Main Courses Shopping List: Week 3 Winter I

Menu for the Week
Pasta with Turkey, Leeks and Peas	1
Mustard Fried Chicken Breasts	2
Pasta with Sausage, Sage and Beans	3
Roast Beef Tenderloin with Red Wine Sauce	4
Glazed Ham with Mustard Sauce	5
Ham and Spinach Quiche	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, corn flour, maizena, 1 tbs	4
sugar, 1/4 cup	5
brown sugar, 1 cup	5
garlic powder, 1/2 tsp	2
chili powder, 1 1/2 tsp	3
dry mustard, 2 - 3 tbs	5
dried sage, 1 tbs	3
dried tarragon, 2 tsp	1
dried thyme, 3 tsp	2,4
Dijon-style mustard, 2 tbs	2
Worcestershire sauce, 1 tbs	4
chicken stock, 1 1/4 cups (14oz, 420ml)	1,6
beef stock, 1/2 cup (4oz, 120ml)	4
garlic, 5 - 6 cloves	3,4
onions, 1	3
shallots, 2	4
butter, 2 tbs	5
dried bread crumbs, 4 tbs	2
pasta, bite-size, 2 1/2 cups	1,3
brown rice, quick-cooking, 1/2 cups	6
cider vinegar, 1/4 cup	5
red wine vinegar, 1 tbs	5
Balsamic vinegar, 1 tsp	4

Dairy
milk, 1 1/4 cup (10oz, 300ml)	5,6
eggs, 6	2,5,6
shredded cheese, 1 1/4 cups (5oz, 150gr)	1,6
ricotta, 1/3 cup	6
we'll use more next week	2
Parmesan cheese, 1/4 cup


Produce
mushrooms, 5oz (150gr)	6
leeks, medium, 2	1
green bell pepper, 1/2	3


frozen spinach, 8oz (240gr)	6
frozen peas, 6oz (180gr)	1


Meat/Fish
beef tenderloin, 16oz (480gr)	4
ham, 4lb (2000gr)	5,6
turkey, 10oz (300gr)	1
chicken breasts, boneless, skinless, 2	2
sausages, 10oz (300gr)	3


Other
whole tomatoes, 15oz (450gr)	3
cannellini, white beans, 15oz (450gr)	3


red wine, 1 cup (8oz, 240ml)	4
white wine, 1/4 cup (2oz, 60ml)	1