Main Courses Shopping List: Week 4 Winter I

Menu for the Week
Turkey with Peppers, Feta and Olives	1
Spaghetti Bolognese	2
Bolognese Lasagne with Spinach	3
Coquilles Saint-Jacques	4
Pork Tenderloin / Potatoes, Apples, Carrots	5
Chicken / Mushrooms, Broccoli and Peppers	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, corn flour, maizena, 2 tbs	1,6
flour, 1 tbs	4
brown sugar, 1 tbs	5
nutmeg, pinch	2
dried basil, 2 tsp	2,3
bay leaves (laurel) 1	4
dried oregano, 2 tsp	2,3
dried tarragon, 1 tsp	6
dried thyme, 1 tsp	6
tomato paste, 2 tbs	1,6
capers, 2 tbs	6
chicken stock, 2 1/2 cups (20oz, 600ml)	1,4
beef stock, 2 cups (16oz, 480ml)	2
garlic, 7 - 8 cloves	1,2,6
onions, 3 - 4	1,2,6
shallots, 2	4
butter, 3 tbs	4,5
dried bread crumbs, 1/4 cup (4 tbs)	4
green olives, 1/4 cup	1
lasagne noodles, no-cook, 12 - 16 noodles	3
Balsamic vinegar, 1 tbs	5
large or pearl couscous, 1/2 cup	1
or more Basmati / tiny pasta

dry pasta, spaghetti, 4oz (120gr)	2
if not using fresh

Dairy
crème fraiche, 1/2 cup (4oz, 120gr)	2,4
feta cheese, 4oz (120gr)	1
Gruyère cheese, 1 cup (4oz, 120gr) shredded	3,4
Parmesan cheese, 1 cup (4oz, 120gr)	2,3
ricotta cheese, 12oz (360gr)	3
milk, 1/2 cup (4oz, 120ml)	3

pasta, fresh spaghetti, fettuccini, 8oz (240gr)	2

Produce
mushrooms, 12oz (360gr)	1,4,6
red bell pepper, 1/2	1
green bell pepper, 1	1,6
broccoli, small head, 1	6
carrots, 3 - 4	2,5
celery, 2 ribs	2
apple, for cooking, 1	5
potatoes, medium, 2	5

frozen spinach, 12oz (350gr)	3

Meat/Fish
scallops, 12oz (360gr)	4
Prosciutto, or other dry-cured ham, 4oz (120gr)	2
ground pork, 4oz (120gr)	2
ground beef, 16oz (480gr)	2
chicken breasts, boneless, skinless, 2	6
turkey cutlets or tenderloin, 10oz (300gr)	1
pork tenderloin, 12oz (360gr)	5

Other
whole tomatoes, 2 cups (15oz, 450gr)	2
tomato sauce, 2 cups, (16oz, 480ml)	3
tomato paste, 4 tbs (small can)	2

white wine, 1 7/8 cup (15oz, 450ml)	2,4,6
sherry, 1 tbs	1