Main Courses Shopping List: Week 2 Spring I

Menu for the Week
Fillet of Sole España	1
Tagine of Lamb, Chickpeas and Potatoes	2
Corned Beef and Cabbage	3
Corned Beef Hash with Poached Egg	4
Pork Chops with Yogurt Mustard Pan Sauce	5
Chicken Breasts with Sherried Mushrooms	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cumin, 3/4 tsp	2,5
paprika, 1 tsp	1,2
powdered ginger, 1/4 tsp	2
saffron, pinch, optional	2
bay leaves (laurel), 3 leaves	3
dried marjoram, 1 tsp	1
dried parsley, 2 - 3 tbs	1,2
Dijon-style mustard, 2 tbs	3,5
horseradish, prepared, 1 tbs	3
mayonnaise, 2 tbs	3
chicken stock, 1/2 cup (4oz, 120ml)	2
beef stock, 1/2 cup (4oz, 120ml)	5
garlic, 5 - 6 cloves	1,2
shallots, 1 medium	1
onion, 1	4
dry bread crumbs, 1/4 cup	5
olives, dry Greek or Kalamata, 2 tbs, sliced	1
olives, pimento stuffed, 2/3 cup	1,2
capers, 1 tbs	1
lemon juice, 3 tbs	1
white Balsamic vinegar, 2 tbs	4,6

Dairy
shredded cheese, 1/2 cup (2oz, 60gr)	6
eggs, 2	4
Greek or plain yogurt, 1/4 cup (2oz, 60gr)	5
milk, 3/8 cup (3oz, 90ml)	6


Produce
Savoy cabbage, 1 small head	3,4
mushrooms, 4oz (120gr)	6
potatoes, 6 medium	2,3,4
red onion, 1	2
carrots, medium, 6	3,4
leeks, 4 small - medium	3,4
celery, 4 ribs	3,4


Meat/Fish
sole filets, or other white fish, 12oz (360gr) total	1
lamb, for braising, 14oz (420gr)	2
corned beef brisket, 1 substitute ham	3,4
chicken breasts, boneless, skinless, 2	6
pork chops, 12oz (360gr) if boneless, more if not	5


Other
chickpeas, 15oz, (450gr) 1 1/2 cups	2



white wine, 2 tbs	1
sherry, 1/4 cup (2oz, 60ml)	6