Main Courses Shopping List: Week 6 Winter I

Menu for the Week
Crusted Sole	1
Braised Pork with Leek Sauce	2
Turkey with Horseradish Sauce	3
Tuna and White Bean Enchiladas	4
Chicken with Whole Grain Mustard Sauce	5
Ground Beef and Savoy Cabbage Lo Mein	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, corn flour, maizena, 5 - 6 tbs	2,3,4,6
dried basil, 1 tsp	3
dried Herbes de Provence, 1/2 tsp	1
dried thyme, 2 1/2 tsp	2,5
Dijon-style mustard, 2 tsp	3
whole grain mustard, 2 tbs	5
horseradish, 2 - 3 tbs	3
soy sauce, 1 tbs	6
chicken stock, 2 1/2 cups (20oz, 600ml)	2,4
beef stock, 1 cup (8oz, 240ml)	6
onion, 3 - 4	3,4,5,6
garlic, 7 - 8 cloves	3,4,6
dried bread crumbs, 1/3 cup	1
green olives, pimento stuffed, 1/2 cup	4
spaghetti, 4oz (120gr)	6

Dairy
shredded cheese, Gruyère 1 cup (4oz, 120gr)	4
yogurt, Greek or plain, 3/4 cup (6oz, 200gr)	3,4


Produce
celery, 2 ribs	3,4
green bell pepper, 1/2 add rest to Lo Mein	4
leeks, medium, 2	2
Savoy cabbage, 1 small head	6
carrots, medium, 1	6
ginger, small piece	6


Meat/Fish
sole, filets, 2 - 4, 12oz (360gr) total weight	1
pork loin roast, small	2
turkey cutlets, 12oz (360gr) total weight	3
chicken breasts, boneless, skinless, 2	5
ground beef, (mince) 12oz (360gr)	6


Other
pimentos or roasted red peppers, 4oz (120gr)	4
whole tomatoes, 15oz (450gr)	3
green chilis, 4oz (1205gr)	4
tuna, 9oz (270gr)	4
white beans, cannellini, 15oz (450gr)	4
tortilla, 4 freeze rest	4

white wine, 1 1/4 cup (10oz, 300ml)	2,5
sherry, 2 tbs	6