tuesday: Chicken Bog
Wednesday: Cabbage, Mushroom, and Bacon Pasta
Thursday: Fried Pork Chops with Peas and Potatoes
Friday: Sheet Pan Nachos
Dessert: Mini Lemon Cream Pies

Shopping List
Meat and Seafood:
1 rotisserie chicken
1 (16-oz) package thick-cut bacon
4 (6-oz.) bone-in pork chops, about 1/2-inch thick
12 oz. ground chuck

Produce:
6 carrots
3 lb. sweet potatoes
3½ lb. Yukon Gold potatoes
3 large yellow onions
1 small yellow onion
1 small red onion
1 head garlic
1 ripe avocado
1 lime
2 lemons
8 oz. baby portobello mushrooms
1 head savoy cabbage
1 small bunch fresh flat-leaf parsley
1 small bunch fresh cilantro
1 small brunch fresh thyme
1 (12- or 15-oz.) pkg. microwave-in-bag petite green peas          

Pantry:
3 (32-oz.) boxes chicken stock
1 cup chopped pecans
1 (12-oz.) box bucatini pasta
1 bottle dry white wine
1 (15-oz.) can pinto beans
1 (12-oz.) jar pickled jalapeño slices
1 (15.5-oz.) jar salsa
1 (2 lb.) bag long-grain white rice
1 (9-oz.) pkg. corn tortilla chips
1 (11.5-oz.) jar lemon curd
1 (4-oz.) pkg. mini graham cracker piecrusts

Dairy:
1 (5.3-oz) container plain yogurt
1 medium block Parmigiano-Reggiano cheese
1 (8-oz.) pkg. cream cheese
1 (8-oz.) container sour cream
2 (8-oz.) bags pre-shredded Mexican 4-cheese blend
1 pint heavy cream

You May Already Have:
Olive oil
Butter
Kosher salt
Black pepper
All-purpose flour
Ground cumin
Ground cinnamon
Cayenne pepper
Chili powder
Powdered sugar