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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

7 Day Menu Shopping List: Week 10  Spring I

Menu for the Week
 
Spinach, Strawberry and Almond Salad 1-Fri.
Grilled Salmon with Warm Tomato Leek Salsa  
Pasta with Snow Peas and Cherry Tomatoes  
Prosciutto Wrapped Asparagus / Caper Eggs 2-Sat.
Barbecued Sirloin Steak  
Roasted New Potatoes with Lemon and Green Garlic  
Hot Spinach Salad  
Risotto with Asparagus, Veal and Peas 3-Sun.
Fresh Strawberries  
Asian Chicken and Cabbage Salad 4-Mon.
Pasta Salad with Sausage and Chickpeas 5-Tues.
Barbecued Pork Chops 6-Wed
Grilled Potatoes with White Balsamic Glaze  
Tangy Coleslaw  
Grilled Turkey Cutlets Piccata 7-Thurs
Warm Brown Rice and Spinach Salad  
Tangy Coleslaw  
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
olive oil, for salads,  1 1/4 cup (19 tbs) not 3
sugar,  9 - 10 tbs 2,6,7
brown sugar,  1 tbs 4
chili powder, 1 1/2 tsp 1,4
paprika, 1 tsp 6
garlic powder,  1 1/2 tsp 2,4,6
sesame seeds,  1 tbs 4
ground ginger,  1/4 tsp 4
celery seed,  1/4 tsp   optional 6
dried dill weed,  1 tsp 1
dried Fines Herbes,  1 tsp 1
dried marjoram,  1 tsp 6
dried oregano,  1 tsp 2
dried thyme,  1 tsp 2
Dijon-style mustard,  1 tsp 1,2
whole grain mustard,  1 tsp 6
capers,  3 - 4 tbs 2,7
mayonnaise,  2 tbs 2
soy sauce,  4 tbs 4,5,6
Worcestershire sauce,  1 tbs 2
ketchup,  3 - 4 tbs 2,5,6
honey,  1 tsp 1
peanut butter,  3 tbs 4
chicken stock,   4 1/2 cups (36oz, 1080ml)  1,3,4,7
butter,  1 tbs 3
brown rice,   quick-cooking,  1/2 cup  (3.3oz, 95gr) 7
Arborio rice,  2/3 cup  (4.2oz, 125gr) 3
quinoa,  1/3 cup  (2.4oz, 65gr) 4
pasta, bite-size,  2 1/4  cups (7.5oz, 220gr) 1,5
cider vinegar,  3 - 4 tbs 6
white Balsamic vinegar,  1/2 cup (4oz, 120ml) 2,6
Balsamic vinegar,   3 tbs 1,2
sherry vinegar,  6 tbs 4,7
red wine vinegar,  4 - 5 tbs 5,6
sesame or walnut oil,  2 tbs 4
   
Dairy
 
shredded cheese,  1/3 cup (1.5oz, 45gr) 1
eggs, 2 2
Parmesan cheese,  1/2 cup (2oz, 60gr) 3
feta cheese,  3oz (90gr)  we'll use more next week 5
   
   
Produce
 
spinach,  for salads,  12oz (360gr) 1,2,7
leek,  small,  1 1
cherry tomatoes,  11oz (330gr) 1,5,7
snow peas, mangetout,  8oz (240gr) 1,4
green garlic,  12    substitute green onion 1,2,3,7
asparagus,  16oz (480gr) 2,3
new potatoes,  10 - 16  small 2
potatoes,  medium,  2  6
       or all of either size  
lemon,  1  for juice 2,7
cabbage,  white,  small - medium head,  1 4,6
carrot,  1 4
red bell pepper,  1 4,6
green bell pepper,  1   or get 2 red 5,7
   
frozen peas, no sauce,  1/2 cup (4oz, 120gr) 3
   
   
strawberries, 1 - 2 cups  leftovers for dessert 1,3
   
   
Fresh Herbs
 
basil,  1 tbs 6
chives,  8 tbs 1,2,4,5
marjoram,  2 tbs 5
oregano,  1 tbs 1
parsley, 3 tbs 1,4
     substitute dried  1 tsp = 1 tbs fresh  
   
   
Meat/Fish
 
salmon,  filets,  12oz (360gr) total weight 1
Prosciutto,  3 - 4 slices 2
sirloin or top round, for grilling,  16oz (480gr) 2
bacon,  2 slices 2
veal cutlets, 6oz (180gr) total weight 3
chicken breasts, boneless, skinless,  2 4
sausages,  8oz (240gr) total weight  any flavor 5
pork chops, boneless,  12oz (360gr) total weight 6
turkey cutlets,  12oz (360gr) total weight 7
   
   
   
Other
 
almonds,  sliced,  1/2 cup 1,4
chickpeas, garbanzo beans,  15oz (450gr) 5
   
white wine,  1/2 cup (4oz, 120ml) 3
   
   
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