Shopping list for March 19 Menu

Groceries


Spices, oils, dry goods, condiments
salt
pepper
dijon mustard
worcestershire sauce
red wine vinegar
olive oil
reduced-sodium taco seasoning (not sure this is available In St. John's so I may just get the usual)
2 cups medium salsa
8 ounces dried wide, flat rice noodles
soy sauce or fish sauce
chili sauce, such as Sriracha
dark-brown sugar
vegetable oil
2 tablespoons roasted salted peanuts, chopped

Canned Goods
1 can (19 oz/540 mL) no-salt-added white kidney beans,
1 can (4.5 oz/127 mL) diced green chiles

Produce
lemon
4 limes
garlic
romaine lettuce
fresh spinach leaves 
2 red bell pepper
frozen green sweet peas, thawed
3 large avocados
red onion
cilantro
fresh ginger   (2 cups worth when sliced)
small mint leaves   
summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
iceberg lettuce
2 bunches green onions
black olives (optional)
cilantro
1 package (14 ounces) firm tofu
2 medium carrots, peeled and shredded

Dairy Case
anchovy paste (usually in a refrigerated tube in a box in the same area as butter)
1 cup old (sharp) cheddar cheese (4 oz/120 g)
1/3 cup parmesan cheese
Dozen Eggs
crumbled feta cheese  1/3 cup   
heavy cream or milk   
large eggs     
unsalted butter
2 cups light (5%) sour cream (I might sub Greek style yogurt)
1 pkg (8 oz/250 g) light garden vegetable cream cheese (such as Philadelphia brand)

Meat
Rotisserie Chicken cut into pieces or Shrimp (cooked or cook yourself)
Bacon/ Ham/ Sausage (your choice)

Bread
Loaf crusty bread for croutons
bread or English muffins for toast to accompany eggs and bacon