Main Courses Shopping List: Week 5 Winter I

Menu for the Week
Balsamic Glazed Baked Salmon	1
Coq au Vin	2
Split Pea Soup	3
Coq au Vin Pasta	4
Beef Patties with Caramelized Onions	5
Pork Chops with Mushroom Pan Sauce	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, corn flour, maizena, 2 tbs	2
dry mustard, 1/4 tsp	1
chili powder, 1 tsp	6
brown sugar, 1 tbs	5
nutmeg, pinch	2
cocoa, pure, 1 tbs	2
garlic powder, 1/2 tsp	5
bouquet garni, 1 sachet	2
dried thyme, 1 tsp	5
Dijon-style mustard, 2 tbs	5
honey, 2 tbs	1
tomato paste, 1 tbs	6
beef stock, 1/2 cups (4oz, 120ml)	6
chicken stock cube, 1 or chicken base, 1 tbs	2
garlic, 3 cloves	2
onions, 4 - 5	2,3,5
shallots, 8 - 10	2,4
butter, 2 tbs	5
dried bread crumbs, 2 tbs	5
pasta, bite-size, 1 1/4 cups (4.2oz, 120gr)	4
Balsamic vinegar, 3 tbs	1,6

Dairy


Produce
carrots, medium, 4	2,3
mushrooms, 8oz (240gr)	2,6
potatoes, medium, 2	3
celery, 3 ribs	3
red onion, small, 1	6



Meat/Fish
Prosciutto /other dry-cured ham, thick, 6oz (180gr)	3
or meaty ham bone
salmon, 12oz (360gr)	1
chicken thighs, 4, skinless (or skin yourself)	2,4
chicken breasts, 2, skinless (or skin yourself)	2,4
or whole chicken, cut-up
bacon, 3 strips	2,4
ground beef, (mince) 10oz (300gr)	5
pork chops, 12oz (360gr)	6



Other
split peas, green or yellow, 1 1/4 cup (8oz, 240gr)	3



red wine, full-bodied, bottle (750ml)	2,4
plus 1 tbs (sub. stock, ketchup)	5