Week 49 Shopping List

___2 tablespoons honey
___1 teaspoon chili-garlic sauce
___2 tablespoons rice wine vinegar
___1 tablespoon reduced-sodium soy sauce
___1 teaspoon finely grated fresh ginger
___1/4 cup fresh orange juice
___2 teaspoons cornstarch
___4 teaspoons peanut oil
___12 ounces boneless, skinless chicken breast halves
___2 mixed bell peppers
___6 scallions
___8 ounces snow peas
___Chopped peanuts, optional
___2 Granny Smith apples
___7 cloves garlic
___4 sprigs thyme
___8 large sprigs parsley
___1 tablespoon pickling spice
___1/4 cup packed brown sugar
___1 4-to-5-pound smoked picnic ham (pork shoulder)
___1 pound medium turnips, peeled and cut into 2-inch pieces
___2 cups dry white wine
___1 pound frozen chopped spinach
___2 tablespoons olive oil, plus more for the grill pan
___2 large onions, chopped
___1 28-ounce can whole peeled tomatoes
___7 1/2 cups low-sodium chicken broth
___1 teaspoon dried thyme
___1/2 cup sour cream
___2 tablespoons prepared horseradish
___8 slices sandwich bread
___8 ounces thinly sliced roast beef
___8 ounces sharp white Cheddar, sliced
___2 cups baby arugula (1 1/2 ounces)
___1 small butternut squash (2 pounds)
___1/2 pound button or cremini mushrooms
___1/4 cup fresh sage leaves
___2 tablespoons olive oil
___1 pound fresh or frozen cheese tortellini
___2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving
___2 cooked, boneless chicken breast halves
___1 (4.5 ounce) package quick cooking long grain and wild rice with     seasoning packet
___3/4 cup all-purpose flour
___1/2 cup butter
___2 cups heavy cream