What’s On Your Grocery List

As you may already know, we’ve made a habit of making people tell us what groceries they shop for every week. We like to be nosy, it’s what we do, so we didn’t make an exception for designer Misha Nonoo, who recently relaunched her very cool e-commerce website. Get ready for some serious produce inspiration…

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“I try to buy all of my produce, chicken and fish from the union square farmers market on Saturdays so buy seasonal, organic produce wherever possible. We also don’t eat meat at home so I only tend to cook chicken or fish for the most part. I buy chicken whole, to roast on a Sunday with friends with lots of vegetables and salad to accompany it.” – Misha Nonoo

GroceryList

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salad-with-butternut-squash-quinoa

Butternut Squash, Brussels Sprout, and Quinoa Salad

– 1 cup quinoa

– 2 cups butternut squash, diced

– 1 sprig fresh sage

– 3-4 sprigs fresh thyme

– 1 TBSP Extra Virgin Olive Oil

– 2 cups Brussels sprouts, shredded

– 1/4 cup Extra Virgin Olive Oil

– 1 TBSP shallots, minced

– Juice from 1 lemon

– 3 TBSP Apple Cider Vinegar

– 1/4 cup crumbled goat cheese

– 1/2 cup, toasted walnuts

Preheat oven to 375 degrees Fahrenheit.

Place butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper, sage sprigs, and thyme sprigs. Bake until squash is fork tender. Discard the sage and thyme.

While squash is cooking, cook the quinoa according to package instructions. Once butternut squash and quinoa are cool, mix together with shredded Brussels sprouts. Whisk together olive oil, lemon juice, shallots, and red wine vinegar. Toss with the quinoa mixture. Garnish salad with toasted walnuts and crumbled goat cheese.

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salmon-with-citrus-and-kale-salad

Citrus Salmon and Kale Salad

– 1 lb salmon filets

– 1 bunch Tuscan Kale, torn into bite size pieces.

– 1 lime

– 1 lemon

– 1/4 cup Extra Virgin Olive

– Sunflower seeds, for garnish

Preheat oven to 400 degrees Fahrenheit.

Place a piece of foil on a baking sheet. Season salmon with salt and pepper. Using a microplane, zest half of the lemon and half of the lime over the salmon. Cover tightly with another piece of foil. There should be no holes for air to escape. Steam salmon for 10 minutes, or until flaky.

Whisk together juice from 1 lime, 1 lemon, salt and pepper. Whisk in olive oil to emulsify. Massage vinaigrette onto the kale to help soften it a bit. Place salmon on top and garnish with sunflower seeds.

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herb-roasted-chicken-easy

Herb Roasted Chicken

– 1 whole chicken

–  2 sprigs fresh sage

– 2-3 sprigs fresh rosemary

– 3-4 sprigs fresh thyme

– 4 TBSP butter, softened

Preheat oven to 375 degrees Fahrenheit.

Rinse chicken and pat dry. Mince 1 tsp of each of the herbs. Place the remaining sprigs inside the cavity of the chicken. Mix together the minced herbs and place under the skin of the chicken. Rub the outside of the chicken with softened butter. Season the cavity and outside of the bird generously with salt and pepper. Truss the bird and place in a cast iron skillet. Roast in the oven for 40min-1hr until the thigh reads 165 degrees. While chicken is roasting, baste the skin with juices from time to time. Carve the bird and serve.

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Spicy Roasted Carrots

– 1 bunch of tri-color carrots, rinsed and peeled

– 2 TBSP Extra Virgin Olive Oil

– 3-4 sprigs of fresh thyme

– 1 TBSP chile flakes

– 1 tsp ground cumin (optional)

– Salt, to taste

– Pepper, to taste

Preheat oven to 375 degrees Fahrenheit.

In a bowl toss carrots, olive oil, thyme, chile flakes, salt, pepper, and cumin (if using). Spread onto a baking sheet in a single layer. Roast until fork tender.

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Hummus Crudite

– Your favorite hummus

– Carrots, sliced

– Cucumbers, sliced

– Broccoli florets

– Haricot Verts

Arrange all items on a platter and serve.

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mashed-cauliflower-with-goat-cheese

Goat Cheese Mashed Cauliflower

– 1 head of Cauliflower, broken into pieces

– 1/4 cup Goat Cheese

– 1.5 tsp chopped rosemary

– 1.5 tsp fresh thyme

– Almond milk, to taste

– Salt, to taste

– Pepper, to taste

Place cauliflower in a pot and cover with cold salted water. Bring to simmer. Simmer until cauliflower until fork tender. Drain cauliflower and place in a food processor with goat cheese, herbs, salt, and pepper. Blend until smooth. Add almond milk to thin the mixture if it is too thick.