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[quote=Anonymous]$1300 is so crazy I am kind of thinking troll.

The single most important thing we do is shop for what's in season, on sale and reasonably priced, and cook from there.    If you start from recipes, you're getting the fish that's $15/lb that week.  I use a lot of the most basic vegetables, prepared in different ways and accented with more expensive ones when necessary.  A carrot can be steamed, roasted, melted with butter, shredded in a salad, made into a quick pickle, etc.  I use frozen where there's no quality difference - love TJ's frozen chopped leeks for $1.99, and frozen fruit for baking.

Whatever comes bagged or in large quantities, I'll buy that way.  Several different kinds of fruit at the each price is far more expensive than focusing on a few types per week - say, bagged organic apples, tangerines, a flat of blackberries, and either lemons or limes.  The apples work out of hand, cubed in salad, baked for dessert.

I also buy small amounts of expensive ingredients, like good chocolate and fancy cheese with a lot of flavor.  This goes pretty far in dressings and smeared on a steak, and keeps us from feeling deprived by otherwise simpler foods.  
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