Plan · 2026-05-31
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Whole Foods
Produce
Yellow onion — 1 (to brown for the steak sandwich)
Scallions — 1 bunch (soba + teriyaki garnish)
Spinach — 1 bunch or bag (sesame-spinach side for the soba)
Broccoli — 2 heads (steamed side for the teriyaki and the pork chops)
Arugula — 1 small bag (steak sandwich)
Lemon — 1 (steak sandwich mayo)
Fresh thyme — optional, for basting the steak
Fresh ginger — a knob (teriyaki)
Bell pepper — 1, red or yellow (pizzaiola)
Fresh basil — small bunch, optional (pizzaiola; dried oregano also fine)
Meat
Steak for the sandwich — New York strip or ribeye, ~¾–1 lb
Chicken thighs — 4 boneless, skin-on if you can get them (teriyaki)
Pork chops — 2, bone-in ~1 inch ideal (pizzaiola)
Seafood
Shrimp — ~½ lb, peeled and deveined (tempura or a quick sear over the soba)
Dairy
Eggs — optional, if you're low (tempura batter and/or a soft egg on the soba)
Pantry
Prepared horseradish — small jar (steak sandwich mayo; or grate fresh)
Canned crushed tomatoes — 1 can (~400g), or passata (pizzaiola)
Toasted sesame seeds — for the spinach and teriyaki (grab if you're low)
Cooking sake — small bottle (teriyaki; optional — see plan notes for subs)
Nori — optional, for the soba
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