Small Plates Kids Cooking Camp, Week 2: The Grocery List

Welcome to the second week of the Small Plates Kids Cooking Camp! Here's what you'll need to follow along:

PANTRY

• Rolled oats (not steel-cut), at least 2 cups
• 1/2 cup chia seeds (can substitute flax or pumpkin seeds)
• Chopped nuts (optional)
• Shredded coconut (optional)
• Kosher salt
• Cinnamon (optional)
• Cocoa powder (optional)
• Maple syrup (or honey, brown sugar, white sugar, agave, etc.)
• Dried fruit (cranberries, cherries, blueberries, apricots, etc.) (optional)
• 12 pitted Medjool dates
• 36 ounces coconut water
• 6 tablespoons flax seeds
• 1/2 cup extra virgin olive oil
• Dried oregano
• 4 (28-oz.) cans whole peeled tomatoes
• Freshly ground black pepper
• Powdered sugar
• Jam of your choice (you might want to match the flavor with the fresh fruit chosen for the icebox cake)
• 6 cups cookies (chocolate wafers, vanilla wafers, gingersnap cookies, ladyfingers)
• Honey
• 1-2 boxes spaghetti

DAIRY & EGGS

• 1 dozen eggs
• Unsalted butter
• 48 ounces plain whole-milk Greek yogurt
• Cream cheese
• Half-gallon whole milk (or rice milk, almond milk, coconut milk, or any other non-dairy milk)
• Shredded mozzarella
• 3 cups heavy cream
• 4 ounces Parmesan

PRODUCE

• Mango or berries (optional)
• 6 ripe bananas
• 2 Vidalia or other sweet onions
• 6 garlic cloves
• 4 cups fresh fruit of your choice (cherries, apricots, plums, blueberries, blackberries, raspberries, or strawberries)
• 4 lemons
• 2 bunches curly kale (about 1 lb.)

FROZEN

• 6 cups frozen mango chunks
• 3 cups frozen blackberries or blueberries

BREAD

• 1 loaf sandwich bread, sliced
• 1/2 dozen bagels
• 4-6 English muffins
• 1-2 baguettes or loaves of country-style Italian bread (stick in the freezer to be defrosted later in the week or purchase fresh on Thursday or Friday)

SPECIAL EQUIPMENT

• Cheesecloth
• Plastic wrap