Main Courses Shopping List: Week 2 Summer I

Menu for the Week
Grilled Tuna with Mustard Sauce	1
Grilled Pork Tenderloin / Ginger BBQ Sauce	2
Grilled Chicken Thighs	3
Giant Stuffed Burger	4
Chicken Breasts with Ginger Barbecue Sauce	5
Pasta Salad with Ham, Peas and Celery	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
olive oil, for salads, 2 tbs	6
mustard seeds, 1 tsp	1
dry mustard, 2 tsp	2
garlic powder 1 3/4 tsp	2,3,4
paprika, 1 - 2 tbs	2,3
dried, ground ginger, 2 1/4 tsp	2,3
cumin, 1/2 tsp	3
Dijon-style mustard, 1 - 2 tbs	1,4
yellow mustard - or more Dijon, 2 tbs	6
soy sauce, 2 1/2 tbs	2,3,4
ketchup, 3 tbs	3,4
Worcestershire sauce, 1 tbs	5
mayonnaise, 2 tbs	6
onion, 1 medium	4
olives, dry-cured Greek, 10 or any color	6
molasses, 2 tbs	2
dry bread crumbs, 3 tbs	4
bite-size pasta, penne, 1 1/4 cup (4.2oz, 125gr)	6
cider vinegar, 2 tbs	2
tarragon white wine vinegar, 1 tsp	1
white Balsamic vinegar, 1 tbs	3
sherry vinegar, 1 tbs	5

Dairy
yogurt, Greek or plain 6 tbs	1,6
shredded cheese, 2oz (60gr) Colby or Cheddar	4


Produce
celery, 2 ribs	6
carrot, 1	6
lemon or lime, for juice	3,5
bell pepper, red or orange, 1 small	6

frozen peas, 3oz (90gr)	6


Fresh Herbs
tarragon, 3 tsp	1
substitute dried


Meat/Fish
tuna, steaks, 12oz (360gr) total	1
pork tenderloin, 14oz (420gr)	2
chicken thighs, 4	3
chicken breasts, boneless, skinless, 2	5
ground beef, 12oz (360gr mince)	4
ham, pink, deli-style, 8oz (240gr) total	6


Other
tomato sauce, 1 cup (8oz, 240ml)	2


white wine, 3 tbs	1