Grocery List
for
Endless Love
Appetizer: Chopped Boston Lettuce Topped with Artichokes,
Roasted Pepper, and Sliced Cherry Tomatoes
- 1 large head Boston lettuce
- Salt, pepper, garlic powder
- Olive oil
- Red wine vinegar
- - 14 oz can artichokes hearts,
1
quartered
- 2 roasted peppers
- 8 cherry tomatoes
- Juice from half a lemon
Rinse lettuce and pat dry. Place leaves on top of each other, roll, and slice into
½-inch strips. Place lettuce into a bowl and season with salt, pepper, garlic
powder, olive oil, and vinegar. Mix and taste; add more seasoning if needed.
Once lettuce is seasoned, transfer to a serving plate. Drain artichokes and
empty into bowl. Slice roasted peppers into strips. Add the sliced tomatoes
and peppers to the artichokes. Season with salt, pepper, garlic powder, olive
oil, vinegar, and lemon juice. Toss together and top lettuce with mixture.
Entrée: Chicken Parmesan with Linguini Marinara
The Marinara
- - 28 oz whole plum tomatoes
2
in water
- 4 tbsp olive oil
- 4 cloves garlic, chopped
- 1 small onion, chopped
- 6 fresh basil leaves, chopped
- 1 tsp dry oregano
- ¼ tsp salt
- ¼ tsp pepper
The Chicken
- Olive oil
- lb thin-sliced chicken breast
1
(usually -4-5 pieces per lb)
- 3 eggs
- 1 cup flour
- Italian-seasoned breadcrumbs
- 2 tbsp salt
- 12 oz bag shredded mozzarella
- Grated parmesan cheese
- ½ lb linguini
Open both cans of plum tomatoes; empty one can into blender and blend
until smooth. Place 12” saucepan over medium-high heat, coat bottom with
olive oil, and add garlic, onion, and basil. Stir and cook until onions are clear
and garlic is cooked. Don’t burn the garlic. Add blended plum tomatoes
and stir. Empty second can into blender and blend until smooth then add
to saucepan and stir. Add oregano, salt, and pepper. Stir until sauce comes
to a boil. Lower heat to simmer. Cover and let cook while you prep and cook
chicken. Stir sauce occasionally.
Pre-heat oven to 375°. Place large pot of water over high heat and cover.
Bring to a bo [