WEEKLY SHOPPING LIST.pdf

1 red onion, 1 red bell pepper, 1 yellow squash, 1 medium zucchini, 1 large avocado, 1 lime, 1 clove garlic, 4 large basil leaves, 1.5 cups brown rice, 1 can garbanzo beans, 1/4 cup plain yogurt, 2 cups packed spinach, 3 garlic cloves, 1 lemon, 1 can chickpeas, 1/2 cup rolled oats, 1/4 cup sundried tomatoes, 1 teaspoon ground cumin, 2 teaspoons dried oregano, 8 oz mushrooms, ½ bunch lacing kale, 16oz extra firm tofu, ½ cup roasted garlic hummus, ¼ cup nutritional yeast, 1 tsp garlic powder, 12oz whole grain spaghetti, 32 oz jar of pasta sauce, 3 poblano chile peppers, 2 bell peppers, 2 ears shucked corn, 2 cups chopped seeded tomato, ¼ cup chopped fresh cilantro, 1 lime, 2 tablespoons pine nuts, 1 cup cooked brown rice, 3 ounces Monterey Jack cheese, 2 tablespoons cream cheese, 2 ounces queso fresco, 1 small yellow onion, 2 cloves garlic, 1 medium zucchini, 1 medium yellow squash, 1 red pepper, 3 medium tomatoes, 1 cup corn kernels, 3 cans beans, 2-3 cups vegetable broth, 2 1/2 teaspoons chili powder, 2 1/2 teaspoons cumin, 1 1/2 teaspoon paprika, 1 teaspoon dried Italian seasoning, 1 teaspoon coconut sugar, 1 can tomato paste.