Mimi's Shopping List

6 lemons
6 limes
2 navel oranges
1 bunch dill
1 bunch oregano
1 bunch rosemary
2 bunches basil
1 bunch flat leaf parsley
3 ears corn
2 pints cherry tomatoes
baby greens for 12
1 quart blueberries
2 medium onions
2 medium yukon gold potatoes
2 medium carrots
2 lb zucchini / yellow squash

2 baguettes

5 lb salmon (2 fillets)
36 shrimp

juniper berries
orzo pasta
18 oz frozen artichokes
1/2 cup walnut halves
1 package frozen puff pastry
1 16 oz package frozen peaches
2  15 oz cans white beans
black olive paste
cranberry juice
5 cups chicken broth
extra virgin olive oil
balsamic vinegar
small jar spicy brown mustard
light brown sugar
English mustard powder
Worcestershire sauce
tabasco sauce

20 oz heavy cream
12 oz whole milk
5 eggs
wedge of parmigiano reggiano

chardonnay (to poach fish)
peach brandy
wine for dinner 


  • STOP!  I am always going to remind you to check your pantry against your shopping list before you leave for the grocery store so you don't buy something you already have.
  • Check for:  honey, Worcestershire sauce ( I have 3 bottles in my pantry), Tabasco sauce (2 bottles in my pantry), light brown sugar.
  • Make your life easy:  complete your shoppping at least one day before preparing a dish.
  • Organize your shopping list.  Add up the total amount of a single ingredient you will need for all dishes. List items to correspond with the layout of your supermarket.
  • The meal featured produce that was in season.  Whenever you can build your menu around seasonal ingredients.
  • We bought both yellow and red cherry tomatoes to add color to the pasta.
  • Don't buy lemons, limes or oranges that are as hard as a rock.  They should give a little when you squeeze them.
  • We could not find fresh oregano and had to substitute basil in the orzo pasta.
  • Buy hydroponic watercress if you can find it because it's easier to clean.
  • We used only zucchini because it was sourced from a local farm and beautiful.
  • We bought baguettes the day of the dinner.
  • Farm raised salmon is fine.  Make sure it's fresh, there should be no fishy odor.
  • We used frozen shrimp from Wegman's -- it's good and less work than steaming or grilling it yourself.
  • We bought two  1 quart containers of Kitchen Basics unsalted chicken broth and then one additional can of salted chicken broth for the 40 ozs needed for the recipe.
  • I could only find a big bottle of peach brandy.  I still bought it because I wanted the ice cream to be delicious.

Thoughts on Wine

White:  Aviary Chardonnay Napa Valley 2012.  I have been drinking this wine all summer.  I experience a nice crisp acidity to complement food coupled with apple and pear undertones.  

Red:  Promesses de Cote du Rhone.  This wine was a phenomenal buy!  It has a beautiful garnet hue.  It has great body.  I experienced strong fruit and spice.  It went perfectly with the salmon.

Everyday Divas Celebrations
with Mimi and Sue
White Party -- Diva Style