Week 28 Shopping List

___ Soy sauce   (2 tablespoon)
___ Salt   (1/4 c)
___ Brown sugar packed  (1/4 cup)
___ Chicken broth   (1 cup)
___ Dijon mustard   (1 1/2 tablespoon)
___ sour cream   (1/2 cup)
___ Cream   (3/4 cup)
___ Butter   (2 tablespoon)
___ frozen corn thawed  (1 1/2 cups)
___ Beef sirloin roast   (4 pound)
___ shredded rotisserie chicken   (3 cups)
___ pork tenderloins (1 3/4 pounds total), halved crosswise  (2)
___ Ground pork   (1/2 pound)
___ fresh salsa   (1 1/2 cups)
___ extra-virgin olive oil plus more for drizzling  (1 tablespoon)
___ Red wine vinegar   (3 cups + 2 TBLS)
___ Peanut oil   (4 tablespoon)
___ 1 med Onion + 1 1/2 TBLS diced
___ 1/4 c Packed brown sugar  
___ Hass avocado halved and pitted  (1)
___ Carrot sliced  (1)
___ Garlic minced  (2 cloves)
___ Napa cabbage chopped  (1 cup)
___ scallions, thinly sliced   (2)
___ limes (1 halved, 1 cut into wedges)  (2)
___ Green onion chopped  (2)
___ corn tortillas   (16)
___ roughly chopped fresh cilantro   (2 tablespoon)
___ Shrimp peeled, deveined, chopped  (1/2 pound)
___ Sole fillets   (1 pound)
___ Gingersnap cookies crushed, 1/4-1/2 pound  
___ ground cumin   (2 teaspoons)
___ Ginger finely chopped  (1 teaspoon)
___ red pepper flakes   (1/2 teaspoon)
___ smoked paprika   (2 teaspoons)
___ Vegetable oil   
___ radishes, thinly sliced   (6) 
___ quinoa rinsed  (1 cup) 
___ Pickling spice   (2 tb) 
___ Package pot sticker wrappers   (10 ounce)  
___ Jarred salsa verde    
___ Freshly ground pepper   
___ Sherry   (1 tablespoon) Wine