Weekly Shopping List: August 23, 2013

Menu for the Week
 
Swordfish with Olive Shallot Relish 1
Grilled Ginger Rosemary Pork Loin 2
Pork, Chard and Mushroom Quiche 3
Grilled Chicken with Ginger Barbecue Sauce 4
Niçoise Pasta Salad 5
Chicken Teriyaki Barley Salad 6
   
Pantry Items to Check
 
olive oil, for cooking,  most
sea salt    for finishing often
olive oil, good, for salads,  6 tbs 5,6
molasses,  2 tbs 2
garlic powder,   1  tsp 2
paprika,  1 tbs 2
dry mustard,  1 - 2 tsp 2
powdered ginger,  1 - 2 tsp 2
dried fennel seeds,  1 tsp 1
dried Herbes de Provence,  3 tsp 1
dried oregano,  1 tsp 3
dried rosemary,  2 tsp 2
Dijon-style mustard,  5 tbs 2,5,6
Worcestershire sauce,  2 tbs 2,4
soy sauce,  1 tbs 2
Teriyaki sauce,  4 tbs 6
chicken stock,   2 1/3 cups (19oz, 570ml) 3,6
shallots,  mediums,  2 1
garlic,  2 cloves   1
lemon juice,  3 tbs 1,4,5
dry-cured Greek or Kalamata olives,  3/4 cup 1,5
green olives,  3/4 cup 1,6
brown rice,  quick-cooking, 1/2 cup 3
barley,  quick-cooking,  2/3 cup 6

pasta, bite-size,  1 1/4 cups

5
Balsamic vinegar,  3 tbs 2,6
cider vinegar,  2 tbs 2
sherry vinegar,  1 tbs 4
tarragon white wine vinegar,  2 tbs 5
   
Dairy
 
shredded cheese,  1/4 cup (1oz, 30gr) 3
eggs, 6 3,5
aged goat cheese, log, with white rind, 4oz (120gr) 3
milk,  1 cup (8oz, 240ml) 3
   
   
Produce
 
ginger, small piece   or more powdered 2
chard,  7oz (210gr)  or other green 3
mushrooms,  3oz, (90gr) 3
green beans,  6oz (180gr) 5
cherry tomatoes,  3oz (90gr) 5
tomatoes,  2 6
bell pepper,  any color,   1 5,6
   
   
Fresh Herbs
 
basil,  2 tbs 6
chives,  6 tbs 5,6
tarragon,  1 tbs 5
         substitute 2 tsp dried for tarragon  
   
   
Meat/Fish
 
swordfish steaks,  12oz (360gr)  or other firm fish 1
pork loin roast, boneless,  24oz (750gr) 2,3
chicken breasts, boneless, skinless,   4 4,6
   
   
Other
 
tomato sauce,  1cup (8oz, 240gr) 2
tuna,  9oz (270gr) 5
anchovies,  4 filets   optional 5
red kidney beans,  15oz (450gr) 6
   
   
white wine,  4 tbs 1
   

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