Main Courses Shopping List: Week 5  Spring I

Menu for the Week
 
Pan-Fried Salmon with Lemon and Capers  1
Tournedos with Creamy Brown Sauce  2
Tuna and Asparagus Risotto  3
Pasta with Sausages and Cherry Tomatoes  4
Chicken Thighs in Wine and Vinegar  5
Stir-Fried Chicken / Mushrooms, Tomatoes  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch, corn flour, maizena,  2 - 3 tbs 1,2,5,6
dried basil,  1 tsp 4
dried dill weed,  1 tsp 1
dried marjoram,  1/2 tsp 5
dried oregano,  1 tsp 4
dried thyme,  1 1/2 tsp 2,5
Dijon-style mustard,  1 tbs 2
soy sauce,  2 tsp 6
tomato paste,  3 tbs 2,5
chicken stock,   5 1/3 cups (43oz, 1290ml)  1,3,4,5,6
beef stock,   1/2 cup (4oz, 120ml)  2
garlic,  4 - 8 cloves   depending on green garlic 2,5
onion, 3 - 4 3,4,5
shallots,  2 -3 2
butter,  1 - 2 tbs

1,3
capers,  2 tbs 1,3
brown rice,   quick-cooking,  1/2 cup  (3.3oz, 95gr) 6
Arborio rice,  2/3 cup  (4.2oz, 125gr) 3

pasta, bite-size,  1 1/4  cup (4oz, 120gr)

 4
Balsamic vinegar,   3 tbs 5
   
   
   
   
   
   
   
Dairy
  
yogurt, Greek or plain, 1/3 cup (3oz, 90gr) 1
milk,  1/4 cup (2oz, 60ml) 2
Parmesan cheese,  3/4 cup (3oz, 90gr) 3
   
   
Produce
  
green garlic,  4     or 6
   leeks,  small   1  
lemon,  1 1
asparagus,  8oz (240gr) 3
mushrooms,  4oz (120gr) 6
carrots,  medium,  3 3,6
green bell pepper,  1 4,6
cherry tomatoes,  8oz (240gr) 4,6
   
   
Fresh Herbs
 
chives,  1 - 2 tbs   substitute dried 1
   
   
Meat/Fish
  
salmon,  filets,  12oz (360gr) total weight 1
beef tenderloin, tournedos,  12oz (360gr) total 2
      4  1" (2.5cm) thick slices  
sausages,  10oz (300gr) total weight  any flavor 4
chicken thighs,  4 5
chicken breasts,  boneless, skinless, 2 6
   
   
Other
  
tuna,  6oz (180gr) 3
red beans, kidney,  15oz (450gr) 4
   
   
white wine,  1 1/3 cup (11oz, 330ml) 1,3,5
red wine,  1/2 cup (4oz, 120ml) 2