Main Courses Shopping List: Week 8 Summer I

Menu for the Week
Grilled Scallops on Avocado Sauce	1
Smoked, Stuffed Pork Tenderloin	2
Simple Grilled Burgers	3
Lentil and Sausage Pasta with Avocado	4
Chicken with Spicy Teriyaki Marinade	5
Barbecued Turkey Cutlets	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
molasses, 2 tbs	2
powdered ginger, 1/4 tsp	5
garlic powder, 1 1/2 tsp	3,5,6
paprika, 1/2 tsp	2
cumin, 1/2 tsp	1
dried oregano, 1 tsp	6
Dijon-style mustard, 2 tbs	3,5,6
whole grain mustard, 1 tbs	2
ketchup, 3 - 4 tbs	3,6
Teriyaki sauce, 3 tbs	5
soy sauce, 1 tbs	2
chicken stock, 1 1/4 cups (10oz, 300ml)	1,4
lemon juice, 1 tbs	4
dry-cured Greek or black olives, 3 - 4 olives	2
capers, 1 tbs	2
dried bread crumbs, 2 tbs	3
lentils, small green or tan, 1/3 cup	4
bite-size pasta, penne, 1 1/4 cup (4.2oz, 125gr)	4
cider vinegar, 2 tbs	6
Balsamic vinegar, 1 tbs	2

Dairy
Greek or plain yogurt, 3 tbs	2
chevre, goat cheese, 2.5oz (75gr)	4
creamy, (Chavrie, Chevraux)


Produce
zucchini, (courgette) small, 1	4
avocado, 1 ripe for Day 1,. 1 ripe for Day 4	1,4
lime, for juice, 1	1





Fresh Herbs
basil, 1 tbs	4
chives, 4 tbs	1,4
parsley, 1 tbs	4


Meat/Fish
scallops, 10oz (300gr)	1
pork tenderloin, 14oz (420gr)	2
ground beef, 12oz (360gr mince)	3
sausages, 10oz total (300gr)	4
chicken breasts, boneless, skinless, 2	5
turkey cutlets, 12oz (360gr)	6


Other

red wine, 1 tbs	3
or beef stock, water..